Description
This creamy salmon pasta recipe combines tender, perfectly cooked salmon with a rich and flavorful garlic cream sauce. Featuring succulent salmon fillets seasoned with herbs and spices, served over al dente pappardelle pasta, and tossed in a luscious sauce made from butter, shallots, garlic, white wine, cream, cream cheese, and Parmesan. Enhanced with fresh herbs and lemon for a bright, balanced dish perfect for an impressive dinner.
Ingredients
Scale
Salmon and Seasoning
- 1 1/2 lbs Salmon fillets
- 1 tbsp Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 1/2 tsp Herbs De Provence (or Italian Seasoning)
- Salt and Pepper to taste
- 2 tbsp Olive Oil
Creamy Garlic Sauce
- 2 tbsp Salted Butter
- 2 Shallots, diced
- 6 cloves Garlic, diced
- 2 tsp Herbs De Provence (or Italian Seasoning)
- 1 tsp Cajun Seasoning
- 4 sprigs Fresh Thyme, stems removed
- 1 cup Dry White Wine
- 2 tbsp All Purpose Flour
- 2 cups Heavy Cream
- 4 oz Cream Cheese, cut into small cubes
- 1 1/2 cups Parmesan Cheese, freshly grated
- 1 tbsp Dijon Mustard
- 2 tbsp Lemon Juice
- 3 tbsp Fresh Parsley, chopped
- 1 tsp Lemon Zest
Pasta
- 1 lb Pappardelle (or Linguine)
Instructions
- Prepare the salmon: If using a whole salmon fillet, cut it into strips. If using pre-cut salmon fillets, proceed to the next step.
- Season the salmon: Pat the salmon dry with a paper towel. Score the salmon by making slits on the surface to help the seasonings penetrate. Drizzle with 1 tbsp lemon juice, then season evenly with garlic powder, onion powder, smoked paprika, herbs de provence, salt, and pepper.
- Cook the salmon: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat for 3-4 minutes until hot. Place the salmon skin side down and cook for about 5 minutes until opaque along the edges. Flip and cook for another 4-5 minutes until salmon is fully cooked, opaque, and easily releases from the pan; internal temperature should reach 145°F.
- Remove salmon: Transfer the cooked salmon to a plate and set aside.
- Start the sauce: Add 2 tbsp salted butter to the same skillet. Once melted, add diced shallots and cook for 5 minutes until softened. Stir in diced garlic, 2 tsp herbs de provence, 1 tsp cajun seasoning, and 4 sprigs fresh thyme and cook for 3 more minutes, stirring constantly.
- Deglaze and thicken: Pour in 1 cup dry white wine and cook for 5 minutes while scraping the brown bits off the bottom of the pan with a wooden spoon to enhance flavor. Add 2 tbsp all purpose flour and whisk continuously to form a thick paste, cooking for about 3 minutes.
- Add cream and cheese: Reduce heat to low and slowly add 2 cups heavy cream and 4 oz cream cheese cubes. Cook for 7-10 minutes, stirring frequently, until the cream cheese melts completely and the sauce thickens.
- Finish the sauce: Stir in 1 1/2 cups grated Parmesan cheese, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 3 tbsp chopped fresh parsley, and 1 tsp lemon zest until fully incorporated. Remove the sauce from heat.
- Cook the pasta: Prepare 1 lb pappardelle according to package directions until al dente. Reserve a cup of pasta water before draining.
- Toss pasta with sauce: Add the drained pasta to the skillet with the garlic cream sauce. Toss well to coat all noodles thoroughly. Add reserved pasta water a little at a time if the sauce needs thinning.
- Add salmon and serve: Gently fold the cooked salmon pieces into the pasta. Garnish with additional fresh parsley and grated Parmesan cheese before serving.
Notes
- For a lighter option, substitute heavy cream with half-and-half but the sauce may be less thick and creamy.
- Fresh herbs such as thyme and parsley add brightness—feel free to adjust amounts or substitute with Italian seasoning if fresh herbs aren’t available.
- Use good quality dry white wine for better flavor; if you prefer no alcohol, substitute with chicken or vegetable broth.
- To check salmon doneness, use a food thermometer or ensure it flakes easily with a fork.
- Reserving pasta water helps adjust the sauce consistency to your liking; add gradually to avoid thinning too much.
- For gluten-free versions, use gluten-free pasta and gluten-free flour or cornstarch as a thickener in the sauce.
