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Creamy Salmon Pasta

  • Author: Myles
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


Using fish instead of other meat makes this pasta dish healthier and easier to prepare. A Creamy Salmon Pasta for dinner provides you a satisfying meal without having to gobble much cholesterol from animal meat. With whipping cream and parmesan cheese, this meal is perfect for any night after a day’s routine.



4 oz. of fettuccine or other pasta, uncooked

½ lb. of fresh skinless salmon

Onion powder to taste

Salt & pepper to taste

1 tbsp. of olive oil

1 tbsp. of butter

½ cup of dry white wine

Juice from ½ medium lemon or about 1 tbsp.

¾ cup of heavy whipping cream

3 cloves garlic, minced

½ cup of freshly grated parmesan

1 tbsp. of flour

1 tbsp. of fresh parsley, chopped


  1. Bring to boil a large pot of salted water. Cook pasta following package instructions until pasta is al dente. Drain.
  2. Season the salmon lightly with onion powder, salt, and pepper on both sides.
  3. In a skillet over medium to high heat, toss in olive oil and butter. Add salmon once oil and butter are hot and fry each side of the salmon for a couple of minutes. Set aside in a platter.
  4. Toss in white wine, lemon, cream, garlic, and grated parmesan on skillet used for frying the salmon. Scrape the brown residue at the bottom of the skillet and stir to incorporate them with the sauce.
  5. Add flour slowly to the sauce while stirring to avoid the formation of lumps.
  6. Toss salmon into the skillet. Using a cooking spoon, break salmon into bite-size chunks. Gently stir to mix the salmon with the sauce.
  7. Cook until the sauce has thickened and salmon is thoroughly cooked or for about 5 minutes.
  8. Add drained pasta to the skillet. Add 1 tbsp. of pasta water. Mix sauce and pasta gently.
  9. Serve immediately with parsley and extra cheese, if desired.


  • There may be no pre-skinned salmon in the market. You can buy the freshest ones and skin them using a sharp knife before seasoning. With the skin on, the seasoning may not be absorbed completely and will make your dish chewy. The skin also easily gets burned easily, so your dish may not look good.
  • For the lemon, you can disregard it if you are not fond of it.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes