Salmon Scampi Pasta (Garlic Butter & Lemon)
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.
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.
