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Ultimate Garlic Butter Salmon Pasta Recipe – Easy One Pan Weeknight Dinner

This garlic butter salmon pasta is the ultimate weeknight dinner that transforms simple ingredients into restaurant-quality comfort food in just 30 minutes. The one-pan wonder combines flaky salmon with a rich buttery garlic sauce that clings perfectly to every strand of pasta, infused with fresh lemon juice for a balanced flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz salmon fillets, skin removed
  • 8 oz linguine or fettuccine pasta
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
  • Red pepper flakes (optional)

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, pat salmon dry and season both sides with salt and pepper. Cut into 1-inch cubes.
  3. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add salmon pieces and cook for 2-3 minutes per side until golden and cooked through. Remove salmon and set aside.
  4. Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Add minced garlic and cook for 1 minute until fragrant.
  5. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
  6. Add cooked pasta to the skillet along with reserved pasta water. Toss to coat the pasta in the sauce.
  7. Return salmon to the skillet along with Parmesan cheese, parsley, and lemon zest. Gently toss everything together until well combined.
  8. Season with additional salt, pepper, and red pepper flakes if using. Serve immediately with extra Parmesan cheese on top.

Notes

Choose fresh, skinless salmon fillets that are evenly thick for consistent cooking. Don't overcook the salmon - it continues to cook after removal from heat. The starchy pasta water is key to creating a silky, emulsified sauce that clings perfectly to the noodles.