This easy salmon pasta without cream is delicious, indulgent, healthy, and full of flavor! It's perfect for a date night or a quick, easy weeknight meal. Plus, it's ready in just 30 minutes!
You can serve this delicious salmon pasta on its own or with a side of sauteed or steamed vegetables, and garlic bread to make it a complete, balanced meal.
Easy salmon pasta recipe
I am all for a quick and easy 30 minutes meal, especially during the weekdays. This salmon pasta is one of those meals that is really simple to make but tastes like a million dollars just like this canned tuna pasta. It is quick and you only need a handful of ingredients. salmon, pasta, butter, garlic, onion, spices, and Parmesan cheese. That's it!
Instead of cream, I used milk as a substitute but honestly, it can be made without milk and it would still taste amazing. No, it is not dry, every inch of the pasta is coated with that buttery garlic flavor and parmesan cheese. You will love this recipe! It tastes just like what you ordered from your favorite restaurant but even better.
What you need to make salmon pasta
To make this salmon pasta without cream, you'll need the following ingredients
Pasta: I used rigatoni but penne, spaghetti or any other variety of pasta would work for this recipe.
Salmon
Olive oil
Garlic: Use fresh garlic if you could otherwise substitute it with garlic powder or granules
Onions
Milk: this is optional
Butter: I used unsalted butter
Parmesan cheese: this is also optional but it is highly recommended for that extra boost of flavor. Substitute the parmesan cheese for a vegetarian or vegan version
Red pepper flakes; for a little bit of heat
Dried parsley
Salt and black pepper to taste
Pasta water: make sure to reserve some pasta water
Notes
This is a quick recipe that comes together in under 10 minutes or less once the fish and pasta are cooked. You will have to work simultaneously here.
- I recommend cooking the salmon first, and the pasta is almost 90% cooked before you start making the sauce.
- Prep all the ingredients beforehand and make sure they are within arm's reach. This is not the time to be looking for things while you are cooking.
- You can make this dish with skinless or skin-on salmon. If you don't want the skin on the fish, remove it after you finish searing it as it is much easier to do that way.
How to make salmon pasta without cream
Cook the pasta Bring a large pot of salted water to a boil, add the dried pasta, and cook according to package instructions until aldente. Reserve about 1 cup of pasta water then drain and set aside.
Cook the salmon: you can either bake, air fry, or sear the salmon. I seared it and here is how I did it.
Pat the salmon dry with a kitchen paper towel then season with salt and black pepper
Place a pan on medium-high heat then add oil. Once the pan is hot, place the salmon skin side up and cook for 3-4 minutes without moving it in the pan. Flip the salmon over and cook for another 2-3 minutes until it is cooked through.
Remove from heat and set aside on a plate then flake the salmon into big chunks with a fork.
Reduce the heat, still using the same pan (reduce the oil if need be, you only need about 1 Tablespoon of oil in the pan). Add chopped onions to the pan and cook for about 1 minute until soft and translucent, add butter and chopped garlic and cook for another 30 seconds.
Add about 20% of the flaked salmon, black pepper, and chili flakes to that sauteed aromatic stir to combine, and cook for 30 seconds.
Pour the milk, ½cup pasta water, and parmesan cheese, stir to combine, and cook for about 1 minute or so or just until the sauce reduces and thickens enough to coat the pasta nicely.
Add cooked pasta and toss gently into the sauce, then add the remaining salmon then gently stir or toss to combine to avoid breaking the fish. If the pasta is too dry, add more pasta water.
Taste and add more salt and pepper if need be. Take it off the heat and serve immediately with more parmesan cheese and a squeeze of lemon.
How to store and reheat
This pasta dish is best served immediately while it is still fresh, however, leftover pasta can be stored in an airtight container and placed in the fridge for up to 2 days.
Reheat on the stove over low heat until warmed through with a splash of water, broth, or milk to help bring it back to life. You may also reheat it in the microwave.
Tips
- Add freshly squeezed lemon juice for an extra tang.
- Use leftover cooked salmon or substitute it with canned salmon
- Throw in some cherry tomatoes or sundried tomatoes to this if you prefer.
- Stir in some baby spinach to the dish just before you take it off the heat for a pop of color and an all-round healthy dinner.
More easy pasta recipes you should try
Easy Salmon Pasta Without Cream
Ingredients
- 400 g dry pasta I used rigatoni but penne, spaghetti or any other variety of pasta would work for this recipe.
- 1 lb Salmon
- 2 tablespoons Olive oil
- 3 garlic cloves chopped
- ½ cup onions chopped
- ⅓ cup milk optional
- 2 Tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- Red pepper flakes to taste
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 cup pasta water
Instructions
- Cook the pasta Bring a large pot of salted water to a boil, add the dried pasta, and cook according to package instructions until aldente. Reserve about 1 cup of pasta water then drain and set aside.
- Cook the salmon: Pat the salmon dry with a kitchen paper towel then season with salt and black pepper
- Place a pan on medium-high heat then add oil. Once the pan is hot, place the salmon skin side up and cook for 3-4 minutes without moving it in the pan. Flip the salmon over and cook for another 2-3 minutes until it is cooked through.
- Remove from heat and set aside on a plate then flake the salmon into big chunks with a fork.
- Reduce the heat, still using the same pan (reduce the oil if need be, you only need about 1 Tablespoon of oil in the pan). Add chopped onions to the pan and cook for about 1 minute until soft and translucent, add butter and chopped garlic and cook for another 30 seconds.
- Add about 20% of the flaked salmon, black pepper, and chili flakes to that sauteed aromatic stir to combine, and cook for 30 seconds.
- Pour the milk, ½ cup pasta water, and parmesan cheese, stir to combine, and cook for about 1 minute or so or just until the sauce reduces and thickens enough to coat the pasta.
- Add cooked pasta and toss gently into the sauce, then add the remaining flaked salmon then gently stir or toss to combine to avoid breaking the fish. If the pasta is too dry, add more pasta water. Taste and add more salt and pepper if need be.
- Take it off the heat and serve immediately with more parmesan cheese and a squeeze of lemon and a side of crusty bread.
Notes
This is a quick recipe that comes together in under 10 minutes or less once the fish and pasta are cooked. You will have to work simultaneously here. I recommend cooking the salmon first, and the pasta is almost 90% cooked before you start making the sauce. Prep all the ingredients beforehand and make sure they are within arm's reach. This is not the time to be looking for things while you are cooking. You can make this dish with skinless or skin-on salmon. If you don't want the skin on the fish, remove it after you finish searing it as it is much easier to do that way.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, an easy and delicious easy garlic butter salmon pasta with no cream recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
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