Easy Salmon Pasta Recipe
Looking for a quick dinner that feels like a restaurant treat? This Brown Butter Salmon Pasta is your answer. It’s rich, creamy, and packed with flaky salmon, all wrapped in a brown butter sage sauce with fresh lemon and parmesan. Ready in under 30 minutes, this is the kind of creamy salmon pasta recipe you’ll want on repeat—perfect for busy weeknights or when you’re craving something special without the fuss.
This is my son’s favorite pasta. If you ask him what he wants for dinner, it’s always this salmon pasta. I still remember the first time I made it—he took a bite, put down his fork, and said, “Can you make this every week?” (Of course, I can’t, but it’s our little midweek treat when we all need a pick-me-up.) It’s quick enough for a busy day, but it tastes like something you’d order at your favorite bistro. And trust me, the brown butter sage combo? Game changer.
Why You’ll Love This Salmon Pasta Recipe
- Quick & Easy: Ready in under 30 minutes with minimal prep.
- Restaurant-Worthy: Rich brown butter and sage sauce for incredible depth.
- Fresh & Flavorful: Lemon zest and herbs brighten the creamy sauce.
- Protein-Packed: Flaky salmon makes it a satisfying, balanced meal.
Ingredients & Substitutions
- Salmon: Fresh salmon fillets cut into bite-sized pieces. You can use frozen (thawed and patted dry) or even trout.
- Pasta: Linguine, spaghetti, or short pasta like penne work well. For gluten-free, use your preferred GF pasta.
- Butter & Olive Oil: Essential for the brown butter flavor.
- Sage, Garlic, Shallots: Sage is key, but you can sub fresh thyme if needed.
- White Wine: Adds acidity; sub with broth + extra lemon juice if needed.
- Heavy Cream: For creaminess. Half-and-half can be used for a lighter version.
- Lemon Zest & Juice: For freshness.
- Nutmeg: A pinch enhances the flavor of the cream.
- Parmesan: Adds umami; sub with pecorino if preferred.
- Bouillon Powder: Optional for depth.
- Chives/Parsley: For a fresh finish.
Step-by-step: Brown Butter Salmon Pasta
- Prepare the salmon: Pat the salmon dry and cut it into bite-sized pieces. Season with salt, pepper, and a sprinkle of paprika if desired.
- Sear salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon for 2–3 minutes until just cooked through and golden. Remove and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain it.
- Brown butter sauce: In the same skillet, add the remaining 1 tablespoon olive oil and butter. Cook over medium heat until the butter foams and turns golden brown, swirling the pan occasionally.
- Aromatics: Add sage leaves, garlic, and shallots. Sauté for 1–2 minutes until fragrant.
- Deglaze: Pour in white wine, stir, and let it reduce slightly. Add heavy cream, lemon zest, and nutmeg. Simmer for 2–3 minutes.
- Finish sauce: Stir in Parmesan and bouillon powder. Season with salt and pepper to taste.
- Combine: Add cooked pasta and a splash of reserved pasta water. Toss to coat evenly in the sauce.
- Add salmon: Return salmon pieces to the skillet. Gently fold through, then squeeze in lemon juice.
- Serve: Top with chopped chives or parsley and extra Parmesan if desired. Serve immediately!
Serving Suggestions
- Serve with a fresh green salad or garlic bread.
- Pair with roasted asparagus or steamed broccoli for added vegetables.
- A crisp white wine, such as Sauvignon Blanc, complements this creamy salmon pasta perfectly.
Storage & Reheating
- Storage: Store in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently in a skillet with a splash of cream or milk to loosen the sauce without overcooking the salmon.
- Freezing: Not recommended, as the cream sauce may split and the salmon may dry out upon reheating.
More salmon recipes you may like
- Juicy and Tender Baked Salmon
- Honey Garlic Salmon Recipe
- Garlic Butter Salmon Recipe
- Parmesan Crusted Salmon Recipe
- Salmon in Tomato Sauce Recipe
Frequently asked questions
Can I use canned salmon?
Fresh salmon is best for its texture, but you can use well-drained canned salmon as a substitute if needed.
Can I skip the wine?
Yes, use chicken or vegetable broth plus extra lemon juice for acidity.
What pasta is best for salmon pasta?
Linguine or spaghetti is classic, but short pasta like penne or rigatoni also works well.
How do I prevent the salmon from breaking apart?
Cook salmon until just done, set aside, and gently fold it in at the end to keep it flaky.
Brown Butter Salmon Pasta
This Brown Butter Salmon Pasta is creamy, quick, and restaurant-worthy! Tender salmon pieces tossed with pasta in a sage brown butter cream sauce, ready in 30 minutes.
Video
Ingredients
- 400 grams (14 oz) Salmon fillet skin removed, cut into bite-sized pieces
- 250 grams (9 oz) Pasta (linguine, spaghetti, or short pasta)
- 2 tbsp Olive oil (divided)
- 2 tbsp unsalted butter
- 8 – 10 fresh Sage leaves
- 2 cloves Garlic minced
- 1 small Shallot finely chopped
- 120 ml (½ cup) Dry white wine
- 120 ml (½ cup) Heavy cream
- Zest of 1 lemon
- Pinch Nutmeg Freshly grated
- 50 g (½ cup) Parmesan cheese Freshly grated
- 1 tsp Chicken or vegetable bouillon powder (optional)
- 2 tbsp Lemon
- Salt and pepper to taste
- 2 tbsp Chives or parsley chopped fresh
- ¼ – ½ cup reserved pasta cooking water
Method
- Prepare the salmon: Pat the salmon dry and cut it into bite-sized pieces. Season with salt, pepper, and a sprinkle of paprika if desired.
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain it.
- Sear salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon for 2–3 minutes until just cooked through and golden. Remove and set aside.
- Brown butter sauce: In the same skillet, add the remaining one tablespoon of olive oil and butter. Cook over medium heat until the butter foams and turns golden brown, swirling the pan occasionally.
- Aromatics: Add sage leaves, garlic, and shallots. Sauté for 1–2 minutes until fragrant.
- Deglaze: Pour in white wine, stir, and let it reduce slightly. Add heavy cream, lemon zest, and nutmeg. Simmer for 2–3 minutes.
- Finish sauce: Stir in Parmesan and bouillon powder. Season with salt and pepper to taste.
- Combine: Add cooked pasta and a splash of reserved pasta water. Toss to coat evenly in the sauce.
- Add salmon: Return salmon pieces to the skillet. Gently fold through, then squeeze in lemon juice.
- Serve: Top with chopped chives or parsley and extra Parmesan if desired. Serve immediately!
Notes
Tips for Success
- Use Fresh Salmon: Fresh salmon stays juicy and flaky—avoid overcooking so it doesn’t dry out when added back in.
- Don’t Skip the Sage: It adds an amazing nutty aroma that pairs beautifully with the brown butter.
- Reserve Pasta Water: The starchy water helps the sauce cling perfectly to the pasta.
- Brown Butter Watch: Keep an eye on your butter—it goes from golden to burnt fast!
- Adjust Consistency: Add a splash more cream or pasta water if the sauce thickens too much.
Equipment you will need
Nutrition
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I read this recipe and knew it was going to be fabulous. Yes indeed it is fabulous! The sauce was creamy, flavorful, and balanced. This is a dish I will enjoy cooking again and again. I can’t wait to serve this to friends.
Thank you so much for the lovely feedback.