Garlic Butter Salmon Pasta
This Garlic Butter Salmon Pasta is SO EASY! Tender salmon and buttery garlic sauce tossed with spaghetti for a delicious, elegant weeknight meal.
Equipment
- Large Pot
- Large skillet or frying pan
- Colander
- Knife and cutting board
- Tongs or pasta fork
- Lemon juicer (optional)
Ingredients
- 8 oz spaghetti or your choice of pasta
- 2 fillets salmon fresh, skin-on
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 lemon juiced
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1/2 cup of pasta water, then drain the pasta.
- While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon of butter. Season the salmon fillets with salt and pepper. Place them skin-side down in the pan and cook for 4-5 minutes without moving to get a crisp skin. Flip and cook another 3-4 minutes until cooked through but still moist. Remove salmon, let rest, then flake into large chunks.
- In the same skillet, lower heat to medium-low and add the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in red pepper flakes and lemon juice, scraping up browned bits from the salmon.
- Add the drained pasta to the skillet with the garlic butter sauce. Toss to coat evenly. If sauce is too thick, add reserved pasta water to loosen. Gently fold in flaked salmon and fresh parsley. Adjust seasoning with salt and pepper as needed.
- Serve immediately, topped with grated Parmesan cheese if desired. Optionally, add a fresh wedge of lemon on the side.
Notes
- For dairy-free, substitute butter with olive oil or dairy-free butter and skip Parmesan or use nutritional yeast.
- Reserve pasta water to adjust sauce consistency perfectly.
- Cook salmon skin-side down first to achieve crispy skin and prevent sticking.
- Use fresh garlic instead of garlic powder for more depth of flavor.
- Freeze cooked salmon separately for up to 2 months; cook pasta fresh when serving.