Creamy Salmon Pasta

a hand serving cooked fettuccini using tongs.

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.

Course Dinner

Cuisine American

Keyword creamy salmon pasta, one pot salmon pasta, salmon pasta

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 513kcal

Author Maria Doss

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!

Video

Notes

Salmon- You will need ¾ pound of salmon, which is two 6-ounce fillets.

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.

Pasta - Use your favorite noodle shape instead of fettuccini.

Nutrition