Creamy Salmon Pasta is a simple, fast meal that brings tender salmon fillets together with pasta in a light tomato cream sauce. The recipe below uses farfalle (bow-tie pasta), but any short pasta—penne, fusilli, or rigatoni—works well. Best of all, the dish comes together in about 20 minutes, making it perfect for busy weeknights or a relaxed dinner when you want something elegant without fuss.
TL;DR (Quick-Answer Box)
- What it is: A quick, Italian-inspired pasta tossed in a silky tomato-cream sauce with fresh salmon, garlic, and basil.
- Why you’ll love it: Elegant enough for company but easy enough for a weeknight — ready in roughly 20 minutes. The cream softens tomato brightness while the salmon adds savory depth.
- How to make it: Boil the pasta. Sauté garlic, red pepper flakes and tomatoes until the liquid reduces. Add salmon, cream and basil and cook until the sauce thickens. Toss with drained pasta and serve immediately.
This creamy salmon pasta has been a favorite in many kitchens for good reason. Salmon isn’t a traditional Italian ingredient, but its rich, buttery flavor complements fresh tomatoes and cream for a deeply satisfying sauce. Because the recipe is so quick, have your ingredients prepped and within reach before you start the pasta water—timing matters when you want the salmon tender and the sauce silky.
Featured review
This dish was a hit with the whole family. There was a nice balance between the sweetness of the salmon and tomatoes and the richness of the cream. The sauce coated the pasta beautifully; farfalle worked well. If you use a hollow pasta such as penne, you may prefer a touch more sauce.
Susan Jacobsen
How do I remove the skin from fresh salmon?
If possible, ask your fishmonger to remove the skin for you. If you need to do it at home, it’s straightforward with a sharp knife and a bit of traction.
- Prep your surface. Place the salmon fillet skin-side down on a flat cutting board.
- Get a grip. Use a paper towel to hold the very tip of the tail or a corner of the skin so the fish doesn’t slip.
- Make the initial cut. Slide a sharp chef’s or fillet knife between flesh and skin at the corner you’re holding, creating a small flap.
- Saw-and-pull technique. Angle the blade almost flat against the skin and use long, gentle sawing motions while you pull the skin taut in the opposite direction.
- Finish cleanly. The flesh should separate from the skin in a single piece. If the knife angle is correct, this is quick and tidy.
Your creamy salmon pasta questions, answered
Because the recipe is designed to come together in about 20 minutes, it’s best cooked and served immediately. If you must prep ahead, chop the tomatoes and mince the garlic a few hours in advance, then finish the dish at the last minute.
Storage & reheating
Fridge: Store leftovers in an airtight container in the refrigerator for up to two days.
Freezer: This dish does not freeze well. The cream-based sauce will separate and become grainy when thawed and reheated.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream to loosen the sauce and prevent the salmon from becoming dry or overcooked.
More quick + easy seafood pasta recipes
Fettuccine with Scallops — 30 mins
Shrimp and Leek Pasta — 30 mins
Buttery Crab Pasta — 30 mins
Smoked Salmon Pasta — 25 mins
Write a review
If you make this salmon pasta or another seafood dish, consider leaving a review, a star rating, and a photo in the comments. Feedback from home cooks helps refine recipes and inspires others.
Featured review
This version comes close to a favorite restaurant dish we miss. We added a touch of tomato paste because our Roma tomatoes were mild; if fresh basil is unavailable, a squeeze of basil paste works. A handful of petite frozen peas is a nice finishing touch, too.
Tips: Reserve a few tablespoons of pasta water to loosen the sauce if needed. Add the salmon late in the cooking so it stays tender. Season the tomatoes well and don’t skip the crushed red pepper if you like a little heat.
Ellen Wagner
Creamy Salmon Pasta with Tomato and Basil
Fresh salmon melds with a light tomato-cream sauce and tender pasta for a quick, satisfying main dish.
Recipe author: David Leite
Course: Mains | Cuisine: Italian | Servings: 4 | Calories: 783 kcal
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes
Ingredients
- 6 quarts water
- 3 tablespoons extra-virgin olive oil
- 1 medium clove garlic, finely chopped
- 1/4 teaspoon hot red pepper flakes
- 1 3/4 pounds fresh tomatoes, peeled and chopped
- Salt, to taste
- 1 pound farfalle, penne, or fusilli
- 1/2 pound salmon fillet, skinned
- 3/4 cup heavy cream
- 6 to 8 fresh basil leaves, coarsely chopped
Instructions
- Fill a large pot with 6 quarts of water and bring it to a boil.
- Heat 3 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the chopped garlic and 1/4 teaspoon red pepper flakes and cook, stirring, until the garlic is sizzling but not browned.
- Add the chopped tomatoes, season with salt, and cook until they release their liquid and the liquid evaporates, 10 to 12 minutes.
- While the tomatoes cook, cut the salmon into strips about 1/4 inch thick and 1 1/2 inches long.
- When the tomato liquid has evaporated, add about 2 tablespoons salt to the boiling pasta water and drop in the pasta. Stir and cook until al dente.
- While the pasta cooks, add the salmon to the skillet with the tomatoes, season lightly with salt, and stir in 3/4 cup heavy cream.
- Add the chopped basil to the skillet. Cook until the cream thickens and reduces by about one-third, 2 to 3 minutes, and the salmon is just cooked through.
- Drain the pasta well, toss it with the salmon sauce, and serve immediately.
Adapted from
Thirty Minute Pasta by Giuliano Hazan (adapted).
Notes & Tips
Use the freshest tomatoes and salmon you can find—this recipe depends on quality ingredients. If tomatoes are mild, a teaspoon of tomato paste will intensify flavor. Save a few tablespoons of pasta water to loosen the sauce if it becomes too thick. Add the salmon at the end to avoid overcooking; it should remain tender and flaky.
Substitutions: for a lighter sauce, use half-and-half instead of heavy cream, or replace cream with a splash of extra-virgin olive oil and a bit of reserved pasta water for a looser, less creamy finish. For a vegetable boost, stir in a handful of frozen peas in the last minute of cooking.
Nutrition (approximate)
Serving: 1 serving | Calories: 783 kcal | Carbohydrates: 94 g | Protein: 29 g | Fat: 32 g | Saturated fat: 13 g | Fiber: 6 g | Sugar: 10 g
Nutrition information is an approximation and should be used as a guide only.
Recipe Testers’ Reviews
Only a portion of tested recipes make it to publication. This one passed blind testing by multiple home cooks and earned positive feedback for approachability and flavor.
Jill Mulcahy
This creamy salmon pasta is straightforward and ready in under 30 minutes. Even with cream, the sauce felt light and delicious. The salmon added great flavor and nutrition.
Maria Peplowski
Full of flavor, not overly rich, and easy to make. I used wild-caught salmon and fresh summer tomatoes—when there are few ingredients, the best produce makes a difference. Will make again.