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tongs serve linguini pasta with creamy salmon sauce
5 from 24 votes

Salmon Pasta

This Salmon Pasta recipe features pan-seared salmon in a rich and tangy parmesan cream sauce. It's a delicious and easy to make meal.
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 8 ounces uncooked pasta linguini, spaghetti, or tagliatelle
  • 8 ounces (225g) salmon fillets fresh or thawed, skin removed
  • ½ teaspoon salt
  • ¼ teasoon ground black pepper
  • 1 tablespoon unsalted butter
  • 3 cloves garlic pressed or very finely minced
  • ¾ cup (180ml) heavy cream double cream in the UK
  • 2 teaspoons lemon juice
  • ½ cup grated parmesan cheese grate it fresh for best flavor
  • ¼ cup chopped fresh parsley chopped
  • Lemon wedges for serving

Instructions

  • In a medium-sized saucepan, boil water and salt it to your preference. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
  • Meanwhile, pat the salmon dry and season with salt and pepper.
  • In a skillet over medium heat, melt the butter. Cook the salmon on all sides until it has a nice crust and is cooked through. The salmon is done when the internal temperature reaches 145°F/62°C. Remove onto a plate and keep warm.
  • To the same skillet, add the garlic and saute for 30 seconds. Then deglaze the pan with reserved pasta water (about ¼ a cup) and scrape off any bits stuck to the bottom of the pan.
  • Add the heavy cream, lemon juice, and parmesan. Let the sauce bubble until it becomes smooth. Add additional reserved pasta water if needed to get the sauce to the right consistency. Taste it and adjust seasonings as needed.
  • Add the salmon back to the sauce, and gently break it apart with your spatula into bite sized pieces.
  • Add the cooked pasta, and mix it in with the sauce and the salmon. Cook for one more minute until everything is warmed through.
  • Remove from heat, garnish with fresh parsley and serve immediately with extra grated parmesan cheese and a squeeze of fresh lemon.

Notes

  • Cook the pasta to al dente. Avoid overcooking the pasta. It will cook further when you add it to the sauce, so your final dish will end up mushy. 
  • It's very important to save some of the pasta water before you pour it down the drain! The starchy water is what makes the sauce silky and rich, and helps it stick to the pasta. 
  • Try with extra garlic or spice. If you really enjoy garlic, feel free to add an extra clove or two. A pinch of crushed red pepper is also a tasty way to add some spicy flavor.
  • Perfect for 2 or 4. Technically this recipe makes four servings (2 ounces of pasta per person), but if you want to make the portions larger, it's perfect for two people. 
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat until just warmed through. You may need to add a splash of water to thin the sauce, as it will thicken when cooled. 

Nutrition

Calories: 374kcal | Carbohydrates: 45g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 541mg | Potassium: 461mg | Fiber: 2g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 2mg