This Garlic Butter Salmon Pasta is a creamy, flavorful main dish perfect for weeknights. Enjoy a quick, delicious seafood pasta recipe everyone will love.
Why You’ll Love It
Garlic Butter Salmon Pasta combines tender salmon with a rich, creamy garlic butter sauce for an effortless dinner. It’s comforting, elegant, and perfect for busy weeknights or when you want a restaurant-quality meal at home. Plus, the recipe is quick to prepare.
Ingredients
- 12 oz pasta (fettuccine or linguine) – substitute with gluten-free pasta if needed
- 2 salmon fillets (about 6 oz each) – wild-caught recommended for best flavor
- 4 tbsp unsalted butter – can replace half with olive oil for lighter taste
- 4 cloves garlic, minced – fresh preferred
- 1/4 cup grated Parmesan cheese – dairy-free substitute available
- 1/2 cup heavy cream – coconut cream for dairy-free option
- 1 tbsp olive oil – also used for searing salmon
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Season salmon fillets with salt and pepper on both sides.
- Heat olive oil over medium heat in a skillet. Add salmon and cook 4-5 minutes per side until opaque and cooked through. Remove and flake into bite-size pieces.
- In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant but not browned.
- Add heavy cream and bring to a simmer. Stir in Parmesan cheese until sauce thickens slightly.
- Add cooked pasta and flaked salmon to the skillet. Toss gently to coat in sauce and heat through.
- Season with additional salt and pepper if needed. Garnish with fresh parsley and serve immediately.
Expert Tips
- Use fresh garlic and good-quality Parmesan for the best flavor.
- Don’t overcook the salmon; it should flake easily but remain moist.
- If the sauce feels too thick, thin it with a splash of pasta water or milk.
- Make this dish ahead by cooking all components separately and combining just before serving.
- Scale the recipe up for guests by doubling ingredients but cook salmon in batches.
Storage
Store leftover Garlic Butter Salmon Pasta in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave with a little cream or water to loosen the sauce. Avoid freezing, as cream-based sauces may separate.
Variations
- Vegan: Replace salmon with pan-seared tofu or chickpeas, use vegan butter, and coconut cream instead of heavy cream.
- Gluten-Free: Use gluten-free pasta and ensure Parmesan cheese is gluten-free.
- Dairy-Free: Substitute butter with olive oil, heavy cream with coconut cream, and Parmesan with nutritional yeast or vegan cheese.
- Low Carb: Swap pasta for zucchini noodles or cauliflower pasta.
FAQ
- What type of pasta is best for Garlic Butter Salmon Pasta?
- Fettuccine, linguine, or spaghetti work best as they hold the sauce well and complement the salmon’s texture.
- Can I use frozen salmon for this pasta?
- Yes, but thaw completely and pat dry before cooking to ensure even searing and best flavor.
- How do I store leftovers of Garlic Butter Salmon Pasta?
- Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out.
- Can I prepare this recipe ahead of time?
- Partially, by cooking pasta and salmon separately and combining with sauce just before serving.
- Is Garlic Butter Salmon Pasta healthy?
- It provides a good source of protein and healthy fats from salmon but is richer due to butter and cream; balance it with a side salad or steamed veggies.
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Enjoyed this Garlic Butter Salmon Pasta? Please leave a comment below, share your tips or questions, and don’t forget to save this recipe for your next dinner inspiration! For more easy pasta recipes, check out our Easy Pasta Recipes and Quick Seafood Dinners.
For cooking tips and more recipe inspiration, visit Food Network.
