Salmon Pasta with Lemon Cream Sauce is a bright and creamy dish that brings together tender pieces of salmon, smooth pasta, and a zesty lemon cream sauce that feels fresh and comforting all at once. The lemon adds just the right amount of tang to balance the richness of the cream, making this meal both satisfying and lively.
I love making this dish when I want something special but still easy enough for a weeknight. The salmon cooks quickly and the sauce comes together in just a few minutes, so it feels fancy without being complicated. Plus, I find that the lemon cream sauce is really what gives this pasta its cheerful, sunny vibe that everyone seems to enjoy.
My favorite way to serve it is with a simple side salad or some steamed green veggies to keep things light and fresh. I usually sprinkle a little extra lemon zest on top before serving to brighten everything up even more. It’s one of those meals that feels like a little treat, yet it never takes long to make or clean up afterward!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets give a rich, flaky texture and flavor. If fresh isn’t available, frozen wild-caught salmon works well. For a different taste, try smoked salmon added at the end instead of cooked fillets.
Pasta: Fettuccine or linguine are great for holding creamy sauces due to their flat shapes. Spaghetti can work in a pinch, or try gluten-free pasta if you need a gluten-free option.
Lemon: Both juice and zest are used for a bright, citrusy flavor. If fresh lemons are unavailable, bottled lemon juice can be used, but fresh zest is highly recommended for the best aroma and taste.
Heavy Cream: This makes the sauce rich and smooth. For a lighter sauce, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be quite as thick or creamy.
Parmesan Cheese: Adds sharpness and depth. Pecorino Romano can be a good substitute if you want a saltier, tangier flavor.
How Can I Get the Perfect Crispy Salmon for This Pasta?
Getting crispy salmon skin isn’t part of this recipe, but creating a nicely seared salmon fillet is key to great texture and flavor. Follow these simple steps:
- Pat the salmon dry with paper towels to help it crisp up better.
- Season generously with salt and pepper, which helps draw out moisture.
- Heat oil over medium-high heat until shimmering before adding the salmon.
- Place salmon skin-side down (or presentation side down if no skin) and avoid moving it—let it sear for 3-4 minutes until golden brown.
- Flip carefully and cook another 3-4 minutes until cooked through but still moist inside.
- Remove from heat and let rest briefly before flaking into the pasta.
This method locks in juices and delivers chunks with a slight crisp crust, which adds a delightful contrast to the smooth lemon cream sauce.
Equipment You’ll Need
- Large pot – for boiling the pasta; big enough to give the noodles space to cook evenly.
- Large skillet or frying pan – perfect for cooking the salmon and making the lemon cream sauce all in one pan.
- Tongs or pasta fork – helps you toss the pasta with the sauce without breaking it.
- Whisk – great for stirring the cream sauce smoothly and preventing lumps.
- Cutting board and sharp knife – to prep the salmon, garlic, and lemon zest easily and safely.
Flavor Variations & Add-Ins
- Swap salmon for shrimp or scallops for a different seafood twist that still pairs well with lemon cream.
- Add sautéed spinach or peas for a pop of green that adds freshness and texture.
- Mix in capers or chopped sun-dried tomatoes to introduce a tangy punch that complements the creamy sauce.
- Try fresh dill or basil instead of parsley for new herbal notes that change the dish’s personality.
How to Make Salmon Pasta with Lemon Cream Sauce
Ingredients You’ll Need:
For The Pasta and Salmon:
- 8 oz fettuccine or linguine pasta
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
For The Lemon Cream Sauce:
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon (zested and juiced)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish. You’ll spend roughly 10 minutes preparing and cooking the pasta, 10 minutes cooking the salmon, and 5-10 minutes making the lemon cream sauce and putting it all together. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
2. Cook the Salmon:
While the pasta cooks, season the salmon fillets with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook for about 3-4 minutes on each side, until the outside is nicely browned and the salmon is cooked through. Remove the salmon from the skillet and flake it into large chunks.
3. Make the Lemon Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir to combine. Let the sauce simmer for 2-3 minutes until it thickens slightly.
4. Finish the Sauce and Combine:
Stir in the lemon zest, lemon juice, and Parmesan cheese. Keep stirring occasionally until the cheese has melted and the sauce is creamy. Add the cooked pasta to the sauce and toss it well so every strand gets coated. Carefully fold in the flaked salmon, taking care to keep some chunks for texture.
5. Serve and Garnish:
Sprinkle the chopped parsley over the pasta. Add extra salt and pepper if needed. Serve the pasta on plates, garnished with fresh lemon slices and a sprinkle of parsley for a fresh, bright finish.
Enjoy your creamy, flavorful salmon pasta with lemon cream sauce—perfect for a comforting yet refreshing meal!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to thaw the salmon completely in the refrigerator overnight before cooking. Pat it dry to remove excess moisture so it sears nicely in the pan.
Can I Substitute Heavy Cream with Something Lighter?
You can use half-and-half or a mixture of milk and cream cheese for a lighter sauce, but the texture may be less rich and creamy. Keep the heat low to prevent curdling.
How Should I Store Leftovers?
Store any leftover pasta and salmon in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave to keep the sauce smooth.
Can I Add Vegetables to This Dish?
Absolutely! Sautéed spinach, peas, or asparagus work beautifully with the lemon cream sauce and add extra color and nutrients.
