Creamy Lemon Salmon Pasta Recipe

I put together a Creamy Lemon Salmon Pasta using just a few grocery store ingredients in under 25 minutes, and it hinges on one simple pantry trick.

I stumbled into this Creamy Lemon Salmon Pasta on a night I had zero patience and too much hunger. I wanted something bright not fussy, so I grabbed a salmon fillet and a lemon, tossed them into a pan idea in my head and it turned into this quick winner.

If you’ve been scrolling through Salmon Pasta Recipes and feeling overwhelmed by options, give this one a shot. It’s not fancy but it tastes like you spent way more time on it, and somehow it hits both light and indulgent at once.

Trust me you’ll be curious enough to try it.

Ingredients

• Salmon: Rich in protein and omega three fats savory heart healthy not sweet.
• Linguine: Provides carbs for energy, chewy comfort, choose whole grain for extra fiber.
• Lemon: Bright citrus, adds tart zip, high vitamin C, balances richness of cream.
• Heavy cream: Gives silky texture, high in saturated fat, very rich, use sparingly if dieting.
• Parmesan: Salty umami punch, adds depth and calcium, brings savory nuttiness not sweetness.
• Olive oil: Heart friendly monounsaturated fats, warms flavors, subtle fruity note, healthier fat choice.
• Garlic and shallot: Aromatics that build flavor, small antioxidants, give savory bite and mild sweetness.
• Herbs and capers: Herbs brighten with fresh grassy notes capers add briny tang and salt.
• White wine or broth: White wine lifts sauce with acidity and complexity cooks off alcohol optional.

Ingredient Quantities

• 12 oz dried linguine or fettuccine, your fav
• 1 lb salmon fillet, skin on or off, cut into chunks
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped (or 1/2 small yellow onion)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup dry white wine or low sodium chicken broth, optional
• Salt and freshly ground black pepper, to taste
• 1/4 tsp crushed red pepper flakes, optional
• 2 tbsp chopped fresh parsley or dill
• 1 tbsp capers, drained, optional

How to Make this

1. Bring a large pot of salted water to a boil and start the pasta so it finishes right about the same time as the rest of the dish. Cook linguine to al dente (about 8 to 10 minutes), reserve about 1/2 cup pasta water, then drain.

2. Meanwhile pat the salmon chunks very dry and season with salt and pepper. Zest the lemon before you cut it, then squeeze out about 2 tablespoons of juice and set both aside.

3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. When hot, add salmon in a single layer and sear without crowding for about 2 to 3 minutes per side until just cooked through and lightly golden. Remove salmon to a plate; it will keep cooking a bit while you make the sauce.

4. lower heat to medium, add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same pan. Sauté the finely chopped shallot (or onion) until softened, about 2 minutes, then add garlic and cook 30 seconds until fragrant. Scrape up any browned bits from the salmon for flavor.

5. If using wine or chicken broth, pour in 1/4 cup now to deglaze and let reduce by half, about 1 to 2 minutes. Then stir in 1 cup heavy cream, bring to a gentle simmer and let thicken for 2 to 3 minutes.

6. Remove pan from heat briefly, stir in 1/2 cup freshly grated Parmesan until smooth, then add lemon zest and juice. Taste and season with salt, plenty of black pepper, and 1/4 teaspoon crushed red pepper flakes if you want heat. Remember Parmesan and capers add salt so taste before over-salting.

7. Return salmon to the pan along with the drained pasta. Toss gently, adding reserved pasta water a splash at a time to loosen the sauce until it coats the pasta nicely. Stir in 1 tablespoon capers now if using.

8. Finish with 2 tablespoons chopped fresh parsley or dill, a pat of extra butter if you want it glossy, and extra grated Parmesan for serving. Serve hot, try not to overthink it, it’s done when the sauce clings and the salmon flakes easily.

Equipment Needed

1. Large pot for boiling the pasta
2. Large skillet or sauté pan (12-inch works great)
3. Colander to drain the pasta
4. Tongs or a pasta fork for tossing the pasta with sauce
5. Chef’s knife for cutting salmon and chopping shallot
6. Cutting board
7. Microplane zester (or small grater) and a fine grater for Parmesan
8. Measuring cups and spoons
9. Heatproof spatula or wooden spoon plus a small plate or bowl to rest the salmon

FAQ

Creamy Lemon Salmon Pasta Recipe Substitutions and Variations

• Pasta (linguine/fettuccine): spaghetti or bucatini, whole wheat or chickpea pasta for more fiber/protein, or gluten-free rice/quinoa pasta, just check cook time since thinner pastas finish faster.
• Salmon fillet: shrimp (peel and devein, cook quicker), canned tuna in oil (drain and fold in at end), smoked salmon (no cooking, stir through), or firm tofu for a vegetarian swap, press and sear first.
• Heavy cream: 3/4 cup whole milk + 1/4 cup melted butter to mimic fat, evaporated milk for a lighter creaminess, full-fat coconut milk for dairy-free, or Greek yogurt thinned with a little milk (add off heat to avoid curdling).
• Parmesan cheese: Pecorino Romano, Grana Padano, or Asiago for similar salty umami, or nutritional yeast if you need a vegan option, add to taste.

Pro Tips

1. Pat the salmon really dry and season just before you sear it. If it’s wet it will steam instead of getting a nice brown crust, and that crust adds a lot of flavor. Cook it a touch less than you think, it keeps cooking in the sauce.

2. Take the pan off the heat before you stir in the Parmesan so it melts smooth. If you add it to roaring heat it can seize up and get grainy. Keep some reserved pasta water handy and add a splash at a time to loosen the sauce until it clings.

3. Zest the lemon early for big aroma but save most of the juice for the end so the brightness stays fresh. Taste before you salt, Parmesan and capers bring a lot of salt on their own so you might not need much.

4. If the fillet has skin, start skin side down and press gently for even contact so it crisps up. And dont overdo the wine if you use it, reduce it almost all the way so the sauce isnt boozy.