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Creamy salmon pasta on white plate.
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Creamy Salmon Pasta (Ready in 25 Minutes)

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: vegetarian, vegetarian pasta
Servings: 4 servings
Calories: 115kcal

Equipment

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

  1. 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

  1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or aluminum foil.
  2. Place the salmon on the sheet, drizzle with olive oil, and season with salt and pepper.
  3. 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

  1. You can also cook the salmon in a skillet.
  2. Season with salt and pepper, then heat olive oil in a large skillet over medium heat.
  3. Sear the salmon for 3–4 minutes per side, until just cooked through.
  4. Remove from the pan and set aside while you prepare the sauce.

Start the Sauce

  1. In the same skillet, melt butter with a drizzle of olive oil.
  2. Add the chopped shallots and sauté until soft and translucent.

Build the Cream Sauce

  1. Pour in the white wine and let it reduce by half.
  2. Stir in the crème fraîche, then add the heavy cream and mix until smooth.
  3. Sprinkle in the Parmigiano Reggiano, stirring until the sauce becomes silky.
  4. Season with salt and freshly ground black pepper to taste.

Add the Finishing Touches

  1. Stir in the freshly squeezed lemon juice, followed by the capers.
  2. Taste and adjust the seasoning if needed. The sauce should be creamy, balanced, and slightly tangy.

Combine Everything

  1. Once the salmon is ready, flake it into bite-sized pieces (leaving the skin behind).
  2. Add it to the sauce along with the cooked pasta.
  3. Toss gently to coat, adding a splash of the reserved pasta water if the sauce feels too thick.

Serve and Enjoy

  1. Plate the pasta and finish with lemon zest, a sprinkle of fresh dill or parsley, and a twist of black pepper.
  2. 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.

Nutrition

Calories: 115kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 700mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 240IU | Calcium: 4mg | Iron: 0.1mg
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