Creamy Garlic Salmon Dish

This creamy garlic salmon pasta has become my go-to dinner when I want to impress guests without spending hours in the kitchen. The combination of tender salmon chunks bathed in a rich garlic cream sauce strikes the perfect balance of elegance and comfort.

I first made this pasta when trying to recreate an Italian restaurant favorite. After several attempts, this version won my husband over completely. Now he requests it almost weekly, especially when we have something to celebrate.

Ingredients

• Fresh salmon fillets: choose wild-caught when possible for best flavor and nutrition
• Fettuccine pasta: the flat surface holds the creamy sauce beautifully
• Olive oil: use a good quality one for searing the salmon
• Butter: adds richness and helps cook the garlic
• Fresh garlic: minced just before cooking for maximum flavor
• Heavy cream: creates the luxurious base for the sauce
• Parmesan cheese: freshly grated makes a significant difference in texture
• Sea salt: enhances all the flavors
• Black pepper: freshly ground adds gentle heat
• Red pepper flakes: adds a subtle kick that balances the creaminess
• Fresh lemon juice: brightens the entire dish and cuts through richness
• Fresh parsley: not just a garnish but adds herbaceous notes

How To Make Creamy Garlic Salmon Pasta

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions, usually 8 to 10 minutes. Reserve half a cup of pasta water before draining. Drain the pasta but do not rinse it, as the starch helps the sauce adhere better.

Prepare the salmon:

Pat the salmon fillets dry with paper towels and season generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin side down if it has skin and sear for 2 to 3 minutes until golden brown. Flip and cook for another 2 minutes until salmon is almost cooked through but still slightly pink in the center. Remove to a plate and allow to rest.

Create the sauce:

Using the same pan with all those flavorful bits from the salmon, reduce heat to medium-low and add the butter. Once melted, add the minced garlic and cook for 30 to 60 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese gradually while stirring constantly to prevent clumping. Season with salt, black pepper, and red pepper flakes if using. Allow the sauce to gently simmer for 2 to 3 minutes until it begins to thicken.

Combine the elements:

Add the lemon juice to the sauce and stir well. Break the rested salmon into large flaky chunks. Add the cooked fettuccine directly to the sauce and toss gently to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Fold in the salmon chunks carefully to avoid breaking them too much.

Finishing touches:

Remove from heat and let the pasta rest for a minute to allow the sauce to be absorbed. Transfer to warmed plates or a serving platter and sprinkle generously with freshly chopped parsley. Serve immediately with additional grated Parmesan on the side.

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The heavy cream is what transforms this dish from good to extraordinary. I discovered this after trying to make a lighter version with half and half that just wasn’t the same. My daughter actually declared the creamy version worth the extra calories after one bite, and she’s my toughest critic.

Make Ahead Options

While this pasta is best enjoyed fresh, you can prepare components ahead of time to streamline the cooking process. Cook the salmon and store it separately from the pasta in the refrigerator. When ready to serve, make the fresh cream sauce, warm the pasta with a splash of water, and gently fold in the salmon at the last minute. The complete dish will stay good in the refrigerator for up to 2 days, though the texture is best when freshly made.

Perfect Pairings

This creamy pasta pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. For wine lovers, a chilled glass of unoaked Chardonnay or Pinot Grigio complements the creamy sauce without overwhelming the delicate salmon flavor. If you prefer red wine, a light Pinot Noir works surprisingly well. Finish the meal with a light dessert like fresh berries with a dollop of whipped cream.

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Ingredient Substitutions

The beauty of this recipe lies in its flexibility. If salmon isn’t available, substitute with large shrimp or even chunks of rotisserie chicken. For a lighter version, use half and half or whole milk instead of heavy cream, though you’ll need to simmer it longer to thicken. Dairy-free guests can enjoy this with coconut cream and nutritional yeast instead of Parmesan. Gluten-sensitive diners will appreciate that this sauce works beautifully with gluten-free pasta or zucchini noodles.

Frequently Asked Questions

→ Can I use any other type of pasta?

Yes, you can substitute fettuccine with other pasta shapes like linguine, spaghetti, or penne. Choose one that holds sauce well.

→ What type of salmon works best?

Fresh, skinless salmon fillets work best for this dish, but frozen salmon chunks can also be used if thawed properly.

→ Can I make this dairy-free?

Yes, you can substitute heavy cream with coconut cream or a plant-based cream alternative and replace Parmesan with nutritional yeast or a vegan cheese.

→ How can I make this less spicy?

Simply omit the red pepper flakes or reduce the amount to suit your preference for spice levels.

→ What pairs well with this pasta dish?

Serve this dish with a simple green salad, crusty bread, or a glass of white wine like Pinot Grigio or Sauvignon Blanc for a complete meal.