Creamy Salmon Pasta

Introduction

Creamy Salmon Pasta is a luxurious, one-pan dinner, perfect for date nights, quick weeknights, or elegant entertaining. This classic recipe, featuring flaky salmon in a velvety garlic-parmesan cream sauce with tender pasta, delivers restaurant-quality results with a silky, indulgent texture. Presented in a wide shallow bowl, optionally garnished with fresh dill and lemon zest, this Creamy Salmon Pasta recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe offers a simple stovetop method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to dish that brings rich, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

• 30 minutes start to finish: Faster than delivery, more impressive.
• One-pan wonder: Less cleanup, more flavor from fond.
• Protein + comfort: Omega-3-rich salmon meets creamy carbs.
• Customizable heat: Add chili flakes or keep it mild.
• Leftovers reheat beautifully: Sauce stays silky with a splash of milk.

Ingredients

Pasta & Salmon

• 12 oz (340 g) dried pasta (fettuccine, linguine, or penne)
• 1 lb (450 g) skinless salmon fillets, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

Cream Sauce

• 3 cloves garlic, minced
• 1 small shallot, finely diced (or ¼ cup onion)
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) low-sodium chicken broth (or dry white wine)
• ¾ cup (75 g) freshly grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ¼ tsp red chili flakes (optional)
• 2 cups (60 g) baby spinach (or frozen, thawed)

Garnish

• Fresh dill or parsley, chopped
• Extra Parmesan
• Lemon wedges

Essential Tools and Equipment

• Large high-sided skillet or sauté pan (12-inch)
• Large pot for pasta
• Tongs
• Microplane or zester
• Colander
• Wooden spoon
• Measuring cups and spoons

Step-by-step process

1. Boil pasta: Cook pasta in salted water 1 minute shy of package directions. Reserve 1 cup of pasta water, then drain.
2. Sear salmon: Heat oil and butter in a skillet over medium-high heat. Season salmon with salt and pepper. Sear 2 minutes per side until golden but still pink inside. Remove to a plate.
3. Sauté aromatics: In the same pan, add shallot and garlic. Cook 1 minute until fragrant.
4. Build sauce: Pour in broth (or wine); scrape brown bits. Add cream, Parmesan, lemon juice, zest, and chili flakes. Simmer 2–3 minutes until slightly thickened.
5. Wilt spinach: Stir in spinach until just wilted (30 seconds).
6. Combine: Return salmon and any juices to the pan. Add drained pasta. Toss gently, adding reserved pasta water ¼ cup at a time until the sauce clings silkily.
7. Finish: Taste for salt/pepper. Salmon should flake easily.
8. Serve: Plate immediately. Garnish with herbs, extra cheese, and lemon wedges.

Mistakes to avoid

• Overcooking salmon: It finishes in sauce; sear just until golden.
• Skipping pasta water: Starch is key for a silky emulsion.
• Boiling cream: Gentle simmer prevents curdling.
• Cold ingredients: Room-temp cream and cheese melt smoothly.
• Crowding the pan: Cook salmon in batches if needed for proper sear.

Variations of the Creamy Salmon Pasta

• Smoked Salmon: Skip searing; fold in 8 oz chopped smoked salmon at the end.
• Tuscan Style: Add sun-dried tomatoes and swap spinach for kale.
• Lighter Lemon: Use half-and-half + extra broth; finish with Greek yogurt.
• Vodka Blush: Add ¼ cup vodka with broth; flambé or simmer out.
• Pesto Twist: Swirl 2 tbsp basil pesto into finished sauce.

Tips for better storage

• Refrigerator: Cool completely; store in an airtight container up to 3 days.
• Freezer: Best without pasta—freeze sauce + salmon up to 1 month.
• Reheating: Warm gently on the stove with a splash of milk; avoid microwave (sauce breaks).
• Revive texture: Add fresh spinach or peas when reheating.
• Portion control: Divide into meal-prep containers with cooked broccoli.

Frequently Asked Questions

• Canned salmon? Yes—drain, remove bones, fold in at the end.
• Gluten-free? Use GF pasta; the sauce is naturally GF.
• No cream? Blend cottage cheese + milk for a lighter substitute.
• Make ahead? Cook salmon and sauce; store separately from pasta up to 1 day.
• Too thick? Thin with pasta water or broth when tossing.

Conclusion

Creamy Salmon Pasta is proof that weeknight luxury is just one skillet away. Flaky salmon bathes in a garlic-kissed cream sauce that clings to every twirl of pasta, while spinach sneaks in a pop of green and virtue. From fridge to table in under 30 minutes, it’s the kind of dish that feels special enough for guests yet simple enough for Tuesday. Keep a fillet in the freezer and a box of pasta in the pantry, and you’re always minutes from a restaurant-worthy bowl. One pan, endless compliments, and the quiet satisfaction of knowing dinner just got a serious upgrade.

Creamy Salmon Pasta

Silky cream sauce with seared salmon, spinach, and parmesan tossed with pasta. A one-pan, 30-minute elegant dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• For the Pasta & Salmon:
• 12 oz pasta
• 1 lb salmon cubed
• 1 tbsp olive oil + 1 tbsp butter
• Salt & pepper
• For the Sauce:
• 3 cloves garlic minced
• 1 shallot diced
• 1 cup heavy cream
• ½ cup chicken broth or wine
• ¾ cup Parmesan
• 1 tbsp lemon juice + zest
• 2 cups baby spinach

Instructions

 

• Cook pasta al dente; reserve 1 cup water.
• Sear salmon 2 min per side; remove.
• Sauté shallot and garlic 1 min.
• Add broth, cream, Parmesan, lemon; simmer 2–3 min.
• Wilt spinach in sauce.
• Return salmon; toss with pasta + pasta water as needed.
• Garnish and serve.

Notes

• Reserve pasta water for silky sauce.
• Don’t overcook salmon—it finishes in sauce.
• Reheat gently with milk to restore creaminess.
• Freeze sauce separately from pasta.
• Use freshly grated Parmesan for smooth melt.