Salmon Pasta with Lemon Cream Sauce is a lovely dish that brings together tender pasta, flaky salmon, and a bright, creamy lemon sauce. The sauce is smooth and tangy, making the salmon pop with fresh flavor. It’s a simple meal but feels special enough for any day of the week.
I really enjoy making this dish when I want something comforting but not too heavy. The lemon cream sauce is my favorite part—it’s light and zesty, just enough to balance the richness of the salmon without overpowering it. Sometimes I add a bit of fresh dill or parsley on top for a splash of color and extra freshness.
My favorite way to serve this pasta is with a green salad and a crusty piece of bread to soak up every last bit of the sauce. It’s a meal that feels like a little celebration, even if it’s just a regular weeknight. Plus, it’s a great way to impress friends or family without spending hours in the kitchen!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets give the best flavor, but you can use frozen, thawed salmon if needed. Wild-caught is great, but farmed will work fine too. I like skinless for easier cooking and eating.
Pasta: Fettuccine or linguine hold the sauce well. No worries if you have spaghetti or penne—they’ll work too. Just pick your favorite pasta shape.
Heavy Cream: This makes the sauce rich and smooth. For a lighter version, try half-and-half or a mix of cream and milk, but the sauce won’t be as thick.
Lemon: Both zest and juice brighten the sauce. If fresh lemons aren’t available, bottled lemon juice works in a pinch, but fresh zest really lifts the flavor.
Parmesan Cheese: Use real Parmesan for the best taste. Pecorino Romano or Asiago can be good substitutes if you want a sharper edge.
How Do I Get the Salmon Perfectly Cooked and Flaky?
Cooking salmon just right keeps it juicy and easy to flake. Here’s a simple way:
- Season your fillets well with salt and pepper before cooking.
- Heat oil and butter in a pan over medium-high heat to get a nice sear.
- Place salmon skin-side (if skin-on) or one side down and don’t move it for 4 minutes.
- Flip carefully and cook for about 3-4 minutes more until cooked through but still tender.
- Remove and let it rest briefly – this helps the juices settle, making it easier to flake.
Avoid overcooking to keep salmon moist. When flaking, use a fork gently so you keep nice chunks that mix well with the sauce.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without crowding.
- Large skillet or frying pan – perfect for cooking salmon and making the sauce in one pan.
- Tongs or pasta fork – makes stirring and tossing pasta easy without breaking it.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching the pan.
- Fine grater or zester – to get fresh lemon zest that brightens the sauce.
Flavor Variations & Add-Ins
- Swap salmon for shrimp or scallops for a different seafood twist that cooks quickly.
- Add spinach or arugula to the sauce for a fresh, green boost and extra nutrients.
- Use smoked salmon instead of cooked fillets for a smoky depth and faster prep.
- Mix in capers or sliced olives for a briny pop that complements the creamy lemon sauce.
Salmon Pasta with Lemon Cream Sauce
Ingredients You’ll Need:
Pasta & Salmon:
- 8 oz fettuccine or linguine pasta
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
For The Sauce:
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- Fresh parsley or chives, chopped
- Lemon slices
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. Most of the time goes to cooking the pasta and salmon. The sauce comes together quickly while the salmon rests and the pasta drains. It’s a perfect quick but impressive dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Before draining, scoop out ½ cup of the pasta water, then drain the rest. Set the pasta aside.
2. Cook the Salmon:
Season the salmon fillets with salt and pepper on both sides. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the salmon and cook for about 4 minutes per side until browned and cooked through. Remove the salmon from the skillet and set aside.
3. Make the Lemon Cream Sauce:
In the same skillet, reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic. Sauté garlic for about 30 seconds until fragrant. Pour in heavy cream, stirring as it warms. Stir in lemon zest, lemon juice, red pepper flakes if using, and Parmesan cheese. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly.
4. Combine and Serve:
Add the cooked pasta to the sauce and toss well to coat. If the sauce is too thick, slowly add reserved pasta water to loosen it. Flake the cooked salmon into big chunks and gently fold into the pasta and sauce. Taste and add salt and pepper if needed.
5. Garnish and Enjoy:
Serve the pasta with a sprinkle of chopped fresh parsley or chives and lemon slices on the side for a bright touch. Enjoy your creamy, tangy Salmon Pasta with Lemon Cream Sauce!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry well to avoid excess moisture that can prevent a good sear.
How Can I Make This Dish Dairy-Free?
Replace the heavy cream with coconut cream or a dairy-free cream alternative, and use a plant-based butter substitute. Nutritional yeast can be a great Parmesan cheese substitute for a cheesy flavor without dairy.
Can I Prepare This Recipe Ahead of Time?
You can cook the salmon and pasta in advance and store them separately in the fridge for up to 2 days. Reheat gently and make the lemon cream sauce fresh to maintain the best texture and flavor.
What Should I Serve with Salmon Pasta in Lemon Cream Sauce?
A crisp green salad and crusty bread are perfect to balance the richness of the pasta and soak up all the delicious sauce. Steamed or roasted vegetables also make a great side.
