Name: 15-Minute Creamy Salmon Linguine Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 250 g (8.8 oz) linguine; 150 g (5 oz) fresh salmon, cut into bite-size pieces; canned is also ok; 20 g (1 tablespoon) butter; 1 small red onion, chopped; 2 cloves garlic, minced; 150 ml (⅔ cup) single cream, or double cream for a richer sauce; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper

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Introduction

This 15-Minute Creamy Salmon Linguine is a quick and delicious meal perfect for busy weeknights. The creamy sauce pairs beautifully with tender salmon and al dente linguine for a satisfying dish that’s easy to prepare.

A tall pile of creamy fettuccine pasta with a light yellow color is placed in a white bowl. The pasta is coated in a rich creamy sauce with bits of light brown meat and small pieces of dark reddish-brown olives mixed throughout. The noodles look smooth and glossy, showing a soft texture. The bowl sits on a white marbled surface with a dark blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g (8.8 oz) linguine
150 g (5 oz) fresh salmon, cut into bite-size pieces (canned salmon can also be used)
20 g (1 tablespoon) butter
1 small red onion, chopped
2 cloves garlic, minced
150 ml (⅔ cup) single cream (or double cream for a richer sauce)
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Instructions

Step 1: Boil the linguine in salted water for 8-10 minutes, or according to package instructions, until al dente—cooked through but still firm.
Step 2: While the pasta cooks, melt the butter in a pan over medium heat.
Step 3: Add the chopped red onion and sauté for 2 to 3 minutes until softened.
Step 4: Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 5: Add the salmon pieces and cook for 2-3 minutes. For a more even distribution of fish, break the salmon into smaller bits; if you prefer larger pieces, cook for 2-3 minutes longer to ensure it’s fully cooked.
Step 6: Pour in the cream and stir for about one minute. Season the sauce with salt and freshly ground pepper.
Step 7: Reserve 150 ml of the pasta cooking water, then drain the linguine.
Step 8: Transfer the linguine to the pan with the sauce, add 100 ml of the reserved pasta water, and gently toss to coat the pasta. Add more pasta water if needed to achieve a smooth, silky sauce, keeping in mind the pasta will absorb some liquid as it sits.

Tips & Variations

For a richer flavor, use double cream instead of single cream.
Fresh herbs like dill or parsley can be added at the end for a bright, fresh note.
If you prefer more texture, add a handful of spinach or peas just before tossing the pasta in the sauce.
Canned salmon is a handy substitute if fresh salmon isn’t available — just reduce cooking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or water if the sauce has thickened. Avoid overheating to keep the salmon tender.

How to Serve

A close-up view of a plate with one thick mound of yellow creamy fettuccine pasta mixed with small pink chunks of meat and dark purple pieces, all coated in a glossy light beige sauce. The noodles have a smooth texture and twist around each other, piled neatly in the center of a white plate that sits on a white marbled surface. The background is dark, making the pasta stand out sharply. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of linguine?

Yes, you can substitute linguine with spaghetti, fettuccine, or any long pasta you prefer. Just adjust the cooking time according to the package instructions.

Is it necessary to use cream in this recipe?

The cream creates the signature rich and smooth sauce, but you can substitute with crème fraîche or a mixture of milk and a bit of flour for a lighter version.