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This Salmon Pasta Recipe is rich, indulgent, and seriously impressive! But unlike other date-night-worthy dishes, this perfect pasta is super easy to make! Ready in just 30 minutes!
This salmon pasta recipe is perfect for all occasions. It checks all the boxes. Comfort food? Check! Dinner party? Check! Feeling sad? Check! No need for fancy ingredients or crazy kitchen chaos. Just this incredibly doable recipe anyone can make!
Key Ingredients
In the section below, I discuss the key ingredients in this recipe. You can find the full ingredient list and measurements in the recipe card below.
- Salmon: For this recipe, wild-caught skinless or skin-on salmon is best for its firmer texture and rich, natural flavor. Farmed salmon is softer, flakier, and significantly higher in fat, which can make the dish feel overly heavy. If I see a good deal for fresh wild-caught salmon, I jump on it, otherwise frozen wild-caught salmon works just as well. Be sure to thaw frozen salmon completely before seasoning and cooking.
- Pasta: You can make this recipe with any kind of pasta, but I recommend using long noodle shaped pasta like fettuccini, spaghetti, or linguini.
- Cajun Seasoning: I seasoned the salmon with my homemade Cajun seasoning recipe so that I could monitor the heat level, but any store-bought Cajun seasoning will work.
- Aromatics: We’re making this recipe with shallots and freshly minced garlic. For the best flavor, I highly recommend mincing your own garlic (rather than using pre-minced jarred garlic or garlic powder).
- Heavy Cream: I do not recommend substituting the heavy cream for low-fat alternatives like half-and-half or whole milk. If you prefer a lighter sauce, start with less heavy cream and add more as needed.
- Cheese: We’re adding both shredded mozzarella and parmesan cheese. The parmesan adds umami flavor while the mozzarella adds richness.
Tip: For the smoothest sauce, grate your own cheese. Pre-shredded cheese is often coated with anti-caking agents that can interfere with proper melting.
Jessica’s Top Tip
The Secret to Perfect Salmon Pasta
Starchy pasta water does beautiful things to cream-based sauces.
In the case of today’s recipe, we’re adding reserved pasta water to deglaze the pan, emulsify, and thicken the sauce. The result is a smooth, glossy, and cohesive sauce that clings to the pasta. In other words, no more clumpy cheese or grainy sauce!
Well-salted pasta water also enhances the overall flavor, without the need to add more salt directly to the sauce. Plus, the starch acts as a natural thickener which means no roux or extra thickeners needed!
How to Make with Step-By-Step Photos
Below is an overview of how to make creamy salmon pasta with corresponding images. For the full printable recipe and ingredient list, please jump to the recipe card below.
Step 1: Start by seasoning the salmon in a mixture of olive oil and and Cajun seasoning. Feel free to leave the skin on your salmon (it’s totally edible) or remove it.
Step 2: Sear the salmon pieces in a large skillet for 2-3 minutes per side or until just cooked. Transfer the cooked salmon to a clean plate, tent with foil, and set aside.
Step 3: Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve 2½ cups of the starchy pasta water, then drain and set aside.
Step 4: In the same skillet that was used to cook the salmon, sauté the minced shallots for 4-5 minutes, or until softened. Remember to stir often to prevent burning. Tip: I will usually start this step a few minutes before I expect the pasta to be finished cooking.
Step 5: Add the freshly minced garlic, salt, and black pepper.
Step 6: Cook for about 30 seconds, stirring continuously to prevent burning.
Step 7: Stir in 1½ cups of the starchy pasta water (you should have extra pasta water to add later-on if needed). Use a wooden spoon to scrape up any browned bits from the bottom of the pan and let it simmer for a minute or two.
Step 8: Add the cooked pasta and heavy cream to the skillet. Toss the cooked pasta with the sauce until the sauce begins to emulsify and coat the noodles. Remove from heat.
Step 9: Stir in the shredded mozzarella cheese, mixing until smooth and melted.
Step 10: Then add the freshly grated parmesan cheese, stirring until creamy.
Step 11: Adjust the consistency to your preference. To loosen the sauce, stir in additional reserved pasta water just before serving. Then season with additional salt or black pepper, to taste.
Step 12: Top with the cooked salmon and freshly minced parsley to garnish, if desired. Enjoy!
Optional Additions
Sometimes I’ll add a couple tablespoons of capers and/or a few generous handfuls of baby spinach for some greens. Salmon and capers are a perfect pairing and baby spinach wilts into nothing, making it a no-brainer for picky kiddos.
Serving Suggestions
I love carbs, so I always pair my pasta with warm, crusty bread and butter. For balance, I’ll usually include a simple house salad or a bowl of mixed greens, cherry tomatoes, and sliced cucumbers dressed with either my homemade balsamic vinaigrette or homemade Italian dressing. If salad isn’t on the agenda, veggies like roasted asparagus, roasted Brussels Sprouts, or sautéed zucchini are delicious served on the side or mixed with a little bit of the cream sauce.
Suggested wine pairing: For this creamy salmon pasta, choose a wine that complements both the rich cream sauce and the bold Cajun seasoning without overwhelming the salmon. My top picks are a Pinot Grigio, Viognier, or Dry Rosé.
Storage and Reheating
Storage: Store this salmon pasta recipe in an airtight container in the refrigerator for up to 3 days. For best results, store the salmon pieces separately, adding them back in when ready to reheat. Freezing is not recommended.
Reheating: I like to reheat this pasta gently on the stovetop over low heat or in the microwave at 50% power in short intervals, making sure to stir often. I’ll usually need to add a splash of milk, cream, or reserved pasta water to loosen the sauce and bring back its creamy consistency.
Make-Ahead Tip: Cook the salmon up to 1 day ahead of time according to the recipe instructions. Store it in a sealed container in the refrigerator, then remove it when you’re ready to start the recipe.
More Creamy Pasta Recipes
Have you tried this salmon pasta recipe? Tell me about it in the comments below! I always love to hear your thoughts. And tag #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Creamy Salmon Pasta Recipe
Ingredients
- 2 pounds salmon, cut into 1-inch pieces
- 2 tablespoon olive oil, divided
- 2 teaspoon Cajun seasoning
- 10 ounces fettuccini noodles
- 4 tablespoon butter
- 2 shallots, diced
- 3 cloves garlic, minced
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 1 cup heavy cream
- 1 cup mozzarella cheese, freshly shredded
- ½ cup parmesan cheese, freshly grated
Instructions
- In a medium bowl, toss 2 pounds of salmon (cut into 1-inch pieces) with 2 teaspoons of Cajun seasoning and 1 tablespoon of olive oil until evenly coated.
- Bring a large pot of salted water to a boil. The water should be well salted (see notes).
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon in a single layer and sear for 2–3 minutes per side, or until golden and cooked through (see notes). Transfer to a clean plate, tent with foil, and set aside.
- Once the water is boiling, add 10 ounces of fettuccini noodles and cook according to package directions until al dente. Before draining, reserve 2½ cups of pasta water, then drain the noodles and set aside.
- In the same skillet that was used to cook the salmon, melt 4 tablespoons of salted butter over medium heat. Add 2 diced shallots and cook for 3–4 minutes, or until translucent.
- Stir in 3 cloves of minced garlic, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for about 30 seconds, just until fragrant.
- Pour in the reserved 1½ cups of pasta water, scraping up any browned bits from the bottom of the skillet. Simmer gently for 2–3 minutes.
- Add the cooked pasta and 1 cup of heavy cream to the skillet. Toss vigorously for 1–2 minutes to combine and emulsify the sauce.
- Remove from heat.
- Stir in 1 cup of freshly shredded mozzarella cheese and ½ cup of freshly grated parmesan cheese until the sauce is smooth and creamy.
- Add additional reserved pasta water, if needed, to thin the sauce, then season with additional salt and black pepper, to taste.
- Return the cooked salmon pieces back to the skillet or serve the creamy pasta topped with desired amount of seared salmon pieces. Garnish with freshly chopped parsley, if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
