Creamy Garlic Butter Salmon

Pan-seared salmon fillets rest atop a bed of fettuccine coated in a rich, creamy garlic butter sauce. This dish is perfect for those nights when you want comfort food that feels a little special without demanding hours in the kitchen. The combination of tender salmon with the luxurious Parmesan cream offers a satisfying meal that brings elegance to a weeknight dinner.

Ingredients

• Salmon fillets: approximately 6 ounces each for the perfect portion and tender texture
• Olive oil: provides a mild fruitiness and helps achieve a crisp sear on the salmon
• Butter: adds luscious richness both in cooking the fish and making the sauce
• Fresh garlic: minced fresh garlic infuses the dish with bright, pungent flavor essential to the garlic butter sauce
• Paprika: brings a subtle smoky warmth that complements the salmon
• Italian seasoning: blends herbs like oregano and basil, adding an aromatic complexity
• Lemon juice: adds a bright touch of acidity to cut through the richness
• Heavy cream: makes the sauce silky and indulgent
• Chicken or vegetable broth: lightens the sauce and adds a subtle savory depth
• Freshly grated Parmesan: melts beautifully and gives a sharp, nutty note
• Red pepper flakes: option for a gentle kick if you like a hint of heat
• Fresh parsley: adds a fresh herbal note and a pop of green color
• Fettuccine pasta: a classic shape that catches the creamy sauce perfectly
• Extra touches: like fresh thyme, Parmesan cheese, or crispy bacon bits bring layers of flavor or indulgence if desired

Step-by-Step Instructions

Sauté the Salmon:

Pat the salmon fillets dry then season them evenly with paprika Italian seasoning salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Place the salmon in the pan and sear for 3 to 4 minutes per side until golden and cooked through. Squeeze fresh lemon juice over the cooked fillets then transfer them to a warm plate.

Make the Cream Sauce:

In the same skillet melt butter and add the remaining minced garlic. Sauté gently for about 1 minute allowing the garlic to soften and infuse the butter. Pour in heavy cream and broth stirring to combine. Let it simmer gently for 3 to 4 minutes until it thickens slightly. Stir in Parmesan cheese red pepper flakes salt and pepper to taste then remove from heat and mix in chopped fresh parsley.

Cook and Toss the Fettuccine:

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta and toss it immediately with olive oil to prevent sticking while keeping it glossy. Add the pasta directly into the cream sauce and toss well to coat each strand. If the sauce is too thick add a splash of reserved pasta water to loosen it up.

Assemble and Serve:

Divide the creamy fettuccine between plates. Gently place the seared salmon fillets on top. Spoon extra sauce over the salmon and garnish with fresh herbs Parmesan and optional crispy bacon bits for extra texture and flavor. Serve immediately for the best taste and presentation.

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Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on low heat adding a splash of cream or broth to refresh the sauce’s texture. Avoid overheating to keep salmon tender.

Ingredient Substitutions

Swap salmon for another fatty fish like trout or arctic char for a similar richness. Use half and half or whole milk instead of heavy cream for a lighter sauce. Pasta options like gluten free or whole wheat work well to fit your dietary needs.

Serving Suggestions

Pair this dish with a simple green salad dressed with lemon vinaigrette or steamed seasonal vegetables alongside for balance. A crisp white wine complements the creamy garlic butter notes beautifully.

Cultural Context

This recipe leans on classic Italian techniques of pan-searing fish and making luscious cream sauces. The blend of herbs and Parmesan cheese honors traditional Italian flavors, while the addition of salmon adds a fresh modern touch to the pasta dish.

Pro Tips

Toast the garlic lightly but avoid browning it too much or it will turn bitter. Use fresh Parmesan for the best melt and flavor rather than pre-grated cheese. Make sure to pat the salmon dry well before seasoning for a perfect crispy sear.

Recipe FAQs

→ How do I prevent the salmon from sticking to the pan?

Make sure the pan is properly heated before adding the salmon and use enough oil and butter to create a non-stick surface. Patting the salmon dry also helps develop a crisp edge.

→ Can I substitute the heavy cream in the sauce?

Yes, using half milk and half cream lightens the sauce without sacrificing all the richness, giving it a smoother texture.

→ What is the best way to cook fettuccine for this dish?

Cook the fettuccine in well-salted boiling water until al dente, then drain and toss with olive oil to prevent sticking before adding to the sauce.

→ How can I add a smoky flavor to this dish?

Incorporate crumbled crispy bacon bits as an optional garnish to introduce a subtle smoky hint that complements the creamy and buttery components.

→ What herbs work best as a garnish here?

Fresh parsley and thyme sprigs are excellent choices, providing a bright herbal note that balances the richness of the sauce and salmon.

→ Is it necessary to remove the salmon skin?

Skinless fillets are often used for ease, but if skin-on, searing skin-side down creates crispiness that adds texture and flavor.