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Garlic Butter Salmon Pasta

This restaurant-quality garlic butter salmon pasta features tender flakes of salmon in a rich, buttery garlic sauce with hints of fresh lemon, all tossed with perfectly cooked pasta. The dish comes together in just 30 minutes using one pan, making it the perfect solution for busy evenings when you want something special without extensive cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz salmon fillets, skin removed
  • 8 oz linguine or your favorite pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup white wine or chicken broth
  • 1/2 cup heavy cream
  • 1 lemon (zest and juice)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • Red pepper flakes (optional)

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, season salmon fillets with salt and pepper. In a large skillet, melt 1 tbsp butter over medium-high heat. Cook salmon for 4-5 minutes per side until cooked through. Remove from pan and set aside.
  3. Reduce heat to medium and add remaining butter to the same skillet. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in white wine or broth, scraping up any browned bits from the salmon. Let it reduce by half, about 2 minutes.
  5. Stir in heavy cream, lemon zest, and lemon juice. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
  6. Flake the cooked salmon into large chunks. Add pasta, salmon, and Parmesan cheese to the sauce. Toss everything together, adding pasta water as needed to reach desired consistency.
  7. Stir in fresh parsley and season with additional salt, pepper, and red pepper flakes if using.

Notes

Look for fresh, wild-caught salmon fillets that are bright in color and firm to the touch. You can use frozen salmon - just thaw it completely in the refrigerator before cooking. Don't rush the sauce - letting it simmer gently allows flavors to meld together beautifully.