Pan Seared Salmon With Creamy Lemon Pasta Recipe

I’m sharing my 15-minute Lemon Salmon Pasta that pairs pan seared salmon with a quick lemon cream sauce and a clever tip that makes it come together.

I love quick dinners that look like you fussed for hours. I made Pan Seared Salmon With Creamy Lemon Pasta on a weeknight and it stunned everyone.

Crisp salmon fillets sit on a silky pasta and the bright zest of lemon wakes everything up. It’s not just another Lemon Salmon Pasta, it leans into rich tang without getting fussy.

You could call it a Pasta Side Dish For Salmon done as a main and it still feels special. I burn the edges sometimes, and yeah I forget to shake the pan but somehow it always comes out gorgeous.

Ingredients

• Salmon: provides lean protein and heart healthy omega 3 fats, it’s rich, flaky.
• Spaghetti: long wheat noodles give carbs for energy, holds sauce, cozy base.
• Heavy cream: adds silky richness and calories, makes sauce creamy and smooth.
• Parmesan: sharp salty umami, adds cheesy depth, melts into sauce for savory finish.
• Lemon: bright zest and juice cut richness, adds tangy fresh citrus notes.
• Extra virgin olive oil: gives fruity aroma, helps sear salmon, lighter than butter.
• Garlic: adds aromatic pungent depth, a little wakes the sauce without overpowering.

Ingredient Quantities

• 8 oz spaghetti or linguine, uncooked
• 2 salmon fillets, about 6 to 8 oz each, skin on, pin bones removed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/4 to 1/2 cup reserved pasta cooking water
• 2 tbsp chopped fresh parsley
• Pinch of red pepper flakes, optional

How to Make this

1. Bring a large pot of salted water to a boil, cook 8 oz spaghetti or linguine to al dente according to package, then drain but reserve 1/4 to 1/2 cup of the pasta cooking water.

2. While pasta cooks, pat 2 salmon fillets very dry with paper towels, season both sides generously with kosher salt and freshly ground black pepper.

3. Heat 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering; put the salmon in skin-side down, press gently with a spatula for 10 to 20 seconds so the skin stays flat.

4. Sear the salmon skin-side down without moving for about 4 to 5 minutes until the skin is crisp and the fillet releases easily; flip and cook another 2 to 3 minutes for medium doneness, then remove to a plate to rest while you make the sauce. dont overcook it.

5. Lower heat to medium, add 2 cloves minced garlic to the same skillet and cook about 30 seconds until fragrant but not brown, scraping up any browned bits from the pan.

6. Pour in 1/2 cup heavy cream, stir and bring to a gentle simmer, then add 3/4 cup freshly grated Parmesan cheese, the zest of 1 lemon and 2 tbsp fresh lemon juice; stir until the cheese melts into a smooth sauce.

7. Thin the sauce with the reserved pasta water, adding 1/4 cup first and more as needed (up to 1/2 cup) to reach a creamy but saucy consistency; taste and adjust salt and pepper, add a pinch of red pepper flakes if you want a little heat.

8. Toss the drained pasta into the skillet, coat well with the creamy lemon sauce and fold in 2 tbsp chopped fresh parsley; if the sauce seems thick add a splash more pasta water.

9. Plate the pasta, top with the rested salmon (skin-side up for crisp look), spoon extra sauce over everything, finish with an extra sprinkle of Parmesan, more parsley and a little lemon zest if you like.

Equipment Needed

1. Large pot (6 to 8 quart) for boiling salted water and cooking the pasta, you want lots of room
2. Colander to drain the pasta and to reserve a bit of the cooking water
3. Large skillet (10 to 12 inch, stainless or nonstick) for searing the salmon and making the sauce
4. Fish spatula or thin metal spatula for pressing the skin flat and flipping the fillets
5. Tongs for tossing the pasta into the sauce and handling the salmon
6. Measuring cups and spoons for the cream, cheese, lemon juice and salt
7. Microplane zester or fine grater for the lemon zest and freshly grated Parmesan
8. Cutting board, chef’s knife and paper towels for prepping and patting the salmon dry, plus a plate to let it rest

FAQ

Pan Seared Salmon With Creamy Lemon Pasta Recipe Substitutions and Variations

• 8 oz spaghetti or linguine: you can swap in fettuccine, bucatini or 8 oz whole wheat or gluten free pasta, just watch cooking times
• salmon fillets: use trout or arctic char for similar fat and flavor, or a firm white fish like cod or halibut if you want something milder, thinner fish cooks faster
• 1/2 cup heavy cream: sub with 1/2 cup half and half plus 1 tbsp butter, or 1/2 cup whole milk mixed with 1 tsp cornstarch to thicken, or coconut cream for dairy free (flavor changes)
• 3/4 cup freshly grated Parmesan cheese: use Pecorino Romano or Grana Padano, or try nutritional yeast for a dairy free option but add a bit more salt

Pro Tips

– Let the fillets sit out 15 to 20 minutes so they warm up a bit and pat them super dry, scoring the skin lightly can stop it from curling. pull them off the heat a little early, carryover cooking will finish them so you don’t overcook.

– Use a heavy skillet and get the oil really hot so the skin crisps fast, press the fillet down for a few seconds then leave it alone until it releases. check by lifting the edge with a spatula, if it sticks give it more time.

– Add the Parmesan off the hottest part of the heat and stir it in gradually, a splash of hot pasta water will help make the sauce glossy and smooth. fresh grated cheese beats pre-shredded every time, pre-shredded can make the sauce grainy.

– Time the pasta so it’s almost al dente then finish it in the sauce for 30 to 60 seconds so it soaks up the flavor. rest the salmon briefly, then place it skin-side up for looks and spoon extra sauce over it, and if the sauce tightens use hot pasta water not cold to loosen it.