Salmon Pasta with Lemon Cream Sauce is a bright and comforting dish that brings together tender chunks of salmon, smooth pasta, and a zesty, creamy sauce made with fresh lemon juice. The flavors blend perfectly, giving you a meal that’s both fresh and satisfying without being too heavy. It’s one of those dishes that feels special but comes together pretty easily.
I love making this salmon pasta when I want something a little fancy but still simple enough for a weeknight. The lemon cream sauce is my favorite part because it adds just the right amount of tanginess to balance the rich salmon and the creamy sauce. Plus, the sauce coats every strand of pasta, making each bite full of flavor. Sometimes, I throw in a handful of fresh herbs like parsley or dill to brighten things up even more.
One of my favorite ways to serve this dish is with a side of steamed green veggies or a crisp salad to add some crunch and keep things light. It’s also great for leftovers because the flavors kind of get better the next day. If you’ve been wondering how to mix salmon into a pasta dish that’s not overpowering but still delicious, this recipe is a perfect go-to. I always get compliments when I bring this to the table!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin add great flavor and texture. If fresh isn’t available, frozen wild or farmed salmon works fine. You can also use smoked salmon for a different, smokier taste.
Lemon: Both zest and juice brighten the creamy sauce. If fresh lemons aren’t handy, substitute with bottled lemon juice, but fresh will always taste brighter.
Heavy Cream: This makes the sauce rich and smooth. For a lighter version, try half-and-half or a mix of cream and milk, but the sauce won’t be as thick.
Parmesan Cheese: Adds depth and saltiness. If you don’t have Parmesan, Pecorino Romano or Asiago are good alternatives.
Fresh Dill & Parsley: Dill is classic with salmon for a fresh, herby kick; parsley is optional for extra color and flavor. If fresh isn’t available, dried herbs can be used but add less.
How Do You Cook Salmon Perfectly for This Pasta?
Getting salmon with crispy skin and tender inside is key. Here’s how I do it:
- Pat salmon dry and season with salt and pepper.
- Heat oil over medium-high heat until shimmering.
- Place salmon skin-side down carefully. Cook without moving it for 4-5 minutes to get crispy skin.
- Flip gently and cook 3-4 more minutes until salmon flakes easily but is not overdone.
- Remove from heat and let rest briefly before flaking it into the pasta.
This method keeps the salmon juicy and adds nice texture contrast with the crispy skin, making the final dish more enjoyable.
Equipment You’ll Need
- Large pot – for boiling the pasta; big enough to prevent sticking and cook evenly.
- Nonstick or stainless steel skillet – perfect for cooking salmon with crispy skin and making the sauce.
- Sharp knife – helps you flake the salmon easily without shredding it too much.
- Wooden spoon or silicone spatula – to stir the sauce gently without scratching your pan.
- Fine grater or zester – for getting fresh lemon zest quickly and easily.
Flavor Variations & Add-Ins
- Swap salmon for shrimp or scallops – cooks quickly and pairs well with lemon cream sauce.
- Add baby spinach or arugula – toss in at the end for a fresh, green burst and extra nutrients.
- Use goat cheese or cream cheese in place of Parmesan – for a tangier, creamier sauce.
- Stir in capers or sun-dried tomatoes – they add a bold, briny flavor that brightens the dish.
Salmon Pasta with Lemon Cream Sauce
Ingredients You’ll Need:
For the Pasta and Salmon:
- 8 oz linguine or fettuccine pasta
- 2 salmon fillets (6 oz each), skin on
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Lemon Cream Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon, zested and juiced
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
- Lemon wedges, for serving
Time You’ll Need:
Plan for about 25 minutes total – around 10 minutes to cook the pasta and salmon, and 10-15 minutes to prepare the sauce and assemble the dish. This recipe comes together quickly, perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, save ½ cup of the pasta water, then drain the rest and set the pasta aside.
2. Prepare the Salmon:
While pasta cooks, season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is nice and crispy. Carefully flip and cook another 3-4 minutes until cooked through. Remove from heat and let rest.
3. Make the Lemon Cream Sauce:
In the same skillet, turn heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute, until fragrant but not browned. Pour in the heavy cream along with lemon zest and juice. Stir and let it simmer for 3-4 minutes, until the sauce starts to thicken.
4. Finish the Sauce & Combine:
Stir in grated Parmesan cheese until smooth. If the sauce seems too thick, slowly add some reserved pasta water until you reach the desired consistency. Season with salt and pepper, then mix in the chopped dill and parsley.
5. Assemble the Dish:
Flake the salmon into bite-sized pieces, discarding the skin. Add the drained pasta to the skillet with the lemon cream sauce and toss gently to coat. Plate the pasta and top with flaked salmon pieces. Garnish with extra fresh dill and lemon wedges.
6. Serve and Enjoy:
Serve immediately while warm for the best flavor and texture. Enjoy your delicious, creamy salmon pasta with fresh lemon zing!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight or in cold water before cooking. Pat it dry well to get crispy skin when searing.
How Can I Make the Sauce Thicker or Thinner?
If the sauce is too thick, slowly add reserved pasta water a little at a time until you reach the perfect consistency. To thicken it more, simmer a bit longer to reduce the liquid or add a bit more Parmesan cheese.
Can I Substitute Another Herb for Dill?
Absolutely! Fresh parsley or chives both pair nicely with lemon and salmon. You can also try tarragon for a slightly different but delicious flavor.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally, or warm in the microwave in short bursts to avoid overcooking the salmon.
