Dreamy Garlic Salmon Pasta

Here's what you get: noodles that soak up a cozy garlic cream, bits of salmon that stay juicy, and a sauce that's velvety-smooth. This seafood-with-cream thing feels like something you'd order out, but it's a breeze to throw together yourself. Barely any mess, too.

First time I made this was for an anniversary, because I wanted a wow meal without standing in the kitchen forever. Turns out, now we make it any night we want a cozy vibe or to just spoil ourselves a bit. It feels special but comes together way faster than ordering food in.

Dreamy Ingredients

• Salmon fillets: Grab the freshest you can—look for firm ones that don’t smell fishy. These give the dish its shine and heart.
• Fettuccine pasta: Wide noodles that catch every drop of sauce. Use fresh pasta if you want to really impress.
• Olive oil: Gives salmon a golden sear and hints of earthy flavor. A good bottle makes all the difference here.
• Butter: Melt some for a deep, rich start to your sauce. Go for unsalted to handle seasoning yourself.
• Garlic cloves: Chop up fresh garlic and toss in as much as sounds good. Gives a huge boost of aroma.
• Heavy cream: The sauce’s anchor. Use heavy stuff for the most luscious finish.
• Parmesan cheese: Grate it fresh so it melts in smoothly and adds a rich, nutty kick.
• Salt and pepper: Keep it balanced—cracked pepper brings some bite if you have it.
• Red pepper flakes: If you want some sparkle, sprinkle a pinch. Adjust to your spice love.
• Lemon juice: Fresh lemons only—squeeze just before tossing in, brightens and lightens the dish.
• Fresh parsley: Chop a handful for color and a burst of freshness. Flat-leaf is extra bold.

Chill Step-by-Step

Start Off Your Noodles:

Boil lots of salted water, then cook fettuccine until barely tender, around 8-10 minutes—use your box as a guide. Save a good splash of the pasta water before draining. The noodles get their final heat-up in the sauce.

Sear and Set Aside Your Salmon:

Season salmon, get your oil hot, and sear pieces so the outside crisps up but the inside’s just turning opaque. Don’t crowd the pan! Rest them under some foil after for a minute or two.

Give Butter and Garlic Some Love:

Turn your burner to medium. Melt your butter, then tip in the garlic for about 30 seconds. Keep an eye out, so it doesn’t go too far.

Thicken Up the Sauce:

Stir in cream and get any tasty bits off the pan bottom. Add Parmesan slowly, stirring all the while, until your sauce turns super smooth. Need it lighter? Add just a bit of that reserved pasta water.

Punch It Up With Lemon:

Drizzle in the lemon juice for some zing. Now’s the time to sneak in chili flakes if you want a kick. Taste and add more salt or pepper.

Bring It All Together:

Stir your drained noodles into the creamy pan. Gently fold in your salmon, trying not to break it up. Let it all get hot for another minute.

Plate and Finish Up:

Ladle out piles of salmon pasta onto plates. Scatter a ton of parsley over everything. Grab a fork and dig in—yup, you’re done now.

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The moment I love most? Pouring cold cream into a hot pan filled with salmon and garlic. Instantly, your kitchen smells wild and cozy. Everyone gets quiet, except the happy sighs—seriously, it wins every single time.

Winning Salmon Tricks

Try to cut the salmon into pieces about the same size—around one to one-and-a-half inches—so nothing overcooks. Remember, it keeps cooking a bit after leaving the heat, so better to underdo it a little. The perfect bite should flake apart with a fork and still look a tad glassy in the center when you pull it from the pan.

Switch Up That Sauce

This creamy sauce is your playground. Love herbs? Chuck in a spoonful of chopped dill along with the parsley. For a sweet note, pour in a splash of white wine while you sauté the garlic. If you want it lighter, use half chicken broth instead of all cream—the result is thinner but still tasty. In warm months, add peas or asparagus at the end for a punch of color and crunch.

Tasty Add-ons

This dish loves a crunchy side salad tossed with lemony dressing to wake things up. For drinks, a chilled glass of Pinot Grigio or Sauvignon Blanc is awesome here. Pass some garlic bread to swipe up the creamy sauce. If you’re feeding a crowd, heaping the noodles on a big platter, topping with the salmon, parsley, and lemon slices makes it a total stunner.

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Common Questions

→ Is it okay to use any other kind of pasta?

Yeah, you can use spaghetti or linguine if that's what you have around—just cook it like always.

→ What's the trick to make sure the salmon isn't dry?

Set your pan to medium, cook salmon a couple minutes each side, and take it off heat before it gets tough.

→ Can I make this without regular cream?

No problem! Use coconut cream or even cashew cream if you want it dairy-free.

→ What else could I put on top for garnish?

Chop up fresh chives or toss on a little dill if you want to mix it up besides parsley.

→ Does it work to make this dish ahead?

It's tastiest right away, but stick leftovers in the fridge up to two days. Reheat gently, adding some milk or cream so it's not dry.