This Lemon Butter Salmon Pasta is a fresh and tasty dish that combines flaky salmon, creamy butter, and zesty lemon with perfectly cooked pasta. It’s quick to whip up and sure to impress!
I love how the bright flavors come together in every bite. Plus, it makes me feel fancy without spending hours in the kitchen—definitely a win-win! 🍋🐟
Key Ingredients & Substitutions
Pasta: I like using linguine as it holds the sauce well, but spaghetti works too! If you want a gluten-free option, consider using chickpea or brown rice pasta. Both add a different texture while staying delicious.
Salmon: Fresh salmon fillets are perfect, but if they’re not available, you can use canned salmon or even shrimp for a different taste. Just make sure to adjust cooking times accordingly.
Heavy Cream: This gives the sauce a rich taste. If you’re looking for a lighter option, you can substitute it with half-and-half or a plant-based cream if you’re dairy-free.
Parmesan Cheese: Freshly grated is best for that meltiness. Should you need a substitute, nutritional yeast offers a cheesy flavor for a vegan option, or try pecorino for a sharper taste.
Lemon: Fresh lemon juice and zest brighten the dish. In a pinch, you can use bottled lemon juice, but fresh always wins in flavor. Lime could work too if you want to switch it up!
How Can You Perfectly Cook Salmon?
Cooking salmon can be tricky, but with a few tips, you’ll nail it! First, make sure to pat the salmon dry; this helps it sear beautifully. Here’s how to cook it just right:
- Heat oil in a skillet on medium-high. When it’s hot, add the salmon skin-side down.
- Cook for about 3-4 minutes. Look for a nice golden crust before flipping.
- Turn it over and cook for another 3-4 minutes until it flakes easily. Remove it from the skillet and set aside to rest.
This resting time is key, as it helps maintain the moisture and allows flavors to settle!
How Do You Create a Creamy Sauce?
To achieve that luxurious creaminess in your sauce, start by properly sautéing garlic in butter to release its flavor. Here’s how:
- After cooking salmon, lower the heat and add more butter to the same pan.
- Add minced garlic and sauté for about a minute—watch it carefully to avoid burning!
- Stir in the heavy cream and let it simmer gently for 2-3 minutes, then mix in the cheese until melted.
If the sauce becomes too thick, add some reserved pasta water a little at a time until the texture is just right. It should cling to the pasta smoothly!
How to Make Lemon Butter Salmon Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz linguine or spaghetti pasta
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Sauce:
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 tsp red pepper flakes (for a touch of heat)
How Much Time Will You Need?
This delicious Lemon Butter Salmon Pasta can be prepared in about 20-25 minutes. You’ll spend about 10 minutes cooking the pasta and salmon, and another 10-15 minutes making the creamy sauce and combining everything. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the linguine or spaghetti and cook according to the package instructions until al dente. Remember to save about ½ cup of the pasta water before you drain the pasta. Set the drained pasta aside while you prepare the salmon and sauce.
2. Prepare the Salmon:
While the pasta is cooking, pat the salmon fillets dry with a paper towel. Then, season both sides with salt and black pepper to taste. This will help enhance the flavors of the salmon.
3. Cook the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets to the skillet. Cook for about 3-4 minutes per side, until the salmon is cooked through and has a nice golden brown color. Once done, remove the salmon from the skillet and let it rest on a plate. Once it’s slightly cooled, break the salmon into smaller pieces for easy mixing later.
4. Make the Sauce:
In the same skillet, lower the heat to medium and melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until it’s fragrant but not browned. Next, pour in the heavy cream, along with lemon juice and lemon zest. Stir everything to combine and let the sauce simmer gently for about 2-3 minutes, allowing it to thicken slightly.
5. Add Cheese and Adjust Sauce:
Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. If your sauce looks too thick, don’t worry! Simply add a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
6. Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss it gently to coat the pasta evenly with the creamy lemon butter sauce. This is where all the flavors come together!
7. Finish with Butter and Parsley:
To give the dish even more richness, add the remaining 1 tablespoon of butter as well as the chopped fresh parsley. Mix everything well but be gentle to keep the pasta and salmon intact.
8. Serve and Enjoy:
Now it’s time to plate! Carefully add the flaked salmon pieces on top of the pasta. You can either mix them in or keep them on top as a beautiful garnish. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley for a final touch.
Enjoy your flavorful, creamy Lemon Butter Salmon Pasta! It’s a delightful meal that’s sure to impress!
Can I Use Different Types of Pasta?
Absolutely! While linguine or spaghetti works best, you can use any pasta shape you prefer, such as fettuccine or even whole wheat pasta. Just be sure to adjust the cooking time according to the package instructions.
How Do I Store Leftovers?
Store any leftover Lemon Butter Salmon Pasta in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of cream or a bit of reserved pasta water to loosen up the sauce if needed.
Can I Make This Recipe with Frozen Salmon?
Yes, you can! Just be sure to thaw the frozen salmon completely before cooking. The best method is to thaw it in the refrigerator overnight. If you’re short on time, you can also place it in a sealed plastic bag and submerge it in cold water for about 30 minutes.
What if I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can use half-and-half or even whole milk as a lighter alternative. For a dairy-free option, try coconut cream or cashew cream to achieve a similar creamy texture!