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This Creamy Salmon Pasta (pasta al salmone) is your ticket to a rustic, restaurant-style meal—ready in under 30 minutes! With simple ingredients and easy steps, you’ll create a comforting Italian dinner that feels fancy without the fuss.
Serve with pear gorgonzola salad and crusty bread for a complete meal. Try my salmon steaks next time.

Why You’ll Love This Family Favorite!

- Italian style: We focus on quality ingredients. It’s perfectly creamy but never heavy, just like we make pasta al salmone in Italy.
- Pasta water magic: I use reserved pasta water (not extra cream) to create a silky, glossy sauce, a classic Italian nonna trick!
- Fresh herbs + lemon zest: Brightens the dish and cuts richness—something Americanized versions often miss.
- Family favorite: My children love breaking the tender salmon into chunks and mixing it with the pasta. It’s a comforting, nourishing dish we return to again and again.
- No shortcuts with flavor: The recipe uses fresh, lightly seared salmon for the best taste and texture, avoiding pre-cooked or smoked salmon.
Made With AmorE,

Table of Contents
Simple Ingredients
Creamy, velvety sauce. Flaky, tender salmon. Twirls of perfectly cooked pasta. This easy creamy salmon pasta is your ticket to a rustic, restaurant-style meal at home.

- Salmon fillet – fresh, mild, and flaky protein.
- Sea salt & black pepper – essential seasoning to enhance flavors.
- Olive oil – for searing the salmon and building flavor.
- Garlic cloves – aromatic base for the sauce.
- White onion – adds a gentle sweetness to the cream sauce.
- Heavy cream – creates a rich, velvety sauce.
- Dry white wine – adds brightness and depth.
- Lemon zest & Lemon juice – fresh citrus flavor to balance the richness.
- Parmigiano cheese – adds savory, nutty flavor to the sauce.
- Capers (optional) – salty, briny bite.
- Lemon wedges (optional) – garnish for added freshness.
- Fresh parsley & black pepper (optional) – garnish for color and flavor.
See the recipe card for exact quantities.
Substitutions and Variations
- Cream Substitute: Use crème fraîche or mascarpone for a lighter, tangier sauce.
- Pasta Swap: Try rigatoni, penne, fettuccine, or homemade pappardelle for variety. Or, your favorite gluten-free pasta.
- Herb Options: Use fresh dill, rosemary, homemade Italian seasoning, or basil.
- Lighter Version: Replace cream with whole milk and a touch of Parmesan cheese.
- Add-Ins: Toss in sun-dried tomatoes, spinach, or peas for extra color and flavor.
- Seafood Twist: Swap salmon for grilled Red Rock shrimp or seared scallops.
- Spicy: add Cajun seasoning to the salmon, or red pepper flakes to finish the dish.
How To Make Creamy Salmon Pasta
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.

Step #1: Cut the salmon into cubes.

Step #2: Sauté the salmon in oil and cook on all sides.

Step #3: Sauté the onions and garlic in the same pan. Add the heavy cream, cheese, and capers, and let cook until bubbly.

Step #4: Cook the pasta al dente in a large pot with salted water. Drain the pasta and reserve some pasta water for the creamy sauce. Toss the pasta with the sauce.

Step #5: Add the salmon to the pasta and gently toss.

Step #6: Garnish with fresh parsley and lemon wedges. Enjoy!
My Pro Tip
Recipe Tips
- Use Fresh, Not Smoked Salmon: Fresh seared salmon gives a tender, delicate texture. Smoked salmon can overpower the cream sauce.
- Pasta Water Is Your Secret Sauce: Always save a cup of pasta water! It emulsifies the sauce and gives that silky texture without needing extra cream. Add slowly as needed.
- Cook Pasta Al Dente (and nothing less): Slight bite in the pasta helps it hold the sauce better. Overcooked pasta = soggy, heavy dish.
- Sear the Salmon Lightly: Just until golden and flaky. Overcooked salmon will break apart and dry out in the sauce.
- Lemon Zest + Fresh Herbs at the End: Brightens the entire dish and cuts through the richness. Italians balance creamy sauces with freshness, rather than adding more cream.

FAQ’s
Yes! While fresh salmon gives the best flavor and texture, canned salmon works for a quick version. Just drain well and add it at the end to avoid overcooking.
Freezing the creamy pasta sauce is not recommended. Cream-based sauces tend to separate when thawed, and the salmon can dry out. Store leftovers in the fridge up to 2 days and reheat gently with a splash of pasta water or cream.
Keep heat low when adding cream, and avoid boiling. Stir gently and use the pasta water to loosen it if needed. This helps keep the sauce silky.

Storage and Reheating
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of cream or water. Stir carefully to keep the salmon tender.
What To Serve With Creamy Salmon Pasta
These are my favorite dishes to serve with roasted veggies or a simple green salad.
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Creamy Salmon Pasta Recipe

Ingredients
- 1 salmon fillet, about ¾ pound, cut into cubes
- 1 teaspoon sea salt, plus more for pasta water
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 small white onion, finely chopped
- 1¼ cups heavy cream
- ½ cup dry white wine, such as Pinot Grigio
- 1 lemon, zest and juice
- ¼ cup freshly grated parmigiano cheese
- 2 tablespoons capers, optional, but delicious
- Lemon wedges, for garnish (optional)
- Fresh parsley and extra black pepper, for garnish (optional)
- 1 lb tagliatelle pasta, linguine or spaghetti work well
Instructions
Prep the Salmon:
- Pat the salmon dry and season with sea salt and black pepper.
Cook the Salmon:
- In a large skillet, heat the olive oil over medium-high heat. Add the salmon cubes in a single layer and sear for 1-2 minutes per side until lightly golden and just cooked through. Remove salmon to a plate and set aside.
Make the Lemon Cream Sauce:
- In the same skillet, reduce heat to medium. Add chopped onion and cook for about 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Add the heavy cream, lemon zest, and juice. Stir gently and let the sauce simmer for about 5-7 minutes until slightly thickened. Stir in the parmigiano and optional capers. Taste and adjust seasoning as needed.
Cook the Pasta:
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve about ½ cup of pasta water before draining.
Toss Pasta in Sauce:
- Add the drained pasta directly to the cream sauce, tossing to coat well. Add a splash of reserved pasta water if needed to loosen the sauce.
Finish with Salmon:
- Gently toss the cooked salmon into the creamy pasta, being careful not to break up the pieces too much.
Serve:
- Plate the pasta hot, garnished with fresh parsley, extra black pepper, and lemon wedges if desired. Serve immediately and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We eat this recipe often and everyone loves it!