Cozy Salmon Creamy Garlic Pasta

As seen in Satisfying Entrées for Every Table.

Chunks of salmon are mixed into perfectly cooked spaghetti with a dreamy garlic cream sauce. The salty bite of parmesan gets balanced with a fresh squeeze of lemon, cutting the richness in just the right way. Cooking the salmon first means it stays delicious, and folding it into the sauce means every bite’s packed with flavor. Some chopped parsley on top, and you’ve got a meal that feels a bit luxe—plus, it’s ready in half an hour. Great for crazy weeknights or when you’ve got friends over. Throw on some crunchy bread or toss a salad on the side to round it out.

Barbara Chef
Created By Sasha
Last updated on Thu, 05 Jun 2025 13:58:45 GMT
A bowl stacked with pasta, chicken pieces, and melted cheese. Save Pin
A bowl stacked with pasta, chicken pieces, and melted cheese. | foodthingle.com

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
A bowl of pasta with chicken and cheese. Save Pin
A bowl of pasta with chicken and cheese. | foodthingle.com

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

A bowl of pasta with chicken and herbs. Save Pin
A bowl of pasta with chicken and herbs. | foodthingle.com

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.

Salmon Creamy Garlic Pasta

Salmon, parmesan, and spaghetti mingle in a smooth garlic sauce with a pop of citrus. Fast to whip up, super tasty, and a bit fancy.

Preparation Time
10 Minutes
Cooking Time
20 Minutes
Overall Time
30 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: American

Output: 4 Number of Servings (Makes about 4 portions)

Special Diets: ~

What You'll Need

→ Pasta

01 8 oz spaghetti or your favorite pasta, uncooked

→ Seafood

02 1/2 pound (227 g) fresh salmon, no skin if you can

→ Seasoning

03 Pinch of black pepper
04 Salt, toss in as much as you like
05 1/4 teaspoon onion powder

→ Sauce Base

06 1 tablespoon grated parmesan cheese (about 50g)
07 1 tablespoon butter
08 1 tablespoon olive oil
09 1 tablespoon lemon juice, squeezed fresh (15ml)
10 180 ml (about 3/4 cup) heavy cream
11 120 ml (1/2 cup) dry white wine or just use chicken broth
12 1 tablespoon all-purpose flour
13 3 garlic cloves, chopped small

→ Garnish

14 A tablespoon or so of fresh parsley, chopped

Steps to Follow

Step 01

Scoop pasta onto plates. Sprinkle more parmesan if you want, and dig in while it’s hot.

Step 02

Throw your drained pasta right into the skillet along with some of that starchy pasta water (start with about a tablespoon). Sprinkle in parsley and toss everything gently. Add more water if your sauce needs a little loosening up.

Step 03

Drop the salmon back into your pan. Flake it into bite-size chunks with a spoon and fold it into that creamy sauce. Let it simmer another 3 to 5 minutes until the salmon’s fully cooked and that sauce thickens up.

Step 04

Toss in the parmesan cheese slowly while whisking, making sure it all melts in. Your sauce should get nice and creamy.

Step 05

Pour in the garlic and wine (or broth). Let that bubble for a quick 20 seconds. Next, mix in cream and lemon juice, and whisk till it’s all smooth.

Step 06

Turn down the heat to medium. Add flour into the skillet and keep stirring for about half a minute to make a thick paste (that’s the roux).

Step 07

Warm up butter and olive oil on medium-high in your skillet. Once it’s sizzling, set the salmon in and sear each side for 2 minutes or until you get a nice golden color. Set the fish aside on a plate for now.

Step 08

Dry off the salmon well. Give both sides a shower of onion powder, salt, and black pepper.

Step 09

Bring a big pot of salted water to a boil. Drop in your pasta and cook according to the box until it’s just firm. Scoop out a little pasta water before draining it off.

Additional Tips

  1. If your salmon’s got skin, yank it off after searing if you like, before dropping it back in. Totally cool to leave it if that’s your jam.
  2. The sauce tastes pretty lemony. If you want it mild, just use half the lemon juice at first, then add more if you want.
  3. Serving two people? Pile on less pasta for richer bowls. Want to stretch to four? Serve with a salad on the side, maybe garlic bread, or bump up the salmon to 3/4 pound (340g).

Essential Tools

  • Big pot
  • Wide skillet
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon
  • Knife and a cutting board

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has fish (salmon), dairy (cream, parmesan, butter), wheat (flour, pasta).

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 591
  • Fat Content: 31 g
  • Carbohydrates: 47 g
  • Protein: 25 g