The easiest way to create restaurant-quality salmon pasta with tender fish, fettuccine, and a luscious parmesan cream sauce ready in just 25 minutes for busy weeknights.
Creamy Salmon Pasta brings together flaky salmon and tender fettuccine in a silky parmesan cream sauce that tastes like something from an Italian bistro. This recipe has become my go-to when I want to impress without the stress, delivering elegant results in just 25 minutes with ingredients I usually have on hand.
I discovered this recipe on a Wednesday evening when I had unexpected guests coming for dinner. I had salmon in the freezer and pasta in the pantry, and I remembered a creamy pasta dish my mom used to make. The combination of rich cream, bright lemon, and fresh herbs turned that simple salmon into something truly special. My guests asked for the recipe before they even finished their plates, and I’ve been making it ever since.
Table of Contents
Ingredients for Creamy Salmon Pasta
I always choose fresh, skinless salmon fillets for this recipe because they cook more evenly and save prep time. The quality of your parmesan really matters here, so I recommend grabbing a block of Parmigiano-Reggiano and grating it yourself rather than using the pre-grated stuff. It melts smoother and tastes so much better.
8 oz fettuccine pasta
2 salmon fillets (about 6 oz each, skinless)
1 cup heavy cream
2 cloves garlic, minced
2 tablespoons lemon juice (freshly squeezed) – I always use fresh lemons rather than bottled
¼ cup fresh dill or parsley, chopped – My preference is dill with salmon
½ cup parmesan cheese, freshly grated
2 tablespoons extra virgin olive oil
Salt and pepper to taste – I usually add about ½ teaspoon salt and ¼ teaspoon pepper
Optional: ¼ cup reserved pasta water for thinning sauce
Step-by-Step Instructions
In my experience, getting your pasta started first creates perfect timing so everything finishes together and stays hot.
Step 1: Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 9-11 minutes). Before draining, reserve ¼ cup of the starchy pasta water, then drain and set aside.
Step 2: While the pasta cooks, pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and pepper. This helps create that golden crust.
Step 3: Heat olive oil in a large skillet over medium-high heat until it shimmers. Carefully place salmon fillets in the pan and cook for 3-4 minutes without moving them. You’ll see the edges turning opaque about halfway up the fillet, which tells you it’s time to flip.
Step 4: Flip the salmon carefully using a spatula and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F if you have a thermometer. Transfer salmon to a plate and use a fork to gently flake it into bite-sized pieces.
Step 5: In the same skillet over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of your spoon.
Step 6: Stir in the lemon juice and grated parmesan cheese, whisking until the cheese melts completely into the sauce. Season with salt and pepper to taste. If the sauce seems too thick, add a splash of that reserved pasta water to reach your desired consistency.
Step 7: Add the cooked fettuccine and flaked salmon to the skillet, tossing gently to coat everything in the creamy sauce. The key here is being gentle so the salmon pieces don’t break apart too much. Cook for just 1 minute to heat everything through, then remove from heat and sprinkle with fresh dill or parsley before serving.
Perfect Pairings for Creamy Salmon Pasta
This rich, creamy pasta benefits from lighter sides that add freshness and crunch without competing with the delicate salmon flavor.
Garlic Bread: A crispy baguette brushed with garlic butter is perfect for soaking up every bit of that luscious cream sauce. You can also try garlic bread rolls for individual servings that are easier to share.
Fresh Green Salad: A simple arugula or mixed greens salad with a light lemon vinaigrette adds peppery freshness and helps cut through the richness of the cream sauce while providing textural contrast.
Roasted Asparagus: These tender spears with a slight char bring earthy flavor and beautiful color to the plate. The slight bitterness of asparagus balances the creamy pasta wonderfully, especially when roasted with a touch of olive oil and sea salt.
Sautéed Spinach: Quick-sautéed spinach with garlic adds nutritional value and a pop of green color. It wilts down quickly and pairs naturally with the Italian-inspired flavors. If you enjoy pasta with greens, check out spinach and ricotta stuffed shells for another delicious option.
Roasted Cherry Tomatoes: Burst cherry tomatoes add bright acidity and sweetness that complements both the salmon and cream sauce. Their juices create a light, fresh element that enhances rather than overwhelms.
Keeping It Fresh & Serving Smart
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. I recommend storing it in a shallow container so it cools quickly and evenly, which helps maintain the best texture and prevents the cream sauce from separating.
When reheating, add a splash of milk or cream to the pan and warm gently over low heat, stirring frequently. The key is low and slow to prevent the sauce from breaking or the salmon from drying out. You can also reheat individual portions in the microwave at 50% power in 30-second intervals, stirring between each burst.
This pasta is incredibly versatile for customization. Try stirring in some baby spinach or sun-dried tomatoes during the last minute of cooking. You can also swap the fettuccine for penne or creamy garlic parmesan chicken pasta if you want to explore similar flavor profiles with different proteins. For a lighter version, substitute half-and-half for the heavy cream, though the sauce won’t be quite as thick and luxurious.
FAQs
Can I use frozen salmon for this recipe?
Yes, just thaw it completely in the refrigerator overnight and pat it very dry with paper towels before cooking. Excess moisture prevents that golden crust from forming.
What can I substitute for heavy cream?
Half-and-half works but creates a thinner sauce. For a lighter option, use half Greek yogurt and half milk, adding the yogurt off the heat to prevent curdling.
How do I know when the salmon is perfectly cooked?
The salmon should be opaque throughout and flake easily with a fork. If you have an instant-read thermometer, aim for 145°F internal temperature. The flesh should still look moist, not dry or chalky.
Conclusion
This Creamy Salmon Pasta delivers restaurant elegance with weeknight simplicity, bringing together tender fish and silky sauce in a dish that feels indulgent but comes together in just 25 minutes. The combination of rich cream, bright lemon, and fresh herbs creates layers of flavor that make every bite satisfying. Give this recipe a try tonight and discover why it has become such a reliable favorite in my kitchen for both casual dinners and special occasions.
Creamy Salmon Pasta
Tender salmon and fettuccine in a rich parmesan cream sauce with fresh herbs and lemon. Restaurant-quality dinner ready in 25 minutes.
0.25cupreserved pasta wateroptional, for thinning sauce
Equipment
Large pot
Large skillet
Whisk or wooden spoon
Spatula
Cutting board
Method
Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente, usually 9-11 minutes. Before draining, reserve 1/4 cup of the starchy pasta water, then drain and set aside.
While pasta cooks, pat salmon fillets completely dry with paper towels. Season both sides generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until it shimmers. Carefully place salmon fillets in pan and cook for 3-4 minutes without moving them until edges turn opaque halfway up the fillet.
Flip salmon carefully and cook for another 3-4 minutes until fish is cooked through, flakes easily with a fork, and reaches 145°F internal temperature. Transfer to a plate and gently flake into bite-sized pieces.
In same skillet over medium heat, add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
Stir in lemon juice and grated parmesan cheese, whisking until cheese melts completely into sauce. Season with salt and pepper to taste. If sauce seems too thick, add reserved pasta water to reach desired consistency.
Add cooked fettuccine and flaked salmon to skillet, tossing gently to coat everything in creamy sauce. Cook for 1 minute to heat through, then remove from heat and sprinkle with fresh dill or parsley before serving.
Notes
Fresh skinless salmon works best for even cooking. Use freshly grated parmesan for smoothest sauce. Reserve pasta water before draining to adjust sauce consistency. Store leftovers in airtight container for up to 3 days. Reheat gently over low heat with splash of cream to prevent sauce from breaking. Can substitute half-and-half for lighter version.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
