Creamy Salmon Pasta Recipe
A cozy, creamy pasta dish that brings the flavors of Italy straight to your table. Tender salmon, a silky lemon cream sauce, and a touch of parmigiano — simple, elegant, and comforting.
Servings: 8 servings
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
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.
Nutrition
Serving: 8g | Calories: 434kcal | Carbohydrates: 47g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 421mg | Potassium: 324mg | Fiber: 3g | Sugar: 4g | Vitamin A: 586IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 1mg
