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Garlic Butter Salmon Pasta

Published: / Updated: / 56 Comments

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This garlic butter salmon pasta is quick, easy, and uses only a handful of ingredients. Perfect for dinner on a busy weeknight!

Garlic butter salmon pasta in a white bowl

I've made this pasta a couple of times now, and I love how fast it comes together. If you're looking for a simple sauce for salmon, butter and garlic make a fabulous combo. I will always stand by that. 😛 Add in the pasta and you've got yourself one tasty meal.

The sauce is easily made while the pasta is cooking. I suggest waiting until the water's boiling before starting the sauce because it doesn't take much time at all.

If you're looking for another super quick weeknight pasta, try my popular tuna garlic pasta.

Garlic butter salmon penne bowls

The chicken broth reduces a lot and adds a delicious savory flavor to this dish. This isn't really a super "saucy" pasta per se, but it's perfectly buttery, and the lemon juice adds a bit of freshness. The olive oil stops the butter from burning while you're searing the salmon.

A couple notes on the salmon:

  • I used a piece of fresh sockeye salmon that weighed around half a pound. Anything around that quantity will work. You can buy either skin-on or skin-off salmon. The skin is fine to eat, but some people don’t like it. If you buy a piece with the skin on but don’t want to eat it, I suggest peeling the skin off on the step where you’ve taken the salmon out of the pan - it should peel off easily.
  • You could use leftover salmon (like from grilling or if you happen to have cooked salmon on hand), but I suggest cooking it for even less time. Just let it warm through.

Salmon and pasta in a bowl

You can use any kind of pasta in this recipe. I've made it with penne and spaghetti, and it's good either way. 

More salmon pasta recipes to try:

Easy salmon pasta in a bowl

I hope you'll give this easy salmon recipe a try!

Questions? Let me know in the comments below.

Garlic butter salmon pasta in a white bowl

Garlic Butter Salmon Pasta

This garlic butter salmon pasta is quick, easy, and uses only a handful of ingredients. Perfect for dinner on a busy weeknight!
4.74 from 15 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 2
Calories 559 kcal

Ingredients
 

  • 1/2 pound fresh salmon
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 3-4 cloves garlic minced
  • Optional garnish: fresh parsley, red pepper flakes, parmesan cheese
  • 4 ounces uncooked pasta

Instructions
 

  • Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
  • Sprinkle the salmon with salt & pepper and coat it in the flour.
  • Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside (if you bought salmon with skin and don't want to eat it, you can easily peel the skin off at this point if you wish).
  • Add the chicken broth, garlic, and lemon juice to the pan. Reduce the heat to medium and let it simmer for about a minute.
  • Add the salmon back into the pan and break it up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced a fair bit.
  • Drain the pasta and add it to the skillet (you can add a little pasta water if you wish). Toss it & serve immediately with parsley, red pepper flakes, and parmesan cheese if desired.

Notes

  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 559kcalCarbohydrates: 47gProtein: 31gFat: 27gSaturated Fat: 9gCholesterol: 92mgSodium: 369mgPotassium: 747mgFiber: 2gSugar: 2gVitamin A: 395IUVitamin C: 8mgCalcium: 34mgIron: 2mg
Keyword garlic butter salmon pasta
Author Natasha Bull

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    • Natasha says

      Hi! It's not ideal to be reheated (salmon can dry out and the sauce may reduce too much), but if you do try, I'd do it slowly on a low heat.

      Reply

  3. Jo C says

    5 stars
    Loved this tonight! The butter/oil after cooking the salmon was a little brown so I cooked/melted some fresh butter and oil (around half) in another pan before adding the rest of the sauce ingredients. I liked keeping the salmon separate as didn't want to overcook it and it gave me a chance to cook the sauce down a bit. Stirred through a little black pepper and pecorino cheese before serving. Can't believe there's no cream in it. Tasted far nicer than our usual creamy salmon pasta recipe!

    Delicious! Thanks!

    Reply

  4. Nda says

    I made this using Alaskan salmon fillet and vegetable broth instead of chicken broth. Awesome to the chicken broth because I am celebrating lent and cannot eat any type of meat. But God damn is the best recipe I've had in a long time. And normally I hate it with a passion, but because it's meant I had to eat some sort of protein and this recipe did not disappoint. Folks definitely try this out for yourself. And I still used day old cooked penne pasta. I can only imagine how much better it would taste with fresh pasta. And definitely add the pepper flakes because it gives it a bit of a spicy zest.

    Reply

  7. John Cullen says

    Just made it, added piccolo tomatoes to pan when I seared the salmon, it was delicious.
    Best salmon and pasta recipe I've had in a while and the beauty is in its simplicity.

    Reply

  8. Simon Welch says

    5 stars
    Really lovely! Not sure what chicken broth really is (presumably more of an Americanism?) so substituted with vegetable bouillon. Finished with roasted courgettes and added chilli flakes/Italian herbs, really delicious meal, thank you.

    Reply

    • Natasha says

      I've never cooked with that ingredient before, but you could definitely give it a try! Or skip it for the dredging but add a bit to the sauce if it's got strong thickening power like cornstarch.

      Reply

  10. Erin Fourier says

    Have you ever used smoked salmon in this recipe? My husband smoked some last night and I thought I'd put it in a pasta dish. I found yours and I have everything but not sure if the smoke flavor would go with it or not.
    Thanks

    Reply

  12. Rose Carrasquillo says

    5 stars
    My husband and I liked this recipe. It was fast and easy. I tweaked it a little by adding some Italian herbs.
    I was really tired from working all day. It was awesome to make a home cooked meals in under 30 minutes.
    Thank you

    Reply

  13. @dianyfm says

    5 stars
    Adoro sus recetas, esta es mi segunda con salmón y fue otro éxito! Deliciosa y fácil de seguir.
    Muchas gracias, saludos desde Cuenca, Ecuador.
    /
    I adore your recipes, this is my second with salmon and it was another success! Delicious and easy to follow.
    Thank you very much, greetings from Cuenca, Ecuador.

    Reply

  14. Mark S says

    3 stars
    Decent, but the butter in the sauce started to burn after a few minutes of medium-high heat. I suggest reducing heat to medium.

    I don't understand why removing the salmon is necessary in the end of step 3, as the salmon is returned to the pain immediately in step 5 after the broth, lemon juice, and garlic are added to the pan. Perhaps there's missing guidance like, "Wait for the sauce to summer, then return the salmon to the pan."

    I can see making this as a quick evening meal with leftover salmon bits or canned salmon, but dividing up a salmon fillet seems like a waste of money.

    Sorry, just not my cup of tea.

    Reply

    • Natasha says

      Hmmm sorry it didn't work out, and good point about step 3. I am going to give it some thought and see about updating the wording.

      Reply

  15. Jess says

    5 stars
    Made this last night to use the up the last of the salmon I had. It was amazing and I didn’t know how well salmon and pasta go together. Thanks for introducing me to this recipe!

    Reply

  17. Cynthia says

    5 stars
    Added the red pepper flakes and Parmesan cheese as suggested. I also added fresh broccoli, which melded with the flavors wonderfully.

    Reply

  18. Renee from Miami says

    Hi - just made this - YUMMY !!!
    I subbed Panko bread cumbs and lime juice (it's all I had) and I added 4 scallions...

    perfect.

    thank you

    Reply

  20. JJ says

    5 stars
    Fabulous! I stumbled upon this today and had everything in the house. I added a little Lawny's salt to my personal taste. The parmesan and fresh parsley really sets it off. I added a crack of Himalayan salt to finish. Mmmmmm.

    Reply

  23. Nan says

    5 stars
    It was excellent and so easy. Using red peppe flakes and good parmesan cheese with fresh pepper made it very flavorful

    Reply

    • Jennifer Ann says

      Wondering if I could grill or used leftover grilled salmon in this recipe and how the process for the sauce changes!

      Reply

      • Natasha says

        I would cook the salmon as little as possible, basically, since it's already cooked. Just add it in towards the end. Let me know!

        Reply