An extremely simple creamy salmon pasta recipe that is guaranteed to become a favorite. Perfectly cooked salmon mixed into a light and zingy cream sauce with lots of parmesan cheese, lemon and garlic. This pasta dish will become a weeknight dinner go to but also special enough for a date night. It's SO delicious.
Hi! I feel slightly embarrassed this is my first seafood pasta recipe. The first of many I am sure. Cooking salmon fillets is surprisingly simple and is the perfect accompaniment to a lemony cream sauce. Like in my Creamy Pepper Pasta Sauce, this base is made with creme fraiche which compliments the rich salmon flakes perfectly.
The base of the sauce is a great staple to add anything you like to. I always think that some baked salmon is a great addition to lots of my sauces. In particular my Creamy Pasta with Sun-dried Tomatoes or my Lemon Ricotta Pasta.
Main ingredients
Fresh Salmon - I find one salmon fillet between two is plenty but feel free to use more. I have a great method for baking but cook it however you like. Pan-fried salmon would also be delicious.
Crème fraîche - a thicker heavy cream with a lovely, slight tang. You need less of it than normal cream and I think the slight sour note adds a wonderful zing to this sauce. Feel free to substitute for regular cream, you can add a dash of white wine or extra lemon to up the acidity.
Capers - A classic pairing with salmon. Leave them out if you don't like them!
Parmesan cheese - make sure it is very finely grated either with a microplane or the star side of a box grater.
Fresh lemon juice - I use the juice and lemon zest in this dish, it suits the salmon perfectly.
Fresh herbs - Use a sprinkling of freshly chopped chives, fresh dill, Italian parsley or any other herb you love.
How to bake a perfect salmon fillet
I have settled on a really easy method for baking perfect flaky salmon in the oven. It needs a tape measure! Measure the thickest part of the fillet and then every 1.5cm needs 5 minutes of cooking.
The piece I used when shooting was quite small, only 2.5cm thick so I cooked it for 8 minutes and it was perfect. Cooking time on thicker pieces will be 11 - 12 minutes. Just use a fork to pull apart the meat in the thickest part to see it's cooked. Internal temp should be 145f if you prefer to use a meat thermometer.
Place the salmon on a lined baking sheet, sprinkle with salt and pepper and drizzle with extra virgin olive oil and lemon juice.
Bake in the oven until opaque, leave it to sit while you make sauce then use forks to pull apart into chunks.
How to make creamy salmon pasta
The full ingredient list, method and tutorial video are in the recipe card below. Boil your pasta in well salted water, reserving a cup of cooking water before draining.
ONE: In a large skillet melt the butter over a medium heat and when it starts to sizzle add the black pepper and garlic and cook for a further minute.
TWO: Lower to a medium-low heat then add the pasta water, whisk well then add the creme fraiche.
THREE: Whisk in well, it shouldn't be boiling, just the most gentle simmer.
FOUR: Add the grated parmesan cheese in two separate lots, mixing and letting the first lot melt before adding more. Add the lemon juice and whisk in quickly.
FIVE: Add the cooked pasta, stir through the capers. Add more pasta water if you need to loosen.
SIX: Top with the flaked salmon pieces and serve with lemon zest and fresh herbs on top.
Expert tips
- Season your pasta water correctly! It makes a HUGE difference. Check out my VERY useful Guide on How to Cook Pasta for all the tips and tricks.
- Undercook your pasta by a minute from package instructions so it can gently bubble away IN the sauce at the end and still be al dente.
- Don't have your heat too high. When making a creamy sauce I have the heat quite gentle. Bring the cream to a VERY gentle simmer then lower the heat when adding the parmesan.
- Get saucy. A creamy parmesan sauce will continue to thicken up when you take it off the heat. You want it saucier than you think on the heat so that it doesn't dry up too much by the time you serve.
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Creamy Chicken and Mushroom Pasta
If you want another great recipe for a week night then try this one next!
The perfect side dish for a creamy pasta
I love serving a simple fresh salad with a rich pasta dish. My Iceberg Wedge Side Salad is a great match for this recipe. It has two different dressing options and is finished with golden toasted panko breadcrumbs.
Recipe FAQs
Yes! Feel free to use hot smoked salmon and just flake it over the top.
I don't think this is a sauce that stores particularly well but it will keep in the fridge in an airtight container for 2 days. It isn't suitable to freeze.
Definitely! I do think the slight tangy flavor of the creme fraiche works really well with the rich salmon. If you use heavy cream instead then add an extra squeeze of lemon juice.
Yes, double all the ingredients for 4 people. You can also add more salmon than I have used for two if you prefer.
Some other pasta recipes to try
If you loved this easy salmon pasta recipe then make sure you check out my recipe section for all sorts of delicious dishes. For a similar base try my classic creamy lemon pasta or my creamy garlic pasta, here are a few other suggestions.
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Recipe
Delicious Creamy Salmon Pasta Recipe
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 salmon fillet (anywhere between 160 - 200 grams)
- ½ tablespoon olive oil
- 40 grams butter
- ½ - 1 teaspoon black pepper
- 2 - 3 garlic cloves, finely diced
- ⅔ cup pasta water
- ½ cup creme fraiche
- 60 grams parmesan cheese, finely grated
- 1.5 tablespoons lemon juice (plus zest to finish)
- 2 tablespoons capers
- 2 tablespoons fresh herbs, roughly chopped (chives, dill or anything else you like)
- salt to taste
Instructions
- Preheat oven to 390f (200c)
- Place the salmon fillet skin side down on a baking tray lined with parchment paper. Drizzle with ½ tablespoon olive oil and a good pinch of salt and pepper. Squeeze a little lemon juice over too if you have extra.
- I find the perfect timing for a salmon fillet is to measure how thick it is in the fattest part. It needs 5 minutes for every 1.5cm. So if your fillet is 3cm thick then 10 minutes. My piece was actually quite small at 2.5cm so I did 8 minutes and it was perfect. If you don't have a way to measure then do 10 - 12 minutes if it is an average piece.
- Let it sit loosely covered with foil while you make the sauce then use two forks to break it up into bite size chunks.
- Boil your pasta in well salted boiling water, undercooking by a minute from package instructions and reserving a good cup of the pasta water before draining.
- In a large skillet melt the butter over a medium heat and when it starts to sizzle add the pepper and garlic and cook for a further minute.
- Lower the heat slightly and add ⅔ cup of pasta water and whisk together.
- Add the creme fraiche and whisk until it is well emulsified, let it gently bubble for a minute or so (it should never be boiling, just a VERY gentle simmer).
- Add the finely grated parmesan in two separate lots, mixing in and letting it melt before adding the next.
- Add the lemon juice and whisk in quickly.
- Add the cooked pasta straight into the sauce, toss well and let it gently bubble away to thicken for 1 - 2 minutes. Add more pasta water if you need. Remember it will continue to thicken up off the heat.
- Toss through the capers and then serve with the flaked salmon on top and some lemon zest too. I like to also add some chopped chives, dill or other herb you like.
Anna says
This was SENSATIONAL! Also the salmon was so perfect with your method