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This easy, creamy Salmon Pasta recipe is simple and impressive, loaded with tender flaky salmon in a creamy garlic parmesan white wine sauce.
If you love this salmon pasta recipe, make my seafood pasta or cajun salmon pasta next!
Oh the joys – seafood and pasta all in one bowl? Sign me up! This creamy salmon pasta hits every time!
Flaky, pan-seared salmon gets folded into a silky garlic cream sauce, similar to my garlic parmesan chicken pasta, for the perfect bite. It’s rich but not heavy, comforting but still bright and fresh! Exactly the kind of meal you make when you want something cozy that doesn’t feel boring.
What I love most about this recipe is how approachable it is. Everything comes together in under an hour and the salmon stays tender and juicy right to the end. It’s perfect for an easy weeknight dinner, but it also feels right at home on the table when you’re cooking for guests.
Simple ingredients, big flavor, and a bowl you’ll want to savor to the very last bite.
Table of Contents
Notes From My Kitchen – Why This Salmon Pasta Rocks!
- Perfectly pan-seared salmon that’s flaky, tender, and juicy, then gently folded into the pasta so it stays moist and flavorful. I walk you through how to make salmon perfectly every single time!
- That rich, silky garlic cream sauce is PRIME! It’s made with white wine, butter (yum), parmesan, and fresh herbs for layered, savory flavor.
- Best part? It’s SO easy to make! Salmon cooks pretty quickly and the sauce comes together by simply sauteing garlic and shallots and adding in the cream. Minimum effort, maximum flavor!
Main Ingredients
(full list of ingredients and recipe can be found in the recipe card at the bottom of this post)
- Whole Salmon Fillet or Pre-Cut Salmon Fillets: Both options work well in this salmon recipe. A whole salmon fillet will just need to be cut into fillets before cooking. Pre-cut salmon fillets are a great time-saver since there’s minimal prep needed!
- Lemon is used to cut the fishy taste and enhance the flavor. We’re also adding in lemon zest to the sauce to balance the richness of cream, preventing the dish from tasting heavy.
- Pappardelle or Linguine: Wide, flat pasta holds creamy sauces better than thin noodles. Their surface area helps the sauce cling evenly to every bite.
- Fresh Garlic Cloves and Shallots: Garlic adds rich aromatic flavor, while shallots bring mild sweetness. Cooking them gently releases natural sugars, making the sauce taste incredible.
- Heavy Cream’s high fat content creates a stable, silky sauce that turns out velvety smooth every time!
- Freshly Grated Parmesan adds a nutty cheesy flavor and naturally thickens the sauce. Freshly grated cheese is KEY because it’s gonna give you the best flavor and melts smoothly, preventing graininess.
How To Make Salmon Pasta
Step 1: Score and Season the Salmon: Pat salmon dry with a paper towel and score the salmon with a sharp knife, making slits so that the seasonings can really get into the meat! Add a squeeze of lemon on top, then add seasonings, and a sprinkle of salt and black pepper.
Step 2: Pan Sear the Salmon: Add olive oil to a large skillet over medium heat. Let the pan warm for 3-4 minutes, then cook salmon in the skillet skin side down until the salmon looks opaque along the sides. Flip and continue to cook until it’s no longer translucent and releases easily from the pan and reaches an internal temperature of 145 degrees F. Remove the salmon from the pan and place onto a plate. Set aside.
Step 3: Make the Creamy Sauce: Add butter to the skillet and cook the diced shallots, garlic, fresh herbs, and seasonings. Pour in the white wine and cook for 5 minutes. Use the back of a spoon to scrape the brown bits off the bottom of the skillet, this adds tons of flavor to the sauce! Then add flour and whisk together until a thick paste forms.
Step 4: Reduce heat to low heat and add heavy cream and cream cheese and cook until the cream cheese is fully melted and the sauce begins to thicken. Add parmesan cheese, dijon mustard, fresh lemon juice, fresh parsley, and lemon zest. Stir together until everything is fully incorporated, then remove from heat.
Step 5: Cook pasta as per package instructions until al dente. Reserve a little pasta water in case you want to loosen the sauce. Drain and add cooked pasta to the sauce. Toss around so that all noodles are coated. Add a little pasta water if you’d like to thin the sauce, then add salmon to the pasta. Garnish with fresh parsley and grated parmesan.
Pro Chef Tips
- Pat salmon dry for a better sear! Patting the salmon completely dry is non-negotiable. Moisture is the enemy of browning, so the drier the fish, the better the golden crust.
- Score lightly, not deeply. Those slits should be shallow. You want them to help seasoning penetrate, not cause the salmon to fall apart while cooking.
- Heat the pan longer than you think. Hot pan = better sear! Also, a properly heated pan prevents sticking and helps the salmon release cleanly when it’s ready to flip.
- If the salmon resists when you try to flip it, it’s not ready. Once it’s properly seared, it will release naturally from the pan with minimal effort.
- Reserved pasta water helps loosen the sauce without thinning flavor. Add it gradually until the sauce coats the noodles like velvet.
What To Serve with Salmon Pasta
For a classic pairing, serve with garlic bread with roasted asparagus or green beans.
If you want a few lighter options, this recipe is perfect with a homemade house salad or Greek cucumber salad to keep the meal nice and fresh!
Recipe FAQs
Yes. Thaw it completely in the refrigerator and pat it very dry before scoring and seasoning. Removing excess moisture helps the salmon sear properly instead of steaming.
Long or Wide noodles like pappardelle, linguine, or even spaghetti work best because they hold onto creamy sauces. Fettuccine is also a great option.
Yes. Substitute the wine with chicken or vegetable broth.
Of course! You can swap the salmon out for shrimp, chicken, or even Italian sausage! You could also leave out the protein and add vegetables or eat the pasta with a side salad – yum!
It is critical to make sure that your salmon is cooked thoroughly. I recommend using a meat thermometer. The FDA recommends cooking salmon to the internal temperature of 145° F.
If you don’t have a meat thermometer, you can tell that the salmon is done when it begins to become flaky and is no longer translucent when you cut into it.
More Seafood Pasta Recipes
Seafood Recipes
Squid Ink Pasta with Seafood
Main Course
Cajun Salmon Pasta
Main Course
Pesto Shrimp Pasta
Seafood Recipes
Seafood Pasta Salad
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Creamy Salmon Pasta Recipe
Equipment
- Large Nonstick Skillet
Ingredients
- 1 1/2 lbs Salmon, (you can use a whole salmon fillet and cut into strips or get pre-cut salmon fillets)
- 1 tbsp Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 1/2 tsp Herbs De Provence, (or Italian Seasoning)
- Salt and Pepper, (to taste)
- 1 lb Pappardelle , (or Linguine)
- 2 tbsp Olive Oil
Creamy Garlic Sauce
- 2 tbsps Salted Butter
- 2 Shallots
- 6 cloves garlic, diced
- 2 tsp Herbs De Provence, (or Italian Seasoning)
- 1 tsp Cajun Seasoning
- 4 sprigs Fresh Thyme, (stems removed)
- 1 cup Dry White Wine
- 2 tbsp All Purpose Flour
- 2 cups Heavy Cream
- 4 oz Cream Cheese, (cut into small cubes)
- 1 1/2 cup Parmesan Cheese, (preferably freshly grated)
- 1 tbsp Dijon Mustard
- 2 tbsp Lemon Juice
- 3 tbsp Parsley
- 1 tsp lemon zest
Instructions
- If using a whole salmon fillet, cut into strips. If using pre cut salmon fillets, head to the next step.
- Pat salmon dry with a paper towel and score the salmon with a sharp knife, making slits so that the seasonings can really get into the meat! Add a squeeze of lemon on top, then season with garlic powder, onion powder, smoked paprika, herbs de provence, and a sprinkle of salt and pepper. 1 1/2 lbs Salmon 1 tbsp Lemon Juice 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Smoked Paprika 1 1/2 tsp Herbs De Provence Salt and Pepper
- Add olive oil to a large nonstick skillet over medium heat. Let the pan warm for 3-4 minutes, then place the salmon in the skillet skin side down. Cook for about 5 minutes, until the salmon looks opaque along the sides. Flip and continue to cook for an additional 4-5 minutes, until it's no longer translucent and releases easily from the pan and reaches an internal temperature of 145 degrees F. 2 tbsp Olive Oil
- Remove the salmon from the pan and place onto a plate. Set aside.
- Add butter to the skillet. Once melted, add diced shallots and cook for 5 minutes, until slightly softened, then add garlic, herbs de provence, cajun seasoning, and thyme. Continue to cook for 3 minutes, stirring constantly. Pour in the white wine and cook for 5 minutes. Use a wooden spoon to scrape the brown bits off the bottom of the pan, this adds tons of flavor to the sauce! Then add flour and whisk together until a thick paste forms, about 3 minutes. 2 tbsps Salted Butter 2 Shallots 6 cloves garlic, diced 2 tsp Herbs De Provence 1 tsp Cajun Seasoning 4 sprigs Fresh Thyme 1 cup Dry White Wine 2 tbsp All Purpose Flour
- Reduce heat to low heat and add heavy cream and cream cheese and cook for about 7-10 minutes, until the cream cheese is fully melted and the sauce begins to thicken. Add parmesan cheese, dijon mustard, lemon juice, fresh parsley, and lemon zest. Stir together until everything is fully incorporated, then remove from heat. 2 cups Heavy Cream 4 oz Cream Cheese 1 1/2 cup Parmesan Cheese 1 tbsp Dijon Mustard 2 tbsp Lemon Juice 3 tbsp Parsley 1 tsp lemon zest
- Cook pasta as per package instructions. Reserve a little pasta water in case you want to loosen the sauce. Drain noodles add them to the garlic sauce. Toss around so that all noodles are coated. Add a little pasta water if you'd like to thin the sauce, then add salmon to the pasta. Garnish with fresh parsley and grated parmesan. 1 lb Pappardelle
Notes
- Pat salmon dry for a better sear! Patting the salmon completely dry is non-negotiable. Moisture is the enemy of browning, so the drier the fish, the better the golden crust.
- Score lightly, not deeply. Those slits should be shallow. You want them to help seasoning penetrate, not cause the salmon to fall apart while cooking.
- Heat the pan longer than you think. Hot pan = better sear! Also, a properly heated pan prevents sticking and helps the salmon release cleanly when it’s ready to flip.
- If the salmon resists when you try to flip it, it’s not ready. Once it’s properly seared, it will release naturally from the pan with minimal effort.
- Reserved pasta water helps loosen the sauce without thinning flavor. Add it gradually until the sauce coats the noodles like velvet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoyed the recipe. I decreased the amounts to two servings and it was perfect with a side of green beans. Wonderful sauce that was a slightly spicy Alfredo. I forgot the zest, but it didn’t seem to matter. Thank you!
Thank you!
This has been my go to pasta recipe for years!
Did this recipe change :(?
Swore there was a version without flour in the sauce (i’m gluten free) and the salmon was seasoned differently. Am i going crazy?
Hi Eden! Yes, I updated the recipe so that it’s even more flavorful and delicious! You can omit the flour added OR use cornstarch or potato starch instead to keep it gluten free. If you prefer the old recipe, I can email it to you, just let me know <3
Thank you so much for the reply! I would love the old recipe still if possible (it was a family favorite!) but will definitely try your updated one as well with your notes to make it gluten free. I appreciate it 🙂
Thank you Britney!!! Appreciate your help and the delicious recipes 🙂
Hi Britney I’m so sorry can you please send me the old recipe again it has somehow disappeared from my inbox! Thank you in advance
Can’t wait to make this! I found this recipe and then realized your husband and my son train at 88 together! Small world.
Super small world, that’s so cool! I hope that you love the recipe!
The flavors of this recipe are delicious. I gave four stars for the lack of creaminess of the sauce. If you like your pasta creamy, I would double the sauce portion of the recipe! I felt like the pasta was lacking a pit of sauce, especially after reheating. But overall, flavor is great and would cook again (with doubling).