Salmon Pasta with Lemon Cream Sauce is such a bright and comforting dish that brings together tender pieces of salmon with silky pasta smothered in a creamy, tangy lemon sauce. The combination of the fresh lemon flavor with the rich cream makes every bite fresh and satisfying without being too heavy.
I love making this dish when I want something that feels a little special but is still quick enough for a weeknight. The creamy sauce comes together in just a few minutes, and the salmon adds a nice protein boost that really fills you up. One tip I’ve learned is to save some pasta water to mix into the sauce—it helps it cling perfectly to the noodles.
For serving, I usually toss in some chopped fresh parsley or basil on top to add a little color and extra flavor. It’s great with a simple green salad or some steamed veggies on the side to keep things light and fresh. This pasta always feels like a little celebration on a plate, especially when shared with friends or family around the table.
Key Ingredients & Substitutions
Salmon: I like skin-on fillets because the skin crisps nicely and adds flavor. If you prefer, use skinless salmon or even smoked salmon for a different taste. Canned salmon can work in a pinch but changes the texture.
Pasta: Spaghetti or linguine both work well here. You can swap for fettuccine or any long pasta you like. For a gluten-free option, use rice or chickpea pasta.
Heavy Cream: This gives the sauce richness and smoothness. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce will be less thick.
Lemon: Fresh lemon zest and juice brighten the dish. Bottled lemon juice can be used, but fresh is tastier and more vibrant.
Green Beans or Sugar Snap Peas: These add crunch and color. You can substitute with asparagus tips, peas, or spinach according to what’s fresh or what you prefer.
How Do You Get Crispy Salmon Skin and Flaky Fish?
Cooking salmon with crispy skin can be tricky but is key for texture. Here’s my approach:
- Pat the salmon dry with paper towels to remove moisture—this helps crisp the skin.
- Heat the pan over medium-high before adding oil. Once hot, place salmon skin-side down without moving it.
- Press salmon gently with a spatula for 10 seconds to keep skin flat against the pan.
- Cook skin side for most of the time (about 4-5 mins) until crispy and the fish is cooked about 3/4 through.
- Flip and cook the flesh side just long enough to finish (2-3 mins).
- Remove from pan and flake carefully to keep big chunks.
This method balances crispy skin with moist, tender salmon inside, perfect to fold into the creamy pasta sauce without falling apart too much.
Equipment You’ll Need
- Large pot – for boiling pasta and blanching veggies together, saves time and space.
- Large nonstick or stainless steel skillet – perfect for cooking salmon evenly and making the sauce in the same pan.
- Wooden spoon or silicone spatula – helps you stir sauce gently without scratching the pan.
- Fine grater or microplane – great for zesting lemons finely to release fresh flavor.
- Colander – to drain pasta and vegetables quickly without losing pieces.
Flavor Variations & Add-Ins
- Swap salmon for shrimp or scallops — they cook fast and pair beautifully with lemon cream.
- Add fresh spinach or baby arugula right before serving for a peppery green boost.
- Use goat cheese instead of Parmesan for a tangier, creamier sauce feel.
- Sprinkle red pepper flakes or a pinch of smoked paprika to add a subtle heat and smoky twist.
How to Make Salmon Pasta with Lemon Cream Sauce?
Ingredients You’ll Need:
Pasta and Protein:
- 8 oz spaghetti or linguine pasta
- 2 salmon fillets (about 6 oz each), skin on
Sauce and Flavorings:
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tbsp fresh lemon juice (about half a lemon)
- ½ cup grated Parmesan cheese
Veggies and Garnishes:
- ½ cup green beans or sugar snap peas, trimmed
- Fresh dill or parsley, chopped (for garnish)
- Lemon slices, for garnish
Seasoning:
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, making a total of roughly 25 minutes. The salmon cooks quickly, and the creamy lemon sauce comes together fast too, so you can have a tasty dinner on the table in under half an hour.
Step-by-Step Instructions:
1. Cook Pasta and Veggies:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. During the last 2 minutes of cooking, toss in the green beans or sugar snap peas to blanch. Save ½ cup of the pasta water, then drain pasta and veggies well.
2. Prepare and Cook Salmon:
Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook about 4-5 minutes until the skin is crispy. Flip and cook for 2-3 minutes more, until salmon is just cooked through. Remove from pan and break into large flakes.
3. Make the Lemon Cream Sauce:
In the same skillet on medium heat, melt butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream, lemon zest, and lemon juice, stirring gently. Let simmer for 2-3 minutes until the sauce thickens a bit.
4. Combine Pasta and Sauce:
Stir in grated Parmesan cheese until the sauce is smooth. Add salt and pepper to taste. Toss the cooked pasta and green beans into the sauce, mixing gently. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Finish the Dish:
Fold in the flaked salmon pieces carefully to avoid breaking them up too much. Warm everything together for another minute, then remove from heat.
6. Serve:
Plate the pasta and garnish with chopped dill or parsley and lemon slices. Enjoy this delicious, creamy, and fresh salmon pasta!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to thaw it completely in the fridge overnight or under cold running water before cooking. Pat it dry well to get crispy skin when searing.
Can I Make This Pasta Ahead of Time?
You can prep the salmon and sauce a day ahead and refrigerate separately. Reheat gently on the stove and toss with freshly cooked pasta to keep the texture nice. Avoid storing the pasta mixed with sauce to prevent sogginess.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce if it thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or a mix of milk and cream cheese—but the sauce will be less rich and not quite as thick. For a dairy-free version, try coconut cream, adjusting lemon and seasoning to taste.