Creamy Garlic Butter Salmon with Fettuccine

Recipe Information

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Category: Main Course

Ingredients

For the Salmon

• 1 ½ lb salmon fillets, cut into large pieces
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Fettuccine and Cream Sauce

• 12 oz fettuccine pasta
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 1 ½ cups heavy cream
• ¾ cup freshly grated Parmesan cheese
• ½ cup reserved pasta water, as needed
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes, optional
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

Method

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain.
2. Season the salmon:
   Pat the salmon dry and season evenly with salt and black pepper.
3. Sear the salmon:
   Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the salmon and cook for about 3–4 minutes per side, depending on thickness, until golden and cooked through. Transfer to a plate.
4. Cook the garlic:
   Reduce the heat to medium. Melt the remaining 2 tablespoons butter in the same skillet. Add the minced garlic and cook for about 30 seconds, just until fragrant.
5. Make the cream sauce:
   Pour in the heavy cream. Add Italian seasoning and red pepper flakes if using. Bring to a gentle simmer, then stir in the Parmesan until melted and smooth.
6. Add the fettuccine:
   Place the drained pasta directly into the sauce and toss until evenly coated. Add a little reserved pasta water if needed to loosen the sauce.
7. Finish the dish:
   Stir in the lemon juice. Arrange the salmon over the creamy fettuccine and spoon some of the garlic butter sauce over the top.
8. Serve:
   Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately while warm and creamy.

Tips for the Best Salmon Fettuccine

• Pat the salmon dry before cooking to help create a beautiful golden crust.
• Use freshly grated Parmesan because it melts more smoothly into the cream sauce.
• Keep the cream sauce at a gentle simmer rather than a hard boil.
• Reserve pasta water before draining the fettuccine. It is useful for adjusting the sauce consistency.
• Add the salmon back near the end so it stays tender and doesn’t overcook.

What to Serve With It

This creamy salmon pasta pairs beautifully with garlic bread, roasted asparagus, steamed broccoli, or a simple green salad. A squeeze of fresh lemon just before serving also helps balance the richness of the Parmesan cream sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a small splash of cream or milk to loosen the sauce. Avoid overheating the salmon so it remains tender.

Frequently Asked Questions

Can I use another type of pasta?

Yes. Linguine, spaghetti, tagliatelle, or penne all work well with this creamy garlic butter sauce.

Can I use skinless salmon?

Absolutely. Skinless salmon works especially well when the fish is cut into large bite-sized pieces like the dish shown here.

How do I keep the cream sauce smooth?

Use moderate heat and add the Parmesan gradually while stirring. If the sauce becomes too thick, mix in a small amount of reserved pasta water until it reaches your preferred consistency.

Can I add vegetables?

Yes. Spinach, mushrooms, asparagus, broccoli, or sun-dried tomatoes can be added for extra flavor and texture.

Final Notes

Creamy Garlic Butter Salmon with Fettuccine is a simple way to turn everyday ingredients into a rich, satisfying dinner. Golden salmon, garlicky Parmesan cream sauce, and tender fettuccine make every bite flavorful and comforting without requiring hours in the kitchen.