Salmon Pasta with Lemon Cream Sauce is a delightful dish that brings together tender pieces of salmon and a smooth, creamy sauce with a fresh zing of lemon. The pasta soaks up all that delicious sauce, making every bite flavorful and comforting. It’s a simple yet elegant meal that feels like a special treat without needing hours in the kitchen.
I love making this dish on a weeknight when I want something that feels a little fancy but is still quick to prepare. The lemon cream sauce is my favorite part—it brightens up the whole plate and pairs so nicely with the rich salmon. Adding just the right amount of lemon really lifts the flavors and keeps the dish from feeling too heavy.
One of my favorite ways to serve this pasta is with a side of steamed green beans or a fresh salad. It’s great for dinner with family or when friends come over because it feels special but everyone can dig in and enjoy it together. Plus, leftovers reheat really well, so I’m often happy to have it for lunch the next day, too.
Key Ingredients & Substitutions
Salmon: Fresh salmon with skin gives the best flavor and texture. You can use skinless if preferred, or canned salmon for a quicker option.
Lemon: Both juice and zest add bright citrus notes. If you don’t have fresh lemons, bottled lemon juice works, but fresh zest is key for aroma.
Heavy cream: This makes the sauce rich and smooth. For a lighter dish, substitute half-and-half or coconut milk, but the sauce will be less thick.
Pasta: Linguine or fettuccine hold the sauce well. Penne or farfalle also work if you want something different.
Green beans/snap peas: They add a fresh crunch and color. You can swap them for asparagus or spinach depending on what’s in season.
How Do You Get Crispy Salmon Skin and Tender Flakes?
Cooking salmon perfectly takes a little care:
- Pat the salmon dry with paper towels before seasoning to help the skin crisp up.
- Use a hot skillet and a little oil, placing the salmon skin-side down first. Cook without moving it for 4-5 minutes to get that golden, crispy skin.
- Flip salmon carefully and cook just a few more minutes until the inside is tender but not overcooked.
- Let salmon rest briefly before flaking it gently into chunks. This keeps it moist and tender.
Following these steps gives you a nice contrast of textures and makes the salmon the star of the dish.
Equipment You’ll Need
- Large pot – for boiling pasta and blanching veggies easily all in one place.
- Large skillet – perfect for cooking salmon and making the lemon cream sauce without extra dishes.
- Tongs or spatula – helps flip salmon gently without breaking it apart.
- Fine grater or zester – to get fresh lemon zest that brightens the sauce.
- Colander – to drain pasta and vegetables quickly and thoroughly.
Flavor Variations & Add-Ins
- Swap salmon for shrimp or scallops for a shellfish twist that cooks quickly and pairs well with lemon cream.
- Add spinach or kale instead of green beans for a softer green and extra nutrients.
- Mix in sun-dried tomatoes for a touch of sweetness and tang that complements the creamy sauce.
- Try fresh basil or parsley instead of dill for a different herb note that still keeps it fresh.
Salmon Pasta with Lemon Cream Sauce
Ingredients You’ll Need:
- 8 oz linguine or fettuccine pasta
- 2 salmon fillets (about 6 oz each), skin on
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
- 1/2 cup chicken or vegetable broth
- 1 cup fresh green beans or snap peas, trimmed
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This dish takes about 25 minutes to prepare and cook. Most of that time goes to boiling pasta and cooking the salmon, while the creamy lemon sauce comes together quickly on the stove. It’s perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook Pasta and Vegetables:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the green beans or snap peas to the water to blanch them. Drain the pasta and vegetables, but save 1/2 cup of the pasta water to use later.
2. Cook the Salmon:
While your pasta is cooking, season both sides of the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the salmon in the skillet skin-side down and cook for 4 to 5 minutes, until the skin is crispy and the fish is mostly cooked. Flip the fillets and cook for another 2 minutes until just done. Remove the salmon from the pan and set aside.
3. Make the Lemon Cream Sauce:
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the chicken or vegetable broth and lemon juice, scraping the pan to loosen any cooked bits. Let it simmer for 2 minutes. Stir in the heavy cream, lemon zest, and Parmesan cheese. Let the sauce gently simmer for 3 to 4 minutes, until it thickens a bit. Season with salt and pepper to taste.
4. Combine Everything:
Flake the salmon into large chunks, avoiding the skin. Add the cooked pasta and blanched green vegetables to the sauce, tossing gently to coat everything well. If the sauce feels too thick, slowly add some of the reserved pasta water until the sauce is just right. Stir in the chopped dill and top with the flaked salmon. Toss lightly once more to combine.
5. Serve:
Serve your creamy salmon pasta on plates garnished with extra dill and lemon slices on the side. Enjoy this bright and comforting meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon—just be sure to thaw it completely in the fridge overnight before cooking. Pat it dry to remove excess moisture for crispier skin.
How Can I Make This Dish Gluten-Free?
Simply swap the linguine or fettuccine for your favorite gluten-free pasta. Most gluten-free pastas work well with creamy sauces like this one.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Substitute Other Vegetables?
Absolutely! Asparagus, spinach, or broccoli are great alternatives to green beans or snap peas and pair nicely with the lemon cream sauce.