This Creamy Garlic Butter Salmon Pasta is a truly indulgent yet surprisingly simple dish that brings together tender, flaky salmon with perfectly cooked pasta, all enveloped in a rich, velvety garlic butter cream sauce. It’s a restaurant-quality meal that can be prepared in under 30 minutes, making it an ideal choice for a weeknight dinner when you crave something special without a lot of fuss. The star of the show is the salmon, which is pan-seared to perfection, creating a beautiful golden crust while keeping the inside moist and succulent. Cutting the salmon into chunks before cooking allows for more surface area to crisp up and ensures each bite of pasta is accompanied by a piece of delicious fish. The sauce is where the magic truly happens: a harmonious blend of fragrant garlic, luxurious butter, and rich cream, often enhanced with a touch of Parmesan cheese for added depth and saltiness. A splash of white wine or lemon juice can brighten the sauce, adding a subtle tang that beautifully cuts through the richness. Fresh parsley or dill often provides a fresh, aromatic finish, adding a pop of color and herbaceous notes that complement the salmon. This dish is incredibly satisfying and comforting, making it a perfect choice for a cozy dinner. It’s also versatile; you can easily add vegetables like spinach, asparagus, or cherry tomatoes to increase its nutritional value and introduce more textures. The combination of healthy omega-3 rich salmon and a flavorful creamy sauce over classic fettuccine creates a balanced and incredibly delicious meal that appeals to nearly everyone.
Ingredients:
- 2 salmon fillets (about 6-8 oz each), skin on or off, cut into 1-inch chunks
- 8 oz fettuccine pasta (or your preferred pasta shape like linguine, spaghetti, or penne)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4-5 cloves garlic, minced
- 1/2 cup dry white wine (like Chardonnay or Pinot Grigio) or 1/2 cup chicken broth/vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1 teaspoon lemon juice (freshly squeezed)
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a hint of heat
Equipment:
- Large pot for cooking pasta
- Large skillet or pan for cooking salmon and sauce
- Tongs or spatula
- Whisk
Instruction:
1. Prepare the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the 8 oz of fettuccine pasta and cook according to package directions until al dente. Al dente means the pasta is cooked through but still firm to the bite. Before draining, reserve about 1 cup of the starchy pasta water. This water is gold! It helps to thin out the sauce to the perfect consistency and helps it cling to the pasta. Drain the pasta and set aside.
2. Cook the Salmon: While the pasta is cooking, prepare the salmon. Pat the salmon chunks dry with paper towels. This helps achieve a better sear. Season the salmon chunks generously with salt and freshly ground black pepper on all sides. Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until the butter is melted and shimmering. Carefully add the salmon chunks to the hot skillet, ensuring not to overcrowd the pan. You may need to do this in two batches to ensure a good sear. Cook for 2-3 minutes per side, or until the salmon is golden brown and cooked through, yet still flaky and tender. The internal temperature should reach 145°F (63°C). Remove the cooked salmon from the skillet and set it aside on a plate.
3. Make the Garlic Butter Cream Sauce: Reduce the heat to medium-low. Add the remaining 2 tablespoons of unsalted butter to the same skillet (no need to clean it; the salmon bits add flavor!). Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it. Burnt garlic can taste bitter. Pour in the 1/2 cup of dry white wine (or broth). Increase the heat to medium and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes to allow the alcohol to cook off slightly and the liquid to reduce a bit. Reduce the heat to low and slowly whisk in the 1 cup of heavy cream. Stir continuously until the sauce starts to warm through. Stir in the 1/2 cup of grated Parmesan cheese until it melts into the sauce and becomes smooth and creamy. Add the 1 teaspoon of fresh lemon juice. This brightens the flavor and cuts through the richness of the cream. Season the sauce with salt and black pepper to taste. If you like a little heat, add a pinch of red pepper flakes now.
4. Combine Pasta and Sauce: Add the cooked and drained fettuccine pasta directly to the skillet with the creamy garlic butter sauce. Toss the pasta with tongs to coat it evenly in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starchy water helps emulsify the sauce and makes it cling beautifully to the pasta. Gently fold in most of the chopped fresh parsley, reserving some for garnish.
5. Serve: Carefully add the cooked salmon chunks back into the skillet with the pasta. Gently toss once or twice to combine, being careful not to break up the salmon too much. Portion the creamy garlic butter salmon pasta onto individual plates. Garnish with the remaining fresh chopped parsley and an extra sprinkle of grated Parmesan cheese, if desired. Serve immediately and enjoy this luxurious and flavorful Creamy Garlic Butter Salmon Pasta! This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.