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This creamy salmon pasta is a quick and satisfying dish that comes together in under an hour. The silky sauce, made with heavy cream, parmesan, and a hint of lemon, perfectly complements the tender, bite-sized salmon pieces. Fresh parsley adds a pop of color and freshness, while the garlic-infused sauce ties everything together. Whether you're using spaghetti or another pasta, this recipe is simple yet indulgent, making it a great choice for a weeknight dinner.
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Boil a salted pot of water for your pasta and cook it according to package directions.
Season the salmon with the onion powder and some salt and pepper.
Add the olive oil and butter to a skillet over medium-high heat. Once it's hot, cook the salmon for a couple of minutes on each side until lightly browned. Transfer the salmon to a plate and set aside.
Reduce the heat to medium. Add the flour to the skillet and cook for about 30 seconds, stirring nearly constantly.
Whisk in the garlic and chicken stock, followed by the cream and lemon juice. Once the sauce is smooth, whisk in the parmesan.
Add the salmon back into the pan and break it up with your spoon so it's in bite-size pieces. Gently mix it in with the sauce. Cook for an additional 3-5 minutes until the sauce is thickened and the salmon is cooked through.
Drain the pasta and add it to the skillet, along with about 1 tablespoon of the water you cooked the pasta in as well as the parsley. Gently toss the sauce and pasta until well combined.
You can substitute spaghetti with fettuccine, penne, or any pasta shape you prefer.
For a lighter version, use half-and-half instead of heavy cream.
If you prefer a stronger lemon flavor, add an extra teaspoon of lemon juice to the sauce.
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before cooking.
Can I make this dish ahead of time?
It's best served fresh, but you can store leftovers in the fridge for up to 2 days and reheat gently on the stove.
What can I use instead of chicken broth?
You can substitute vegetable broth or even water with a pinch of salt.
Can I omit the parmesan cheese?
Yes, but the sauce will be less creamy and flavorful without it.
How do I prevent the sauce from curdling?
Keep the heat at medium and whisk constantly when adding the cream to avoid curdling.
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