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This creamy garlic salmon pasta is pure comfort and elegance in one dish and comes together in less than an hour. It is my secret weapon for date nights or when I want to treat someone to something delicious without spending all evening in the kitchen.
I created this salmon pasta to bring a taste of my favorite trattoria into my own kitchen. After plenty of trials, it became our family's celebratory tradition and is always requested for birthdays and anniversaries.
Ingredients
- Fresh salmon fillets: choose wild-caught for bright flavor and the best nutrition
- Fettuccine pasta: the flat shape grabs every bit of the creamy sauce
- Olive oil: pick a fruity extra virgin for deeper taste and beautiful searing
- Butter: brings velvety texture and helps brown the garlic gently
- Fresh garlic: mince it right before using for boldest aroma and taste
- Heavy cream: gives that luscious silky finish a must for authenticity
- Parmesan cheese: buy a wedge and grate yourself for ideal melt and plenty of flavor
- Sea salt: a good flaky version will make your dish shine
- Black pepper: freshly cracked wakes up every savory note
- Red pepper flakes: optional but perfect for a subtle hint of heat
- Fresh lemon juice: use a juicy lemon for brightness that balances the richness
- Fresh parsley: snip flat-leaf parsley for color freshness and mild herbal notes
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Drop in the fettuccine and stir so it does not stick. Cook until perfectly al dente about eight to ten minutes. Scoop out half a cup of cooking water to save for later. Drain the pasta but do not rinse, as the starch helps the sauce cling to every noodle.
- Prepare the Salmon:
- Pat salmon fillets dry and sprinkle all sides with salt and black pepper. Heat olive oil in a wide pan over medium-high heat. When the oil shimmers, add salmon with the skin side down if it has skin. Sear for two to three minutes until a golden crust forms, then turn and cook for two minutes more until barely cooked through. Transfer the salmon to a plate and let it rest—this keeps it tender.
- Build the Sauce:
- In the same pan, melt butter over medium-low heat. Add chopped garlic and stir gently until it turns fragrant, about forty-five seconds, but do not let it darken. Pour in heavy cream and stir up the delicious bits stuck to the pan. Keep at a gentle simmer and slowly add Parmesan cheese, stirring continuously so the sauce stays smooth. Season with salt, pepper, and red pepper flakes.
- Combine and Finish:
- Add lemon juice to the sauce and stir well. Flake the rested salmon into large chunks. Slide the cooked fettuccine into the pan and gently mix with tongs, coating every strand. Add a splash of reserved pasta water if the sauce needs thinning. Carefully fold in salmon, trying not to break it up too much.
- Serve and Enjoy:
- Remove from the heat and let the pasta rest for one minute so the sauce thickens and clings to the noodles. Mound onto plates or a serving platter. Top generously with parsley and more Parmesan if you like. Serve immediately for best texture.
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I have a soft spot for fresh Parmesan cheese in this dish—it melts so smoothly and makes every bite more memorable. I remember the first time my daughter tried it with extra cheese. She called it magical and insisted that from then on we always grate it fresh together.
Make Ahead Options
This pasta is best enjoyed right out of the pan but you can save time by preparing certain steps in advance. Cook your salmon and keep it wrapped in the fridge until needed. Rewarm it gently in the creamy sauce just before serving to keep it tender. Prepared leftovers will last up to two days but always taste best the first night.
Perfect Pairings
Serve this creamy fettuccine with a crisp leafy salad blocked with lemon vinaigrette. I love to pour a cold glass of Pinot Grigio or an unoaked Chardonnay—they add zest and balance the creaminess of the sauce. If you are feeling festive, a handful of fresh berries or a scoop of lemon sorbet makes a light and bright dessert.
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Ingredient Substitutions
If you do not have salmon on hand, large shrimp or cooked chicken both work beautifully. For a lighter twist, use half and half or even coconut cream for a dairy free version, but allow extra time for the sauce to thicken. Gluten free pasta or spiralized zucchini will suit different dietary needs while still holding the sauce nicely.
Recipe FAQs
- → Can I use other pasta types instead of fettuccine?
Yes, linguine, spaghetti, or penne work well. Choose pasta shapes that hold onto the creamy sauce effectively.
- → What kind of salmon is best for this dish?
Fresh, skinless salmon fillets are ideal for searing and texture, but thawed frozen salmon chunks are a convenient alternative.
- → Is there a dairy-free alternative to the cream and cheese?
Yes, substitute heavy cream with coconut cream or plant-based alternatives, and replace Parmesan with nutritional yeast or vegan cheese.
- → How can I adjust the spice level in this dish?
Omit or reduce red pepper flakes to suit your preference for milder flavors without compromising balance.
- → What sides pair well with this salmon and pasta combination?
A simple green salad dressed with lemon and olive oil, crusty bread, or a glass of white wine like Pinot Grigio complements the dish beautifully.