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Whip up this pasta loaded with fresh salmon and a velvety garlic cream sauce in about thirty minutes. It hits the spot when you want something fancy but fast. The sauce feels smooth and garlicky, plus the salmon makes it extra special. I usually toss this together when I've got salmon leftovers or want a real treat at home
The first time I cooked this was a hectic Tuesday when dinner had to be quick before a soccer run. Family couldn't stop talking about it. Now it pops up at least once a month
Dreamy Ingredients
- Chopped fresh parsley: Sprinkle some in at the end for a fresh look and taste
- Freshly grated parmesan cheese: Grate your own for meltier, richer flavor
- Juice from half a medium lemon: Wakes up the sauce and makes it less heavy
- Heavy or whipping cream: Brings that smooth, rich finish
- Dry white wine or chicken broth: White wine gives the sauce zing, but broth is always fine if you want it simple
- Fresh garlic: Chop it small so it melts into the sauce
- Flour: This thickens the sauce and gives it a creamy touch
- Butter: For golden salmon and that classic creamy base
- Olive oil: Adds flavor and stops things from sticking
- Salt and pepper: Kosher salt plus fresh pepper really lift the taste
- Onion powder: No need for chopping but gives great flavor
- Fresh salmon: Pick salmon that looks moist and smells like the sea
- Uncooked spaghetti or other pasta: Pick one you love for the best texture
Simple Steps to Make It
- Finish and Toss:
- Scoop some pasta cooking water and drain your pasta. Add both to your skillet, sprinkle parsley, and gently stir. Check if you need extra lemon, parmesan, or salt. Serve it hot and don't wait
- Add Cheese and Salmon:
- Toss in the parmesan so it fully melts, then put the salmon back in. Quickly flake it into chunks and let it all bubble gently together for three to five minutes so the sauce thickens and salmon is perfect
- Build the Sauce:
- Add in garlic and pour the wine or broth in. Scrape the pan bottom to get those tasty bits loose while you whisk. Next, pour in cream and lemon juice and whisk until the sauce looks glossy
- Make the Garlic Cream Base:
- Turn the skillet down to medium and mix flour into the oils left in the pan. Stir for about half a minute. It should smell nutty, not raw
- Season and Sear the Salmon:
- Pat your salmon dry and season on both sides with onion powder, salt, and pepper. Add butter and oil to your pan over medium-high until bubbly, then lay the salmon in. Let it get a light golden color, cooking each side just a few minutes. Slip the salmon onto a plate to rest
- Boil the Pasta:
- Bring a big pot of salted water up to a boil. Cook your pasta till just done (al dente), following the box. This helps the pasta stay nice when you toss it with the sauce
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The best part? That savory layer from the parmesan in the sauce. I once made this while chatting over the phone and my sister made it herself the next night after hearing how good it sounded. No one lingers when I call them for dinner with this on the table
Keeping It Fresh
Stick leftovers in a sealed container in the fridge and they'll be good for up to two days. Warm it gently on low heat with a splash of milk or cream if the sauce needs loosening. Go slow with reheating so the salmon stays moist and the sauce stays together
Easy Swaps
No fresh salmon? Canned is fine—just use boneless and skinless. Skip the wine and use more broth or go with veggie broth. Want to try something new? Penne or fettuccine both work well here too
Serving Ideas
This pasta loves company from a refreshing green salad or super simple roasted veggies. Thick garlic bread works wonders to soak any extra sauce. I even add a dash of parsley or some lemon zest on top for an extra pop before serving
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Tasty Origins
Pastas with creamy sauces started in Italy and elsewhere in Europe, but all this salmon and garlic is more American-style. Think of the cozy pasta you might get at a home party or a cute bistro
FAQs About the Recipe
- → Could I switch up the pasta type?
Totally! Swap in linguine, penne, or fettuccine. Anything that grabs onto the creamy sauce will work.
- → Can I swap out salmon for a different fish?
You sure can. Trout or cooked shrimp taste awesome with this sauce too.
- → Don't have white wine on hand?
No problem—use chicken broth or veggie broth for that savory flavor minus the wine.
- → How do I make the sauce a little lighter?
Try using whole milk or half-and-half instead of heavy cream. It'll come out a bit less thick but still creamy.
- → Can this be made in advance?
It’s best right after cooking, but leftovers reheat gently with a splash of cream or pasta water on the stove.
- → Will the lemon taste too strong?
Nope! The lemon just cuts the richness. You can always use less or more, depending on what you like.