Salmon Scampi Pasta (Garlic Butter & Lemon)

Bright, buttery, and full of bold lemon-garlic flavor, this Salmon Scampi is a quick and delicious seafood dinner! This restaurant-style fancy homemade dinner can come together in under 30 minutes.

Not only is this easy salmon scampi recipe delicious, it smells great too! Tender salmon bites are seared until golden, then tossed in a rich scampi sauce made with butter, garlic, lemon, and just a hint of heat. The aroma from garlic and the citrusy notes of lemon add depth of flavor as well.

If you’ve tried my Shrimp Scampi, you have to try the Salmon Scampi as well. I’d love to hear about which one your family liked most in the comments! And also try my buttery Pesto Butter Salmon, or go lighter with Salmon Kale Quinoa Salad for a fresh, zesty follow-up. For twirl-worthy carbs, bookmark Pesto Ricotta Pasta(20-minute pantry win) then circle back to salmon with snacky Blackened Salmon Bites on appetizer duty. Want a from-scratch sauce? Whip up Pesto Without Pine Nuts and toss it with hot pasta or spoon it over seared salmon. 

Why You Will Love This Salmon Scampi

Easy to Make — This easy salmon scampi recipe takes about 20 minutes from prep to serve. You don’t need to spend hours chopping in the kitchen or wait overnight for marinade. A handful of ingredients, one pan, and a fast boil of pasta is all you need.

Full of Flavor — Lemon zest, fresh lemon juice, garlic, and butter come together to create the signature scampi sauce that makes this Salmon scampi recipe so irresistible.

Perfect for Pasta Lovers — If you love seafood pasta, Salmon scampi with pasta gives you the best of both worlds: flaky salmon and silky, garlicky noodles.

Light Yet Satisfying — Compared to heavy cream sauces, this dish stays bright and fresh while still feeling comforting and fulfilling.

Ingredients And Substitutions

For Salmon:

• Salmon: Use fresh salmon fillets cut into cubes. Skin-on or skin-off both work.
• Olive Oil: Helps sear the salmon without burning the butter.
• Kosher Salt: You can substitute it with coarse sea salt.
• Black Pepper: Just ¼ teaspoon. 

For Scampi Sauce:

• Butter: Unsalted butter gives you full control over the salt level in the scampi sauce. You can use either dairy or dairy-free butter.
• Garlic: Fresh minced garlic is essential for classic scampi flavor. Don’t substitute it with garlic powder here.
• Red Pepper Flakes: Red pepper adds a little heat. Adjust to taste or omit for a milder Salmon scampi.
• Chicken Broth: Low-sodium is best so the sauce doesn’t become salty. You can use homemade or store bought, both will work.
• Lemon Juice & Zest: Lemon is what gives the sauce its brightness and signature tang. You can substitute with lime if you don’t have lemon.
• Parsley: For garnish.
• Pasta: Linguine and angel hair both work perfectly for Salmon scampi with pasta.
• Kosher Salt: Adjust to taste.
• Lemon Wedges: For finishing and extra zest. 

See recipe card for quantities.

Instructions (How To Make Salmon Scampi)

This Salmon scampi recipe comes together quickly, so have everything prepped before you start cooking.

Season the salmon bites with salt and pepper. Meanwhile heat a large skillet and add olive oil.

Add the salmon cubes and sear 2–3 minutes until golden. Flip and cook 2–4 minutes more, until just opaque in the center.

Add butter to the same skillet. Stir in garlic and red pepper flakes; pour in broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.

Add the cooked pasta and toss well. Stir in lemon juice and zest. Taste and adjust salt.

Return the salmon to the pan and simmer 30–60 seconds, spooning the hot garlic-butter sauce over the fillets so they glaze. If you’re serving with pasta, splash in 2–4 tablespoons of reserved pasta water and swirl; the starch will lightly emulsify the sauce and give you a bit more to coat the noodles. Taste and adjust salt, pepper, or lemon juice. Off the heat, you can whisk in 1 tablespoon cold butter for extra silkiness. Scatter over fresh parsley, tuck in lemon wedges, and serve immediately—either over linguine tossed in the scampi sauce or with crusty bread to mop up every drop.

Hint: Reserve ¼ cup pasta water before draining. When you add the salmon back, splash in 2–4 Tbsp and swirl, the starch emulsifies the garlic-butter so it clings to the pasta without turning greasy.

Variations

• Creamy Salmon Scampi: If you prefer a richer, creamier sauce, add ¼ cup heavy cream after adding the broth. Let it simmer gently before tossing in the pasta and salmon. The rest of the steps will be the same as I’ve shared in this recipe.
• Spicy Version : Increase the red pepper flakes to ½ teaspoon for a spicy kick that still balances beautifully with lemon and butter. If you want it even hotter, toss in a teaspoon of finely chopped jalapeños when adding pasta.
• Garlic-Wine Scampi with Pasta: Replace half of the broth with dry white wine for deeper flavor. This version of Salmon scampi with pasta tastes especially elegant.

Equipment

Large Pot: For boiling the angel hair pasta or spaghetti.

Strainer or Colander: To drain the pasta once it’s cooked.

Large Skillet: For cooking the salmon and making the sauce.

Measuring Cups and Spoons: For accurate measurements of liquids like broth and lemon juice and seasonings.

Serving Suggestions

With Garlic Bread: The buttery sauce is perfect for soaking up with crusty garlic bread.

Mashed Potatoes: Serve this salmon Scampi with a side of creamy Mashed Potatoes. 

Soups: Since this salmon scampi is a perfect winter dinner, you can always start serving with some Vegetable Soup. 

Fresh Salads: Pair this dish with a Crispy Caesar salad or Shaved Brussels Sprouts Salad for a balanced meal. 

Roasted Vegetables: Roasted Cauliflower and Carrots, Crispy Hot Honey Brussels Sprouts, or Roasted Mini Peppers. are ideal sides.

Casseroles: For family meals that need to be hearty, you can pair them with Casseroles. Try my Cheesy Green Bean Casserole or Chicken and Dumplings Casserole. 

Storage And Reheating Tips

Refrigerator: Store leftover Salmon scampi in an airtight container for up to 2 days. Because of the lemon and butter sauce, it’s best enjoyed sooner rather than later.

Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid microwaving too long, as salmon can dry out quickly.

Freezing: Freezing is not recommended for Salmon scampi with pasta due to texture changes in both the fish and the sauce.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this easy salmon scampi recipe:

If you tried this Salmon Scampi recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Salmon Scampi Pasta (Garlic Butter & Lemon)

Abi Guna

Pan-seared salmon in a bright garlic-butter lemon scampi sauce—silky, zesty, and weeknight-fast. Ready in ~20 minutes; spoon over linguine or serve with crusty bread and a squeeze of fresh lemon.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American, Italian

Servings 4 people

Calories 480 kcal

Equipment

• Skillet
• Mixing Bowls
• Measuring cups and spoons

Ingredients

  

Salmon

• 1 lb salmon cut into cubes, skin on or off
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Scampi sauce

• 3 tablespoons unsalted butter
• 5 garlic cloves finely minced
• ¼ teaspoon red pepper flakes
• ½ cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice + 1 teaspoon zest
• ¼ teaspoon kosher salt to taste
• 2 tablespoons chopped parsley
• 8 oz linguine or angel hair cooked al dente
• Lemon wedges to finish

Instructions

 

• Season the salmon bites with salt and pepper. Heat a large skillet over medium heat. Add olive oil. Add the salmon cubes and sear 2–3 minutes until golden. Flip and cook 2–4 minutes more, until just opaque in the center (125–130°F for medium). Transfer to a plate; tent loosely.
• Lower heat to medium. Add butter to the same skillet. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant, not browned.
• Pour in broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
• Stir in lemon juice and zest. Taste and adjust salt.
• Add the cooked pasta and toss well, Return salmon to the pan for 30–60 seconds, spooning sauce over. If need add pasta water for that extra sauce.
• Sprinkle with fresh parsley and add lemon wedges and serve.

Notes

• Don’t overcook the salmon. It should be just opaque and flaky. Otherwise it will become dry.

• Always zest the lemon before juicing it for maximum citrus flavor.

• Toss the pasta directly in the pan so it absorbs the sauce evenly.

• Use freshly cooked pasta for the best texture in Salmon scampi with pasta.

• This easy salmon scampi recipe works best with thin pasta that holds sauce well. I recommend angel hair.

Keyword Dinner, Pasta, Salmon