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Creamy Salmon Pasta Recipe

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3.9 from 12 reviews

This Creamy Salmon Pasta offers a luscious blend of tender farfalle pasta tossed with flaky pan-seared salmon, all enveloped in a rich, flavorful sauce made from garlic, white wine, chicken stock, and heavy cream. Garnished with fresh chives, this satisfying seafood pasta dish is perfect for a quick and elegant dinner in just 20 minutes.

Ingredients

Pasta

  • 6 ounces farfalle pasta

Salmon and Sauce

  • 2 Tablespoons butter
  • 8 ounces salmon fillet
  • 2 cloves garlic, minced
  • 1/2 Tablespoon all-purpose flour
  • 1/3 cup dry white wine
  • 1/3 cup chicken stock (or vegetable stock)
  • 1/2 cup heavy cream
  • Fine sea salt, to taste
  • Fresh ground black pepper, to taste

Garnish

  • Chives, chopped, for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of water to a boil. Add the farfalle pasta and reduce the heat to low. Cook the pasta for about 15 minutes or according to package directions until al dente. Drain and set aside once done.
  2. Prepare to Cook the Salmon: Heat a non-stick ceramic skillet over medium-low heat, allowing it to warm evenly.
  3. Cook the Salmon: Add the butter to the skillet and let it melt. Place the salmon fillet in the pan, seasoning the top liberally with sea salt and fresh ground black pepper. Cook the first side for 5 minutes, then flip and cook the other side for an additional 3-5 minutes based on the thickness of the salmon until cooked through.
  4. Sauté Garlic and Flour: Remove the salmon from the pan and set aside. To the same skillet, add minced garlic and sauté for 1 to 2 minutes until fragrant. Stir in the flour to create a roux.
  5. Deglaze the Pan: Pour in the dry white wine while stirring and scrape the bottom of the pan to lift any browned bits. Bring the wine to a boil, stirring constantly to avoid lumps in the sauce.
  6. Add Stock and Cream: Stir in the chicken stock and heavy cream, letting the mixture come to a gentle bubble. Reduce heat to low and allow the sauce to simmer for a few minutes until it thickens slightly.
  7. Combine Pasta and Sauce: Add the cooked farfalle to the skillet with the sauce and stir well to coat all the pasta evenly.
  8. Incorporate Salmon: Using a fork or knife, break the salmon into bite-sized chunks and gently fold them into the pasta and sauce mixture.
  9. Serve: Transfer the creamy salmon pasta to serving plates and garnish with chopped fresh chives for a bright, herbal finish. Enjoy immediately.

Notes

  • Use fresh salmon for best flavor; wild-caught is preferred.
  • Dry white wine is essential to add acidity and depth — Sauvignon Blanc or Pinot Grigio work well.
  • For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
  • Cook pasta just until al dente to avoid sogginess when mixed with the sauce.
  • You can swap chicken stock for vegetable stock for a pescatarian-friendly dish.
  • Garnish with additional herbs like parsley or dill if preferred.

Find it online: https://cookedbysarah.com/creamy-salmon-pasta-recipe/