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This easy Garlic Butter Salmon Pasta recipe requires just a handful of basic ingredients and is teaming with rich, buttery flavor. Easy to make on any busy weeknight, this sultry meal is perfect for the evenings you don’t want to spend a lot of time cooking.
What is my favorite summertime pasta? I’m so happy you asked. It is hands down, this Garlic Butter Salmon Pasta. It’s light and refreshing, yet satisfying and requires hardly any time or effort to make.
We have perfectly flaky salmon mixed up with tender buttery garlicky noodles that include a secret ingredient to level up the whole experience. It’s a great recipe for those times you’re craving the comfort of pasta but still want something on the lighter end with plenty of protein.
If you’re a salmon lover, this one’s a no-brainer to enjoy for your next weeknight dinner!
Incredibly simple to prepare and super versatile, you can customize this pasta by adding sun-dried tomatoes, cherry tomatoes, pesto sauce, lemon zest, kalamata olives, parmesan cheese, etc.
The best part is all of the simple ingredients can be found at any grocery store.
Ingredient Notes:
Salmon Ingredients:
Fresh Salmon: Pick up your favorite kind of salmon. I like using fatty salmon such as wild-caught King salmon, or Atlantic salmon.
Avocado Oil: In order to keep the fish moist during the baking process, I coat it with a little avocado oil. This also helps bring richness to the fish.
Garlic Powder and Sea Salt: The only seasonings I use in order to season the salmon. The simple combination of garlic powder and sea salt enhances the natural flavor of the fish for the perfect savory dish.
Pasta Ingredients:
Spaghetti or Angel Hair Pasta: Any shape of pasta noodle works here, but I happen to love spaghetti or angel hair pasta. Both options soak up the sauce magically.
Because I eat a gluten-free diet, I use gluten-free pasta that is made out of chickpeas, which also adds more protein and some fiber to the meal. Linguini pasta, bowtie pasta, and shells also work great.
Unsalted Butter: The most valuable player here, butter is the base of our rich and simple sauce.
Avocado Oil: Because butter burns easily at a relatively low temperature, I add avocado oil in order to protect the butter from burning. I recommend sticking with avocado oil rather than switching to olive oil, because olive oil can burn too.
Fresh Garlic: Garlic cloves get finely minced to act as the majority of the flavor
Marsala Wine or White Wine: The simple addition of some kind of cooking wine adds a little something special to the sauce to enhance the whole experience. Go for an inexpensive wine, or a dry white wine you intend to drink to prevent waste.
Sea Salt and Black Pepper: Season the dish to taste with sea salt and black pepper.
Optional Additions:
- 1 to 2 tsp lemon zest + lemon juice to taste
- ⅔ cup sun-dried tomatoes (drained of oil)
- ¼ cup kalamata olives, chopped
- ½ cup to 1 cup freshly grated parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
How to Make Salmon Pasta:
Cook the Salmon:
Preheat the oven to 350 degrees Fahrenheit and lightly spray a baking sheet with cooking oil. Remove the salmon from its packaging and place it on the backing sheet. Pat off any excess moisture with paper towels.
Sprinkle it with sea salt and garlic powder.
Bake salmon for 10-20 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit.
The exact cooking time depends on the size and thickness of the fish, which is why I always recommend checking the temperature using a digital thermometer. A half-pound filet takes about 12-15 minutes, where a 1-pound fillet requires closer to 20 minutes.
Insert a meat thermometer into the thickest part of the salmon filet to check for doneness. When the fish is fully cooked, pull it out of the oven and set it aside until ready to use.
Prepare the Pasta Noodles:
While the fish is baking in the oven, prepare the pasta noodles. Bring a full pot of water to a boil, then add in the dry pasta. Follow the package instructions in terms of timing. My pasta takes 8-10 minutes to cook, and I like to leave mine slightly al dente, so I shoot for 8 minutes.
Drain the pasta into a colander.
Make the Sauce:
While the pasta is cooking, prepare the easy sauce. Add the avocado oil and butter to a large skillet and heat over medium-high heat. Stir occasionally until the butter has melted, then add in the minced garlic.
Cook, stirring occasionally, until the garlic begins to soften and is very fragrant, about 5 minutes. If the butter or the garlic begins browning up at any point, reduce the heat.
Pour in the marsala wine and allow the sauce to continue cooking, stirring occasionally, for a few minutes or until the pasta is ready.
Put it All Together:
Use a fork to break up the salmon fillet into bite-sized chunks. Add the pasta noodles and the chunks of salmon to the skillet with the sauce and use a wooden spoon to mix everything together.
Continue stirring just until everything is heated through. Taste the pasta for flavor and add sea salt and black pepper to your personal taste.
Serve pasta in big bowls with a sprinkle of parmesan cheese and a drizzle of fresh lemon juice. Enjoy!
Storage Suggestions:
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. I find salmon is best when it is consumed the same day as it is prepared, so I don’t generally recommend making recipes like this if you don’t intend to eat them right away.
Reheating Instructions: For the best results, reheat the leftovers in a nonstick skillet on the stove top rather than using the microwave.
The next time you’re craving a refreshing yet satisfying pasta dinner, whip up this easy recipe!
Looking for more hearty and healthy pasta recipes? Try out some of my other favorites.
More Pasta Recipes:
- Creamy Sun-Dried Chicken Pasta
- Chicken Pesto Pasta
- Marry Me Chicken Pasta
- Chicken Caesar Pasta Salad
- Salmon Pesto Pasta
Salmon Pasta
Ingredients
For the Salmon:
- 1/2 to 1 pound salmon
- 2 tsp avocado oil
- Sea salt
- Garlic powder
For the Pasta:
- 1 (8-oz.) package spaghetti , or angel hair pasta
- 2 Tbsp avocado oil
- 4 Tbsp unsalted butter
- 4 to 5 large cloves garlic, minced
- ¼ cup marsala wine or white wine
- Sea salt and black pepper to taste
For Serving:
- Fresh grated parmesan cheese
- Lemon wedges for drizzling lemon juice
Instructions
Cook the Salmon:
- Preheat the oven to 350 degrees Fahrenheit and lightly spray a baking sheet with cooking oil. Remove the salmon from its packaging and place it on the backing sheet. Pat off any excess moisture with paper towels. Sprinkle it with sea salt and garlic powder.
- Bake salmon for 10-20 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. The exact cooking time depends on the size and thickness of the fish, which is why I always recommend checking the temperature using a digital thermometer. A half-pound filet takes about 12-15 minutes, where a 1-pound fillet requires closer to 20 minutes. Insert a meat thermometer into the thickest part of the salmon filet to check for doneness. When the fish is fully cooked, pull it out of the oven and set it aside until ready to use.
Prepare the Pasta Noodles:
- While the fish is baking in the oven, prepare the pasta noodles. Bring a full pot of water to a boil, then add in the dry pasta. Follow the package instructions in terms of timing. My pasta takes 8-10 minutes to cook, and I like to leave mine slightly al dente, so I shoot for 8 minutes.
- Drain the pasta into a colander.
Make the Sauce:
- While the pasta is cooking, prepare the easy sauce. Add the avocado oil and butter to a large skillet and heat over medium-high heat. Stir occasionally until the butter has melted, then add in the minced garlic. Cook, stirring occasionally, until the garlic begins to soften and is very fragrant, about 5 minutes. If the butter or the garlic begins browning up at any point, reduce the heat.
- Pour in the marsala wine and allow the sauce to continue cooking, stirring occasionally, for a few minutes or until the pasta is ready.
Put it All Together:
- Use a fork to break up the salmon fillet into bite-sized chunks. Add the pasta noodles and the chunks of salmon to the skillet with the sauce and use a wooden spoon to mix everything together. Continue stirring just until everything is heated through. Taste the pasta for flavor and add sea salt and black pepper to your personal taste.
- Serve pasta in big bowls with a sprinkle of parmesan cheese and a drizzle of fresh lemon juice. Enjoy!
Notes
Optional Additions:
- ⅔ cup sun-dried tomatoes, drained
- 1 to 2 tsp lemon zest
- 1 Tbsp capers
- ¼ cup pitted kalamata olives, chopped
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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