Salmon Pasta with Lemon Cream Sauce is a perfect blend of tender, flaky salmon and smooth, creamy pasta with a bright splash of lemon. The sauce is silky and light, with a fresh citrus kick that pairs so well with the rich salmon. It’s a dish that feels fancy but is actually pretty easy to put together on a weeknight.
I love making this pasta when I want something comforting but still fresh and a little fancy without too much fuss. The lemon cream sauce is my favorite part—it’s creamy but not heavy, and that little zing of lemon just wakes up your taste buds. Plus, cooking the salmon right inside the sauce keeps everything incredibly flavorful and moist.
This dish is great on its own or served with a simple side salad and some crusty bread for sopping up any extra sauce. I’ve found that it’s always a crowd-pleaser, whether I’m cooking for family or friends. It’s quick enough for a weeknight but special enough to make feel like a treat, and somehow, everyone always asks for seconds!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets add a rich, tender flavor. If fresh is unavailable, frozen wild-caught salmon works well too. For a lighter option, try canned salmon or smoked salmon pieces added at the end.
Lemon: Both zest and juice brighten the creamy sauce. If you don’t have fresh lemons, bottled lemon juice can replace fresh juice, but fresh zest is best for flavor.
Heavy Cream: This makes the sauce rich and creamy. To lighten it, you can use half-and-half or a combination of cream and milk, but the sauce won’t be quite as thick.
Parmesan Cheese: It adds a salty, nutty taste to the sauce. If you can’t find Parmesan, Pecorino Romano or Asiago are great substitutes.
Parsley: Fresh parsley brightens the dish visually and flavor-wise. Cilantro or basil can be a nice twist if you want a different herb note.
How Do You Get the Salmon Perfectly Seared Without Overcooking?
Cooking salmon so it stays juicy and gets a nice crust can be tricky, but here’s my simple way:
- Pat the salmon dry before seasoning. This helps get a good sear and prevents steaming.
- Heat the pan and oil until hot, then place the salmon skin-side down (or just one side if skinless).
- Don’t move it too much—let it cook undisturbed for about 3-4 minutes until you see the edges become opaque and a golden crust forms.
- Flip gently and cook for another 3-4 minutes. The salmon should flake easily but still be moist inside.
- Remove from heat and let it rest a minute. It will keep cooking slightly from residual heat.
This way, your salmon will be beautifully browned on the outside and tender on the inside, complementing the luscious lemon cream pasta perfectly.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet – great for searing salmon and making the cream sauce all in one pan.
- Tongs or pasta fork – helps you toss the pasta gently with the sauce without breaking it.
- Microplane or fine grater – makes zesting the lemon quick and easy for fresh flavor.
- Wooden spoon or silicone spatula – ideal for stirring sauce without scratching your pan.
Flavor Variations & Add-Ins
- Swap salmon for shrimp or scallops to change up the seafood, keeping it light and quick to cook.
- Add baby spinach or arugula for a pop of green and some bite-sized veggies.
- Stir in red pepper flakes for a little heat that pairs well with the lemon cream sauce.
- Mix in sun-dried tomatoes to add a touch of sweetness and a chewy texture contrast.
How to Make Salmon Pasta with Lemon Cream Sauce
Ingredients You’ll Need:
For The Pasta:
- 8 oz spaghetti or linguine pasta
For The Salmon:
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
- 1 tbsp olive oil
For The Lemon Cream Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon (zested and juiced)
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped (plus more for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious dish takes around 25–30 minutes from start to finish. You’ll spend about 10 minutes boiling pasta and cooking salmon, then another 10–15 minutes making the creamy lemon sauce and putting it all together. Perfect for a quick yet elegant dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add salt, and bring it to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Before draining, save ½ cup of the pasta cooking water, then drain the pasta and set it aside.
2. Cook the Salmon:
Pat the salmon dry with paper towels and season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for about 3 to 4 minutes on each side until nicely browned and cooked through. Take the salmon out of the pan and set it aside.
3. Make the Lemon Cream Sauce & Combine:
Lower the heat to medium in the same skillet. Add the butter and garlic, cooking for about 1 minute until the garlic is fragrant. Pour in the heavy cream, lemon zest, and lemon juice. Stir and let the sauce simmer gently for 2–3 minutes until it thickens slightly. Stir in the grated Parmesan cheese until melted. Flake the salmon into bite-sized pieces and add them back to the pan.
Add the cooked pasta and chopped parsley to the sauce. Toss everything gently, coating the pasta and salmon well. If the sauce feels too thick, add a little bit of the reserved pasta water to loosen it up. Taste and adjust the seasoning with extra salt, pepper, or lemon juice if you want a bit more tang.
4. Serve:
Serve your salmon pasta right away, garnished with extra fresh parsley and lemon wedges for squeezing over the top. Enjoy!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge overnight or under cold running water before cooking. Pat it dry well to get a good sear.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water if the sauce becomes too thick.
Can I Use Other Pasta Types?
Definitely! Spaghetti or linguine work best, but you could also use fettuccine, penne, or even gluten-free pasta if you prefer.
Can I Make This Sauce Ahead of Time?
You can prepare the lemon cream sauce in advance and reheat it gently before tossing with pasta and salmon. Just add a little extra cream or pasta water when reheating to keep it smooth.
