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Salmon Scampi Pasta with Garlic, Lemon, and Butter Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

This Salmon Scampi Pasta combines succulent cubes of salmon seared to perfection with a garlicky, buttery lemon sauce tossed with linguine. Ready in just 20 minutes, it’s a flavorful and elegant weeknight dinner with a fresh, vibrant kick from lemon and parsley.

Ingredients

Salmon and Seasoning

  • 1 lb salmon, cut into cubes (skin on or off)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Cooking Fat and Flavorings

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 5 garlic cloves, finely minced
  • ¼ teaspoon red pepper flakes

Sauce

  • ½ cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt (adjust to taste)
  • 2 tablespoons chopped fresh parsley

Pasta and Garnish

  • 8 oz linguine or angel hair pasta, cooked al dente
  • Lemon wedges, for serving

Instructions

  1. Season and Sear Salmon: Pat the salmon cubes dry and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Place the salmon pieces in the skillet and sear for 2–3 minutes until golden on one side. Flip the salmon and cook an additional 2–4 minutes until just opaque in the center, reaching an internal temperature of 125–130°F for medium doneness. Transfer the salmon to a plate and loosely tent with foil to keep warm.
  2. Prepare Garlic Butter Sauce: Reduce the heat to medium. In the same skillet, add 3 tablespoons unsalted butter. Once melted, stir in 5 cloves of finely minced garlic and ¼ teaspoon red pepper flakes. Cook for 30–45 seconds, stirring constantly, until fragrant but not browned to avoid bitterness.
  3. Add Broth and Simmer: Pour in ½ cup low-sodium chicken broth, scraping the bottom of the skillet to loosen any flavorful browned bits. Let the sauce simmer for 2–3 minutes to reduce slightly and concentrate the flavors.
  4. Finish the Sauce with Lemon: Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Taste and season with ¼ teaspoon kosher salt as needed, adjusting to your preference.
  5. Toss Pasta and Return Salmon: Add the cooked linguine or angel hair pasta to the skillet and toss thoroughly to coat the pasta in the lemon garlic butter sauce. Return the salmon to the skillet, gently spooning the sauce over the pieces. Cook together for 30–60 seconds to rewarm the salmon and meld the flavors. If the sauce needs thinning, add a small amount of reserved pasta water to reach desired consistency.
  6. Serve with Parsley and Lemon: Sprinkle 2 tablespoons chopped fresh parsley over the dish and garnish with lemon wedges. Serve immediately for a fresh, vibrant finish.

Notes

  • Use fresh lemon juice and zest to maximize flavor brightness.
  • Cook salmon until just opaque to avoid drying it out; medium doneness is ideal.
  • Reserve a little pasta water before draining to adjust sauce consistency if needed.
  • Red pepper flakes add a mild heat; adjust quantity based on spice preference.
  • Use low-sodium chicken broth to control salt content in the dish.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/salmon-scampi-pasta-with-garlic-lemon-and-butter-recipe/