Creamy Honey Garlic Salmon Pasta

Caramelized salmon with a rich garlic parmesan cream sauce tossed through perfectly cooked tagliatelle.

By Christiana Papadopoulou

@christianapa_

September 11, 2026

By Christiana Papadopoulou

Ingredients

250

g tagliatelle (or your preferred long pasta)
1

tbsp butter
1

tbsp olive oil
2

salmon fillets, cut into bite-sized pieces
4

garlic cloves, minced
1

onion, finely diced
1

tbsp honey
1/4

cup (65 ml) dry Gratsi White Wine
1

cup (250 ml) heavy cream
1/2

cup (125 ml) chicken broth
3/4

cup (50 g) finely grated Parmesan cheese
2

tbsp fresh parsley, finely chopped
Freshly ground black pepper, to taste
Lemon zest for serving
Salt, to taste

Instructions

TOTAL TIME

30 minutes

4 servings

This recipe combines caramelized salmon with a rich garlic parmesan cream sauce tossed through perfectly cooked tagliatelle. A touch of honey enhances the salmon with subtle sweetness, while Gratsi White Wine, chicken broth, and fresh parsley create a balanced flavour.

Cubed pieces of raw salmon are arranged on a wooden cutting board next to a large kitchen knife with a wooden handle. A plate is partially visible in the upper left corner. Sunlight shines across the board.

A wooden cutting board on a dark table holds a knife, a pile of minced garlic, and a pile of chopped onions. Some onion pieces are scattered on the board.

STEP 1

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until 1 minute before al dente. Reserve about 1/5 cup of the pasta water, then drain. Meanwhile, heat the butter and olive oil in a large non-stick skillet over medium-high heat. Season the salmon lightly with salt and black pepper, then cook for 3–4 minutes until nearly cooked through. Drizzle over the honey during the final minute, allowing it to caramelize slightly. Remove the salmon from the skillet and set aside.

A piece of butter melting in a honeycomb-textured frying pan on a stove, with bubbles forming around the butter. The pan sits on a dark wooden surface.

Cubed pieces of salmon are being pan-fried in oil on a stovetop. The salmon is golden brown and sizzling in a round, nonstick frying pan.

Cubed salmon pieces are being pan-fried in oil in a frying pan on a stove. A hand is holding a spoon above the pan, possibly to baste the salmon or scoop something. A jar and stove burner are visible nearby.

STEP 2

In the same skillet, sauté the diced onion for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the Gratsi White Wine and stir, scraping up any browned bits from the pan. Simmer for about 2 minutes until the wine has mostly reduced.

Chopped onions are being sautéed in a frying pan with spices. The mixture is browning, and some cooked pieces of chicken are visible on a plate nearby. Steam rises from the pan.

Chopped onions sautéing in a frying pan with a pile of minced garlic added in the center. Theres some chopped food on a plate nearby. Steam rises from the hot mixture.

A person in a checkered shirt pours liquid from a GRATS! box into a glass, outdoors next to plants and wooden seating.

STEP 3

Add the heavy cream, chicken broth, and grated Parmesan. Stir until the cheese has melted, then simmer for 1–2 minutes until the sauce thickens slightly. Return the cooked salmon to the skillet. Add the drained pasta along with about 1/5 cup of the reserved pasta water. Toss everything together for 30–45 seconds until the sauce coats the pasta beautifully.

A metal pan on a stove contains cream and brown sauce swirling together, likely being heated and mixed for cooking. The stove and part of a dark wooden surface are visible in the background.

A frying pan on a stove containing cream, grated cheese, and some spices, starting to melt and mix together for a sauce.

Chunks of seared salmon in a creamy white sauce, cooking in a frying pan on a stovetop next to a dark wooden counter.

STEP 4

Remove the skillet from the heat just before the sauce reaches your desired thickness, as it will continue to thicken. Stir in most of the chopped parsley and season with black pepper. Taste and adjust the salt if needed. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.