Creamy Garlic Butter Salmon Fettuccine is a fast, elegant weeknight dinner that feels like restaurant food but comes together in under 30 minutes. Tender seared salmon sits on a velvety garlic-parmesan cream sauce tossed with al dente fettuccine — comfort and sophistication in one skillet. If you already love a rich fish pasta, this version builds on my favorite garlic-butter salmon recipe by adding a silky sauce and Parmesan for extra depth.
Why you’ll love this dish
This recipe hits a sweet spot: quick to make on busy nights, impressive enough for guests, and flexible for family tastes. The garlic and butter make the sauce comforting, while lemon and parsley keep the dish bright. It’s a great way to get healthy omega-3s into a crowd-pleasing pasta.
“Creamy, garlicky, and perfectly balanced — a dinner that feels special without the fuss.” — home cook review
Perfect occasions: weeknight dinners, date nights at home, or a simple but elegant weekend meal. It’s also easy to scale up for a dinner party.
How this recipe comes together
- Boil and drain fettuccine so it’s perfectly al dente. Toss with a little oil so it doesn’t stick.
- Season and sear salmon quickly in a hot pan to get a golden crust while keeping the interior tender.
- Use the same skillet to build the sauce: sauté garlic, add cream and broth, then melt in Parmesan until silky.
- Toss pasta into the sauce, adjust with reserved pasta water if needed, and top with seared salmon. Finish with fresh herbs and extra Parmesan.
This quick flow keeps cleanup minimal and locks in all the pan flavors from the seared salmon.
What you’ll need
- 4 salmon fillets (about 6 oz each, skinless is fine; if skin-on, sear skin-side down first)
- 1 tbsp olive oil (for searing)
- 2 tbsp butter (for searing)
- 3 cloves garlic, minced (for searing)
- ½ tsp paprika
- ½ tsp Italian seasoning
- Salt & pepper, to taste
- Juice of ½ lemon
- 2 tbsp butter (for the sauce)
- 4 cloves garlic, minced (for the sauce)
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth
- ¾ cup freshly grated Parmesan cheese
- ¼ tsp crushed red pepper flakes (optional)
- Salt & pepper to taste (for the sauce)
- 1 tbsp fresh parsley, chopped
- 12 oz fettuccine pasta
- Salt for boiling water
- 1 tbsp olive oil (to toss pasta after draining)
- Fresh thyme sprigs or parsley for garnish (optional)
- Extra Parmesan cheese for serving (optional)
- Crumbled bacon bits (optional, for a smoky twist)
Notes and substitutions:
- Use half-and-half instead of heavy cream for a lighter sauce, but it will be thinner — simmer a little longer to reduce.
- Swap Parmesan for Pecorino Romano for a saltier, tangier finish.
- Chicken broth keeps the sauce savory; vegetable broth makes it vegetarian-friendly if you use a fish substitute or skip the salmon.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, drain, toss with 1 tbsp olive oil, and set aside.
- Pat salmon dry and season both sides with paprika, Italian seasoning, salt, and pepper.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add 3 cloves minced garlic and sauté about 30 seconds until fragrant (don’t let it brown).
- Add salmon to the hot skillet. If skin-on, place skin-side down first. Sear 3–4 minutes per side, until golden and just cooked through. Salmon should flake easily and register about 125–140°F depending on desired doneness; USDA recommends 145°F. Squeeze lemon juice over the fillets, then transfer salmon to a plate and keep warm.
- In the same skillet, reduce heat to medium and add 2 tbsp butter. Sauté 4 cloves minced garlic about 1 minute.
- Pour in 1½ cups heavy cream and ½ cup broth. Stir and bring to a gentle simmer.
- Add ¾ cup freshly grated Parmesan, ¼ tsp red pepper flakes (optional), salt and pepper. Simmer 3–4 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in 1 tbsp chopped parsley.
- Add the cooked fettuccine into the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your liking.
- Plate the fettuccine, top with seared salmon fillets, and spoon extra sauce over the fish. Garnish with fresh thyme or parsley, extra Parmesan, and optional crumbled bacon bits for a smoky finish.
Best ways to enjoy it
Serve this pasta hot with simple sides that won’t overpower the creamy sauce:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Blanched or roasted asparagus, sautéed spinach, or steamed broccoli make bright, healthy sides.
- For wine, try a chilled Sauvignon Blanc, Pinot Grigio, or a light Chardonnay to match the cream and the salmon.
For an elegant plate, twist the fettuccine into a nest with tongs, place a salmon fillet on top, and drizzle extra sauce around the plate. Finish with a shower of grated Parmesan and a lemon wedge.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep pasta and salmon together or separately — storing separately often preserves texture better.
- Freezing: Cream-based pastas don’t freeze well (texture and separation). If you must freeze, freeze the salmon and pasta separately for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: Reheat gently over low heat on the stovetop, adding a splash of cream, milk, or broth to revive the sauce. Alternatively, microwave in short 30-second bursts, stirring and adding moisture as needed to prevent drying out.
- Food safety: Cool to room temperature no longer than 2 hours before refrigerating. Reheat to at least 165°F for safety.
Pro chef tips
- Don’t overcook the salmon: remove from heat when it flakes easily but still looks slightly translucent in the thickest part if you prefer medium; otherwise cook to 145°F.
- Use freshly grated Parmesan — pre-grated powder doesn’t melt into the sauce as smoothly.
- Save some pasta water — the starchy water is the easiest way to loosen the sauce while keeping it silky.
- Let the pan stay hot for a good sear but reduce heat when adding cream to avoid scorching.
- Taste and adjust salt at the end because Parmesan and broth can be salty.
Creative twists
- Smoky bacon finish: crumble crispy bacon over the plated dish for texture and smoke.
- Lemon-herb brightening: stir in 1–2 tsp lemon zest and extra chopped dill or tarragon for a fresher profile.
- Lightened version: use half-and-half or Greek yogurt (stirred in off-heat) to cut calories.
- Vegetarian swap: replace salmon with pan-seared tofu or mushrooms and use vegetable broth.
- Spicy kick: increase red pepper flakes or add a splash of hot sauce.
- For a sweet-smoky glaze alongside bacon, try a small spoonful of an easy barbecue sauce from jelly mixed into the bacon bits before sprinkling — it adds a playful contrast.
Common questions
Q: Can I use frozen salmon?
A: Yes. Thaw overnight in the refrigerator before cooking for best texture. Pat dry thoroughly to get a proper sear.
Q: Is heavy cream necessary?
A: Heavy cream gives the sauce its rich, silky texture. You can substitute half-and-half for a lighter sauce, but reduce it slightly to thicken, or add a tablespoon of flour/cornstarch slurry if needed.
Q: How long does this take from start to finish?
A: About 25–30 minutes if your pasta water comes to a boil while you season the salmon — timing is efficient because the sauce is made in the same pan.
Q: Can I make this ahead for guests?
A: You can prep components: cook and cool pasta, make the sauce but hold it slightly thinner (add reserved pasta water when ready to serve), and sear salmon last so it’s warm and crisp when plated.
Q: My sauce split — how do I fix it?
A: If the cream sauce breaks, whisk in a small spoonful of cold butter or a splash of warm broth off the heat to help re-emulsify. Keep heat moderate to avoid boiling cream.
If you want a printable shopping list or a recipe card version, tell me the serving size you need and I’ll adapt the ingredient amounts.
Creamy Garlic Butter Salmon Fettuccine
Ingredients
For the Salmon
- 4 fillets salmon fillets (about 6 oz each, skinless is fine) If skin-on, sear skin-side down first.
- 1 tbsp olive oil For searing
- 2 tbsp butter For searing
- 3 cloves garlic, minced For searing
- ½ tsp paprika
- ½ tsp Italian seasoning
- Salt & pepper, to taste
For the Sauce
- 2 tbsp butter For the sauce
- 4 cloves garlic, minced For the sauce
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth
- ¾ cup freshly grated Parmesan cheese
- ¼ tsp crushed red pepper flakes Optional
- Salt & pepper, to taste For the sauce
- 1 tbsp fresh parsley, chopped
For the Pasta
- 12 oz fettuccine pasta
- 1 tbsp olive oil To toss pasta after draining
For Garnish
- Fresh thyme sprigs or parsley Optional for garnish
- Extra Parmesan cheese for serving Optional
- Crumbled bacon bits Optional, for a smoky twist
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, drain, toss with 1 tbsp olive oil, and set aside.
- Pat salmon dry and season both sides with paprika, Italian seasoning, salt, and pepper.
Cooking the Salmon
- Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add 3 cloves minced garlic and sauté about 30 seconds until fragrant (don’t let it brown).
- Add salmon to the hot skillet. If skin-on, place skin-side down first. Sear 3–4 minutes per side, until golden and just cooked through.
- Salmon should flake easily and register about 125–140°F depending on desired doneness; USDA recommends 145°F. Squeeze lemon juice over the fillets, then transfer salmon to a plate and keep warm.
Making the Sauce
- In the same skillet, reduce heat to medium and add 2 tbsp butter. Sauté 4 cloves minced garlic about 1 minute.
- Pour in 1½ cups heavy cream and ½ cup broth. Stir and bring to a gentle simmer.
- Add ¾ cup freshly grated Parmesan, ¼ tsp red pepper flakes (optional), salt and pepper. Simmer 3–4 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in 1 tbsp chopped parsley.
Combining
- Add the cooked fettuccine into the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your liking.
- Plate the fettuccine, top with seared salmon fillets, and spoon extra sauce over the fish. Garnish with fresh thyme or parsley, extra Parmesan, and optional crumbled bacon bits for a smoky finish.