
Whip up this salmon pasta with dreamy garlic cream sauce for a dinner that tastes fancy but takes just 30 minutes. It’s awesome when you’re short on time but want to make the night feel special. The sauce is smooth and full of garlicky goodness. Salmon turns this into the kind of comfort food that feels like a treat after a long day—sometimes I just use leftover fish or make it when I want to spoil myself without going out
The first time I tried this, it was a crazy weeknight and we needed something quick before we dashed out the door. My crew couldn’t get enough. Now it shows up at least once every few weeks at my house
Mouthwatering Ingredients
- Fresh parsley, chopped: Toss on at the end for a pop of freshness and color
- Lemon juice from half a medium lemon: Brightens everything and keeps the dish from feeling too heavy
- Heavy cream or whipping cream: Makes the sauce super rich and silky
- Dry white wine or chicken broth: Wine gives depth; broth keeps it mellow—either one works
- Garlic, fresh and minced: Chop it up tiny so it goes smooth in your sauce
- Butter: You’ll need it for flavor and for getting the salmon nicely golden
- Olive oil: For searing and adding a little something extra
- Onion powder: No tears, just a little savory boost
- Uncooked spaghetti (or any pasta): Pick something sturdy that’ll hold the sauce well
- Salmon, fresh fillets: Look for ones that are super fresh and moist
- Salt and black pepper: Use the good stuff if you’ve got it
- Flour: Thickens things up, making your sauce nice and creamy
- Parmesan cheese, finely grated: Real parmesan gives you the best melt and taste
Detailed Steps
- Finish and Toss:
- Save a little pasta water then drain the rest. Add your noodles along with a splash of the reserved water to the skillet. Top with parsley and toss everything gently until the pasta’s coated all over. Give it a taste and see if you want more lemon, cheese, or a pinch of salt. Dish it up while it’s hot!
- Add Cheese and Salmon:
- Toss in your parmesan and let it fully melt. Break the salmon into chunky bites as you return it to the sauce. Let it simmer together for three to five minutes so the flavors blend and the salmon stays moist
- Build the Sauce:
- Add in your garlic and the wine or broth, give it a good whisk, and scrape up the tasty browned bits. After about 20 seconds, pour in the cream and lemon juice, stirring till you get a smooth shiny sauce
- Make the Garlic Cream Base:
- Lower the heat a bit. Sprinkle in the flour and stir nonstop for half a minute till it creates a pale paste with no floury smell
- Season and Sear the Salmon:
- Pat your salmon dry, sprinkle both sides with salt, pepper, and onion powder, and cook in hot olive oil and butter. Just a couple minutes on each side till you see a light golden crust, then set it aside and let it rest
- Boil the Pasta:
- Get a big pot of salted water boiling, drop in your pasta, and cook until it’s just firm. Check the package for timing so it comes out perfect when you add the sauce

The parmesan really gives the sauce a nice savory kick. One time I made it while chatting with my sister, and she got so hungry hearing about it, she cooked it herself the next night. It draws everyone to the kitchen fast
Saving Leftovers
If you have extras, stick them in an airtight box in the fridge for up to two days. To warm it up, use low heat and maybe a little splash of cream or milk so the sauce stays loose. If you crank up the heat, the salmon might dry out and the creamy sauce could get weird
Simple Swaps
No fresh salmon? Canned salmon (no bones, no skin) will do the trick. Out of wine? Just use more chicken or veggie broth. Any sturdy pasta—penne, fettuccine—works just as well as spaghetti
Ways to Serve
This goes great with a fresh green salad or some simply roasted veggies. I like adding a thick chunk of garlic bread to mop up the sauce. Sometimes I finish with extra lemon zest or a parsley sprinkle for a bold hit of flavor

Where It Comes From
Dishes with creamy sauces and pasta started out in Italy and Europe, but this garlicky, salmon-packed version is totally American. It’s the kind of meal you might find at a neighborhood spot or at a family table for something special
Common Recipe Questions
- → Does it work with another type of pasta?
Of course! Spaghetti is fine, but penne, linguine, or even fettuccine are all great for scooping up the creamy sauce.
- → Is there a swap for salmon if I’m out?
Definitely. Try trout or even shrimp—anything soft and flaky works well with that garlic cream sauce.
- → No white wine in the house. What should I do?
Just use chicken broth—gives nice flavor, no booze. Veggie broth also does the trick.
- → Can I make this lighter somehow?
Yep, swap the heavy cream for whole milk or half-and-half if you want. Sauce won’t be as thick, but still good.
- → Is it possible to prep it early?
It’s tastiest right after cooking. But leftovers will be fine—just warm gently on the stove with a splash of pasta water or a hit of cream.
- → Will the lemon take over the flavor?
Nope. The lemon just brightens things up. Add as much or as little as you like to get it right for you.