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This silky salmon pasta dish brings together juicy fish chunks with a buttery, garlicky cream coating and al dente fettuccine. The mix of fresh seafood and velvety sauce makes an amazing dinner that tastes like something from a fancy restaurant but can be whipped up in your home kitchen without much fuss.
I came up with this meal when I wanted to surprise my partner for our anniversary without slaving away all day. These days it's our favorite special occasion dish that feels fancy but takes about the same time as waiting for delivery food.
What You'll Need
- Salmon fillets: They're the main attraction, giving you richness and protein. Go for fresh, firm pieces with vibrant color that don't smell fishy.
- Fettuccine pasta: Its broad shape grabs onto the creamy sauce perfectly. Try fresh pasta if you can find it.
- Olive oil: Pick a nice one for properly browning the salmon and boosting flavor.
- Butter: Forms the foundation of your velvety sauce with incredible richness. Grab unsalted to manage the salt level yourself.
- Garlic cloves: Freshly chopped garlic adds wonderful aroma. Add more or less depending on how much you love garlic.
- Heavy cream: Creates the smooth sauce foundation. Stick with full-fat for the best thickening.
- Parmesan cheese: Gives umami depth and helps the sauce thicken up. Grate it fresh for smoother melting.
- Salt and pepper: Simple seasonings that lift all the other flavors. Try freshly cracked black pepper for extra punch.
- Red pepper flakes: A touch of heat that cuts through the richness. Go easy at first if you don't love spicy food.
- Lemon juice: Adds a zingy brightness that balances everything out. Squeeze it fresh for the best taste.
- Fresh parsley: Gives color and freshness. The flat-leaf Italian kind has more flavor than the curly type.
How To Make It
- Cook the Pasta:
- Fill a big pot with heavily salted water and bring to a boil. Drop in your fettuccine and cook until it still has a slight bite, usually 8 to 10 minutes. Save about half a cup of the starchy water before draining, as you might need it later. The pasta should be slightly firm since it'll cook a bit more in the hot sauce.
- Prepare the Salmon:
- Rub salt and pepper all over your salmon pieces. Warm olive oil in a big pan over medium-high heat until it shimmers but doesn't smoke. Add salmon carefully without stuffing the pan. Cook for 2 to 3 minutes per side until golden outside but still a bit pink inside. The fish will finish cooking later when added back to the sauce. Put it on a plate and cover loosely with foil.
- Create the Sauce Base:
- Turn down the heat to medium and in the same pan with all those tasty salmon bits, drop in butter and let it melt. Toss in chopped garlic and cook for about 30 seconds until it smells amazing but hasn't browned. Watch it closely as garlic turns bitter fast if it burns.
- Develop the Cream Sauce:
- Pour heavy cream into the pan while scraping the bottom to mix in all those flavorful salmon bits. Gradually add the grated Parmesan, stirring non-stop until smooth and velvety. The sauce should lightly coat a spoon. If it gets too thick, splash in some of that saved pasta water. Add salt, pepper, and red pepper flakes if you want some heat. Finish with a squeeze of lemon and stir everything together.
- Combine and Serve:
- Tip the drained pasta straight into the sauce and toss until every noodle is coated. Gently mix in the salmon chunks, taking care not to break them up too much. Let everything warm through for about a minute. Plate it up and sprinkle generously with fresh chopped parsley.
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The best moment when making this dish is when the cream hits the hot pan full of salmon and garlic flavors. My kitchen fills with the most amazing smell that always takes me back to the first time I cooked this for my family. Nobody said a word during dinner except for a few happy sighs here and there.
Getting Your Salmon Just Right
Getting the salmon cooked properly is crucial for this dish. Cut your fish into chunks around 1 to 1½ inches big so they cook evenly. Keep in mind that salmon keeps cooking after you take it off the heat, so it's better to undercook it a little than overdo it. Your perfect piece should break apart easily with a fork but still have a slightly see-through center when you first take it out of the pan.
Switch Up Your Sauce
This cream sauce works great as a starting point for your own tweaks. For more herby flavor, throw in a tablespoon of fresh dill along with the parsley. If you like a bit of sweetness, add two tablespoons of white wine when cooking the garlic. Want something lighter? Replace half the cream with plain chicken broth, though your sauce won't be as thick. In summer, I often add a handful of fresh peas or asparagus tips during the last minute of cooking for extra color and crunch.
What To Serve With It
This creamy pasta tastes great with a simple green salad tossed in lemon dressing to balance the richness. Try it with a cold glass of Pinot Grigio or Sauvignon Blanc that works with the flavors without taking over. To make it a full meal, add some garlic bread for soaking up all that yummy sauce. When I have friends over, I like to put everything on a big platter with the salmon arranged on top and extra parsley and lemon wedges around the edges to make it look fancy.
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FAQs About the Recipe
- → Can I swap in a different pasta shape?
Absolutely, try linguine or spaghetti if you don't have fettuccine handy.
- → How do I keep the salmon juicy?
Cook the salmon quickly for 2-3 minutes per side on medium heat, then take it off before it's fully done.
- → Will non-dairy options work for the cream?
Sure thing, try coconut cream or blended cashew cream if you want to skip the dairy.
- → What else can I sprinkle on top?
Fresh dill or snipped chives work great besides parsley to add color and extra flavor.
- → Can I make this ahead for later?
It's tastiest when fresh, but leftovers will keep in your fridge up to 2 days. When reheating, add a splash of milk or cream to bring the sauce back to life.