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extreme close-up of serving tongs twirling creamy salmon spaghetti
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4.82 from 74 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: creamy salmon pasta, salmon pasta
Servings: 4
Author: Natasha Bull

Ingredients

  • 8 ounces uncooked spaghetti or other pasta
  • 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 chopped fresh parsley

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 the 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. 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.

Nutrition

Calories: 591kcal | Carbohydrates: 47g | Protein: 25g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 264mg | Potassium: 497mg | Fiber: 2g | Sugar: 2g | Vitamin A: 959IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 2mg