Creamy pasta nights always feel better, and Farfalle with Salmon brings together soft pasta, salmon, and a smooth sauce that works well for an easy dinner.
This is a very easy and quick pasta dish, one of those recipes I truly appreciate because it comes together fast and always looks and tastes good.
I remember eating it at my friend Elena’s house during our high school years, and whenever her mum made it, it was always a success. The combination of garlic and salmon, together with the smoothness of the cream, is still one of my favourites.
I recommend using short pasta for this dish. I particularly like it with bow-tie pasta, farfalle, which means “butterflies” in Italian, though penne works well too.
Italians usually avoid adding cheese to pasta with fish, but there are a few exceptions to this rule, and this is definitely one of them.
Reasons We Keep Making This Pasta
- Weeknight dinners feel less rushed when a recipe comes together without constant checking.
- Leftovers hold together well enough to pack for lunch without turning messy.
- Clean-up stays simple since there aren’t multiple pots and bowls to deal with.
Key Ingredients for Salmon Farfalle
Salmon Tail
Brings richness and a soft, flaky bite to the sauce. Salmon tail has a bit more fat than fillets, which helps it stay juicy during quick cooking. It also breaks up naturally as you stir it through the pasta. Fresh Atlantic or king salmon both work well.
Cooking Cream
Creates a smooth, spoonable sauce that coats the pasta evenly. Thick cream holds together once the wine and pasta water are added, especially when the pasta finishes cooking in the pan. Full-fat cream gives the most reliable texture.
White Wine
Helps balance the richness of the cream. A dry white wine reduces quickly and adds a mild sharpness. A basic table wine works perfectly, and there’s no need to use an expensive bottle.
Find the complete list with measurements in the recipe card below.
How to Make Farfalle with Salmon
Step 1: Wash the salmon tail, remove the skin and bones, chop it finely, and set aside.
Step 2: Chop the garlic clove and place it in a non-stick frying pan with a drizzle of extra virgin olive oil. Cook over a low heat for 1 minute.
Step 3: Add the chopped salmon and cook for 2 minutes, stirring gently.
Step 4: Pour in the white wine and briefly increase the heat to allow the alcohol to evaporate.
Step 5: Turn off the heat, add the chopped parsley, and set aside.
Step 6: Cook the farfalle pasta according to package directions until al dente, then drain it 1 minute before fully cooked, as it will finish cooking with the sauce.
Step 7: Add the pasta to the frying pan with the salmon, pour in the cream, and cook over a low heat for 1–2 minutes, mixing well until the sauce coats the pasta evenly.
Step 8: Serve topped with finely grated Parmigiano Reggiano and freshly ground pepper.
Frequently Asked Questions
Yes. Fresh salmon fillet works well if salmon tail is not available. Choose a cut with some fat so it stays moist during the short cooking time.
Parmesan cheese works well if Parmigiano Reggiano isn’t available, especially when finely grated. Grana Padano is another good option. Pecorino Romano can be used in small amounts, as it’s saltier. Avoid pre-grated cheeses, since they don’t melt as smoothly.
Yes. You can skip the wine and use a small amount of pasta cooking water instead. The sauce will still come together, though it will taste slightly milder.
Fresh dill or extra parsley can be used as a garnish for a different herb flavour. A small pinch of red pepper flakes adds a bit of heat.
Extra Help from the Kitchen
Choose Even-Sized Salmon Pieces – Cut the salmon into similar-sized pieces so they cook at the same pace and stay tender without some pieces drying out.
Salt the Pasta Water Generously – Season the water well so the pasta itself carries flavour before it is mixed with the sauce.
Save a Little Pasta Water – Keeping a small cup of the starchy cooking water on hand helps loosen the sauce if it thickens too much while finishing the pasta in the pan.
Remove the Skin with a Knife – Place the salmon skin-side down, hold the skin firmly with a paper towel, then slide a sharp knife between the flesh and skin, keeping the blade flat until the skin comes away cleanly.
Add Cheese Off the Heat – Sprinkle the Parmigiano Reggiano once the heat is off so it melts smoothly and blends into the pasta without clumping.
Variations and Twists
Add Spinach and Capers – Stir in fresh spinach during the last minute of cooking so it wilts gently, then add a small amount of capers just before serving for a sharper contrast against the creamy sauce.
Stir in Lemon Zest and Herbs – Add finely grated lemon zest and extra parsley at the end of cooking to brighten the sauce without changing its texture.
Include Spring Peas – Add fresh or frozen green peas to the pan once the salmon has cooked, letting them warm through while the pasta finishes cooking in the sauce.
Go with a Different Protein – Use fresh tuna or trout cut into bite-sized pieces in place of salmon, cooking them until just done before continuing with the recipe. Cooked prawns can also be added at the end and gently warmed through in the sauce.
Add Zucchini Cubes – Sauté small zucchini cubes with the garlic until just tender, then continue with the recipe as written so the zucchini blends smoothly into the finished dish.
Storage and Shelf Life
Store any Salmon Farfalle leftovers in an airtight container in the refrigerator for up to 2–3 days. Cream-based pasta dishes are best eaten sooner rather than later, as the sauce can thicken and lose its smooth texture over time.
I don’t recommend freezing this pasta, as cream tends to separate once thawed. To reheat, warm gently in a pan over low heat. Add a small splash of milk or water to loosen the sauce and bring back its creamy consistency.
Delicious Pasta Recipes to Try Next
Farfalle with Salmon Recipe (Farfalle al Salmone)
Creamy pasta nights always feel better, and Farfalle with Salmon brings together soft pasta, salmon, and a smooth sauce that works well for an easy dinner.
Ingredients
- 300 g salmon tail
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- ½ tbsp parsley – finely chopped
- 3 tbsp white wine
- 150 –200 ml cooking cream or thick cream
- Parmigiano Reggiano – finely grated, to serve
- Ground pepper – to serve
- 400 g farfalle (bow-tie pasta)
Instructions
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Wash the salmon tail, remove the skin and bones, chop it finely, and set aside.
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Chop the garlic clove and place it in a non-stick frying pan with a drizzle of extra virgin olive oil. Cook over a low heat for 1 minute.
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Add the chopped salmon and cook for 2 minutes, stirring gently.
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Pour in the white wine and briefly increase the heat to allow the alcohol to evaporate.
-
Turn off the heat, add the chopped parsley, and set aside.
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Cook the farfalle pasta according to package directions until al dente, then drain it 1 minute before fully cooked, as it will finish cooking with the sauce.
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Add the pasta to the frying pan with the salmon, pour in the cream, and cook over a low heat for 1–2 minutes, mixing well until the sauce coats the pasta evenly.
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Serve topped with finely grated Parmigiano Reggiano and freshly ground pepper.
This was fantastic! I live in Naples, Italy right now and my children are ALWAYS screaming for new pasta dishes. This was incredibly EASY and delicious!
First time here..love your recipe and those beautiful photographs..glad to follow you!
This dish really brings me back to Milan in the ’80’s…la Milano da bere…perhaps that is why it is not a recipe you come across so much these days, because it was so popular then. When I looked at your mouthwatering pictures I remembered just how good these were and told myself off for not making them more often.
Another great recipe. This will be good for a weeknight meal. Thanks for sharing.
Another gorgeous dish. I love how delicate the sauce looks! Happy Sunday Manu!
This reminds me of this quaint little cafe on Commonwealth Lane and Albion Way in Surry Hills by this lovely Russian lady. For two years, I go there almost everyday for lunch and it’s simple, non-fussy and full of motherly lovely comfort food. I miss those days.
Lovely! farfalle pasta pics make me hungry;))
don’t you like how bowtie pasta looks like.. super cute little things 🙂 I agree, this looks like such a super simple and flavorful pasta dish. I will give this a try.
PS: Had fun in Napa, will share some pics in my next post.
Manu, another great recipe! I love this, it sounds so good and uses ingredients I usually have in the house which means perfect go to weeknight meal!!
I love this recipe, so warm and delicious looking! Great photos!!
I am getting really hungry right now, and it is almost midnight!:))
How lovely and delicate this dish is. It is simply beautiful, and ready in just a few minutes.
I’m inclined to ignore the rule about not putting cheese on fish pasta – I read somewhere that it may have its roots in religious practice rather than being a culinary sin.
Beautifully light and simple dish. I adore salmon! I annoy my Corsican mother-in-law with this, but I also love sprinkling with cheese on top, even with salmon 😉