Salmon Pasta Creamy Garlic Sauce

This salmon pasta with creamy garlic sauce delivers a restaurant-style meal in just half an hour. It is perfect for weeknight dinners when you want to impress but do not want to spend all evening at the stove. The cream sauce is silky and full of garlic flavor while the salmon makes everything feel special. This is one I pull out when I have leftover fish or when I want to treat myself at home

I first made this on a busy Tuesday when I needed dinner done before soccer practice and everyone raved about it. It is now in our monthly rotation

Ingredients

• Uncooked spaghetti or other pasta: Choose a quality brand for best texture and flavor
• Fresh salmon: Go for bright moist fillets and always smell for freshness
• Onion powder: Adds depth without chopping
• Salt and pepper: Use kosher salt and fresh cracked pepper for best seasoning
• Olive oil: For searing and a little extra flavor
• Butter: Gives body to the sauce and helps brown the salmon
• Flour: Helps thicken the sauce and gives that classic creamy base
• Fresh garlic: Mince it well so it melts into the sauce
• Dry white wine or chicken broth: Wine adds complexity use broth for a milder flavor
• Heavy or whipping cream: Makes the sauce rich and velvety
• Juice from half a medium lemon: Lemon livens everything up and cuts the richness
• Freshly grated parmesan cheese: Real parmesan melts best and packs in flavor
• Chopped fresh parsley: Brings color and freshness to finish the dish

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and salt generously. Bring to a boil. Add your pasta and cook it until al dente according to package instructions. This timing is important so the pasta holds up when tossed in the sauce

Season and Sear the Salmon:

Pat salmon fillets dry and sprinkle both sides with onion powder salt and pepper. Heat olive oil and butter in a skillet over medium-high until foamy. Place salmon in the pan and cook for a couple of minutes each side just until it starts to turn opaque and has a light golden crust. Move the salmon to a plate to rest

Make the Garlic Cream Base:

Reduce heat to medium. Sprinkle flour into the remaining oil and butter in the skillet and stir constantly for about 30 seconds until it forms a pale paste and loses its raw smell

Build the Sauce:

Add minced garlic and pour in the wine or broth. Whisk as it bubbles for about 20 seconds scraping up any browned bits from the bottom for extra flavor. Pour in the cream and lemon juice. Keep whisking until the sauce looks silky and smooth

Add Cheese and Salmon:

Stir in the parmesan cheese until it melts in. Return the salmon to the skillet and gently break it into bite-sized pieces with a spoon. Let everything simmer together for three to five minutes until the sauce thickens and the salmon is just cooked through

Finish and Toss:

Drain the pasta and reserve a splash of the cooking water. Add pasta and a tablespoon of reserved water to the skillet. Sprinkle parsley over the top then gently toss so the sauce clings to every strand. Taste and add more salt lemon or cheese as needed. Serve hot and enjoy immediately

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My favorite part is how the parmesan brings a savory edge to the sauce. I once made the sauce while chatting with my sister on speaker phone and she made the same meal the next night because it sounded so comforting. Cooking this always brings my family to the table fast

Storage Tips

Leftovers keep in the refrigerator for up to two days. Store in an airtight container and reheat gently on low with a splash of cream or milk to loosen up the sauce if needed. Avoid reheating too hot or the salmon can dry out and the creamy sauce might split

Ingredient Substitutions

If you do not have fresh salmon canned salmon works in a pinch but look for boneless skinless options. For the wine you can use more chicken broth or even vegetable broth. Penne or fettuccine are also delicious instead of spaghetti

Serving Suggestions

Serve this pasta with a crisp green salad or simple roasted vegetables. Add a thick slice of garlic bread to soak up extra sauce. Sometimes I scatter extra parsley or a sprinkle of lemon zest over the top right before serving for a fresh twist

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Cultural and Historical Context

Classic cream-based pastas have roots in Italian and European cuisine but this specific twist is very American with its generous garlic and salmon. It reminds me of the kind of special pasta dishes you might find in a little bistro or at a family gathering

Frequently Asked Questions

→ Can I use a different pasta shape?

Absolutely, while spaghetti works well, penne, fettuccine, or linguine can also be used to soak up the creamy sauce.

→ Can I substitute salmon with another fish?

Yes, other flaky fish like trout or even cooked shrimp will pair nicely with the creamy garlic sauce.

→ What if I don't have white wine?

Chicken broth works as a great substitute, providing depth without the alcohol. Vegetable broth is another option.

→ Is it possible to lighten the sauce?

You can use half-and-half or whole milk instead of heavy cream for a lighter texture, though the sauce will be less rich.

→ Can I make this dish ahead of time?

For the best flavor and texture, serve freshly made. Leftovers can be gently reheated on the stove with a splash of pasta water or cream.

→ Does the lemon flavor overpower the pasta?

The lemon provides bright undertones that balance the richness, but you can adjust the amount to your liking.