Try this creamy Salmon Pasta recipe for your next quick and delicious dinner option! With fresh salmon, a garlic-infused sauce, and perfectly cooked pasta, you can whip up a simple yet satisfying meal in no time.
This creamy Salmon Pasta combines comfort and flavour on one plate. You'll be amazed at how quickly it comes together, made with fresh salmon cooked to perfection and tossed in a rich, garlic cream sauce.
Whether you're cooking a weeknight family dinner or hosting friends, this dish is sure to impress. The combination of tender salmon, creamy sauce, and al dente pasta creates a tasty blend of textures and flavours that will leave everyone asking for seconds.
What You Need To Make This Recipe
Penne pasta — a versatile pasta that holds the creamy sauce well, creating the perfect texture for every bite.
Olive oil — adds a depth of flavour and helps sauté the shallots and garlic to perfection.
Salmon fillets — make sure the fillets are deboned and remove the skin prior to cooking.
Shallots and garlic cloves — infuse the sauce with aromatic and savoury notes, making it irresistibly delicious.
Dry white wine — adds an extra layer of flavour to the sauce and helps deglaze the pan. You can substitute it with stock or water if desired.
Double cream (heavy cream) — the key ingredient for a luxurious, velvety sauce that coats the pasta beautifully.
Grated parmesan cheese — provides a nutty, salty flavour that enhances the creaminess of the sauce.
Lemon — fresh lemon zest and lemon wedges add a fresh, cirtusy kick that brightens up the entire dish.
Chopped parsley for garnish — lends a pop of colour and a mild, herbaceous flavour for the finishing touch.
How To Make Salmon Pasta
1. Bring a large pot of salted water to a boil. Add the pasta and cook as per the packet instructions.
2. While the pasta cooks, season the salmon with ¼ teaspoon of salt and ¼ teaspoon of pepper.
3. Heat the oil in a large frying pan over medium-high heat. Add the salmon fillets and cook until browned on the bottom, about 3 minutes. Flip the salmon and cook until flakey and browned on the other side, about 2 minutes. Remove from the skillet.
4. Add the shallots in the same skillet and stir frequently until browned, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and boil until reduced by half, about 2 to 3 minutes.
5. Reduce the heat to medium. Stir in the cream and bring to a simmer for 2 minutes.
6. Whisk in the cheese, lemon zest, and remaining ¼ teaspoon of salt and pepper. Cook until the cheese melts and the sauce thickens slightly. Remove from heat.
7. Reserve 250ml of pasta water and drain the pasta. Add the called penne to the sauce, stirring to coat, and add splashes of pasta water until the desired consistency is reached. Taste and adjust seasoning with more salt and pepper if needed.
8. Break the salmon into bite-sized chunks. Gently mix the salmon chunks into the pasta. Serve with extra parmesan and a lemon wedge, and garnish with parsley.
How To Choose The Best Salmon
When picking salmon, fresh is always best. Look for bright, glistening flesh and skin that's shiny and metallic. Give it a quick sniff – it should smell like the ocean, not fishy pungent. If you're buying cut fillets, make sure they're firm to the touch and not mushy. For the freshest options, try to buy from a reputable fishmonger or the seafood counter at a well-stocked grocery store. Avoid any salmon with brown or grey spots or dry edges, as these are signs it's past its prime.
Can I Substitute The Cream?
If you're looking for a lighter option or have dietary restrictions, there are several great alternatives to double cream. You can use half cream and half whole milk for a less rich sauce that is also a bit thinner. Coconut milk or cream can also work well as a dairy-free alternative, giving the dish a slightly different flavour twist. Sour cream is another option, adding a tangy note and creamy texture. Just be sure to adjust the seasoning to balance out the flavours with your chosen substitute.
What To Serve With Salmon Pasta
Salmon pasta pairs beautifully with various sides, enhancing its rich flavours and textures. A fresh, crisp green salad with a light vinaigrette offers a refreshing contrast to the creamy pasta. The classic garlic bread complements the garlic-infused sauce of the pasta and provides a satisfying crunch when served warm with a sprinkle of parsley. Lightly steamed asparagus, roasted broccoli, or blanches peas add a vibrant green element, balancing the richness of the pasta, especially when drizzled with olive oil and a squeeze of lemon juice.
How To Store And Reheat Leftovers
Leftover salmon pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet with a splash of milk, cream, or broth to help revive the sauce's creamy texture—heat over medium-low, stirring gently until warmed through.
Alternatively, you can microwave it in a microwave-safe dish, covered, stirring occasionally to ensure even heating. Avoid high heat, as it can cause the sauce to separate and the salmon to dry out. Adding a bit of milk, cream, or broth can help loosen the sauce if the pasta seems dry.
Pro Tips For Making This Recipe
- Use fresh ingredients. Fresh salmon, garlic, and shallots significantly enhance the flavour of the final dish.
- Don't overcook the salmon. Watch the salmon while cooking to keep it moist and tender. I cook mine until it's flaky but slightly translucent in the centre. The heat will continue to cook it while it rests out of the skillet. It will cook a bit more once stirred back into the hot pasta. Adjust the doneness to your preference!
- Experiment with fresh herbs. This dish would also be delicious with other fresh herbs, such as chopped dill, basil, or chives.
- Add vegetables. Frozen English peas, sugar snap peas, or chopped baby spinach can be added to the pasta. Simply toss them in during the last few minutes of cooking time.
Frequently Asked Questions
Freezing salmon pasta is possible, but it may affect the texture of the dish. When thawed, the cream sauce can separate a bit, and the salmon might become slightly dry. However, if you decide to freeze it, allow the pasta to cool completely before transferring it to an airtight container. For best results, consume within one month. Thaw it in the fridge overnight and reheat it gently on the stovetop with a splash of cream or milk to help bring the sauce back together.
Frozen salmon is a great option for this recipe. Fully thaw the salmon before cooking it. To thaw frozen salmon, place it in the refrigerator overnight or use the quick-thaw method by submerging the sealed fish in cold water for 30 minutes to an hour. Once thawed, pat the salmon dry with paper towels before seasoning and cooking.
You can use different pasta shapes to add variety to your salmon pasta dish. Fusilli's spiral shape holds the creamy sauce well, making every bite flavorful. Or, try longer noodles like linguine, fettuccine, and spaghetti for an elegant pasta dish.
If you've tried this Salmon Pasta recipe, then don't forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Salmon Pasta Recipe
Equipment
- Large pot
- Large frying pan or skillet
Ingredients
- 250 grams penne pasta
- 2 tablespoons olive oil
- 3 salmon filets (about 130 grams each)
- ½ teaspoon salt plus more for seasoning
- ½ teaspoon ground black pepper divided
- 2 shallots finely chopped
- 4 garlic cloves minced
- 150 milliliters dry white wine
- 150 milliliters double cream
- 40 grams grated parmesan cheese
- Zest of 1 lemon
- Lemon wedges for serving
- Chopped parsley for garnish
Instructions
- Bring a large pot of water to a boil, and heavily season with salt. Add the pasta and cook according to the packet instructions.
- While the pasta is boiling, season the salmon by sprinkling ¼ teaspoon of salt and ¼ teaspoon of pepper all over the fillets.
- Heat the oil in a large frying pan over medium-high heat. Add the salmon fillets and cook until lightly browned on the bottom, about 3 minutes. Flip the salmon. Cook until the fish is just flakey and browned on the other side, about 2 more minutes. Remove the salmon from the skillet.
- Add the shallots to the skillet and cook, stirring frequently, until they start to brown, 2 to 3 minutes. Stir in the garlic and cook for 30 seconds. Pour in the wine and boil until reduced by about half, 2 to 3 minutes.
- Reduce the heat to medium. Stir in the cream and bring to a simmer, about 2 minutes. Whisk in the cheese, lemon zest, and remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper. Stir and cook until the cheese is melted and the sauce is thickened slightly. Remove the pan from the heat.
- Reserve 250ml of pasta water and drain the cooked penne. Add the penne to the pan with the sauce and stir to coat, adding splashes of pasta water until the pasta is saucy enough to your liking. Taste and season with more salt and pepper, if desired.
- Break the salmon filets into bite-size chunks. If your fillets have skin, leave and discard the skin. Gently stir the salmon chunks into the pasta. Serve with more parmesan and a lemon wedge, and garnish with parsley.
Notes
- Use fresh ingredients. Fresh salmon, garlic, and shallots significantly enhance the flavour of the final dish.
- Don't overcook the salmon. Watch the salmon while cooking to keep it moist and tender. I cook mine until it's flaky but slightly translucent in the centre. The heat will continue to cook it while it rests out of the skillet. It will cook a bit more once stirred back into the hot pasta. Adjust the doneness to your preference!
- Experiment with fresh herbs. This dish would also be delicious with other fresh herbs, such as chopped dill, basil, or chives.
- Add vegetables. Frozen English peas, sugar snap peas, or chopped baby spinach can be added to the pasta. Simply toss them in during the last few minutes of cooking time.
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