Print

Easy Canned Salmon Pasta: Best 20-Minute Dinner

easy canned salmon pasta - featured image
Print Recipe

A quick and creamy pasta dish made with canned salmon, garlic, and Parmesan, ready in just 20 minutes. Perfect for busy weeknights when you need a satisfying meal fast.

Ingredients

Scale
  • 8 ounces pasta (spaghetti, fettuccine, or penne)
  • 1 can (6-7 ounces) salmon, drained and flaked
  • 2 tablespoons olive oil
  • 3–4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley or dill, chopped
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Fill a large pot with water and bring to a rolling boil over high heat. Add a generous pinch of salt. Add 8 ounces of pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of starchy pasta water. Drain the pasta (do not rinse).
  2. While the pasta cooks, open the can of salmon, drain off the liquid, and flake the salmon into a bowl using a fork. Remove any large pieces of skin or backbone if desired.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant and just barely golden.
  4. Pour in 1/2 cup of heavy cream and stir. Let it simmer gently for 1-2 minutes, stirring occasionally, until it thickens slightly. Reduce heat to low and stir in 1/2 cup of grated Parmesan cheese until fully melted and smooth. If too thick, add a splash of reserved pasta water. Season with salt, black pepper, and red pepper flakes (if using).
  5. Add the drained pasta to the skillet with the sauce. Toss gently until every strand is coated. Add the flaked salmon on top and gently fold it in, being careful not to overmix. If the sauce seems too thick, add more pasta water as needed.
  6. Remove from heat. Squeeze lemon juice over the top (if using) and sprinkle with fresh parsley or dill. Give one final gentle toss. Serve immediately in warm bowls.

Notes

Don’t overcook the salmon; add it at the very end and fold gently. Reserve more pasta water than you think you’ll need. Use freshly grated Parmesan for best melting. Toast garlic carefully to avoid burning. Let the sauce rest for 30 seconds after combining. Season in layers for depth. Leftovers keep in the refrigerator for up to 3 days; reheat with a splash of milk or water. Not recommended for freezing.

Nutrition

Keywords: canned salmon pasta, quick dinner, 20-minute meal, creamy pasta, weeknight dinner, easy salmon recipe

Find it online: https://bouncybowl.com/easy-canned-salmon-pasta-best-20-minute-dinner/