This salmon pasta with a creamy garlic sauce is quick and delicious and makes an easy and elegant meal. Ready in 20 minutes!

This is one of those dishes that tastes like some effort was put in, but it's actually easy enough to make without gnawing your arm off when you're starving after a long day at work.
And the best part is that you can finish off the bottle of wine while you're cooking this. Just kidding. Sort of.
This creamy garlic salmon pasta dish is a good option for a date night in, or you can easily double (or triple) the recipe if you have guests to feed without adding a lot of extra work. I used fettuccine, but feel free to use your favorite pasta or whatever's in the cupboard.
Quickly searing the salmon makes it extra tasty. Piping hot pasta, butter, white wine, cream, and parmesan cheese = decadence in a bowl.
There's no fancy ingredients in here... but you'll get restaurant-quality results for a fraction of the price.
Only 20 minutes to pasta perfection - what could be better?!
How to make creamy salmon pasta
This salmon pasta is very easy to make; you start by seasoning the salmon and then quickly searing it on both sides. Take it out of the pan while you add the sauce ingredients, make the sauce, add the fish back in, and finish cooking it. Voila!
Pro tip: 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. ๐
Will you try making this lemony salmon pasta with a creamy garlic sauce?
Let me know if you have any questions in the comments below!
More salmon pasta recipes you may like:
- Easy Smoked Salmon Pasta
- Lemon Dill Salmon Pasta
- Garlic Butter Salmon Pasta
- Cajun Salmon Pasta
- Creamy Lemon and Fresh Tomato Salmon Pasta

Salmon Pasta with a Creamy Garlic Sauce
Ingredients
- 4 ounces fettuccine or other pasta uncooked
- 1/2 pound fresh salmon (skinless if possible)
- Onion powder to taste
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup dry white wine
- Juice from 1/2 medium lemon (about 1 tbsp)
- 3/4 cup heavy/whipping cream
- 3 cloves garlic minced
- 1/2 cup freshly grated parmesan
- 1 tablespoon flour
- 1 tablespoon fresh parsley chopped
Instructions
- Boil a large salted pot of water for your pasta. Cook using package directions until it's al dente.
- Grate parmesan and set aside. Season the salmon lightly with onion powder and salt & pepper on both sides.
- Add the olive oil and butter to a skillet on medium high heat. Once it's hot, add the salmon. Cook salmon for a couple of minutes on each side.
- Take the salmon out of the pan and set aside. Add the white wine, lemon juice, cream, garlic, and parmesan, and scrape the bottom of the pan so the brown bits get incorporated into the sauce.
- Slowly add the flour to the sauce, while stirring, to avoid any lumps.
- Add the salmon back in the pan and break it up with your cooking spoon so it's in bite-size chunks. Gently mix it in with the sauce. Cook for an additional five minutes or so until the sauce is thickened and salmon is cooked through.
- Drain pasta and add it to the skillet, along with 1 tablespoon of the water you cooked the pasta in. Gently mix the sauce and pasta. Serve immediately with parsley and extra parmesan cheese if desired.
Notes
- If you can't buy skinless salmon, you can easily remove the salmon from the skin just before you add the salmon back into the pan (step 6), or use a sharp knife to remove the skin prior to seasoning it. Or keep it on if you don't mind it.
- This recipe is easily doubled. I used one piece of fish when making this recipe for two people.
- 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.
GrammyCooks says
Ok, this was awesome! Super easy and incredibly good. The only change I made was subbing chicken broth for the white wine as itโs not something we ever have. Side salad and it was perfect. My husband is still thanking me! Well done
Natasha says
I'm so glad you guys enjoyed it! ๐
Sarah says
I made this last week and it was very easy and tasted incredible!! Wondering if I can make it ahead of time for a family gathering and heat it up in the oven when it's time to eat?
Natasha says
Iโm so glad you liked it! Hmm... thatโs a tough one. Salmon dries out very easily, and cream sauces can do that as well (or separate). Iโd do it on a very low heat and perhaps make extra sauce. And be very careful not to overcook the fish.
Em says
So good ๐ฅฐ I added in a little bit of dijon as well alongside the cream and wine which added to the richness! Will definitely be putting this in the comfort food list!
Natasha says
Wonderful! Thanks for taking the time to comment, Erin!
Patsy Tan says
My first time trying out this recipe and my family loved it! Thank you so much for sharing this easy and delicious recipe!
Natasha says
I'm so happy to hear that, Patsy! Thanks for taking the time to comment! ๐
Renรฉe says
This turned out great for us overall! I stayed as close to the base recipe as possible. The only thing I did a little differently was using King Arthur gluten-free all-purpose flour and making a roux with the butter and flour, rather than adding the flour after the fact. The sauce came out a bit thicker than expected, but that may have been due to using GF flour. The flavor and everything was great and I canโt wait to tweak it to our tastes!
Renรฉe says
P.S. For wine, we used Francis Coppola Pinot Grigio, and that worked out to be a great choice!
Natasha says
I'm glad you enjoyed it! ๐
Michelle says
I don't have any white wine - what would be a good substitute? I know chicken broth is the usual substitute, but how would that work with salmon?
Natasha says
I think chicken broth would be fine ๐
Angela says
Omg this was INCREDIBLE! Great recipe! But... quick question, when it has you take out the salmon and pour in the wine... oh man, I have a mess. Was it just because I should have had room temp wine to use? Any other tips? (Not the only recipe Iโve had this problem with so I clearly just need some advice with this problem ๐คช) Thanks!
Natasha says
I'm so glad you liked it! You mean like it splatters a bit? That's totally normal. I suppose you could take the pan off the heat and let it cool down a bit first.
Annani says
Lovely! Easy and quick. My hubby said it was the best meal he has had this year! Beautiful winter salmon dish..
we added more lemon, and some oven crisp veggies.
Natasha says
I'm so happy to hear that!! ๐
Bozo says
One of the worst recipes it has ever been my misfortune to try.
Natasha says
The overwhelming majority of people in the comments seemed to like it. Wonder what went wrong for you!
Sonia says
Just looking at the ingredients, you know it's a good recipe. I didn't have cream, but I use evaporated milk when I need to sub. Maybe Bozo is an inexperient cook. Thanks for sharing this recipe. May I suggest to add some frozen peas and garnish with sliced green onios along with the parsley?
Natasha says
Your comment made me laugh ๐ Yes, that sounds delicious!
Sheepdoc says
This was awesome. I had already cooked leftover salmon and angel hair pasta. Even DH who doesn't like fish liked it.
Natasha says
Soo happy to hear that!!
Tae says
I just made this tonight and I love how strong the lemon taste is , I used white cheddar cheese instead of Parmesan and I used apple cider vinegar as a substitute for the wine , everyone loved it !
Natasha says
Wonderful!
Stephanie sharper says
Are you crazy you cannot substitute 1/2 cup of white wine for 1/2 cup of vinegar. You are already putting half a lemon in the pasta. The sauce is so acidic I can even eat it. When Jesus was crucified and tortured they ask him did he want vinegar to drink.
Natasha says
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Molly says
We made this for V-Day dinner and it was such a simple but delicious recipe. My wife and I are both suckers for salmon skin so we just left the skin on and seared it for that extra crackle. Still broke up great in the salmon.
Natasha says
I'm so happy you enjoyed it! ๐
Kathy says
This was delicious! I baked a chunk of salmon last night with onions, white wine, and butter with the thought that tonight I'd be making salmon cakes with the flaked salmon. Alas, no egg. Then I came across your recipe - and I had penne pasta, aging cream, parm, crisp white wine, lemon, and -- garlic and sliced red onion which I sauteed in a bit of olive oil, then added white wine and lemon juice, before adding the cream. I did thicken it slighly with a Canadian ingredient - Easy Blend Flour from Robin Hood - not as pasty as flour. What a wonderful convergance and a deliciouis dinner. Even with the cream, it had a bright lemon flavor. This is a keeper. Thank you!
Natasha says
So happy you liked it, Kathy! I'm glad you were able to find a recipe that worked with the ingredients you had ๐
Charmaine says
This recipe seems lovely! I don't have any onion powder but I do have fresh onions - do you think that would be a good substitute? And can any kind of flour be used? Sorry if these seem like stupid questions, I'm a total newbie at cooking!
Natasha says
Not silly questions at all! I would just leave the onion powder out. And I would use white all-purpose flour. I don't typically use different kinds of flour for basic cooking because they do behave a bit differently. Let me know if you try this recipe!
sharonpaula08 says
Thanks so much for this delicious recipe
Natasha says
You are very welcome! ๐
Katerine says
This was so easy and tasty! The only thing I made different was to add a leek and some frozen peas and it was yummy. Boyfriend loved it too!
Natasha says
I'm so glad you guys liked it! ๐
Olga says
Natasha, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Natasha says
Hope you like it, Olga! ๐
Natalie says
Just made this, absolutely amazing! I wouldn't change anything. Thank you for posting!
Natasha says
Wonderful! So happy you liked it, Natalie!
Renee Waddler says
I ABSOLUTELY LOVE this recipe & so does my boyfriend! I've made it twice & am going to make it again today. Thanks so much for for sharing your talent with us ๐
Natasha says
I'm so happy you like it, Renee!! ๐ Your comment made my day.
Samantha says
Wow! love to taste salmon..making recipe with this ingredient gonna be great hit..thanks!
Gwyn says
This was super good! Thank you. I am following the Plant Paradox system so used sorghum pasta (yum) and left out the flour. I steamed some asparagus in a sieve with the pasta and served it on the side. Really lovely flavour. I used salmon with skin on and seared the skin, removed it and ate it while the pasta was cooking :). So good for you!
Natasha says
So glad you liked it! Yes, salmon skin is great.
Joanna says
This was soooo good and easy to make. Thank you!
Natasha says
So glad to hear it, Joanna! ๐
Andrea Delgadillo says
I really wanna try this recipe!! Quick question though! What white wine did you use?
Natasha says
Thb I donโt remember which brand I used, but a Sauvignon blanc would work great. ๐
TABITHA says
This was soo good, thank you for sharing!!!Glad I found you ๐
Natasha says
So glad you found me! ๐
autumn says
This looks great, I am going to try to make it tonight with Gnocchi, I am super excited!
Natasha says
Hope you enjoy it!! ๐
Nikki says
Woah! Amazing creamy dreamy salmon pasta. Thanks so much for posting, new favorite for me!
Natasha says
I'm so happy you liked it, Nikki! Thank for letting me know.
Mollie Morris says
Hello! Your recipe looks delicious and reminds me of Fettuccini Greta Garbo in the Fiddlehead Restaurant Cookbook. Their recipe uses a hard smoked Salmon instead of fresh. This is a nice alternative! ๐
Natasha says
Ooh that sounds good! I've had smoked salmon pasta before, and it's definitely tasty. ๐
Maggie says
I made this for dinner tonight and it was delicious. I followed the recipe, I will differently be making it again.
Natasha says
I'm so glad you liked it, Maggie!
Ron says
Thanks all. LMAO, I call myself an "amazing cook" and who knew?
Guess what's for dinner tonight? I'm a friend of Bill so the no wine option was great.
Tom Kennedy says
This was a lovely recipe, and I love salmon prepared just about anyway but I found with a little less lemon juice and a dash of dill it was spectacular.
Natasha says
Awesome! Thanks for letting me know.
Sharon says
Hi I tried this recipe last week .. I was really hungry and I used canned salmon!!! It was epic ... Iโm doin again today but adding shrimp instead ๐๐คซ๐คญ
Natasha says
That's great!! So happy the canned salmon worked out.
Don says
A slight suggestion and modification. Before cooking the salmon, brush on a slight glaze of olive oil. Then sprinkle on your preferred seasoning. Let it sit. It will stick better to the fish. After a few minutes, before putting it in the pan add just a light covering of brown sugar to both sides. Lightly smooth it in with a baking brush. It will phase out any fishy taste of the salmon and add an extra pop and flavor to the dish. Don't use butter yet. Cook in the pan with just thin film of olive oil. The secret to salmon is cooking it on low heat. All the juices will flow back into the fish and taste immeasurably better. After it is brown, take the salmon out of the pan and proceed with the rest of the recipe. When eating you will taste all the seasoning and the sweetness in the salmon with the sauce.
Gwyn says
Hi Don I made this as is only my salmon was skin on. I seared the skin side so I had some lovely crackle to munch on while cooking the meal :). Due to personal preference I would never add brown sugar to this as I love the taste of salmon and love the tangy lemon cream flavour. Each to their own ๐
Sam says
Hey there! Am I able to omit the white wine? Or would I need to use a substitute?
Sounds like a great recipe! Thanks!!
Natasha says
Hi Sam! I think it should be ok if you simply omit it. Otherwise, I'd use chicken broth in its place. Hope you enjoy the recipe! ๐
Laura says
Fabulous, thank you! I added capers to top off and it was perfection!!!
Natasha says
That's great to hear, Laura! I love capers too - I'll have to try that.
Sally says
This was delicious. Just what I had in mind for dinner when I started googling around. Thanks so much.
Natasha says
Awesome! So happy to hear it. Thanks for leaving a comment, Sally!
Dawn says
That recipe is delicious. I've been looking for one similar to this for a couple of years. Would you mind if I post it in my blog, giving you credit and adding your link?
Natasha says
Thanks, Dawn! Glad you liked it. Thanks for asking, but I do not allow re-posting of my recipes in full. There's a few reasons for that, including the fact that if my recipe is posted in full somewhere, there's zero incentive for someone to click over to my blog. Also, Google penalizes duplicate content. I'm ok if you make alterations and write the recipe out using your own words, though (and post your own photos) then cite me as "adapted from" and link back to me. If you'd like to include one of my photos and then a link back to my recipe, that's fine too, and direct readers to my recipe for the ingredients and directions.
Carol B. says
I made this last night and my husband and I loved it! I used about 1.3 lbs of salmon and about 8oz of pasta. I used about 1/3 cup of half and half and about 1/2 cup of pasta water when putting together the sauce (in lieu of the cream). I used about 1 tablespoon of lemon juice. It was DELICIOUS and it reheated for lunch really well ๐
Natasha says
SO happy you guys liked it!! ๐
Natasha's Sister says
I like your new photos. Can you make this for me without the salmon?
Natasha says
No.
Taylor says
This looks absolutely delicious Natasha!!! Seriously can't wait to try this!
Ron says
I made this today, too much lemon juice!!!!! tuned out too sour ๐
also, the 4 ounces (114grams) fettuccine is not enough for 2 persons.
Very disappointed.
Natasha says
I'm sorry to hear that. 2 dry/uncooked ounces per person is the suggested serving size for pasta, so that's what I base my recipes on.
Yoyce says
Hello I been wanting to find out how to make the Pasta taste so delicious just like the restaurants , I just made a slight changed on the heavy cream and substituted it for BertollI Alfredo Sauce and it tasted awesome...
Thanks so much for sharing this recipe
Natasha says
Glad you enjoyed it!!
Fred in DC says
Thanks for this terrific recipe! Tried it with a slight reduction in cream (about 1/2 cup) and thought it was delicious, as did my family.
Natasha says
Excellent! So glad you guys liked it, Fred!
Stacy says
So glad to have found this, looks delicious!! What are your thoughts on substituting the heavy cream with 2% milk and maybe a little RF cream cheese? I'd like to try bringing the fat content down just a bit but I'm not much of a cook and i don't want to ruin what looks to be an amazing dish!
Natasha says
Hi Stacy, I think that you could probably do that, but I can't say for sure how it'll work out. The milk worries me a bit because it won't quite thicken up the same as the cream does. I suppose mixing it with the cream cheese will help thicken the sauce up overall. The cream cheese will likely make the sauce a little more tangy. If you do try it, let me know how it worked out. ๐
Suheil says
Hello! I don't have white wine on hand right now, any suggestions on what I can sub for it or is it absolutely necessary?? Thanks!
Suheil says
Never mind! I se you've answered this already!!
Hannah Duclos says
Do you think I could substitute heavy cream for soy milk?
Natasha says
I think you may end up with a slightly thinner sauce (not sure how it would alter the taste exactly), but I don't see why you couldn't try. I've done a bit of research, and I read that sometimes using soy milk can yield unpredictable results, so I would keep that in mind. I'm curious how it goes - let me know! ๐
shana says
Made this last night! Was DELICIOUS!
Natasha says
Excellent! So glad you liked it.
Rachelle says
Can I use milk instead of heavy cream??
Natasha says
You could try, but the sauce will end up less rich and thick. You may need to add more flour to thicken it up.
Cecily Barney-Macon says
Just prepared dish substituted pasta with Whole wheat pasta and kept the pasta water as my thickening agent instead of flour added sautรฉed spinach and Roma tomatoes ????
Natasha says
That's great! Sounds delicious! ๐
Rebecca says
do you by chance know any nutrition facts for this meal? Thank you!
Natasha says
Nope, sorry. You could try plugging the ingredients into an online calculator but I'm not sure how accurate those are.
Anna Wright says
These are incredibly delicious and way easier to make than I could have imagined! Awesome recipe.
Natasha says
So glad you enjoyed it!!
Persephone says
This sounds great - I love cooking salmon so that one side is super crisp along the bottom as it makes for a great textural contract with in the final dish
Kate @ Babaganosh.org says
This really does look fancy and elegant! Definitely a great dish when having guests over because creamy sauce + seafood looks and sounds fancy!
Natasha says
Thank you! That's what I figured, even tho it's just so simple ๐
Debs @ Wilde Orchard says
Love it Natasha!
Natasha says
Thanks Debs ๐
Asia Howard says
This dish is delicious just tried it
Natasha says
So happy to hear it!
Rosaria says
I was surprised to see this recipe called "decadent!" This is traditional Sicilian peasant food, an age-old recipe. There are a few exceptions-- we never thicken with flour, peas are an important part of the recipe, and white wine is optional. Thanks for introducing non-Sicilians to a beloved standard! Do try it with the peas and without the wine! Buon Appetito!
Natasha says
I love the sound of the traditional dish! Yes, many people in North America consider anything with a cream sauce to be decadent, so I described it as such. ๐
Lori English says
This is just about the yummiest thing ever!
Natasha says
So pleased to hear it!