Salmon Pasta Creamy Garlic Sauce (Print Version)
# Ingredients:
→ Pasta
01 -
8 ounces uncooked spaghetti or other pasta
→ Seafood
02 -
227 grams (1/2 pound) fresh salmon, skinless if possible
→ Seasoning
03 -
1/4 teaspoon onion powder
04 -
Salt to taste
05 -
Black pepper to taste
→ Sauce Base
06 -
1 tablespoon olive oil
07 -
1 tablespoon butter
08 -
1 tablespoon all-purpose flour
09 -
3 cloves garlic, minced
10 -
120 milliliters (1/2 cup) dry white wine or chicken broth
11 -
180 milliliters (3/4 cup) heavy cream
12 -
15 milliliters (1 tablespoon) freshly squeezed lemon juice
13 -
50 grams (1/2 cup) freshly grated parmesan cheese
→ Garnish
14 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Boil a large pot of salted water. Add pasta and cook until al dente according to package instructions. Reserve some cooking water, then drain.
02 -
Pat salmon dry and season both sides evenly with onion powder, salt, and black pepper.
03 -
Heat olive oil and butter in a skillet over medium-high heat. Once hot, add salmon and cook for 2 minutes per side until golden. Remove salmon to a plate and set aside.
04 -
Reduce heat to medium. Add flour to the skillet and stir for 30 seconds to form a roux.
05 -
Whisk in minced garlic and white wine. Allow the mixture to bubble for about 20 seconds. Add heavy cream and lemon juice, whisking until smooth.
06 -
Gradually whisk in parmesan cheese until fully melted and sauce is creamy.
07 -
Return salmon to skillet. Break into bite-size pieces using a spoon and gently combine with sauce. Cook 3–5 minutes until salmon is cooked through and sauce thickens.
08 -
Add drained pasta to the skillet along with approximately 1 tablespoon reserved pasta water. Add chopped parsley and toss gently to combine. Add extra pasta water if sauce needs thinning.
09 -
Divide among serving plates. Top with additional parmesan if desired and serve immediately.
# Notes:
01 -
If using salmon with skin, peel skin off after searing and before returning to the pan unless desired otherwise.
02 -
The cream sauce is distinctly lemon-forward; halve the lemon juice if you prefer a subtler citrus note, then adjust to taste.
03 -
For a richer meal for two, serve with less pasta per person; for four, consider adding salad or garlic bread, or increase salmon to 340 grams (3/4 pound).