Creamy Garlic Salmon Pasta

This creamy garlic salmon pasta combines tender chunks of salmon with a rich, garlicky sauce and perfectly cooked fettuccine. The combination of fresh seafood and decadent cream sauce creates an impressive dinner that feels restaurant-worthy but can be made right in your own kitchen with minimal effort.

I first created this dish when trying to impress my partner on our anniversary without spending hours in the kitchen. Now it has become our go-to special occasion meal that feels indulgent but comes together in about the same time as ordering takeout.

Ingredients

• Salmon fillets: The star of the show providing richness and protein. Look for fresh, firm fillets with bright color and no fishy smell.
• Fettuccine pasta: The wide surface area perfectly captures the creamy sauce. Fresh pasta works beautifully if available.
• Olive oil: Use a good quality oil for properly searing the salmon and adding flavor.
• Butter: Creates the base for your creamy sauce with incomparable richness. Use unsalted to control the seasoning.
• Garlic cloves: Fresh minced garlic provides aromatic depth. Adjust quantity based on your preference for garlic intensity.
• Heavy cream: Forms the luxurious sauce base. Full-fat version works best for proper thickening.
• Parmesan cheese: Adds savory depth and helps thicken the sauce. Freshly grated melts much better than pre-packaged.
• Salt and pepper: Basic seasoning that brings out all other flavors. Use freshly ground black pepper for best results.
• Red pepper flakes: Optional heat that balances the richness. Start with less if sensitive to spice.
• Lemon juice: Brightens the entire dish with necessary acidity. Fresh squeezed makes a noticeable difference.
• Fresh parsley: Adds color and freshness. Flat-leaf Italian parsley has more flavor than curly varieties.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil. Add your fettuccine and cook until just al dente according to package instructions, typically 8 to 10 minutes. Reserve about half a cup of pasta water before draining in case you need to adjust sauce consistency later. The pasta should have a slight bite as it will cook a bit more when tossed with the hot sauce.

Prepare the Salmon:

Season your salmon chunks generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully add salmon pieces without overcrowding the pan. Sear for 2 to 3 minutes per side until golden brown on the outside but still slightly pink inside. The salmon will continue cooking slightly when returned to the sauce. Remove to a plate and tent loosely with foil.

Create the Sauce Base:

Reduce heat to medium and in the same pan with all those flavorful salmon bits, add butter and allow it to melt completely. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Garlic burns easily and becomes bitter, so watch it carefully during this quick step.

Develop the Cream Sauce:

Pour in the heavy cream while scraping the bottom of the pan to incorporate all the flavorful bits from the salmon. Add the grated Parmesan cheese in batches, stirring continuously until melted and smooth. The sauce should coat the back of a spoon. If too thick, add a splash of reserved pasta water. Season with salt, pepper, and red pepper flakes if using. Finish with lemon juice and stir to incorporate.

Combine and Serve:

Add the drained pasta directly to the sauce and toss until every strand is coated. Gently fold in the salmon pieces, being careful not to break them up too much. Allow everything to heat through for about 1 minute. Transfer to warmed plates and garnish generously with fresh chopped parsley.

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My absolute favorite part of this recipe is the moment when the cream hits the hot pan with all those salmon and garlic flavors. The kitchen fills with the most incredible aroma that always reminds me of the first time I made this for my family. Everyone went completely silent during dinner except for the occasional happy sigh.

Perfecting Your Salmon

The key to this dish is properly cooked salmon that remains moist and flaky. When cutting your salmon into chunks, aim for pieces about 1 to 1½ inches in size for even cooking. Remember that salmon continues cooking after being removed from heat, so it's better to slightly undercook than overcook. The perfect piece should flake easily with a fork but still maintain a slightly translucent center when initially removed from the pan.

Sauce Variations

This cream sauce serves as a wonderful base for customization. For an herbier version, add 1 tablespoon of fresh dill along with the parsley. If you enjoy a touch of sweetness, add 2 tablespoons of white wine when sautéing the garlic. For a lighter alternative, substitute half the cream with unsalted chicken broth, though the sauce will be slightly thinner. During summer months, I often stir in a handful of fresh peas or asparagus tips during the final minute of cooking for added color and texture.

Serving Suggestions

This rich pasta pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the creaminess. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the flavors without overwhelming them. For a complete meal, serve with garlic bread for soaking up every bit of the delicious sauce. When hosting guests, I like to present this on a large platter with the salmon arranged on top of the pasta and extra parsley and lemon wedges as garnish for a stunning presentation.

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Frequently Asked Questions

→ Can I substitute a different type of pasta?

Yes, you can use linguine or spaghetti as alternatives if fettuccine is not available.

→ How do I prevent the salmon from overcooking?

Sear the salmon for 2-3 minutes on each side over medium heat, and remove it from the pan before fully cooking it through.

→ Can I use a dairy-free alternative for the cream?

Yes, you can substitute heavy cream with coconut cream or a cashew-based cream for a dairy-free option.

→ What other garnishes can I use?

In addition to parsley, you can garnish with fresh dill or chives for extra flavor and presentation.

→ Can this dish be made ahead of time?

While it’s best served fresh, you can store leftovers in the refrigerator for up to 2 days and reheat gently on the stove with a bit of cream or milk to refresh the sauce.