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Salmon Pasta in Cream Sauce

Rated as 4.75 out of 5 Stars

"This is a ridiculously easy and delicious pasta dish that is ready in about 30 minutes. You can use fresh or frozen salmon. We eat it almost once a week. You can use any noodle shape you like."
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30 m servings 1059
Original recipe yields 2 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
  2. While spaghetti is cooking, season salmon with salt and pepper. Heat 2 tablespoons butter and olive oil in a skillet over medium heat and cook salmon until opaque on all sides, about 5 minutes. Transfer to a plate.
  3. Melt remaining 1 tablespoon butter in the same skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 20 seconds. Pour in wine and allow to evaporate. Pour in heavy cream and cook for 2 minutes. Stir in tomato paste and cook until sauce has desired consistency, 3 to 5 minutes. Add salmon to the skillet and heat in the sauce.
  4. Season salmon sauce with salt and pepper and serve with spaghetti.


  • Cook's Note:
  • If you are using frozen salmon, thaw before using.

Nutrition Facts

Per Serving: 1059 calories; 57.4 88.8 40.3 203 313 Full nutrition

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This was very good, After I tasted it I did add some blanched squash and mushrooms with Italian seasoning.

It was delicious on three-cheese ravioli. I didn’t have salmon so substituted bacon and mushroom. I thought it said 1 Tablespoon of tomato paste so that is what I used and it was just the right ...