Creamy Garlic Butter Salmon Pasta
Seared salmon meets a luscious garlic butter cream sauce in this one-pan pasta that comes together in 30 minutes. Perfect for weeknights or when you want to impress without the effort.
Equipment
- Large pot (4-quart or bigger)
- Large Skillet (12-inch)
- Tongs
- Wooden spoon or spatula
- Microplane or box grater
- Measuring spoons
- Liquid Measuring Cup
Ingredients
For the Pasta
- 8 oz fettuccine, linguine, or pappardelle
For the Salmon
- 12 oz salmon fillet (skin-on or skinless)
- 1 tbsp unsalted butter
For the Sauce
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano)
Seasoning
- Salt and black pepper, to taste
- Red pepper flakes (optional)
For Garnish
- Fresh dill or parsley, chopped
- Flaky salt, for finishing
Instructions
- Cook the pasta: Drop the pasta into boiling water and cook 1 minute less than package directions for al dente. Reserve 1 cup of pasta water before draining.
- Season and sear the salmon: Season salmon generously with salt and pepper. Heat 1 tbsp butter in skillet over medium-high heat. Place salmon skin-side down and cook without moving for 4 minutes. Flip and cook 2 minutes more for medium. Transfer to a plate.
- Build the garlic butter base: Reduce heat to medium. Add remaining 2 tbsp butter to the pan. Once melted, add minced garlic and a pinch of red pepper flakes; cook for 30 seconds, stirring constantly, until fragrant.
- Deglaze and build the sauce: Pour in white wine or broth and scrape up any browned bits from the bottom. Let it bubble for 1 minute until reduced by half. Add heavy cream and bring to a gentle simmer; cook for 2 minutes until slightly thickened.
- Finish the sauce: Turn off heat. Stir in grated Parmesan and black pepper. If sauce seems too thick, add a splash of reserved pasta water.
- Combine pasta and sauce: Add drained pasta to the skillet and toss with tongs until every strand is coated. Taste and adjust salt.
- Plate the salmon: Gently flake the salmon into large pieces using two forks. Place the flakes on top of the pasta.
- Garnish and serve: Scatter fresh dill or parsley over the top. Finish with cracked black pepper and flaky salt. Serve immediately.
Notes
Storage: Store pasta and salmon separately in fridge for up to 3 days. Reheat in skillet with a splash of water or cream. Freezing not recommended. Swaps: Use canned coconut milk for dairy-free (skip Parmesan), GF pasta for gluten-free, omit red pepper for kid-friendly, or swap salmon with shrimp or chicken. Key tips: Pat salmon dry for best sear, reserve extra pasta water, and undercook pasta by 1 minute.