Creamy Garlic Butter Salmon Fettuccine (Printable)

Tender pasta with creamy garlic butter sauce and seared salmon

# What You'll Need:

→ Seafood

01 - 4 salmon fillets (5 oz each), skin removed
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper

→ Pasta

04 - 12 oz dried fettuccine

→ Sauce

05 - 3 tbsp unsalted butter
06 - 5 garlic cloves, minced
07 - 1 small shallot, finely chopped
08 - 1 cup heavy cream
09 - 1/4 cup dry white wine
10 - 1/2 cup freshly grated Parmesan cheese
11 - Zest of 1 lemon
12 - 2 tbsp fresh lemon juice
13 - 2 tbsp chopped fresh parsley

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente, reserving 1/2 cup pasta water before draining.
02 - Pat salmon fillets dry and season both sides generously with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear salmon for 3-4 minutes per side until golden and just cooked through. Transfer to a plate and cover with foil.
04 - Reduce heat to medium. Melt butter in the same skillet, add shallot, and sauté for 1 minute. Add garlic and cook until fragrant, about 30 seconds.
05 - Pour in white wine and simmer for 1-2 minutes, scraping up browned bits from the bottom of the pan.
06 - Stir in heavy cream, lemon zest, and lemon juice. Simmer gently for 2-3 minutes until slightly thickened. Whisk in Parmesan until smooth. Season to taste.
07 - Flake salmon into large chunks. Add drained pasta and salmon to the skillet, tossing to coat. Add reserved pasta water as needed for consistency. Garnish with parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Salmon and pasta were meant to be together, and this recipe proves why
  • Lemon cuts through the richness so every bite feels balanced and bright
02 -
  • Dont overcrowd the pan when searing salmon or it will steam instead of crisp
  • Reserved pasta water is your secret weapon for adjusting sauce consistency
  • The sauce thickens quickly off heat, so remove from flame sooner than you think
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • Low and slow heat prevents the cream sauce from separating

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