This salmon pasta recipe features chunks of tender pan-seared salmon with linguine pasta tossed in a delicious lemon cream sauce. And at just 30 minutes from start to finish, it's a perfect choice for a weeknight dinner.
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Why this Recipe Works
This creamy salmon pasta recipe is a great option when you want a quick and easy weeknight dinner without sacrificing flavor. It tastes like a restaurant-quality meal in just 30 minutes!
The sauce is rich and creamy and is similar to salmon alfredo pasta, but the addition of chicken broth and lemon juice helps balance out the flavor with a punch of acidity. And the lemon is a classic and familiar flavor pairing with the salmon.
For other weeknight pasta ideas check out my Pasta Alla Vodka, Creamy Tuscan Chicken Pasta, and my Cajun Shrimp Pasta!
Ingredient Notes
- Salmon - I used skin-on Atlantic salmon for this recipe. This variety is rich and flavorful and has a higher fat content, which keeps the salmon moist and tender. King Salmon is another good choice. You can also use skinless salmon if you prefer.
- Heavy Cream - The cream adds richness to the sauce and makes it ultra creamy. The high-fat content also helps prevent curdling, which can occur when combining lower-fat dairy products and lemon juice.
- Lemon - The freshly squeezed lemon juice adds a bright acidity to the sauce which helps to balance the richness of the cream and the salmon.
- Parmesan Cheese - I recommend grating your own parmesan cheese from a block for this creamy salmon pasta sauce. Pre-shredded cheese contains anti-clumping agents which can lead to a grainy texture in your sauce.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Cook the pasta in a large pot of boiling water according to the package directions. Then drain and set aside.
- Set a large skillet or saucepan over medium heat and add one tablespoon of olive oil. Season the salmon with ½ teaspoon of salt and ¼ teaspoon of pepper, then add to the pan skin side up. Sear for 5 minutes until well browned. Then flip and continue cooking for 12-15 minutes, until cooked through. Remove the salmon and set it aside.
- Melt two tablespoons of butter in the pan then add the minced garlic and sauté for 30-45 seconds until fragrant. Add the cream, chicken broth, and lemon juice then stir together and bring to a low simmer. Stir in the parmesan cheese and one teaspoon of chopped parsley. Cook for another 1-2 minutes until thickened enough to coat a spoon. Season with the remaining salt and pepper to taste.
- Remove from the heat, then add the pasta and stir until well-coated. Using two forks, break up the salmon and discard the skin.
- Transfer the pasta to a serving bowl, platter, or individual plates. Top the pasta with the salmon chunks, additional cheese, and parsley, then serve.
What to Serve with Salmon Pasta
This dish is rich and filling and doesn't require a lot of side dishes, but you can't go wrong with a side of crusty bread and a side salad. I recommend my apple walnut salad or my shaved brussels sprouts and kale salad. Both are slightly sweet and tangy, which will balance the richness of the pasta.
Recipe Variations
This creamy salmon pasta can be easily adapted to suit your tastes. Here are a few simple variations to try:
- Cajun - To add a spicy Cajun kick, season the salmon with Cajun season to make blackened salmon. Then stir in 2-3 teaspoons of Cajun seasoning with the sauce.
- Tuscan - You can easily change this recipe to a Tuscan version. When making the sauce, add chopped sundried tomatoes and baby spinach when you add the cheese. Cook until the spinach wilts then continue as directed. For a similar dish try my Tuscan Chicken Pasta!
- Veggie Additions - Try adding veggies like spinach, peas, or broccoli to this pasta for a little added nutrition.
- Other Proteins - This creamy lemon pasta sauce is also delicious with chicken or shrimp if you're not a salmon fan.
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 4 days. This salmon pasta does not freeze well.
Transfer the leftover pasta to a baking dish and add a splash of cream (1-2 Tbsp), then reheat in a 300°F oven for 10-15 minutes until warmed through. Smaller portions can be reheated in the microwave.
I do not recommend substituting the cream with a lower fat option. The higher fat content in the heavy cream will reduce the chance of curdling which can be caused by the acidic lemon juice.
You can replace half of the chicken broth with a dry white wine if you prefer.
I do recommend a long noodle pasta like spaghetti, linguine, or fettuccini, but almost any style of pasta will work in this recipe.
More Salmon Recipes
- Baked Lemon Dill Salmon
- Cedar Plank Salmon with Honey Bourbon Glaze
- Soy Ginger Glazed Salmon with Broccoli
- Salmon Cakes
- Air Fryer Salmon
📖 Recipe
Salmon Pasta with Lemon Cream Sauce
Ingredients
- 16 oz linguine pasta
- 1 pound salmon filet
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon fresh ground black pepper, divided
- 2 Tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 Tablespoon fresh lemon juice, half a lemon
- ½ cup Parmesan cheese, finely shredded, plus more for garnish
- 1 Tablespoon chopped parsley, plus more for garnish
Instructions
- Cook the pasta in a large pot of boiling water according to the package directions. Then drain and set aside.
- While the pasta cooks set a large skillet or saucepan over medium heat and add one tablespoon of olive oil. Season the salmon with ½ teaspoon salt and ¼ teaspoon of pepper, then add to the pan skin side up. Sear for 5 minutes until well browned. Then flip and continue cooking for 12-15 minutes, until cooked through. Remove the salmon and set it aside.
- Melt two tablespoons of butter in the pan then add the minced garlic and sauté for 30-45 seconds until fragrant. Add the cream, chicken broth, and lemon juice then stir together and bring to a low simmer. Stir in the parmesan cheese and one teaspoon of chopped parsley. Cook for another 1-2 minutes until thickened enough to coat a spoon. Season with the remaining salt and pepper to taste.
- Remove from the heat, then add the pasta and stir until well-coated. Using two forks, break up the salmon into chunks and discard the skin.
- Transfer the pasta to a serving bowl, platter, or individual plates. Top the pasta with the salmon, additional cheese, and chopped parsley, then serve.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Tallee says
I was looking for a recipe from Frozen since we are blessed with a freezer full of Salmon, so I adapted this a bit. I’m also allergic to dairy so I subbed Vegan butter and Coconut milk in. I borrowed your Sear the flesh technique then baked it the rest of the way while I made the sauce and noodles. I did double everything but the noodles due to the Fillet size and we love leftovers. It turned out great! I would probably add just a bit more Lemon juice due to using the coconut milk and it having its own strong presence. I might try adding a couple kafir leaves next time too (go more in the Thai style direction) but I will definitely make this again! Thank you so much!
Vivienne says
Just made this and while I almost never comment on recipes I must say, it is so simple and quick and delicious. We are what most people would call food snobs and love to cook at home and this was scrumptious and easy. We used it as a recipe to help use up the scraps from a few king Salmon that we had frozen and didn't want to waste. Absolutely amazing. Great weeknight dinner with common and affordable ingredients. Rich and creamy. Agree about using real Parmesan cheese. Absolutely loved it<3