Salmon pasta is the perfect weeknight luxury—quick to make but indulgent in flavor. This creamy lemon pasta combines tender chunks of seared salmon with silky linguine tossed in a rich lemon-infused cream sauce. In just 30 minutes, you’ll have a restaurant-quality dinner that balances richness, acidity, and savory goodness on every forkful.
Table of Contents
Why You’ll Love This Recipe
- Ready in 30 minutes with simple, fresh ingredients
- Rich cream sauce balanced by bright lemon juice
- High-protein, omega-3-rich main dish
- Easy to customize with veggies or different proteins
- Elegant enough for guests, easy enough for a Tuesday
Ingredients
- 16 oz linguine pasta
- 1 lb salmon fillet (preferably Atlantic or King), skin-on or skinless
- 1 tbsp olive oil
- 1 tsp kosher salt, divided
- ½ tsp ground black pepper, divided
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth (or dry white wine)
- 1 tbsp fresh lemon juice
- ½ cup freshly grated Parmesan cheese, plus extra for garnish
- 1 tbsp chopped fresh parsley, plus extra for garnish
Instructions
- Cook Pasta
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside. - Sear the Salmon
Heat olive oil in a large skillet over medium heat. Season salmon with ½ tsp salt and ¼ tsp pepper. Place skin-side up and sear for 5 minutes. Flip and cook another 6–8 minutes, until cooked through. Remove salmon and set aside. - Make the Lemon Cream Sauce
In the same skillet, melt butter. Add garlic and sauté 30 seconds until fragrant. Pour in cream, broth, and lemon juice. Stir and bring to a gentle simmer. - Finish the Sauce
Add Parmesan and parsley. Cook 1–2 minutes until thickened and smooth. Season with remaining salt and pepper. - Combine and Serve
Add drained pasta to the sauce and toss to coat. Flake salmon into large chunks, discarding skin, and gently fold into pasta. Garnish with extra parsley and Parmesan. Serve warm.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Nutrition Facts (per serving, estimated)
- Calories: 635
- Protein: 43g
- Carbohydrates: 29g
- Fat: 38g
- Saturated Fat: 18g
- Sodium: 1200mg
- Fiber: 1g
- Sugar: 1g
Tips & Variations
- Use white wine in place of broth for a deeper flavor
- Swap proteins: Chicken or shrimp work just as well
- Add veggies: Spinach, peas, or broccoli make great additions
- Go lighter: Use half-and-half instead of cream (note: sauce will be thinner)
- Bake instead of sear: Roast salmon at 400°F for 20 minutes for a hands-off method
Salmon Pasta with Lemon Cream Sauce
Equipment
- – Large pot
- – Deep skillet or sauté pan
- – Tongs or pasta spoon
- – Fish spatula (optional)
Ingredients
- – 16 oz linguine pasta
- – 1 lb salmon fillet Atlantic or King
- – 1 tbsp olive oil
- – 1 tsp kosher salt divided
- – ½ tsp ground black pepper divided
- – 2 tbsp unsalted butter
- – 2 garlic cloves minced
- – 1 cup heavy cream
- – ½ cup chicken broth or dry white wine
- – 1 tbsp fresh lemon juice
- – ½ cup grated Parmesan plus more for garnish
- – 1 tbsp chopped parsley plus more for garnish
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- Heat oil in a skillet over medium heat. Season salmon with ½ tsp salt and ¼ tsp pepper. Sear skin-side up for 5 minutes, flip, and cook 6–8 more minutes. Remove and set aside.
- Melt butter in same pan. Sauté garlic for 30 seconds. Add cream, broth, and lemon juice. Simmer.
- Stir in Parmesan and parsley. Cook 1–2 minutes until sauce thickens.
- Add pasta and toss to coat. Flake salmon into chunks and fold in.
- Garnish with extra Parmesan and parsley. Serve immediately.
Notes
– Bake salmon at 400°F for 20 mins if preferred
– Add veggies like peas or spinach for color and nutrition
FAQs
Can I use frozen salmon?
Yes, just thaw completely and pat dry before searing to avoid excess moisture.
Can I use milk instead of cream?
It’s not recommended—milk may curdle with lemon and lacks the richness of heavy cream.
What other pasta shapes work?
Fettuccine, tagliatelle, or even penne all pair well with creamy sauces.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.
Conclusion
This salmon pasta with lemon cream sauce is the kind of dish that feels fancy but is deceptively simple to make. Every bite is creamy, tangy, and full of bold flavor. Whether you’re impressing guests or elevating a weeknight dinner, this one-pot pasta is a keeper in every home cook’s repertoire.