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    Home » Fish & Seafood

    Salmon Pasta with a Creamy Garlic Sauce

    Published: Jan 1, 2022 / Updated: May 16, 2023 / 173 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This 30-minute salmon pasta with a creamy garlic sauce is quick and makes an easy and impressive meal! It has restaurant flair that you can duplicate in your own kitchen.

    You could also try this Creamy Garlic Salmon or Boursin Salmon next.

    extreme close-up of serving tongs twirling creamy salmon spaghetti

    Why you'll love it

    This is one of those dishes that tastes like a lot of effort was put in, but it's actually simple enough to make without a lot of fuss when you're starving after a long day at work. Quickly pan searing salmon makes it extra tasty! And the best part is that you can finish off the bottle of wine while you're cooking this. Just kidding. Sort of.

    You'll savor every single bite of this irresistible restaurant-quality salmon pasta. The delicious creamy sauce is loaded with garlic, and this easy pasta is going to be your new favorite date night meal.

    What you'll need

    • Pasta - You can use any kind of pasta for this dish. I'd recommend a longer one like fettuccine, linguine, or spaghetti, but any kind you have in your pantry will work.
    • Salmon - I prefer skinless, but if you can't find it, you can easily remove it during the cooking process
    • Onion powder - to infuse more flavor directly onto the fish
    • Olive oil and butter - for pan searing
    • Flour - to thicken the sauce
    • Garlic - we're generous, but add more if you're a garlic afficionado
    • White wine - for an elegant touch. Use a dry white wine like sauvignon blanc or pinot grigio.
    • Heavy cream - for a touch of richness
    • Lemon juice - it brightens up the sauce and is a signature pairing with salmon
    • Parmesan - grating your own parmesan cheese is key for texture of the sauce since it melts better than the bagged kind
    • Parsley - a pop of freshness
    process shot of ingredient quantities in dishes for making creamy salmon pasta with a garlic sauce

    Tools for this recipe

    Check out Natasha's favorite kitchen essentials, gadgets, and cookware!

    • Mince the garlic with one squeeze of a garlic press. You don't even have to peel the cloves first.
    • Parmesan is so much better when grated from a block with a zester like this Microplane.
    • I like to toss the pasta easily with a pair of cooking tongs.
    • A simple wire whisk is useful for making the quick roux.
    • Store uncooked pasta in an airtight spaghetti keeper.

    How to make creamy salmon pasta

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    pan searing salmon fillet in a cast iron skillet and making the sauce for creamy salmon pasta in a skillet

    While the pasta is boiling, pan sear the seasoned salmon in olive oil and butter. Transfer the salmon to a plate. Add flour to the skillet to make a quick roux, followed by the garlic and white wine. Whisk in the cream and lemon juice.

    adding salmon back into the sauce for creamy garlic salmon pasta and then mixing in spaghetti with tongs

    Stir in the parmesan, and then add the salmon back to the skillet, breaking it up with a spoon. Drain the pasta and add it to the skillet along with the fresh parsley. Enjoy immediately!

    Pro tips

    • The sauce is fairly lemony, so if you're on the fence about how much to add, halve the amount of lemon. You can then always squeeze more in when you've given it a taste if you think it needs more. I love the stuff, so I usually add even more than I suggest in recipes when I'm cooking for myself, but it's totally up to you.
    • This pasta serves 2-4 people, but you can make it with less pasta to make it even richer for two people. Or up the salmon to 3/4 pounds.
    • You can easily double (or triple) this recipe for when you have guests over!

    Substitutions and variations

    • I don't recommend substituting the heavy cream for anything else. The sauce may break because of the acidity from the lemon juice.
    • If you're unable to use the wine, simply swap it out for chicken broth and a touch of Dijon mustard.

    Leftovers and storage

    • Leftovers of this salmon pasta will keep in the fridge for 3-4 days. However, it's best eaten right away.
    • Reheat on your stove over low heat slowly so the sauce doesn't separate, and you can add a splash of cream if necessary.
    • Recipes with cream generally don't freeze well, so I don't recommend doing that.

    More salmon pasta recipes

    • Easy Smoked Salmon Pasta
    • Lemon Dill Salmon Pasta
    • Garlic Butter Salmon Pasta
    • Cajun Salmon Pasta
    • Creamy Lemon and Fresh Tomato Salmon Pasta
    close-up of a bowl of creamy garlic salmon pasta

    If you made this lemon salmon pasta with a creamy garlic sauce, leave a star rating and review. Let me know if you have any questions in the comments below!

    extreme close-up of serving tongs twirling creamy salmon spaghetti

    Salmon Pasta with a Creamy Garlic Sauce

    This 30-minute salmon pasta with a creamy garlic sauce is quick and makes an easy and impressive meal! It has restaurant flair that you can duplicate in your own kitchen.
    4.74 from 53 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 591 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 8 ounces spaghetti or other pasta uncooked
    • 1/2 pound fresh salmon see note
    • 1/4 teaspoon onion powder
    • Salt & pepper to taste
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 tablespoon flour
    • 3 cloves garlic minced
    • 1/2 cup dry white wine or chicken broth
    • 3/4 cup heavy/whipping cream
    • Juice from 1/2 medium lemon (about 1 tbsp)
    • 1/2 cup freshly grated parmesan cheese
    • 1 tablespoon fresh parsley chopped

    Instructions
     

    • Boil a large salted pot of water for your pasta and cook it al dente according to package directions.
    • Meanwhile, season the salmon with the onion powder and some salt & pepper.
    • Add the olive oil and butter to a skillet over medium-high heat. Once it's hot, cook the salmon for a couple of minutes on each side. Transfer the salmon to a plate and set aside.
    • Reduce the heat to medium. Add the flour to the skillet and cook for about 30 seconds, stirring nearly constantly.
    • Whisk in the garlic and wine (let it bubble for 20 seconds or so), followed by the cream and lemon juice.
    • Once the sauce is smooth, whisk in the parmesan.
    • Add the salmon back in the pan and break it up with your spoon so it's in bite-size pieces. Gently mix it in with the sauce. Cook for an additional 3-5 minutes or so until the sauce is thickened and salmon is cooked through.
    • Drain the pasta and add it to the skillet, along with about 1 tablespoon of the water you cooked the pasta in (or more if you want to thin the sauce) as well as the parsley. Gently toss the sauce and pasta. Serve immediately with extra parmesan cheese if desired.

    Notes

    • If you can't buy skinless salmon, you can easily peel off the salmon skin just before you add the salmon back into the pan (step 4). Or keep it on if you don't mind it.
    • The sauce is fairly lemony, so if you're not into that, halve the amount of lemon, then add more in once you've tasted it if it's not lemony enough for you. 
    • Serves 2-4. If you want a really decadent meal for two people, make less pasta (then each person gets more sauce and salmon). For 4 people, I recommend serving this with a side salad or some garlic bread and/or increase the salmon to 3/4 pounds or so.
    • 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: 591kcalCarbohydrates: 47gProtein: 25gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 111mgSodium: 264mgPotassium: 497mgFiber: 2gSugar: 2gVitamin A: 959IUVitamin C: 4mgCalcium: 196mgIron: 2mg
    Keyword creamy salmon pasta, salmon pasta
    Author Natasha Bull

    This recipe was originally published on June 13, 2016. It's been tweaked to be even easier, tastier, and has new photos!

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    1. David L Pipkins says

      April 12, 2023 at 7:39 PM

      5 stars
      great combination of flavors and textures. I added Shitake mushrooms and cooked the along with the salmon. Next time I will double the sauce, it was good as is but for left overs I think it would be nice to have.

      Reply
      • Natasha says

        April 13, 2023 at 10:56 AM

        I'm so glad you liked it, David! Thanks for your review.

        Reply
    2. karinlynchmeyer says

      March 25, 2023 at 6:34 AM

      Loved this recipe and will make it again often! Delicious! Thank you!

      Reply
      • Natasha says

        March 25, 2023 at 10:09 AM

        You're very welcome!! 🙂

        Reply
    3. Evan says

      March 11, 2023 at 5:33 PM

      5 stars
      This was really amazing. I added a bit more to it - oysters, cherry tomatoes and spinach when I added the fish back in.

      Reply
      • Natasha says

        March 11, 2023 at 5:43 PM

        Thank you so much!

        Reply
    4. Nur says

      March 1, 2023 at 9:18 AM

      5 stars
      Thank you for this amazing recipes..🥰♥️

      Reply
      • Natasha says

        March 1, 2023 at 10:22 AM

        You're very welcome!

        Reply
    5. Jenny S says

      February 23, 2023 at 10:28 PM

      Love love love this delicious dish!! Thank you for a quick meal!

      Reply
      • Miranda @ Salt & Lavender says

        February 23, 2023 at 10:45 PM

        You're very welcome! So happy it was a hit, Jenny.

        Reply
    6. Fahrenn says

      February 8, 2023 at 8:45 PM

      5 stars
      Yum, made it this evening. Just finished so immediately came back to make sure to save this recipe. Really really good. Now to look into other recipes you’ve shared. Found this randomly in my Google search for Salmon pasta. Thank you!

      Reply
      • Natasha says

        February 8, 2023 at 10:06 PM

        You're very welcome!! 😀

        Reply
    7. Jane says

      February 5, 2023 at 12:10 AM

      5 stars
      Flavor was amazing!!! Will definitely make again.

      Reply
      • Natasha says

        February 5, 2023 at 10:08 AM

        That's so nice to hear!! 🙂

        Reply
    8. Fran Marofsky says

      February 1, 2023 at 8:10 PM

      5 stars
      Made this tonight ~ So easy! So Delicious! Your recipes are always the absolute BEST! Thank you!!!

      Reply
      • Natasha says

        February 1, 2023 at 10:38 PM

        Wonderful!! Thank you so much!! 😀

        Reply
    9. K says

      January 20, 2023 at 11:56 PM

      Can I sub Pecorino Romano for the Parmesan? I have leftover in my fridge.

      Reply
      • Miranda @ Salt & Lavender says

        January 21, 2023 at 10:47 AM

        Should be fine 🙂

        Reply
    10. Karen M Pollard says

      January 10, 2023 at 4:35 AM

      5 stars
      I made homemade fettuccine pasta. I also added prawns and scallops. Also fresh dill from the garden. Tomatoe & basil pesto bruschetta before. Strawberry and white chocolate Pannacotta in brandy snap baskets for dessert. The fettuccine was the star. Thankyou for the recipe.

      Reply
      • Natasha says

        January 10, 2023 at 10:15 AM

        Now that sounds amazing!! Glad you liked this recipe and love the prawns and scallops addition! 🙂

        Reply
    11. Lynne Flanagan says

      December 6, 2022 at 7:40 PM

      4 stars
      When I added the garlic, it made the roux lumpy. It would be better to sauté it first. I made it with increased flour and 2 % milk. We loved it. A great way to use up left over salmon.

      Reply
      • Natasha says

        December 6, 2022 at 8:41 PM

        Glad you liked it! I didn't have that issue myself... I do that all the time and I use a garlic press so it basically makes it a paste.

        Reply
    12. Josephine says

      December 1, 2022 at 3:44 PM

      5 stars
      Followed this recipe exactly as it came and it is perfect. The whole family loved it including the little ones. I will be adding it to my recipe book. Wish I could post a picture of how delicious it looks!

      Reply
      • Natasha says

        December 1, 2022 at 3:47 PM

        Yay!! That's so nice to hear!! 😀

        Reply
    13. Eric Gibbons says

      September 30, 2022 at 2:49 PM

      5 stars
      Absolutely a keeper, I used finely chopped shallots and added a spoonful of capers with fusiilli pasta, it was delicious

      Reply
      • Natasha says

        September 30, 2022 at 3:24 PM

        Thank you so much!

        Reply
    14. Janna Doherty says

      August 24, 2022 at 3:59 PM

      5 stars
      Great recipe, both of my kids love it! Easy and flavorful

      Reply
      • Miranda @ Salt & Lavender says

        August 24, 2022 at 10:54 PM

        Awesome to hear, Janna! Glad the kiddos like it too!

        Reply
    15. Sonia says

      August 17, 2022 at 2:23 AM

      4 stars
      Hi. We had this the other day and it did taste lovely however my sauce was quick thick and I'm wondering if it would have helped if I added half a cup of stock along with the cream? What do you think xx

      Reply
      • Natasha says

        August 17, 2022 at 9:55 AM

        Hi Sonia! Yes, that would certainly thin the sauce. I would say that could be a bit too much liquid, but if you're someone who prefers a much thinner sauce, you could definitely give it a try. Or perhaps cook it a little less/on a slightly lower heat if possible. Glad you liked the recipe!

        Reply
    16. April says

      June 25, 2022 at 8:28 AM

      5 stars
      Great recipe. I ended up adding some butter to the drained pasta and just serving the salmon/sauce over top.
      I added dill to the sauce, and used shallots instead of onion powder. I also used half & half since that's what I had on hand. Delicious! Will definitely make again.

      Reply
      • Miranda @ Salt & Lavender says

        June 25, 2022 at 11:26 AM

        Awesome to hear, April! Love the dill addition.

        Reply
    17. august says

      June 16, 2022 at 7:27 PM

      so yummy! we had some extra salmon that no one was eating and this was a perfect way to spice it up! so simple and elegant, will definitely be making again!

      Reply
      • Natasha says

        June 17, 2022 at 8:29 AM

        Wonderful! 🙂 Glad it worked out!

        Reply
    18. Teresa V says

      June 1, 2022 at 3:05 PM

      This recipe is AMAZING! So delicious, quick and easy! Will definitely make again.

      Reply
      • Natasha says

        June 1, 2022 at 4:24 PM

        So happy you enjoyed it, Teresa! 😀

        Reply
    19. Peter Elsaesser says

      May 29, 2022 at 2:45 PM

      5 stars
      Thank you for sharing this recipe! This was the first time I used white wine in a dish, and also first time I pan seared salmon, I impressed myself. The meal is so tasty, I used extra parmezan and extra cream and wine and wish I had used more garlic as 3 cloves wasn't quite enough as I could barely taste it. Overall I would say 10/10 for an exceptionally tasty and easy meal to prepare (even though it took me 2 hours to make!). Thank you for sharing this incredible recipe. I have saved 2 portions for my mom & dad and can't wait to hear their response after tasting it. ❤️

      Reply
      • Natasha says

        May 29, 2022 at 3:54 PM

        Oh that's so nice to hear!! I'm really glad you enjoyed it, Peter!! I'm a garlic lover myself and typically add more than recipes call for too lol. Hope your parents love it! Thanks for your kind review!

        Reply
    20. Marie George says

      April 23, 2022 at 12:21 AM

      5 stars
      Absolutely delicious & so easy to make

      Reply
      • Natasha says

        April 23, 2022 at 10:49 AM

        Thanks so much! Glad you liked it!

        Reply
    21. Jessica says

      April 10, 2022 at 4:48 PM

      5 stars
      So good. Made this with trout tonight (shhh - and told the kids it was salmon!). Everyone enjoyed it. Will make extra sauce next time. The whole family is excited for this to be on the regular meal plan rotation. 👍 Thank you!!!

      Reply
      • Natasha says

        April 10, 2022 at 5:55 PM

        That's so nice to hear!! I need to try it with trout haha. 🙂 Glad everyone enjoyed it!

        Reply
    22. Maria says

      March 3, 2022 at 5:25 PM

      5 stars
      Perfect weeknight or anytime dish. Delicious!! Thank you again 🙂

      Reply
      • Natasha says

        March 3, 2022 at 5:46 PM

        You're very welcome, Maria! 🙂

        Reply
    23. Christiana says

      February 26, 2022 at 6:17 AM

      Hi, I was hoping you could tell me what the measurements are equivalent to in grams and ml please

      Reply
      • me says

        March 2, 2022 at 10:21 AM

        just google it ........

        Reply
    24. Bridget says

      February 19, 2022 at 1:40 PM

      5 stars
      Absolutely delicious and will now be a firm favourite 💕on our menu

      Reply
      • Miranda @ Salt & Lavender says

        February 19, 2022 at 3:09 PM

        Fantastic!! 🙂 Appreciate your review!

        Reply
    25. Ash from FromDillToDracula.com says

      January 23, 2022 at 4:15 PM

      5 stars
      Delish! Didn't have heavy cream (we don't tend to keep it on hand), but had a lot of cashews, so I did sub the heavy cream for a vegan alternative.

      1 cup cashews + 1 cup boiling water, let sit for 30 min then blended until smooth. Was probably a little thicker than the heavy cream, but worked really well!

      Reply
      • Miranda @ Salt & Lavender says

        January 23, 2022 at 4:25 PM

        So glad it worked out, Ash!! 🙂

        Reply
    26. Angela says

      November 10, 2021 at 11:18 AM

      5 stars
      Another great recipe and so easy . Made this tonight and it was a big hit with my hubby . I added prawns just towards the end . I’m no chef but your recipes are so easy to follow. Thank you Natasha for your wonderful recipes 😋

      Reply
      • Natasha says

        November 10, 2021 at 11:25 AM

        Yay!! I'm so happy to hear that... especially that you find my recipes easy to follow, since that is my goal always! 🙂

        Reply
    27. Donna says

      September 24, 2021 at 7:08 PM

      Can I use canned salmon?

      Reply
      • Natasha says

        September 25, 2021 at 9:23 AM

        Yes... it will basically just need to be warmed through, though, so I'd add it in towards the end. Be sure to drain it well.

        Reply
        • Dora says

          January 28, 2022 at 5:22 PM

          4 stars
          I made it tonight for dinner. It was really easy and simple to make. I do think it very lemony I would recommend using less than the provided amount. I added small shrimp and used Linguini. I also didn't have freshly grated Parmesean so I used the shaker Parmesean, mine had a little Romano cheese mixed in. I'll definitely make it again with a few minor changes.

          Reply
          • Miranda @ Salt & Lavender says

            January 28, 2022 at 5:55 PM

            Happy you enjoyed the pasta, Dora!

            Reply
    28. Vicki Wilson says

      March 2, 2021 at 3:52 PM

      Yum! I made this today and will definitely make again. It was a breeze to make and didn't take long because I had a partially cooked piece of salmon left over from Sunday.

      I used veggie broth instead of dry white wine and at the end added capers and dried dill. Because I had an open box I used farfalle for the pasta - it perfectly held on to the creamy sauce and capers

      Reply
      • Natasha says

        March 2, 2021 at 5:31 PM

        Excellent! Glad you enjoyed it, Vicki!

        Reply
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