Seared salmon in creamy dill sauce on pasta. This easy salmon pasta recipe takes minutes to make and will be a hit with your friends and family.
- Salmon. I used salmon fillets but you can use canned salmon too, if preferred. This same recipe would also be delicious with tuna, mackerel or any other canned fish.
- Extra-virgin olive oil.
- Fresh garlic cloves.
- Cream. Heavy cream/whipping cream.
- Fresh dill. Fresh parsley, tarragon or chives will also be delicious and add loads of flavor.
- Fresh lemon juice.
- Salt and black pepper.
- Pasta. I used linguine but spaghetti, fettuccine, or penne will all work for this pasta dish.
How to make creamy salmon pasta
- Cook the salmon: The salmon for this creamy salmon pasta recipe is simply seared before being flaked into the sauce. Pat skin-on salmon fillets dry with paper towels then season generously with salt and pepper and drizzle with a few teaspoons of olive oil. Heat a nonstick frying pan or large skillet over medium-high heat then sear the salmon, skin-side down, for 4-5 minutes until the skin is crisp. Carefully flip over and cook for another 2 minutes. Remove from the pan and set aside while you make the sauce.
- Cook the pasta: Bring a large pot of salted water to the boil. Add the pasta and cook until al dente then drain and reserve a cup of cooking water.
- How to make creamy sauce for pasta: In the same pan, melt a tablespoon of butter and add an onion that you’ve diced finely. Cook for a few minutes until softened then add the crushed garlic. Allow to cook for 30 seconds until fragrant. Pour in the cream and add the fresh dill. You can substitute chopped parsley or tarragon for the dill if you prefer. Stir in a squeeze of fresh lemon then season with salt and plenty of freshly cracked black pepper. Simmer gently for a few minutes until the sauce coats the back of a spoon. Flake in the salmon (discard the skin if preferred or chop finely and add to the sauce) and toss in cooked pasta. Add a splash of the pasta cooking water to thin out the sauce if necessary then serve.
Can you freeze salmon pasta?
Cream sauces don’t always freeze very well as they can split once thawed. This recipe takes minutes to make and it’s much better when prepared fresh. However, the salmon can be cooked up to a day in advance and kept covered in the refrigerator before being flaked into the sauce. Similarly, the cream sauce can be made a day in advance before being reheated gently in a pan on the stovetop before tossing with cooked pasta.
Creamy pasta recipes
- Baked sticky apricot salmon
- White wine garlic salmon
- Creamy garlic butter salmon
- 20-minute Honey Garlic Salmon
Creamy salmon pasta
Seared salmon in creamy dill sauce on pasta. This easy dinner recipe takes minutes to make and will be a hit with your friends and family.Print Pin Rate Add to Shopping ListGo to Shopping List
Servings: 4 - 6
- 400 g (14oz) salmon fillets skin-on
- 2 tsp olive oil
- salt and pepper to taste
For the creamy pasta sauce
- ½ onion finely chopped
- 3 garlic cloves crushed
- 1 cup heavy / whipping cream
- 1 tbsp dill finely chopped
- 1 tsp fresh lemon juice
- salt and pepper to taste
- 500 g (1lb) pasta cooked and 1 cup water reserved.
- Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.
- Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.
- Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.
- Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.
- Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.
- Taste and adjust seasoning then serve.
Calories: 428kcal | Carbohydrates: 48g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 85mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
This was so so delicious! I subbed out a few ingredients with plant butter and coconut milk to make it dairy free, and it was still a hit!!
Fantastic recipe! I soaked the salmon in milk for 20 minutes prior to cooking to reduce the fishy smell. Perfect dish for someone like my husband who isn’t thrilled with salmon, he enjoyed this!
So delicious! I make for my boyfriend and I once every two weeks. It never fails for a quick, easy and delicious weeknight meal!
Great to hear, thanks Megan!
Thanks Alina, what a great recipe and terrific variation with salmon fillets. I tinkered with the flavours and added a little white wine vinegar and the minions gobbled the lot. Definitely on the menu moving forward
Fantastic recipe, I’ve been making it weekly since I first tried it two months ago!
I am so happy to hear that Matthew.
This was delicious! I added cherry tomatoes and spinach. My picky eaters ate every bite.
I ordered way too much smoked salmon a few weeks ago), so I’ve been looking for different recipes to try before it goes bad. This was a hit in my house! Will be a repeat recipe, for sure.
I am not a great cook but this recipe is so easy to make and tastes amazing. It didn’t take long to make either. Definitely be making this again!
I am so happy to hear that Victoria. 🙂
Absolutely delicious! I added some paprika cause I love spice, but the recipe as it is is great!! 100% recommended :))
Goes great with some grated mozzarella, and smoked salmon works great by the way!
Hi there, this dish combines my two most favourite things- salmon and creamy pastas. This looks super creamy and yummy. I am sold! Going to make it tonight
Hope you love it!
What can I use to substitute the cream, or use much less of it? This looks delicious!
Instead of using cream or not using as much, substitute with milk mixed with a teaspoon or two of cornflour/cornstarch. Allow the sauce to simmer until the sauce is smooth and the flouriness has cooked off before adding the salmon.