This Creamy Salmon Pasta is restaurant-quality, ready in 25 minutes, and made in one pot. It’s rich and indulgent thanks to a silky cream sauce, yet uses only ¼ cup of cream for the whole batch - No wine!
Serve it with air fryer baby potatoes, roasted green beans almondine or pan fried asparagus for a weeknight dinner.
Quick Summary
- Cook Time: 25 minutes
- Servings: 4
- Method: Stovetop
- Technique: One-pot pasta method—pasta cooks directly in the sauce, naturally thickening it
- Flavor/Texture: Creamy, silky, and rich with tender flakes of salmon.
Why you’ll love this creamy salmon pasta!
This is the kind of pasta I make when I’m craving something cozy and creamy —without spending all night in the kitchen. A simple roux, combined with the starches released from the fettuccine as it cooks right in the sauce, creates the creamiest, silkiest sauce imaginable. Those golden, caramelized bits left behind after cooking the salmon add incredible depth and complexity to the sauce—no wine needed. It’s indulgent, restaurant-worthy comfort made surprisingly simple.
- maria doss
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Ingredients for Ceamy Salmon Pasta
Scroll down to the recipe card below for full information on ingredients and amounts.
- Salmon – You will need ¾ pound of salmon, which is about two 6-ounce fillets.
- 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 or linguine; however, any other pasta shape like penne, bow tie, spaghetti, fusilli or ziti will work just as well.
- 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.
Substitutions and Variations
Swap heavy cream -> half & half or more whole milk (sauce will be thinner).
Gluten-free -> use GF pasta.
Add veggies -> green beans, sun-dried tomatoes, mushrooms, peas, spinach, or asparagus work beautifully.
Other protein -> Shrimp makes a tasty substitute.
How to make creamy salmon pasta?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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More 30 Minute Pasta Dishes
Creamy Salmon Pasta
Ingredients
- 2 to 3 tablespoons olive oil
- 2 salmon fillets 6 to 8 ounces each (with or without skin)
- 2 garlic cloves, minced
- 1 tablespoon all purpose flour
- 1 can (14.5 ounce) 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 or linguine
- ¼ cup heavy cream
- ¼ cup parmesan cheese
Instructions
- Use a large pan or skillet that’s big enough to comfortably hold the pasta.
- Cook the salmon. Season the salmon fillets with salt and pepper. Heat olive oil in a large pan over medium-high heat, then add the salmon. Cook for 2 minutes on each side until golden and cooked through, then transfer to a plate.
- Cook garlic and flour. Reduce the heat to medium. Add the garlic and cook for 30 seconds. Stir in flour and cook for addional 30 seconds, stirring constantly.
- Add the liquids. Add the stock, milk, Italian seasoning, salt, paprika, and black pepper, and stir well. Bring the mixture to a gentle simmer.
- Cook the pasta. Add the pasta and cook, stirring every 2–3 minutes, for about 10 minutes. The pasta should be nearly cooked, with some liquid still in the pan. If it looks dry before the pasta is done, add a splash of hot stock or milk. 👉 While the pasta cooks, break the salmon into bite-sized pieces. If your salmon has skin, remove and discard it.
- Finish. Stir in the cream and Parmesan, then simmer for 1–2 minutes, stirring occasionally, until the sauce is creamy and the pasta is cooked. Fold in the salmon chunks and serve immediately!
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.
Tips for Success
- 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 with skin, cook them while still attached, then peel the skin off before adding them to the final dish.
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.
Freezing: Creamy pasta recipes aren’t ideal for freezing, as the sauce can turn grainy and the pasta may become overly soft when thawed and reheated.
Frequently Asked Questions
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.
How to prevent salmon from overcooking for pasta?
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.
Pasta and salmon are a perfect match. The rich, buttery flavor of salmon pairs beautifully with creamy, lemony, or tomato-based sauces, while the pasta soaks up every bit of that delicious sauce. I love using long strands like fettuccine or linguine for creamy sauces, though other shapes work just as well.
I prefer fresh salmon for salmon pasta, as searing it in the pan and cooking the pasta alongside creates a depth of flavor that canned salmon can’t match. That said, canned salmon is a convenient, budget-friendly option that works well in creamy sauces. Just drain, flake, and fold it in at the end—while the flavor is milder and less rich, it still adds protein and makes for a quick, satisfying pasta dinner.
Start by searing the salmon in olive oil until golden and cooked through, then remove it from the pan. In the same skillet, sauté garlic to build a flavorful base, and add a little flour to help thicken the sauce without using too much cream. Cook the pasta directly in a mixture of stock and milk, letting it absorb the golden bits left from the salmon for incredible depth. The starch released from the pasta naturally thickens the sauce, creating a silky texture. Finish with a touch of cream and Parmesan, and gently fold the salmon back in for a rich, indulgent, restaurant-quality dish.
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MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
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 ♡