A bowl of warm, creamy salmon pasta feels like comfort food with a touch of elegance — rich cream, salty Parmesan, and tender flakes of salmon tossed into perfectly cooked pasta. It’s the kind of meal that works for a cozy weeknight when you want something special without a lot of fuss, or for serving friends who expect a little indulgence. If you enjoy creamy, herb-forward pastas, you might also like this herby twist on chicken: creamy pesto chicken pasta.
Why you’ll love this dish
This recipe hits a sweet spot: fast to make, luxe in flavor, and easy to adapt. The cream and Parmesan create a silky sauce that coats every noodle, while the salmon adds a meaty, omega-rich protein that feels a touch upscale without extra effort. It’s ideal for busy evenings, date nights, or when you want a family-friendly dinner that still looks plated.
“Simple to pull together, impressively rich — a go-to for nights when I want leftovers that feel like a treat.” — a home cook’s quick review
Serve it when you want a dish that’s:
- Quick: about 20–30 minutes from start to finish.
- Flexible: works with penne, fettuccine, or any shape you have on hand.
- Crowd-pleasing: kids who like creamy pasta will generally accept flaked salmon without complaint.
How this recipe comes together
Start by cooking the pasta al dente so it keeps texture under the rich sauce. While the water boils, sear small-diced salmon in olive oil just until opaque — you want it cooked but still moist. Add garlic briefly to wake up the flavor, then simmer the cream and Parmesan until the sauce is glossy. Toss pasta and sauce together, season, and finish with fresh herbs. The whole process is straightforward, with the timing between pasta and sauce being the only coordination needed.
What you’ll need
- 8 oz pasta (fettuccine, penne, or similar)
- 2 tablespoons olive oil
- 1 pound salmon fillets, skinless and diced (about 1-inch pieces)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated if possible)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish
Ingredient notes and substitutions:
- Pasta: use gluten-free pasta if avoiding gluten. Cook according to package directions for al dente.
- Salmon: fresh is best, but thawed frozen salmon works fine. For a smokeier profile, try smoked salmon in the final toss (see Variations).
- Parmesan: pre-grated works in a pinch, but freshly grated melts better and tastes brighter.
- Heavy cream: for a lighter option, use half-and-half but the sauce will be thinner; thicken slightly with a splash of reserved pasta water and more cheese.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup pasta cooking water, then drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced salmon in a single layer. Cook, stirring occasionally, until pieces are opaque and just cooked through, about 5–6 minutes. Avoid overcooking to keep flakes tender.
- Push the salmon to one side of the pan and add the minced garlic. Sauté 1–2 minutes until fragrant — do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until it melts and the sauce becomes silky. If the sauce looks too thick, loosen with a tablespoon or two of the reserved pasta water.
- Season the sauce with salt and freshly ground black pepper to taste. Remember Parmesan adds saltiness, so season gradually.
- Add the drained pasta to the skillet and toss to coat evenly. Heat 1–2 minutes so the pasta absorbs the sauce.
- Serve immediately, garnished with chopped fresh dill or parsley.
Best ways to enjoy it
Plate the pasta in shallow bowls and finish with a few extra gratings of Parmesan and a lemon wedge if you like brightness. Pair with:
- A crisp green salad dressed lightly with lemon and olive oil.
- Steamed asparagus or sautéed spinach for a green side.
- A chilled glass of unoaked white wine (Pinot Grigio or Sauvignon Blanc) or a light rosé.
For a contrasting texture, serve with crusty bread to mop up any leftover sauce. If you want handheld flair after pasta night, try the smoky contrast of BBQ salmon tacos with mango slaw as a playful follow-up idea.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container within two hours of cooking. Keep refrigerated for up to 2–3 days.
- Freezing: Cream-based pasta sauces can separate when frozen and reheated, so freezing isn’t ideal. If you must freeze, separate the salmon from the pasta and freeze only the pasta or salmon individually in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat. Add a splash of cream, milk, or reserved pasta water to bring the sauce back together and stir constantly until warmed. Avoid microwaving on high, which increases the chance of curdling.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before eating. Discard any leftovers kept longer than the recommended time.
Pro chef tips
- Dice the salmon evenly so pieces cook at the same rate.
- Don’t crowd the pan when searing — use a large skillet so the salmon gets a quick sear instead of steaming.
- Reserve some pasta water — its starch helps bind and emulsify the sauce for a silkier finish.
- Grate your own Parmesan from a wedge for the best melt and flavor.
- If the sauce looks grainy, lower the heat; high heat can cause the cheese and cream to break. Stir slowly and add a tablespoon of pasta water to smooth it.
Creative twists
- Lemon & caper: Add a teaspoon of lemon zest and 1–2 tablespoons of capers for a bright, briny contrast.
- Smoked salmon version: Fold in thin slices of smoked salmon off heat for a smoky, delicate finish.
- Veggie boost: Stir in wilted baby spinach or blanched peas at the end for color and nutrients.
- Dairy-free: Use coconut cream combined with a tablespoon of nutritional yeast for a cheesy note; expect a different flavor profile.
- Protein swap: Substitute shrimp or chunks of roasted chicken if you want a different main.
Common questions
Q: How long does this recipe take from start to finish?
A: Plan for about 20–30 minutes total: 10–12 minutes to prep and cook pasta plus 8–10 minutes to cook the salmon and finish the sauce.
Q: Can I use frozen salmon?
A: Yes. Thaw it fully in the fridge overnight and pat dry before dicing and cooking. If you cook from frozen, it will release excess water and won’t brown properly.
Q: Why did my sauce split and how can I fix it?
A: Sauce can separate if cooked at too high heat or if the cheese is added to a boiling pan. Fix it by lowering the heat and whisking in a tablespoon of reserved pasta water or a small knob of cold butter to re-emulsify.
Q: Is this dish safe for pregnant people?
A: Use fully cooked salmon (no raw or undercooked fish). Ensure salmon is cooked until opaque and reaches 145°F (63°C) internally. Use pasteurized dairy products if recommended by your healthcare provider.
Q: Can I make this ahead?
A: Component prep works well ahead — cook and cool the pasta and cook the salmon separately, refrigerate both, then reheat gently and combine when ready to serve for best texture.
If you want more pasta ideas or salmon recipes, scan the site — it’s easy to adapt this base into seasonal versions or weeknight shortcuts.
Creamy Salmon Pasta
Ingredients
Main Ingredients
- 8 oz pasta (fettuccine, penne, or similar) Use gluten-free pasta if avoiding gluten.
- 2 tablespoons olive oil
- 1 pound salmon fillets, skinless and diced (about 1-inch pieces)
- 3 cloves garlic, minced
- 1 cup heavy cream For a lighter option, use half-and-half.
- 1 cup grated Parmesan cheese Freshly grated if possible.
- Salt and freshly ground black pepper, to taste Remember Parmesan adds saltiness.
- Fresh dill or parsley, chopped, for garnish For serving.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup pasta cooking water, then drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced salmon in a single layer. Cook, stirring occasionally, until pieces are opaque and just cooked through, about 5–6 minutes.
- Push the salmon to one side of the pan and add the minced garlic. Sauté for 1–2 minutes until fragrant, being careful not to let it brown.
Cooking
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until it melts and the sauce becomes silky.
- If the sauce looks too thick, loosen it with a tablespoon or two of the reserved pasta water.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the drained pasta to the skillet and toss to coat evenly. Heat for 1–2 minutes so the pasta absorbs the sauce.
Serving
- Serve immediately, garnished with chopped fresh dill or parsley.