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This simple creamy salmon pasta is quick and easy to make, delicious and flavorful, and loaded with salmon. A weeknight dinner in under 30 minutes. |

Creamy Salmon Pasta

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 4-6 servings


This simple creamy salmon pasta is quick and easy to make, delicious and flavorful, and loaded with salmon. A weeknight dinner in under 30 minutes.


  • 1 pound dry pastaspaghetti, fettuccine, or linguine
  • 2-3 pieces salmon filletsabout 2-inches wide (1 pound)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium oniondiced
  • 1 tablespoon garlicfinely chopped
  • 1/2 tablespoon cornstarch (or all-purpose flour)
  • 1 cup heavy cream
  • 2 tablespoons white wine
  • 1 teaspoon Italian seasoning
  • 1/3 cup Parmesan cheesegrated
  • 2 tablespoons fresh parsleyfinely chopped
  • 1 lemonsliced into wedges


  1. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 8-10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.
  2. Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.
  3. In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate and use 2 forks to shred it into flakes.
  4. Add butter, onion, and garlic to the same skillet, and sauté until fragrant, about 1 minute. Stir in cornstarch and mix well until combined, about 1 minute. Add wine and stir well to combine, about 1 minute.
  5. Add heavy cream, Italian seasoning and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 4-5 minutes.
  6. Return the cooked shredded salmon to the skillet and toss in the creamy sauce over to coat.
  7. Add cooked spaghetti into creamy salmon sauce and toss well to combine. 

Sprinkle with extra Parmesan and fresh parsley on top, and serve immediately.


Adjusting the sauce: You can adjust the creamy sauce to be as flavorful and thick as you like by adding more flour, onions, or garlic and simmering for longer.

How to store: Keep leftover creamy salmon pasta in an airtight container in the fridge for up to 3-4 days.

How to reheat: The best way to reheat creamy salmon pasta is in a covered dish in a 350F oven for 15-30 minutes. To make cleanup easy, I like to place my leftovers on a large piece of tin foil. Then, I wrap it up and sinch the edges. Covering this dish when reheating is essential so that it doesn’t dry out. You can also reheat it on the stove over medium-low until warmed through. Add a splash of water if the sauce has thickened up too much in the fridge.

Microwave instructions: You can also reheat creamy salmon pasta in the microwave (covered) on medium-low heat for 30 seconds to 3 minutes, until warmed through. The time will vary based on how much pasta you’re reheating.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: creamy salmon pasta, easy salmon pasta, garlic salmon pasta, pasta wtith salmon, salmon alfredo,