Theres something magical about the combination of tender salmon and perfectly cooked pasta that just makes dinner feel special! I’ve spent years (and I mean YEARS) perfecting this creamy salmon pasta recipe, and im so excited to share my secrets for creating this restaurant-worthy dish in your own kitchen.
The key lies in getting that perfect balance of flaky, seasoned salmon and al dente pasta, all wrapped up in a velvety sauce that clings to every single bite. What I love most about this recipe is how it transforms simple ingredients into something truely extraordinary. Whether your cooking for a casual weeknight dinner or hosting a special occasion, this dish never fails to impress. The best part? You dont need to be a professional chef to master it.
With just a few essential techniques and quality ingredients, you’ll create a meal that rivals any upscale Italian restaurant. I’ve found that the secret to making this dish truly exceptional lies in the timing – cooking the salmon until its just right and creating a sauce thats rich but not
Why You’ll Love This Recipe
- Its seriously restaurant quality but so much cheaper to make at home!
- Perfect for both weeknight dinners and special occassions
- Most ingredients are probably already in your pantry
- Takes only about 30 mins from start to finish
- Leftovers taste amazing the next day (if you have any!)
- The recipe is super flexible – adjust seasoning to your taste
- Great way to get your omega-3’s from the salmon
- Everything comes together in one pan (except cooking the pasta)
- Makes you look like a pro chef with minimal effort
- Its rich and creamy but not too heavy
Creamy Pasta with Salmon
- Total Time: 35
- Yield: 4 1x
Ingredients
For the Salmon:
- 1 pound fresh salmon fillet, skin removed
- 2 tablespoons olive oil (or a bit more if needed!)
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
For the Pasta and Sauce:
- 1 pound fettucine or linguine
- 3 tablespoons butter
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup white wine (optional, but recommended!)
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to boil for the pasta. (you definitely want it really salty like the ocean!)
- While waiting for the water to boil, prepare the salmon:
- Pat the salmon dry with paper towels
- Season generusly with salt and pepper
- Heat olive oil in a large skillet over medium-high heat
- Cook salmon for 4-5 mins per side until just cooked through
- Remove from pan and set aside
- Cook the pasta according to package directions until al dente. DONT FORGET to reserve 1 cup of pasta water before draining!!!!
- In the same pan used for salmon:
- Melt butter over medium heat
- Add shallots and cook until softend (2-3 minutes)
- Add garlic and cook until fragrent (30 seconds)
- Pour in white wine if using, scraping up any browned bits
- Simmer until reduced by half
- Create the sauce:
- Add heavy cream to the pan
- Bring to a gentle simmer (dont let it boil!!!)
- Stir in Parmesan cheese until its melted
- Add lemon zest and dill
- Season with salt and pepper to taste
- Combine and finish:
- Break salmon into large flakes (but not too small!)
- Add cooked pasta to the sauce
- Gently fold in salmon peices
- Add pasta water as needed to reach desired consistancy
- Toss everything together carefully
Notes
- Dont overcook the salmon – it will continue cooking slightly when added back to the pasta
- Always always ALWAYS reserve pasta water – its literally liquid gold for getting the perfect sauce
- Room temp cream helps prevent sauce seperation
- Pat salmon dry before cooking for better searing
- Fresh herbs are best but dried work ok in a pinch
- Prep Time: 15
- Cook Time: 20
- Method: Stovetop
- Cuisine: Italian-American
Variations
- Smoked Salmon Version:
- Skip cooking the salmon
- Use hot pasta to warm up peices of smoked salmon
- Add extra dill and capers (if you like them!)
- Lighter Version:
- Replace heavy cream with half-and-half
- Add more pasta water to maintain creamyness
- Increase lemon zest for extra brightness
- Spicy Option:
- Add red pepper flakes to taste (start small, you can always add more!)
- Include sun-dried tomatos
- Finish with fresh basil instead of dill
Serving Suggestions
- Serve this creamy salmon pasta immediatly while its hot!
- Pair it with a crisp green salad (I love arugula with lemon vinegrette!)
- Some crusty garlic bread on the side is amazing for soaking up extra sauce
- A glass of dry white wine pairs perfectly (use the same one you cooked with!)
- Fresh lemon wedges on the side for extra brightness
- Sprinkle some extra fresh dill and parm on top right before serving
- For a complete meal, add some steamed aspargus or brocoli on the side
Nutrition
(Per serving, based on 4 servings)
- Calories: 725 kcal
- Protein: 42g
- Carbohydrates: 65g
- Fat: 35g
- Saturated Fat: 16g
- Cholesterol: 128mg
- Sodium: 425mg
- Fiber: 3g
- Sugar: 4g
- Iron: 2mg
- Calcium: 165mg
- Vitamin D: 12mcg
- Omega-3 fatty acids: 1.8g
Please note: nutrition values are approximate and may vary based on specific ingredients used and portion sizes!
This creamy salmon pasta recipe has literally become my go-to for both casual dinners and special occassions. What makes it truely special is its versatility – you can dress it up or down depending on the occasion. The key to success lies in not overcooking either the salmon or the pasta, and in creating a sauce thats silky smooth but not too heavy.
I absolutley love how the bright notes of lemon and dill cut through the richness of the cream sauce, while the salmon adds that perfect protein element that makes this a complete meal. Remember, the quality of your salmon matters – fresh is always best, but good-quality frozen salmon will work in a pinch. Don’t be afraid to adjust the seasonings to your taste, and make this recipe your own!
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