Leftover Salmon Pasta
If you have found yourself with leftover salmon, this pasta recipe is just for you! We make an easy cream sauce and pair it with tortellini and peas for a perfectly balanced meal fit for a cozy night in. Leftover Salmon Pasta will be your new go to!

Leftover Salmon Recipe
I’ve been known to overbuy. Whenever I buy my salmon (either from Costco or Sprouts) I cook 1.5 lbs for myself and my husband so we have leftovers. We sometimes just bring them for lunches (but we eat it cold, nobody wants salmon reheated in the lunchroom!) or in leftover salmon salad. I had enough leftover this time that I wanted to make something new.
Leftover salmon reheats quickly in a skillet alongside pasta, and because we fork it into flakes, it really disperses the flavor well amongst the entire dish, so you don’t need to use a ton of it.

Using Leftover Salmon
This recipe works with seasoned or unseasoned salmon. The salmon I had leftover was pesto coated. I brushed off the pesto but it probably would’ve been just fine left on. I like to flake the salmon with a fork, it’s super easy to do and really gets that nice salmon flavor all throughout the dish!


Easy Cream Sauce for Pasta
A simple cream sauce is a must have for every novice cook! All you need is butter, flour, milk, parmesan cheese and seasonings (I use salt, white pepper, and granulated garlic). It only takes about 5 minutes to make. I like to boil the pasta while I make the cream sauce. I use 2% milk to keep the fat content down. You can use heavy whipping cream if you prefer a richer sauce, or even whole milk.
- Make a roux: Melt buter in a skillet, then add flour rand whisk until a frothy golden brown. Add salt, pepper, and granulated garlic.
- Reduce heat, and slowly pour in milk while whisking continuously.
- Continue to whisk, and add in parmesan cheese.
- Once thickened, turn off heat.
Once the sauce is thick, I like to stir in frozen peas and allow them to thaw right in the sauce.

Use Any Type of Pasta
I used tortellini for this dish. We used to frequent a restaurant in Seattle called Dukes and they used to have this special on Sundays; it was tortellini in cream sauce, a small bowl of clam chowder, and a side caesar salad. This dish was my inspiration. This is total Seattle food!
If you don’t want to use tortellini, you could use whatever you have on hand. Angel hair, fettuccini, rigatoni, you get the idea! No matter the pasta you use, for this dish, precook it ahead of time.
Once the pasta is coated in the cream sauce, add the salmon, and toss well.

Serve it in a bowl, preferably with a glass of wine, and there you have it! An easy way to use leftover salmon in a cozy weeknight meal.

If you want more weeknight recipes, we suggest Carmelized Onion Orzo, Spinach Artichoke Orzo, and Honey Mustard Chicken Thighs.
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Cheers to easy recipes that use up leftovers! – Kathi and Rachel

Leftover Salmon Pasta
Ingredients
- 2 cups pasta (measured dry and boiled according to package directions)
- 1.5 cups cooked salmon (flaked with a fork)
- 1 cup frozen peas
Cream Sauce
- 2 tbsp butter (unsalted)
- 2 tbsp all purpose flour
- 2 cups milk
- 2 tbsp parmesan cheese (shredded)
- 1/4 tsp granulated garlic
- salt & pepper to taste
Instructions
- Boil pasta according to package directions in a large pot. Once cooked, strain, and rinse under cool water to prevent sticking. Set aside once fully cooked.
- While pasta is boiling, prepare cream sauce. In a large skillet, melt butter on medium heat. Add flour, and whisk until lumps are gone and a frothy golden brown mixture appears. Gradually pour in milk. Sauce will begin to thicken. Add cheese, and whisk for another 3 minutes or until cream sauce is thick. Add peas and stir. Reduce heat to low.
- Add pasta to cream sauce, stir to combine. Add salmon. If needed, turn heat to low and stir often for 3-5 minutes to heat throughout.
- Top with extra parmesan cheese if desired and enjoy!
Nutrition
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