My creamy Salmon Pasta Recipe is the ultimate weeknight win. With tender, flaky salmon, a silky lemon cream sauce, and hearty linguine, it’s packed with flavor but comes together in under 30 minutes. If you’re craving something comforting yet elegant, this recipe is the one to bookmark. It’s easy, foolproof, and absolutely delicious.
I am always trying to get my family to eat more fish. I have found some recipes that they can not resist. Such as my haddock fillet recipe with corn salad and my cod in the air fryer. They are perfect for your fussy eaters.
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Why this Creamy Salmon Pasta Recipe is a Keeper
This pasta is a perfect blend of flavor, ease, and elegance. Here’s why it’s a total keeper:
- Speed & Ease: Many salmon pasta recipes are quick to prepare, making them ideal for weeknight dinners. Minimal complex techniques or lengthy cooking times are usually involved.
- Flavor Profile: The rich, buttery flavor of salmon pairs exceptionally well with a variety of pasta shapes and sauces (creamy, lemony, tomato-based, pesto). A well-balanced recipe achieves harmony between these elements.
- Nutritional Value: Salmon is packed with Omega-3 fatty acids, protein, and vitamins, making the dish a relatively healthy and satisfying meal.
- Versatility: It’s a dish that can be easily adapted to different dietary preferences, ingredient availability, and even occasions (from casual weeknights to more impressive dinner parties).
What Kind of Pasta is Best for this Pasta with Salmon?
I like to use linguini cooked to al dente for this recipe. However, you can also use spaghetti or fettuccini with the perfectly cooked salmon.
Pro Tip for this Salmon Recipe
Salmon continues to cook after it’s removed from heat. Aim for medium doneness when it comes out of the pan—it’ll finish cooking gently in the sauce, keeping it moist and flaky.
Ingredient Notes for the Best Creamy Salmon Pasta
This dish uses easy-to-find ingredients you likely already have on hand, with a few fresh extras to boost flavor:
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Salmon Filets: Boneless, skinless works best, but skin-on can be pan-seared and flaked.
- Dry White Wine: Adds depth—use Pinot Grigio, Chardonnay, or substitute with broth if preferred.
- Heavy Cream: Creates a rich, velvety sauce that clings beautifully to pasta.
- Lemon Juice & Zest: Brightens the creamy base and enhances the salmon.
- All Purpose Seasoning: Adds balanced flavor with no extra measuring.
Variations for Baked Salmon in Lemon Garlic Sauce
This pasta recipe with salmon is super adaptable to suit your pantry or preferences:
- Vegetables: Asparagus, peas, spinach, sun-dried tomatoes, broccoli florets, mushrooms, or roasted bell peppers can add color, texture, and nutrients.
- Herbs: Fresh dill, parsley, chives, basil, tarragon.
- Cheese: Parmesan, Pecorino Romano, goat cheese, or a sprinkle of feta for a salty tang.
- Heat: Add a pinch of red pepper flakes when sautéing garlic for a subtle kick.
- Something Briny: Capers or olives for a salty, briny contrast.
- Extra Richness: A pat of butter swirled in at the end.
- Swap the Greens: Use arugula or kale instead of spinach.
- Change the Pasta: Switch up the noodles next time and use penne pasta or whole wheat pasta.
- Use a Different Protein: Try cooked shrimp or rotisserie chicken if you’re out of salmon.
Special Equipment Needed
While most salmon and pasta recipes use everyday kitchen tools, a few items make it even easier:
- Microplane Zester: Perfect for finely grating lemon zest to flavor the sauce.
- Large Skillet: A wide, heavy-bottomed skillet helps cook the sauce evenly and holds everything comfortably for tossing.
How to Make Pasta Alfredo with Salmon
In just 5 steps, you can make this salmon pasta with alfredo sauce yourself. This recipe takes just a little effort but the results are well worth it.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Salmon: Place the salmon fillet skin side down on a prepared baking sheet, and drizzle on some olive oil and lemon juice. Sprinkle some All Purpose Seasoning on top and bake until cooked through.
- Cook the Pasta: In the meantime, cook pasta. When al dente, save a cup of the pasta water before draining. Drain the pasta and set aside.
- Sauté the Veggies: In a large skillet over medium heat, melt the butter. Cook the shallots and cherry tomatoes, then add the minced garlic.
- Make the Sauce: Stir in the heavy cream, white wine and lemon zest. Bring the sauce to a boil, then let simmer until thickened slightly. Add the baby spinach and parmesan cheese.
- Toss the Pasta and Fish: Remove the skin from the roasted salmon and break the meat into chunks. Toss the pasta and salmon flakes in the sauce. Stir in reserved pasta water until you get the right consistency.
Prep Ahead Suggestions for Creamy Pasta with Salmon
Get a head start with these easy make-ahead tips.
- Cook and Flake the Salmon: Salmon can be cooked up to 1-2 days in advance flaked, and stored in an airtight container in the refrigerator.
- Chop Vegetables/Herbs: Prepare all your aromatics and vegetables ahead of time.
- Make Sauce Base: If your creamy garlic sauce is complex, you can often prepare the base (e.g., sautéing aromatics, reducing wine) a few hours ahead.
- Portion Ingredients: Measure out all your ingredients so everything is ready to go when you start cooking (mise en place).
- Fresh Lemon: Store fresh lemon zest and fresh lemon juice in separate, small airtight containers in the fridge.
Alternate Cooking Methods for Fresh Salmon and Spinach
While this easy pasta recipe is made on the stovetop, here are some other ways to prepare it.
- Baked Salmon: This is a hands-off method. Season salmon, bake at 400F (200∘C) for 12-15 minutes, or until cooked through.
- Pan-Seared Salmon: Delicious salmon pasta in the pan provides a crispy salmon skin. Sear skin-side down in a hot pan, then flip and finish cooking.
- Poached Salmon: For a very tender, delicate texture. Simmer salmon in broth or water with aromatics.
- Air Fryer Salmon: Quick and easy. Air fry seasoned salmon at 375∘F (190∘C) for 10-14 minutes.
- Grilled Salmon: Grilled salmon adds a smoky flavor to the lemon garlic pasta dish.
How to Store, Reheat and Use Leftovers
Leftovers reheat beautifully and make a great lunch or second dinner!
- Storing: Store leftover salmon pasta in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: The quickest method is to reheat in the microwave. Heat in 30-60 second intervals, stirring in between, until heated through. Add a splash of broth or water to loosen the sauce if it’s too thick.
- Stovetop: Gently reheat in a skillet over low-medium heat, adding a splash of milk, cream, or broth to revive the sauce and prevent drying. This method often yields better results for creamy sauces.
- Using Leftovers: Toss with a handful of fresh greens or spoon over rice for a quick twist. I like to season the salmon with salt and pepper to taste, with a squeeze of lemon juice on top.
Common Recipe FAQs About This Salmon and Pasta Recipe
Can I Use Canned Salmon?
You can use canned salmon or frozen salmon if you’re in a pinch, but fresh salmon is always best for flavor and texture.
How Do I Make it Dairy-Free?
Substitute coconut cream for heavy cream and skip the Parmesan or use a dairy-free version.
How Do I Get the Sauce to Coat the Pasta Well?
Avoid rinsing the pasta after you have drained it. The starch on the pasta will help the sauce stick to it better than if you were to rinse it off.
Expert Tips to Love This Recipe
- Don’t Overcook the Salmon: This is the single most important tip for delicious salmon. It should be just cooked through, flaky, and moist.
- Salt Your Pasta Water Generously: It’s your only chance to season the pasta itself, and it makes a huge difference in the final dish.
- Reserve Pasta Water: Always, always save some! It’s liquid gold for thinning and emulsifying the pasta sauces.
- Finish the Pasta in the Sauce: Transfer the almost-cooked pasta directly into the skillet with the sauce and toss for a minute or two. This allows the pasta to absorb the sauce’s flavor and helps the sauce cling better.
- Fresh Herbs are Key: Dill, parsley, and chives really elevate the flavor of seafood pasta. Add them at the end to preserve their freshness.
- Taste and Adjust Seasoning: Always taste your sauce before adding the pasta and adjust salt, pepper, and lemon juice as needed.
- Serve Immediately: Salmon pasta is best enjoyed fresh off the stove.
- Serve this Recipe: Serve with Lemon Orzo Pasta Salad, Garlic Parmesan Sauce or Easy No Knead Rolls.
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Creamy Lemon Salmon Pasta
This creamy salmon pasta recipe is everything you want in a weeknight meal—quick, flavorful, and made with simple ingredients. With juicy salmon, a lemon-kissed cream sauce, and hearty linguine, it’s guaranteed to be a new family favorite.
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Ingredients
Salmon
- ¾ pounds Salmon filets
- 1 Tablespoon Olive oil
- 2 Tablespoons Lemon juice
- ½ teaspoon All Purpose Seasoning
Pasta & Sauce
- 12 ounces Linguine
- 2 Tablespoons Butter
- 1 Shallot, finely minced
- 1 cup Cherry tomatoes, sliced in half
- 3 cloves Garlic, minced
- 1 ¼ cups Heavy cream
- ½ cup Dry white wine
- 1 teaspoon Grated lemon zest
- ½ teaspoon All Purpose Seasoning
- 5 ounces Baby spinach
- ¼ cup Parmesan cheese
- 1 cup Reserved pasta cooking water
- Lemon wedges, optional, for garnish
Instructions
- Preheat oven to 350℉ and spray a rimmed baking sheet with nonstick cooking spray.
- Place salmon, skin side down, on the prepared sheet. Drizzle the salmon with olive oil and 2 tablespoons of lemon juice. Sprinkle evenly with All Purpose Seasoning.
- Bake for 12-15 minutes or until the internal temperature of the salmon reaches 145℉.
- Meanwhile, prepare pasta according to package directions. Reserve 1 cup of pasta water.
- While the pasta and salmon is cooking, add the butter to a large skillet with high sides.
- Heat over medium heat until the butter melts. Add the shallots and cherry tomatoes and cooking for 3-5 minutes or until the shallots are softened. Add the garlic and cook for 30 seconds longer.
- Stir in the heavy cream, white wine, lemon zest and 1/2 teaspoon All Purpose Seasoning.
- Bring the sauce to a boil and reduce the heat to simmer. Cook for 5 minutes or until the sauce has thickened slightly.
- Add the spinach and parmesan cheese and stir until the spinach has wilted.
- Stir in the pasta and toss until completely coated in the sauce. If the sauce needs to be thinned at all, slowly add the reserved pasta water until the sauce reaches the desired consistency.
- Remove the skin from the prepared salmon and break it into chunks. Gently toss the salmon in with the pasta.
Christina’s Notes
- Don’t Overcook Salmon: It finishes cooking in the sauce and stays tender.
- Use Pasta Water: It’s the secret to a silky, clinging sauce.
- Lemon Zest Last: Add it at the end for the brightest, freshest flavor.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 849kcalCarbohydrates: 73gProtein: 34gFat: 45gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 151mgSodium: 252mgPotassium: 1044mgFiber: 5gSugar: 7gVitamin A: 4884IUVitamin C: 24mgCalcium: 203mgIron: 4mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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