An easy Creamy Salmon Pasta recipe with perfectly cooked salmon in a light and velvety lemon cream sauce with Parmigiano and shallots. It’s the dream weeknight pasta that also feels special enough for date night.
If you like this recipe, then you’ll love Creamy Garlic Pasta or my Creamy Saffron Pasta Sauce.
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An extremely simple creamy salmon pasta recipe that’s guaranteed to become a favorite. Perfectly cooked salmon flakes into a light, garlicky cream sauce with lemon, Parmigiano, and a touch of butter. The sauce is creamy without being heavy — it clings to every strand of pasta just right.
It’s one of those dishes that feels a little luxurious but is still quick enough for a weeknight. The flavor combination of rich salmon, sharp Parmigiano, and bright lemon is irresistible. Add a sprinkle of fresh herbs and a glass of wine, and you’ve got an Italian-inspired dinner that feels like something from a seaside trattoria.
I make this whenever I have a fresh salmon fillet in the fridge and want something comforting but light. It’s the kind of recipe that never gets old — easy, creamy, and so full of flavor.
Ingredients for Creamy Salmon Pasta
(Full printable recipe below)
- Pasta: Use tagliatelle, linguine, or penne—each shape captures the creamy sauce perfectly.
- Salmon fillet: Fresh salmon gives the dish richness and delicate flavor. Cook it just until tender, then flake it into the sauce.
- Extra virgin olive oil: The foundation of Italian cooking. Choose a high-quality olive oil for its fruity aroma and depth.
- Unsalted butter: Adds creaminess and a subtle sweetness that complements the salmon beautifully.
- Garlic cloves: Finely minced garlic brings warmth and savory balance to the sauce.
- Shallots: Their mild sweetness adds a lovely layer of flavor without overpowering the other ingredients.
- White wine (or vegetable broth): Enhances the sauce with a touch of acidity. I used rosé wine—always use one you’d enjoy drinking.
- Heavy cream: Creates a silky, rich sauce that perfectly coats the pasta.
- Crème fraîche: Adds a subtle tang and extra creaminess. It’s lighter than heavy cream and balances the sauce with a hint of freshness.
- Capers: Their briny, salty flavor cuts through the richness, giving the dish a Mediterranean touch.
- Parmigiano Reggiano: Freshly grated cheese adds depth and umami flavor—stir it in right before serving.
- Juice and zest of lemon: Brightens the entire dish and keeps the flavors fresh.
- Sea salt and freshly ground black pepper: Taste as you go for the perfect balance.
- Red pepper flakes (optional): Add a gentle heat that ties the flavors together.
- Fresh parsley or dill: Sprinkle on top for color, freshness, and the perfect finishing touch.
Step-by-Step Instructions
Make the pasta: Cook the pasta in salted water until al dente. Reserve ½ cup of the pasta water before draining.
Step 1: Heat oven to 425F. Line a baking sheet with parchment paper or aluminum foil. Place the salmon on the sheet. Drizzle on olive oil and season with salt and pepper. Bake for 10-15 minutes, until salmon flakes to touch with fork. Depending on the thickness of the fish, mine was ready in 12 minutes. I cooked mine to medium.
Step 2: Chop the shallots.
Optional: You could cook the salmon in a skillet. Season the salmon with salt and pepper. In a large skillet, heat olive oil over medium heat. Sear the salmon for 3–4 minutes per side, until just cooked through. Remove from the pan and set aside.
Step 3: In the same skillet, melt butter and heat the olive oil.
Step 4: Sauté the shallot until soft and translucent.
Step 5: Pour in the white wine and let it reduce by half.
Step 6: Stir in the crème fraîche.
Step 7: Pour in the cream and stir to combine.
Step 8: Add in the Parmigiano and stir to combine. then season with salt, pepper, and red pepper flakes. The sauce should be smooth and silky.
Step 9: Add in the freshly squeezed lemon juice and stir to combine.
Step 10: Season with salt and stir to combine.
Step 11: Add in the capers and stir to combine.
Step 12: When the salmon is ready, remove from the oven and flake with a fork into bite-sized pieces (leaving the skin behind). Gently stir it into the sauce. Add the pasta and toss to coat evenly. Adjust consistency with a splash of pasta water if needed.
Plate it up: Finish with lemon zest, and a sprinkle of fresh dill or parsley. Serve immediately and enjoy!
Look how silky and delicious this pasta is!
Pro Tips
- Don’t overcook the salmon — it should flake easily and stay tender.
- Add the lemon juice at the end so the sauce stays smooth and balanced.
- Use freshly grated Parmigiano for the creamiest texture.
- If the sauce thickens too much, loosen it with a bit of pasta water.
- A touch of dill or basil right before serving adds a fresh, bright finish.
FAQ's
Yes, smoked salmon is a great shortcut. Stir it in at the very end instead of cooking it — it keeps the flavor delicate and smoky.
You can swap the cream for oat or coconut cream and use vegan Parmesan. It’ll still be creamy, just with a lighter flavor.
Tagliatelle or linguine feel classic, but penne or rigatoni hold the sauce beautifully too.
Yes, you can prepare the sauce and salmon ahead of time. Reheat gently with a splash of cream or pasta water before tossing in fresh pasta.
Freezing and Storing
- To Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
- To Freeze: Freeze the sauce (without pasta) for up to 2 months. Defrost overnight and reheat gently before serving.
More Pasta Recipes to Try
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📖 Recipe
Creamy Salmon Pasta (Ready in 25 Minutes)
Equipment
- 1 large saucepan
- 1 Large Skillet
Ingredients
- 1 lb tagliatelle or linguine (you could also use a short pasta like penne or farfalle)
- 1 salmon fillet
- 1 Tablespoon olive oil
- 3 Tablespoons unsalted butter
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper more to taste
- 1 small shallot diced (you could also use a Sweet or Vidalia onion)
- ½ cup creme fraiche
- ½ cup Parmigiano Reggiano cheese finely grated
- 1 lemon organic, the juice and zest
- 2 Tablespoons capers
- 2 Tablespoons fresh dill chopped (you could also use Italian parsley or chives)
Instructions
Cook the Pasta
- Cook the pasta in salted water until al dente. Before draining, reserve about ½ cup of the pasta water—you’ll use it later to loosen the sauce if needed.
Bake the Salmon
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or aluminum foil.
- Place the salmon on the sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 10–15 minutes, until the salmon flakes easily with a fork. (Mine was ready in 12 minutes—cooked to medium perfection.)
Alternative: Pan-Seared Salmon
- You can also cook the salmon in a skillet.
- Season with salt and pepper, then heat olive oil in a large skillet over medium heat.
- Sear the salmon for 3–4 minutes per side, until just cooked through.
- Remove from the pan and set aside while you prepare the sauce.
Start the Sauce
- In the same skillet, melt butter with a drizzle of olive oil.
- Add the chopped shallots and sauté until soft and translucent.
Build the Cream Sauce
- Pour in the white wine and let it reduce by half.
- Stir in the crème fraîche, then add the heavy cream and mix until smooth.
- Sprinkle in the Parmigiano Reggiano, stirring until the sauce becomes silky.
- Season with salt and freshly ground black pepper to taste.
Add the Finishing Touches
- Stir in the freshly squeezed lemon juice, followed by the capers.
- Taste and adjust the seasoning if needed. The sauce should be creamy, balanced, and slightly tangy.
Combine Everything
- Once the salmon is ready, flake it into bite-sized pieces (leaving the skin behind).
- Add it to the sauce along with the cooked pasta.
- Toss gently to coat, adding a splash of the reserved pasta water if the sauce feels too thick.
Serve and Enjoy
- Plate the pasta and finish with lemon zest, a sprinkle of fresh dill or parsley, and a twist of black pepper.
- Serve immediately while the sauce is warm and creamy.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Salmon options: You can use fresh, frozen (thawed), or even smoked salmon. If using smoked, skip the baking step and add it directly to the sauce at the end.
- Crème fraîche substitute: If you can’t find crème fraîche, use mascarpone, sour cream, or extra heavy cream. Crème fraîche adds a subtle tang that balances the richness beautifully.
- Wine choice: A dry white wine or light rosé works best. The wine adds acidity, which brightens the creamy sauce. Avoid anything too sweet.
- Pasta water: Don’t skip reserving it! The starch in the pasta water helps the sauce cling to the noodles and reach the perfect creamy consistency.
- Cheese: Always grate Parmigiano Reggiano fresh—it melts better and adds deeper flavor than pre-grated cheese.
- Capers: Rinse them before adding to the sauce if they’re packed in salt. They bring just the right briny kick to cut through the cream.
- Reheating: This pasta is best served fresh, but if you have leftovers, reheat gently over low heat with a splash of milk or cream to loosen the sauce.
- Serving suggestion: Pair with a crisp glass of rosé or Pinot Grigio and a simple green salad for the perfect Italian-inspired dinner.
Nora says
This creamy salmon pasta was absolutely delicious! The lemon cream sauce was so silky and balanced, and the shallots added such a lovely touch. Perfect for a cozy dinner or date night!
Jet says
This was restaurant-level delicious! The lemon cream sauce was silky and bright, and the salmon added just the right richness. Will keep this is my rotation!
Swathi says
This creamy salmon pasta looks delicious. I have made it for our dinner, so good and protein-rich.
Nicole says
This creamy salmon pasta is amazing! Such a great recipe.
Leah says
This pasta is so creamy and so delicious! Such a great, easy recipe.
Jenny says
This Creamy Salmon Pasta is rich, flavorful, and ready in no time. The lemon cream sauce makes it elegant enough for any date night.