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I made this pasta three times in one week when I first figured out the garlic butter ratio. My husband finally asked if we could eat something else, which is how I knew I’d nailed it.

This dish sits right at the intersection of weeknight easy and weekend impressive. You get restaurant-quality salmon pasta in about 25 minutes, most of that time hands-off while things simmer. The sauce builds itself from the salmon cooking liquid, butter, garlic, and a splash of cream.

What makes this different from other salmon pasta recipes is the order of operations. You sear the salmon first, set it aside, then build the sauce in the same pan using all those flavorful bits left behind. The pasta water brings everything together into something silky and clingy rather than heavy.

What It’s Good For

This works as a date night dinner without the fuss, or as a reliable weeknight option when you want something that feels special but doesn’t require planning. It’s also good for meal prep if you store the components separately and combine them when reheating.

The protein and healthy fats from the salmon make it filling without being heavy. I find it pairs well with a simple side salad or some roasted asparagus if you want vegetables on the plate.

How to Store It

Leftovers keep well for 2-3 days in the fridge in an airtight container. The pasta absorbs some sauce as it sits, so add a splash of pasta water or cream when reheating to loosen things up. Reheat gently in a non-stick pan over medium-low heat.

Don’t freeze this one. The cream sauce separates and the salmon texture changes.

Ingredients

• 2 salmon fillets (about 6 oz each), skin removed
• 8 oz linguine or fettuccine
• 4 tablespoons unsalted butter, divided
• 6 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup reserved pasta water
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste
• Red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to boil and cook pasta according to package directions. Reserve 1 cup pasta water before draining.
2. Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
3. Heat a large skillet over medium-high heat. Add 2 tablespoons butter and let it melt and foam slightly.
4. Place salmon in the pan and cook 3-4 minutes per side until golden and cooked through. Transfer to a plate and use a fork to flake into large chunks.
5. Reduce heat to medium. Add remaining 2 tablespoons butter and the minced garlic to the same pan. Cook for 30-60 seconds until fragrant but not brown.
6. Pour in the heavy cream and 1/2 cup pasta water. Stir and let simmer for 2-3 minutes until slightly thickened.
7. Add the drained pasta to the pan and toss to coat. Add Parmesan and lemon juice, tossing until the cheese melts into the sauce.
8. If the sauce is too thick, add more pasta water a splash at a time until you reach the consistency you want.
9. Gently fold the salmon chunks back in. Taste and adjust salt and pepper.
10. Serve immediately topped with fresh parsley and red pepper flakes if using.

A Few Notes

The pasta water is doing a lot of work here. The starch helps emulsify the butter and cream into a cohesive sauce rather than a greasy puddle. Don’t skip the step of reserving it.

I used to burn my garlic constantly until I learned to add it after reducing the heat. Those 30 seconds matter. Bitter garlic will ruin the whole dish, and you’ll taste it immediately.

Wild-caught salmon has more flavor than farmed, but farmed works fine if that’s what’s available or fits your budget. The garlic butter carries a lot of the flavor anyway.

If you don’t have fresh lemon, bottled works in a pinch, but use about a tablespoon less since it’s more concentrated. Fresh really does make a difference though.

For a lighter version, you can use half-and-half instead of heavy cream. The sauce won’t be quite as rich, but it still comes together nicely. I’ve also made this with Greek yogurt when I was out of cream, which gives it a slight tang that works surprisingly well with the lemon.

The flaking of the salmon should happen naturally from the cooking process. If your fillets are holding together firmly, they might need another minute per side.