Have you ever stared into your pantry, wondering what to make for dinner that’s both quick and delicious? You’re not alone. As a busy home cook and food blogger with over 10 years of experience developing simple, family-approved recipes, I’ve found that the humble can of salmon is one of the most undervalued ingredients for creating a gourmet-feeling meal in minutes.

This dish canned salmon pasta recipe is my go-to solution for hectic weeknights. It’s creamy, incredibly flavorful, packed with heart-healthy omega-3s, and comes together in the time it takes to boil pasta. Forget bland pantry meals—this dish feels luxurious without the fuss or the high cost of fresh seafood.

Why you will like this recipe:

  • Quick & Easy: Ready in just less than 20 minutes from start to finish.
  • Budget-Friendly: Canned salmon is an affordable powerhouse of nutrition.
  • Creamy & Luxurious: A simple, from-scratch sauce without canned soup.
  • Highly Adaptable: Easy to customize with your favorite herbs, veggies, or pasta shapes.

Why Canned Salmon is a Pantry Like Superstar

Before we dive in, let’s talk ingredients. As a nutrition-conscious cook, I always choose wild-caught canned salmon for its exceptional quality and sustainability profile. Wild-caught salmon typically has a superior nutrient density compared to farmed, including those beneficial omega-3 fatty acids.

Canned salmon is a fantastic source of:

  • High-Quality Protein: Essential for muscle repair and keeping you full.
  • Omega-3 Fatty Acids (EPA & DHA): Crucial for brain and heart health.
  • Calcium and Vitamin D: Especially if you consume the soft, edible bones often found in canned salmon.
  • Long Shelf Life: Perfect for stocking your pantry for last-minute meals.

For this recipe, I recommend red sockeye salmon for its robust flavor and firm texture, but any wild-caught variety will work beautifully.

My Creamy Canned Salmon Pasta Recipe

This recipe is designed like for maximum flavor with minimal effort. The key is building a simple, creamy sauce right in the pan.

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Servings: 4

Ingredients For making Canned Salmon Pasta Recipe

  • 12 oz (340 g) dried pasta (like fettuccine, penne, or farfalle)
  • 2 tbsp olive oil or butter
  • 3 cloves garlic, minced
  • 1 small shallot or 1/4 red onion, finely diced (optional)
  • 1/4 cup dry white wine (like Sauvignon Blanc) or substitute with additional pasta water + 1 tsp lemon juice
  • 1 cup (240 ml) of heavy whipping cream, though half-and-half can be used as a lower-fat substitute.
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 (6 oz or 170 g) can wild-caught salmon, drained and flaked (skin and bones removed if desired)
  • 1 tbsp fresh dill, freshly chopped (for dried, use 1 tsp)
  • 1 tbsp fresh chives or parsley, chopped
  • Zest and juice of 1/2 a lemon
  • Salt and freshly ground black pepper to taste
  • Optional add-ins: 1 cup of frozen peas (added with the cream), capers, red pepper flakes for heat.

Step-by-Step Instructions

  • Cook the Pasta: Your first step is to get a big pot of water roaring on the stove. Don’t be shy with the salt here—this is the pasta’s only chance to be seasoned from within. Once boiling, add the pasta and cook until it’s tender yet has a firm core (al dente).
  • Cook Aromatics: While the pasta boils, heat a tablespoon of olive oil or a pat of butter in a large skillet over a medium flame. If desired, sauté a finely chopped shallot for 2-3 minutes until it becomes translucent and tender. Stir in the minced garlic and continue to cook for another 30 seconds or until it starts to smell amazing.
  • Deglaze the Pan: Add the white wine in the pan. Now let it bubble up (deglazing) for about 1-2 minutes, scraping up any browned bits on the bottom of the pan, until the wine is reduced by roughly half.
  • Make the Sauce: Lower the heat to low. Add the cream and let it get hot, but don’t let it bubble away. Dump in the Parmesan and keep stirring until it’s all melted and the sauce gets a little thicker.
  • Combine Everything: Stir in the flaked canned salmon, fresh dill, chives, lemon zest and lemon juice. Stir gently to combine. If it looks too thick, add a little of the reserved pasta water to help it down.
  • Finish the Dish: Combine the cooked, drained pasta with the sauce directly in the skillet. Toss it all around with some tongs making sure you’re mixing and coating every single strand of pasta with the luxurious creamy salmon sauce. Add more pasta water as necessary until the sauce coats the spaghetti properly.
  • Season and Serve: Add salt and pepper to taste, plenty of it, because there is so much bean in there. Top with additional fresh herbs, a dusting of Parmesan cheese, and extra twist of black pepper. Serve immediately!

Expert Tips & Variations from My Kitchen

  • Don’t Skip the Pasta Water: The starchy water is the key to a restaurant-quality sauce that emulsifies and clings to the pasta. Think of the gap between a flawlessly set custard and a curdled, grainy one.
  • Check for Bones: While the soft bones in canned salmon are edible and packed with calcium, I prefer to gently flake the salmon and remove any larger bones or pieces of skin for a smoother texture.
  • Make it Lighter: Substitute the heavy cream with full-fat coconut milk for a dairy-free version, or use half-and-half and a tablespoon of cream cheese for thickness.
  • Add Vegetables: Stir in a cup of frozen peas right after the cream, or add sautéed spinach or cherry tomatoes for extra color and nutrients.
  • Different Canned Fish: This method also works wonderfully with canned tuna, mackerel, or sardines.

FAQs: Your Questions Answered

Q: Can I use canned salmon with bones and skin?
A: Absolutely. Their bones are rubbery and edible, and are a great source of calcium. There are little bits of bone that I gently flake out when I’m pulling apart the salmon, for the best texture in this creamy pasta.

Q: How should I store leftovers?
A: Store in an airtight container in the refrigerator for 1-2 days. Reheat gently in a skillet with a splash of cream or water to revive the sauce, as the pasta will continue to absorb it.

Q: Can I make this recipe gluten-free?
A: Yes! Simply use your favorite gluten-free pasta. The sauce is naturally gluten-free.

Q: What’s the best type of pasta to use?
A: Ribbon pasta like fettuccine or tagliatelle holds the creamy sauce well. Short shapes like penne, rigatoni, or farfalle are also excellent choices as their nooks and crannies trap the sauce and flakes of salmon.

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