Salmon Pasta with Lemon Cream Sauce is a bright and comforting dish that combines tender flakes of salmon with silky pasta, all dressed in a zesty, creamy lemon sauce. The fresh lemon flavor really lifts the richness of the cream and salmon, making every bite feel fresh and comforting at the same time.
I love making this dish when I want something that feels a little special but is still easy to put together. The lemon cream sauce is one of my favorite parts—it’s tangy and smooth and really brings all the flavors together. Plus, using salmon adds a nice touch of heartiness without being heavy.
This salmon pasta pairs beautifully with a simple green salad or some steamed veggies on the side. I usually sprinkle a little fresh parsley on top for a pop of color and extra freshness. It’s a meal that feels like a treat but comes together quickly enough for a weeknight dinner.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin removed work best for tender flakes and mild flavor. If salmon isn’t available, you can swap with trout or even cooked shrimp for a different seafood twist.
Pasta: Fettuccine or linguine are perfect for holding creamy sauce, but spaghetti or penne are great alternatives and widely available.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or use coconut cream for a dairy-free version.
Lemon Juice & Zest: Both add bright, fresh acidity. Fresh lemons work best, but bottled lemon juice can be used in a pinch—just use a little less to avoid overpowering.
Parmesan Cheese: Adds salty depth. If you don’t have Parmesan, Pecorino Romano or Asiago are tasty substitutes.
Spinach or Broccolini: These add a fresh, slightly bitter balance. Feel free to substitute with kale or frozen peas.
How Do I Cook Salmon Perfectly for This Pasta?
Cooking salmon right ensures tender, flaky bites. Here’s what I do:
- Season the salmon simply with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until hot but not smoking.
- Place salmon in the pan and don’t move it for 3-4 minutes to get a nice sear.
- Flip carefully and cook another 3-4 minutes until cooked through but still moist.
- Let it rest a few minutes, then gently flake into pieces.
Avoid overcooking to keep the salmon juicy. If you prefer, you can bake the salmon at 375°F for 12-15 minutes instead. Both methods work well!
Equipment You’ll Need
- Large pot – for boiling pasta evenly and quickly.
- Large skillet – perfect for cooking salmon and making the lemon cream sauce in one pan.
- Tongs or pasta fork – helps toss the pasta smoothly with sauce.
- Wooden spoon or silicone spatula – to stir sauce without scratching your skillet.
- Zester or microplane – makes adding fresh lemon zest easy and fast for bright flavor.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or scallops for a lighter seafood taste that pairs well with lemon cream.
- Add sun-dried tomatoes for a tangy twist that adds depth and color.
- Stir in fresh basil or dill instead of parsley for a fragrant herbal note.
- Include sautéed mushrooms or asparagus to boost texture and add a mild earthiness.
How to Make Salmon Pasta with Lemon Cream Sauce
Ingredients You’ll Need:
Pasta and Protein:
- 8 oz fettuccine or linguine pasta
- 1 lb salmon fillet, skin removed
- Salt and black pepper, to taste
- 1 tbsp olive oil
Sauce and Flavorings:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 cup fresh spinach or broccolini (optional)
- 2 tbsp fresh parsley, chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish. You’ll spend around 10-12 minutes cooking the pasta and salmon, then 10 minutes preparing the creamy lemon sauce and combining everything. It’s quick enough for a weeknight dinner but feels special.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Before draining, save ½ cup of pasta water for the sauce. Drain pasta and set aside.
2. Cook the Salmon:
Season the salmon fillet with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook 3-4 minutes per side until it’s cooked through and has a nice sear. Remove from the skillet and let rest for a few minutes, then gently flake into chunks.
3. Make the Lemon Cream Sauce:
In the same skillet, lower heat to medium and add butter. When melted, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and simmer gently, whisking in Parmesan cheese until the sauce thickens, about 3-5 minutes. Stir in lemon zest and lemon juice, then season with salt and pepper to taste.
4. Combine and Serve:
If you’re using spinach or broccolini, stir it into the sauce and cook until wilted (about 1-2 minutes). Add the drained pasta to the skillet and toss to coat, using reserved pasta water to loosen the sauce if it’s too thick. Fold in the flaked salmon and half the parsley, warming everything together gently. Serve topped with remaining parsley and lemon slices for a fresh, beautiful finish.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the refrigerator overnight and pat it dry before cooking to avoid excess moisture that can affect the sear.
Can I Make This Pasta Ahead of Time?
You can prepare the salmon and sauce a few hours in advance and refrigerate separately. Reheat gently on the stove, then toss with freshly cooked pasta for the best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce if needed.
What Pasta Works Best with Lemon Cream Sauce?
Fettuccine and linguine are great because their flat strands hold the sauce well. But feel free to substitute with spaghetti, penne, or any pasta you like!
