Serves 4
30 min
Creamy Grilled Salmon Pasta
Recipe GLPR6c0288c3f5eba6
A elegant dish featuring perfectly grilled salmon served over tender pasta coated in a rich, homemade cream sauce made with butter, garlic, milk, and heavy cream. The salmon is brightened with fresh lemon juice before grilling, creating a balanced meal that's both indulgent and surprisingly quick to prepare.
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Ingredients
10 ounces salmon fillets
½ lemon
16 ounces pasta
5 tablespoons unsalted butter
1 garlic clove, minced
Salt and pepper, to taste
2 tablespoons all-purpose flour
2 cups whole milk
¼ cup heavy cream
Directions
Start water boiling in a large pot and cook the pasta according to package directions until al dente. Drain and set aside.
Pat the salmon dry with paper towels. Squeeze the lemon juice evenly over both sides of the salmon fillet and season with salt and pepper.
Preheat your grill or grill pan to medium heat. Place the salmon skin-side up and grill for 5-6 minutes per side until the internal temperature reaches 145°F and the flesh is opaque throughout. Transfer to a plate and gently break into bite-sized chunks.
In a large skillet, melt the butter over medium heat. Add the minced garlic, salt, and pepper, stirring frequently for about 1 minute until fragrant.
Sprinkle the flour over the melted butter and garlic mixture, whisking constantly to form a smooth paste. Continue cooking for 2-3 minutes to cook out the raw flour taste.
Slowly pour in the milk while whisking continuously to avoid lumps. Add the heavy cream and bring to a simmer over medium heat. Cook for 5-6 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
Taste the sauce and adjust seasonings with additional salt and pepper as needed. Gently fold in the cooked pasta to coat evenly with the cream sauce.
Divide the creamy pasta among serving bowls and top each portion with warm salmon chunks. Serve immediately.
