Creamy Salmon Penne Pasta

This creamy salmon pasta is my go-to when I want something comforting without a ton of effort. It is luxurious enough for a special dinner but quick enough for a regular weeknight. The salmon melts into buttery flakes and the velvety parmesan sauce hugs every bite of penne. I have made this on nights when I needed dinner on the table fast and it always gets happy faces and empty plates from everyone at home.

The first time I whipped this up was after a hectic day when I wanted to impress without stress. My family could not believe how good it tasted and now I get requests for creamy salmon pasta anytime salmon is on the shopping list.

Ingredients

• Penne pasta: Choose penne or a pasta shape that keeps sauce in every bite Look for bronze cut if possible for better texture
• Fresh salmon: The fresher the better Center cut pieces stay juicy and moist Thawed frozen fillets work too but pat dry well
• Unsalted butter: Lets you control salt and creates a rich flavor base Choose high quality for best results
• Sweet onion: Adds a subtle sweetness to the sauce Go for a firm onion with dry papery skin
• Heavy cream: Brings the silkiness and body to the sauce Use the freshest one you can find
• Parmesan cheese: Freshly grated Only real cheese gives that nutty sharp note
• Sea salt and black pepper: For seasoning Choose flaky salt and fresh ground pepper for best results
• Fresh parsley: Adds a bright herby flavor Flat leaf type has more depth than curly type

Step-by-Step Instructions

Boil the Pasta:

Get a large pot of water up to a rolling boil with plenty of salt It should taste almost like the sea Add pasta and cook it just until al dente usually one to two minutes less than package directions Before draining use a heat safe cup to scoop out some of the starchy cooking water Drain and set aside

Sauté the Onion:

Set a large deep skillet or wide sauce pan over medium heat Melt butter until foamy then add finely chopped sweet onion Sauté gently for about five minutes stirring frequently until onion is soft and translucent not browned This step builds the flavor base for the sauce

Cook the Salmon:

Add cubed salmon directly to the pan Season with salt and black pepper Let cook for three to four minutes stirring gently until mostly opaque Gently break up any large pieces with your spoon so the salmon gets coated evenly but do not overmix Smaller flakes will catch more sauce later

Build the Cream Sauce:

Turn heat low Pour in heavy cream Stir and let it come to a gentle simmer Do not let it boil Add half the grated parmesan cheese Stir until the sauce looks smooth and glossy If it seems too thick add reserved pasta water a splash at a time

Finish and Toss:

Add the drained pasta right into the skillet Sprinkle most of the chopped parsley and the rest of the parmesan Toss gently so pasta gets coated in the creamy sauce Taste and adjust with more salt or pepper if needed

Serve Immediately:

Divide into warm bowls Sprinkle extra parsley and a bit more cheese if you like Serve while hot and creamy

Pin

I absolutely love how the fresh parsley lifts the whole flavor making every forkful feel sunny and fresh I will never forget the first time my daughter asked for thirds at the dinner table because she was convinced the sauce was magic

Storage Tips

Leftover salmon pasta keeps well in the fridge for about four days Place it in an airtight container When reheating do so over low heat on the stove with a splash of cream or milk to revive the sauce I have found the microwave works if you heat in short intervals and stir between rounds to avoid separation

Ingredient Substitutions

Use fettuccine or rigatoni if penne is not on hand Frozen salmon works fine just thaw fully and pat dry before cooking If you are out of fresh parsley try chives or dill for a new spin For a lighter option swap half the cream for full fat milk but know the sauce will be thinner

Serving Suggestions

A big green salad with lemony vinaigrette keeps things fresh and bright Warm bread is wonderful for wiping up any extra sauce If I have friends for dinner I sometimes zest a little lemon on top or serve with white wine to make it extra special

Pin

A Little Background

Creamy pasta dishes are classic comfort food in many homes This version draws from Italian inspiration where high quality salmon and cheese are celebrated Simple fresh ingredients and a touch of butter make it both humble and luxurious

Recipe FAQs

→ What pasta shapes work best?

Penne is ideal for holding the creamy sauce, but medium-sized shapes like fusilli, farfalle, or rigatoni also work wonderfully.

→ Can I use pre-cooked salmon?

Yes, add it near the end of cooking just to warm through, which helps keep the salmon tender and prevents overcooking.

→ How to keep the cream sauce smooth?

Turn off the heat before stirring in cream, using residual warmth to avoid boiling, which can cause splitting.

→ Is this dish suitable for meal prep?

It keeps well refrigerated for about 4 days. Reheat gently on the stove or in short microwave bursts to preserve texture.

→ What can replace heavy cream for a lighter sauce?

Half-and-half can be used, though the sauce will be thinner. Avoid substituting milk as it won't thicken properly.