This Creamy Salmon Pasta is the most amazing one pot pasta you'll make! It is silky and indulgent tasting but doesn't actually have that much cream in it. An ultra-luxurious dinner ready in 25 minutes.
A simple, restaurant quality creamy salmon pasta, which is an amazing combination of luscious cream and savory sauce, along with succulent salmon and perfectly cooked al dente pasta. Prepare this speedy dinner, and watch as everyone savor every bite.
It is a simple pasta dinner for weeknights, but also makes a delicious meal for date nights, because of the rich and ultra-creamy sauce like in creamy pasta recipes.
My favorite part of this one pot creamy salmon pasta recipe is the starch released from pasta emulsifies with the roux, in creating an ultra thick, silky and creamy sauce that adheres to the pasta when compared to making it the traditional way.
I prefer to purchase frozen, individually wrapped wild-caught Alaskan Sockeye fillets from Costco and keep them well-stocked in my freezer to use in my air fryer salmon recipe.
Jump to:
Why this recipe works?
- The roux along with the starches released from fettuccini provides a base thickener for the sauce, making the creamiest sauce of your life.
- Golden, caramelized bits left in the bottom of the pan, from cooked salmon, adds complexity and tremendous flavor to the sauce.
- No wine makes it kid friendly meal.
- There's actually only ¼ cup heavy cream for a serving of four, making it a much lighter dish.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Salmon – You will need ¾ pound of salmon, which is two 6-ounce fillets for this creamy salmon pasta recipe.
- Stock – I used 33% reduced sodium stock. If you are using no sodium or regular sodium stock, then adjust salt accordingly.
- Milk - Use whole milk for a luscious sauce.
- Pasta – I like to use fettuccini, however this pasta with salmon is delicious made with any other pasta shape like linguini, penne, bow tie, spaghetti, fusilli or ziti.
- Heavy cream - Adds richness and body. You can use more whole milk instead.
- Seasoning - Basic pantry seasoning like Italian seasoning, paprika, salt and pepper makes the dish packed with flavor.
- Garlic - Freshly minced garlic adds tremendous flavor.
- Parmesan cheese - Use freshly grated parmesan and not the powdered stuff from the plastic can.
Tip: When working with salmon fillets that have skin, cook them while still attached to the skin, but remember to peel it off before adding it to the final dish.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip: To cook salmon perfectly, take it out a bit early and let it rest; it turns out flaky every time.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Storage and Reheating
This creamy salmon pasta dish will keep well for 2-3 days in your fridge. When it comes to re heating anything with cream sauce, I recommend adding a splash of water or stock, before heating in microwave. Stir halfway through microwave time.
Tip: Freezing creamy sauces is not recommended, as they tend to alter in texture, becoming grainy when thawed. Additionally, freezing and reheating pasta in a creamy sauce can make the pasta overly soft and lose its desired consistency.
Helpful tips
- Salmon- You will need ¾ pound of salmon, which is two 6-ounce fillets.
- Pasta - Use your favorite noodle shape instead of fettuccini.
- Pat dry - Make sure to pat dry your salmon with paper towels, to ensure a good sear.
- Skin on salmon - When working with salmon fillets that have skin, cook them while still attached to the skin, but remember to peel it off before adding it to the final dish.
Recipe FAQs
Fresh or frozen wild-caught salmon fillets, like Sockeye or Coho, are often recommended for their flavor and texture. If using frozen fillets, thaw them thoroughly and pat dry before using them in the recipe.
While fresh salmon fillets are preferred for their taste and texture, canned or smoked salmon can also be used for convenience and budget-friendly options.
Simple side dishes like a tossed green salad, garlic bread, avocado dinner rolls, steamed or roasted vegetables, or a light soup like shrimp soup will complement the dish.
How do I prevent overcooking the salmon?
Here are some steps to help you achieve perfectly cooked juicy salmon:
1. Choose the right thickness: Try to select fillets that are evenly thick, to ensure even cooking.
2. Pat dry: Use paper towels to pat them dry to remove excess moisture on the surface.
3. Preheat your pan: It's essential to have a hot pan to sear the salmon quickly.
4. Remove the salmon a couple of minutes before it's done cooking, and then let it rest until you cook the pasta. This step guarantees juicy fish and avoids overcooking the salmon.
More pasta recipes
Creamy Salmon Pasta
Ingredients
- 2 to 3 tablespoons olive oil
- 2 salmon fillets, 6 to 8 ounces each
- 2 garlic cloves, minced
- 1 tablespoon all purpose flour
- 1 (14.5 ounce) can chicken stock I used 33% reduced sodium
- 1 ½ cups milk, preferably whole
- 1 teaspoon Italian seasoning
- ½ to ¾ teaspoon salt I used ¾ teaspoon
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 8 ounce fettuccini
- ¼ cup heavy cream
- ¼ cup parmesan cheese
Instructions
- Season the salmon fillets with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Add salmon and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then break into chunks while pasta is cooking.Pro tip: Use a skillet large enough to fit the pasta.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds. Stir in flour and cook for addional 30 seconds, stirring nearly constantly.
- Add stock, milk, Italian seasoning, salt, paprika and black pepper. Bring to simmer, stirring occasionally.
- Add pasta, cook moving around every 2 to 3 minutes, and cook for about 10 minutes. The pasta should be almost cooked but there should still be liquid covering the base of the skillet. Tip: If you find insufficient liquid before the pasta is cooked, add a splash of milk and continue cooking.
- Add cream and parmesan and mix. Simmer, stirring occasionally, for 1~2 minutes, until sauce is thickened and pasta is cooked. Toss in salmon and serve hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
Shelly Irby
Delicious! My Mother in law came over for dinner tonight, and i made this! She and my husband loved it!
Maria Doss
That’s so great to hear, so glad the fam loved it - Maria ♡