I was simmering a quick sauce in a small pan when my phone buzzed with a school pickup reminder, and I thought about the dinners I make when time is tight but everyone still wants something comforting, that is when Salmon Pasta became my go-to, easy enough for weeknights and gentle enough to feel like a small treat.
Why You’ll Love It
This salmon pasta is fast and forgiving. It comes together while pasta boils, so you can handle after-school tasks or a quick tidy. The cream and lemon lift the salmon without fuss. Families and busy cooks like it because it feels special with minimal effort.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 12 oz (340 g) linguine or spaghetti
- 1 lb (450 g) salmon fillets, skin removed and cut into large chunks
- 1/2 cup (120 ml) heavy cream
- 1 tbsp unsalted butter
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/3 cup (35 g) grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, reserve 1 cup pasta water before draining.
- While pasta cooks, pat salmon dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium high heat. Sear salmon pieces 2 to 3 minutes per side until just cooked and lightly browned, transfer to a plate and break into large flakes.
- Reduce heat to medium, add remaining 1 tbsp olive oil and butter to the skillet, then add minced garlic and sauté 30 seconds until fragrant without browning.
- Pour in heavy cream and lemon zest, simmer gently 2 to 3 minutes to thicken slightly, stir in lemon juice and Parmesan until melted and smooth.
- Add drained pasta to the sauce along with 1/4 cup reserved pasta water, toss to combine and loosen with more pasta water as needed for a silky coating.
- Fold in flaked salmon gently and chopped parsley, taste and season with salt, pepper, and red pepper flakes if using.
- Serve immediately with extra grated Parmesan and a lemon wedge on the side.
Tips & Tricks
- Reserve pasta water to adjust sauce thickness and help it cling to the noodles.
- Do not overcook the salmon, it should flake easily and retain moisture.
- Use room temperature cream to avoid seizing the sauce when it hits the hot pan.
- Grate Parmesan fresh for the best melting and flavor.
- If sauce thickens too much, loosen with additional pasta water or a splash of milk.
Serving Ideas
- Weeknight family dinner Serve with a simple green salad and crusty bread.
- Casual entertaining Plate individually with extra Parmesan and lemon slices.
- Lunch leftovers Warm gently and serve with a squeeze of fresh lemon.
- Light summer meal Serve with a chilled glass of white wine and a side of steamed green beans.
Frequently Asked Questions
Can I use frozen salmon for this recipe
Yes thaw completely and pat dry before searing, cooking time is the same but check for doneness carefully
Can I skip the cream and still have a good sauce
Yes reduce cream and use more pasta water with extra lemon and Parmesan for a lighter emulsion
How do I keep the salmon moist when reheating leftovers
Reheat gently in a skillet with a splash of water or cream over low heat until warmed through to avoid drying out
Is this recipe freezer friendly
The cooked pasta and sauce can be frozen but texture will change, freeze in portions and thaw slowly in the fridge before reheating
Salmon Pasta
This salmon pasta is fast and forgiving. It comes together while pasta boils, so you can handle after-school tasks or a quick tidy. The cream and lemon lift the salmon without fuss. Families and busy cooks like it because it feels special with minimal effort.
Ingredients
- 12 oz (340 g) linguine or spaghetti
- 1 lb (450 g) salmon fillets, skin removed and cut into large chunks
- 1/2 cup (120 ml) heavy cream
- 1 tbsp unsalted butter
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/3 cup (35 g) grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, reserve 1 cup pasta water before draining.
- While pasta cooks, pat salmon dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium high heat. Sear salmon pieces 2 to 3 minutes per side until just cooked and lightly browned, transfer to a plate and break into large flakes.
- Reduce heat to medium, add remaining 1 tbsp olive oil and butter to the skillet, then add minced garlic and sauté 30 seconds until fragrant without browning.
- Pour in heavy cream and lemon zest, simmer gently 2 to 3 minutes to thicken slightly, stir in lemon juice and Parmesan until melted and smooth.
- Add drained pasta to the sauce along with 1/4 cup reserved pasta water, toss to combine and loosen with more pasta water as needed for a silky coating.
- Fold in flaked salmon gently and chopped parsley, taste and season with salt, pepper, and red pepper flakes if using.
- Serve immediately with extra grated Parmesan and a lemon wedge on the side.
Conclusion
This salmon pasta is a practical weeknight solution that still feels like a treat. The steps are straightforward and forgiving, and you can tweak cream, lemon, or herbs to suit your mood. Trust the simple rhythm of boiling pasta, searing fish, and finishing the sauce, and you will have a comforting meal ready in under 40 minutes. Give it a try and adjust small details as you go, it responds well to experimentation and makes busy evenings easier.
