My first time making this creamy salmon pasta, I expected a fancy-restaurant plate but got something even better: weeknight-simple, deeply comforting, and surprisingly elegant. Tender flakes of salmon folded into a velvety Parmesan cream sauce clinging to long strands of fettuccine—this is the kind of meal that works for a casual dinner and for impressing guests. It’s quick, flexible, and lets you play with add-ins like peppery arugula or sautéed spinach for color and texture. If you like bold sauces on pasta—similar to the richness in my chimichurri chicken—you’ll appreciate how this dish balances creaminess with bright lemon.
Why you’ll love this dish
This salmon pasta is a fast route to something that tastes elevated without fuss. It’s:
- Fast: ready in about 25–30 minutes from stove to table.
- Flexible: swap pasta shape or greens, adjust creaminess, use leftover salmon.
- Balanced: rich cream and cheese brightened with lemon and fresh herbs.
- Crowd-pleasing: mild fish flavor, creamy sauce—kids and adults approve.
It’s perfect for weeknight dinners, date nights at home, or when you want to use a nice salmon fillet without spending a lot of time. Serve it for brunch with a light salad, or pair it with a crisp white wine for dinner.
"I made this on a busy weeknight and felt like I was eating at a seaside bistro. The sauce is silky and the salmon stays moist—huge win." — a home cook
I also like pairing creamy mains with small, fresh bites—try a simple pea bruschetta as a bright starter: pea bruschetta ideas.
Preparing Salmon Pasta: An Incredible Ultimate Recipe for 5-Star Meals
Overview — what you’ll do at a glance:
- Boil salted water and cook pasta to al dente.
- Sear seasoned salmon until just cooked through; flake.
- Sauté garlic, add cream and simmer gently.
- Whisk in Parmesan and lemon, season.
- Toss pasta and salmon in the sauce, fold in greens if using, garnish, serve.
This overview helps you time things so the pasta and salmon finish together. Keep the heat moderate when you add cream — high heat can split the sauce.
Key Ingredients
What you’ll need (with quick notes and swaps):
- 8 ounces pasta (fettuccine, linguine, or your favorite). Swap to gluten-free or whole-wheat if desired.
- 1 pound salmon fillet, skinless and boneless. Fresh or thawed frozen; wild or farmed both work.
- 2 tablespoons olive oil (divided).
- 2 cloves garlic, minced.
- 1 cup heavy cream. For a lighter sauce, use half-and-half + a teaspoon of cornstarch; for dairy-free, try full-fat coconut milk (flavor will change).
- 1/2 cup grated Parmesan cheese. Pecorino Romano gives a sharper note.
- Salt and pepper, to taste.
- 1 tablespoon lemon juice (fresh is best).
- Fresh parsley, chopped (for garnish).
- Optional: a handful of spinach or arugula for added greens.
Tip: Use freshly grated Parmesan for better melting and flavor. If you want a pop of color and texture, finish with lemon zest.
Directions to follow
Step-by-step, in clear, short actions:
- Boil pasta
- Bring a large pot of salted water to a boil.
- Add 8 ounces pasta and cook according to package directions until al dente.
- Drain pasta, reserve a 1/2 cup of pasta water, and set pasta aside.
- Cook the salmon
- Pat the salmon dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add salmon and cook 4–5 minutes per side, depending on thickness, until opaque and flaky (or 145°F internal temperature).
- Remove salmon from skillet and flake into bite-sized pieces with a fork.
- Sauté garlic
- In the same skillet, add the remaining tablespoon of olive oil.
- Sauté minced garlic about 30 seconds until fragrant—don’t brown it.
- Make the sauce
- Reduce heat to low. Pour in 1 cup heavy cream and stir to combine.
- Allow the cream to come to a gentle simmer (small bubbles at the edge).
- Add cheese and season
- Gradually whisk in 1/2 cup grated Parmesan until melted and the sauce thickens slightly.
- Stir in 1 tablespoon lemon juice. Taste and season with salt and pepper.
- If sauce is too thick, loosen with a splash of reserved pasta water.
- Combine pasta and salmon
- Add cooked pasta and flaked salmon to the skillet.
- Toss gently to coat everything evenly; heat just long enough to warm the pasta through.
- Add greens and finish
- If using, fold in a handful of spinach or arugula and stir until wilted.
- Remove from heat and garnish with chopped parsley and extra lemon zest if desired.
- Serve hot
- Plate immediately and enjoy while warm.
Best ways to enjoy it
Serving suggestions and pairings:
- Plate the pasta in shallow bowls and top with a lemon wedge and extra parsley for brightness.
- Side dishes: a crisp green salad with a lemon vinaigrette, roasted asparagus, or garlic bread.
- Wine pairing: a chilled Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay complements the cream and salmon.
- Finish with a light dessert—this silky pasta follows nicely with a vanilla custard or a bourbon pumpkin treat like this bourbon pumpkin pie.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. Seafood should be eaten within this timeframe for safety and quality.
- Reheat gently: Reheat on low in a skillet with a splash of milk or reserved pasta water to loosen the sauce. Microwave in short bursts, stirring between intervals.
- Freezing: Pasta with cream-based sauces can change texture when frozen; if you must freeze, portion into a freezer-safe container and freeze up to 1 month. Thaw overnight in the refrigerator and reheat gently, adding liquid as needed. Consider freezing cooked salmon separately if you plan long-term storage.
- Food safety: Cooked salmon should not sit at room temperature more than 2 hours. Reheat thoroughly to at least 165°F.
Pro chef tips
Small techniques that make a big difference:
- Dry the salmon thoroughly before searing to get a better crust.
- Don’t overcook the salmon; it will continue to cook slightly when you toss it in the sauce.
- Temper the cheese: add it off direct heat or on very low heat to avoid grainy sauce.
- Reserve pasta water: starchy water is magic for loosening and binding creamy sauces.
- Brighten the dish: a teaspoon of lemon zest at the end intensifies the citrus lift without added acidity.
Creative twists
Try these variations to change the mood:
- Lemon-Dill: Add chopped fresh dill and extra lemon juice for a Scandinavian vibe.
- Sun-dried tomato & basil: Stir in chopped sun-dried tomatoes and fresh basil for sweetness and herbiness.
- Spicy: Add red pepper flakes while sautéing garlic for heat.
- Pesto swap: Replace half the cream with basil pesto for an herb-forward version.
- Gluten-free & lighter: Use gluten-free pasta and swap cream for Greek yogurt mixed into a small amount of warm milk (temper the yogurt first to avoid curdling).
Common questions
Q: Can I use leftover cooked salmon?
A: Yes. Flake the leftover salmon and add it at the end to warm through. Because it’s already cooked, fold it into the sauce gently to avoid breaking it up too much.
Q: Is heavy cream necessary?
A: Heavy cream gives the richest, silkiest sauce. For lighter options, use half-and-half with a little cornstarch (1 tsp) to thicken, or Greek yogurt tempered into warm sauce. Note: dairy-free options (like canned coconut milk) will alter the flavor.
Q: How do I know when the salmon is done?
A: Salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C) at the thickest part. Slightly undercooked salmon will be glossy in the center—remove it from heat early and it will carryover cook.
Q: Can I make this ahead?
A: You can pre-cook the salmon and pasta and store separately. Finish the sauce and toss with pasta and salmon right before serving for the best texture.
Conclusion
This creamy salmon pasta is a straightforward way to make a restaurant-quality meal at home in under 30 minutes. If you want another creamy salmon idea with slightly different flavors, try this Creamy Salmon Pasta Recipe (easy and delicious) from The Burnt Butter Table: Creamy Salmon Pasta Recipe (easy and delicious). For a quick salmon glaze to use on its own or on a fillet before folding into pasta, see this Honey Garlic Glazed Salmon (20 min. recipe!) at The Chunky Chef: Honey Garlic Glazed Salmon (20 min. recipe!).
Enjoy the blend of silky sauce, bright lemon, and tender salmon—simple steps, big flavor.
Creamy Salmon Pasta
Ingredients
Pasta
- 8 ounces 8 ounces pasta (fettuccine, linguine, or your favorite) Swap to gluten-free or whole-wheat if desired.
Salmon
- 1 pound 1 pound salmon fillet, skinless and boneless Fresh or thawed frozen; wild or farmed both work.
Sauce Ingredients
- 2 tablespoons 2 tablespoons olive oil (divided)
- 2 cloves 2 cloves garlic, minced
- 1 cup 1 cup heavy cream For a lighter sauce, use half-and-half + a teaspoon of cornstarch; for dairy-free, try full-fat coconut milk.
- 1/2 cup 1/2 cup grated Parmesan cheese Pecorino Romano gives a sharper note.
- 1 tablespoon 1 tablespoon lemon juice (fresh is best)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish) Optional: a handful of spinach or arugula for added greens.
Instructions
Boil pasta
- Bring a large pot of salted water to a boil.
- Add 8 ounces pasta and cook according to package directions until al dente.
- Drain pasta, reserve a 1/2 cup of pasta water, and set pasta aside.
Cook the salmon
- Pat the salmon dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add salmon and cook 4–5 minutes per side, until opaque and flaky.
- Remove salmon from skillet and flake into bite-sized pieces.
Sauté garlic
- In the same skillet, add the remaining tablespoon of olive oil.
- Sauté minced garlic about 30 seconds until fragrant.
Make the sauce
- Reduce heat to low. Pour in 1 cup heavy cream and stir to combine.
- Allow the cream to come to a gentle simmer.
Add cheese and season
- Gradually whisk in 1/2 cup grated Parmesan until melted.
- Stir in 1 tablespoon lemon juice. Taste and season with salt and pepper.
- If sauce is too thick, loosen with a splash of reserved pasta water.
Combine pasta and salmon
- Add cooked pasta and flaked salmon to the skillet.
- Toss gently to coat everything evenly; heat just long enough to warm the pasta through.
Add greens and finish
- If using, fold in a handful of spinach or arugula and stir until wilted.
- Remove from heat and garnish with chopped parsley and lemon zest if desired.
Serve hot
- Plate immediately and enjoy while warm.
