Creamy Salmon Pasta (Pasta Al Salmone)
This post may contain affiliate links. Please read our disclosure policy.
This Creamy Salmon Pasta (Pasta Al Salmone) combines tender seared salmon with a silky lemon cream sauce, Parmigiano cheese, capers, and pasta. Dry white wine and fresh lemon add brightness to the rich sauce, while reserved pasta water helps create a smooth sauce that coats every strand of pasta. It comes together in under 30 minutes for an easy Italian-inspired dinner.
Pair with a Pear Gorgonzola Salad and Crusty Bread for a complete meal.
Quick Look: Creamy Salmon Pasta (Pasta Al Salmone)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8
- Dietary: Can be made gluten-free with GF pasta
- Method: Stovetop
- Technique: Sear the salmon separately, build the lemon cream sauce in the same skillet, then toss it with al dente pasta and reserved pasta water before adding the salmon back in.
- Flavor & Texture: Creamy, savory, bright, fresh
Why You’ll Love This Family Favorite!
Pasta is always a good idea in our house, and this one has become a favorite. There’s something about sitting down together with a big bowl of pasta that just feels like home. I love making this when we’re craving a cozy Italian meal, and the creamy salmon sauce makes it feel a little extra special without making dinner complicated. It’s simple, comforting, and the kind of recipe I’m always happy to have in my back pocket.
Try my Scallop Pasta (Lemon Garlic Sauce) and Shrimp Asparagus Pasta next!
Made With AmorE,
“I love this delicious recipe! It is much easier to sear the entire salmon filet before cutting it into squares.”
– Ronda
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: A fresh salmon fillet is cut into cubes and lightly seared for tender, flavorful pieces throughout the pasta.
- Heavy Cream & Parmigiano: Heavy cream creates the creamy base, while freshly grated Parmigiano adds nutty flavor.
- Dry White Wine & Lemon: White wine adds depth, while lemon zest and juice brighten the rich cream sauce.
- Garlic & Onion: These aromatics build the savory foundation of the sauce.
- Pasta, Capers & Garnishes: Tagliatelle, linguine, or spaghetti work with the sauce, while optional capers, parsley, and lemon wedges add finishing flavor and freshness.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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.
- Add-Ins: Toss in sun-dried tomatoes, spinach, or peas for extra color and flavor.
How to Make Creamy Salmon Pasta
The salmon is seared first, then a lemony white wine cream sauce is made in the same skillet before everything comes together with al dente pasta and Parmigiano. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Pat the salmon dry and season with sea salt and black pepper. Cut the salmon into cubes.
- 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.
- 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.
- 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. 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.
- Gently toss the cooked salmon into the creamy pasta, being careful not to break up the pieces too much.
- Plate the pasta hot, garnished with fresh parsley, extra black pepper, and lemon wedges if desired.
Pasta Al Salmone FAQs
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.
Sear the salmon just until it is lightly golden and cooked through, then remove it from the skillet while you make the sauce. Gently add it back to the pasta at the end so it doesn’t continue cooking in the sauce.
The lemon zest and juice provide acidity that balances the richness of the heavy cream and Parmigiano. Optional capers add another bright, briny element to the sauce.
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.
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. Freezing the creamy pasta sauce is not recommended. Cream-based sauces tend to separate when thawed, and the salmon can dry out.
Serving Suggestions
This creamy salmon pasta is a complete main dish, but it pairs nicely with a simple Beet Salad, Roasted Green Beans with Garlic and Lemon, or Schiacciata Bread to round out the meal. For an Italian-inspired dinner, keep the sides fresh and simple so they complement the creamy lemon sauce rather than competing with it. For dessert, try my Authentic Tiramisu or Lemon Ricotta Cookies.
My Pro Tips
Recipe Tips
- Use fresh, not smoked salmon: Fresh seared salmon gives a tender, delicate texture. Smoked salmon can overpower the cream sauce.
- Pat the salmon dry: Drying the salmon before seasoning helps it sear properly and develop a lightly golden exterior.
- Don’t overcook the salmon: Sear the salmon just until cooked through, then remove it from the skillet. It will be added back to the pasta at the end.
- Let the wine reduce slightly: After adding the white wine, allow it to reduce before adding the cream. This builds flavor without leaving the sauce tasting overly wine-forward.
- Reserve pasta water: Save some pasta water before draining. Add it gradually to loosen the sauce and help it coat the pasta.
More Salmon Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
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
- Pair with a Pear Gorgonzola Salad and Crusty Bread for a complete meal.
- Use fresh, not smoked salmon: Fresh seared salmon gives a tender, delicate texture. Smoked salmon can overpower the cream sauce.
- Pat the salmon dry: Drying the salmon before seasoning helps it sear properly and develop a lightly golden exterior.
- Don’t overcook the salmon: Sear the salmon just until cooked through, then remove it from the skillet. It will be added back to the pasta at the end.
- Let the wine reduce slightly: After adding the white wine, allow it to reduce before adding the cream. This builds flavor without leaving the sauce tasting overly wine-forward.
- Reserve pasta water: Save some pasta water before draining. Add it gradually to loosen the sauce and help it coat the pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this delicious recipe! It is much easier to sear the entire salmon filet before cutting it into squares.
Happy you loved it and either way you want to sear it is great! Enjoy it again and again.
Looks great but Iโm health conscious. No dairy or fatty foods. How can I do this without that?
I love all your recipes. I do not go anywhere else for authentic recipes!!! Youโre amazing!!
I love that you enjoy all the recipes! You can use coconut cream- it will change the taste a bit, but still deliver creamy flavor- that type of fat is good for you. If you want you can use some reduced fat cream cheese, but that is dairy. If you want to leave out you can use pasta water and pecorino cheese- like my cacio e pepe recipe! Enjoy.
Thank you, Elena for sending this delicious-looking salmon recipe! Will it be ok if I use smoked salmon?
Keep on sending us awesome recipes! Thank you.
Lydia from Toronto, Canada
So happy to hear from you (in Canada!), yes, that will work great! You can add fresh at the end or cook a bit in the pan if you like. Enjoy!
We eat this recipe often and everyone loves it!