This creamy salmon pasta is the kind of recipe you make once… and then crave forever. It’s unbelievably simple, yet packed with flavor — tender, perfectly cooked salmon tossed in a light, zesty cream sauce with plenty of parmesan, fresh lemon, and just the right hit of garlic.
It’s the ultimate comfort-meets-elegance dish. Easy enough for a cozy weeknight dinner, but honestly? It’s totally date-night-worthy. One bite and you’ll be hooked — it’s that good.
Hi there! Okay, I’ll admit—I’m a little surprised (and honestly a bit embarrassed) that this is my very first seafood pasta recipe. But hey, better late than never, right? Something tells me it’s just the beginning of many more to come.
Cooking salmon fillets is way easier than I once thought, and they pair so beautifully with a lemony cream sauce. For this salmon pasta recipe, I’m using crème fraîche as the base—just like I do in my Creamy Pepper Pasta—and let me tell you, it’s a total game-changer. The richness of the salmon with that light, tangy sauce? Pure comfort in a bowl.
What I love most is how flexible this sauce is. It’s one of those staples you can dress up however you like.
Table of Contents
Main ingredients
Let’s talk ingredients — because each one plays a little role in making this creamy salmon pasta totally irresistible:
Fresh Salmon – I usually find that one fillet is perfect for two people, but feel free to use more if you’re feeding a crowd (or just really hungry). I also love using salmon in cozy soups like my Comforting Salmon Soup — it’s a great alternative if you’re in the mood for something warm and brothy.
Crème Fraîche – This is the heart of the sauce. It’s thicker than regular cream and has this lovely subtle tang that brThis is the heart of the sauce. If you don’t have any, a mix of cream and lemon juice (or a splash of white wine) will do. And if you’re new to using crème fraîche, check out this helpful breakdown from Bon Appétit to learn why it’s worth keeping in your fridge.
Capers – These tiny flavor bombs are a classic with salmon. Salty, briny, and bold — I love the contrast they add. That said, if you’re not a fan, no stress. Just leave them out!
Parmesan Cheese – Make sure it’s finely grated so it melts smoothly into the sauce. I use a microplane or the fine side of a box grater — either works, just don’t skimp on the cheese.
Fresh Lemon Juice + Zest – Lemon is everything in this dish. The juice adds zing, the zest adds fragrance, and together they totally elevate the salmon.
Fresh Herbs – A sprinkle of fresh chives, dill, parsley… whatever you love. It adds color, freshness, and that final little touch that makes the dish feel extra special.
This combo? It’s simple, fresh, and full of flavor. Honestly, once you make it, you’ll wonder why you waited so long.
How to Bake Perfect, Flaky Salmon Every Time
Over the years, I’ve tried all the salmon methods — pan-seared, foil-wrapped, air-fried — but I’ve finally landed on one that’s super simple, totally reliable, and gives you perfectly cooked, flaky salmon every single time. And yes… it involves a tape measure!
Here’s the trick: measure the thickest part of your salmon fillet. For every 1.5 cm, give it 5 minutes in the oven at 400°F (200°C).
So, for example, the piece I used while shooting this recipe was only about 2.5 cm thick, and 8 minutes was just right — moist, tender, and flaking beautifully. If your salmon is thicker, you’ll want closer to 11–12 minutes.
Not sure if it’s done? Just use a fork to gently pull apart the thickest part — it should flake easily and look opaque. Or, if you like to be precise, aim for an internal temp of 145°F with a meat thermometer.
It’s foolproof, I promise — and once you try it, this method will be your go-to.
Place your salmon fillet on a lined baking sheet — I like using parchment paper for easy cleanup. Give it a good sprinkle of salt and pepper, then drizzle it with a little extra virgin olive oil and a squeeze of fresh lemon juice. That simple combo brings out all the natural flavor of the salmon and keeps it juicy and tender while it bakes. It’s the little touches that make all the difference!
Pop the salmon into the oven and bake until it’s just opaque and beautifully cooked through — it should flake easily with a fork. Once it’s done, let it rest while you whip up the sauce. This little pause keeps it juicy. When you’re ready, use two forks to gently pull it apart into tender, bite-sized chunks. It’s as easy as it is satisfying!
How to Make Creamy Salmon Pasta
You’ll find the full ingredient list, step-by-step instructions, and a tutorial video down in the recipe card — but here’s a quick rundown to get you started.
First things first: cook your pasta in a big pot of well-salted boiling water (this is your chance to season the pasta from the inside out!). Before you drain it, make sure to scoop out a cup of that starchy cooking water — it’s liquid gold and helps bring the sauce together later.
Simple start, right? The magic happens when that silky sauce meets the tender pasta and flaky salmon… but we’ll get to that next!
Step One:
In a large skillet, melt the butter over medium heat — and as soon as it starts to sizzle and smell amazing, toss in the black pepper and garlic. Let it all cook together for about a minute, just until the garlic is fragrant and the butter’s infused with that warm, peppery kick. Trust me, your kitchen is going to smell incredible.
Step Two:
Turn the heat down to medium-low, then pour in that reserved pasta water. Give it a good whisk — this helps everything come together nice and smooth. Next, stir in the crème fraîche. It’ll melt into the pan and turn into the most luxurious, silky sauce. Creamy, tangy, and already smelling like something you’d order at your favorite little bistro.
Step Three:
Gently whisk the crème fraîche into the sauce until it’s completely smooth and creamy. You don’t want the sauce to boil — just let it sit at the softest little simmer. Think cozy and calm, not wild and bubbling. This gentle heat helps everything melt together beautifully without separating. You’re building that rich, velvety goodness one stir at a time.
Step Four:
Now for the cheesy magic! Add the grated parmesan in two batches — sprinkle in the first handful, give it a good stir, and let it melt right into that creamy sauce. Once it’s silky and smooth, go ahead and add the rest. Then, squeeze in the fresh lemon juice and whisk it in quickly. The citrus brightens everything up and cuts through the richness just perfectly. At this point, your kitchen smells amazing and the sauce is pure gold.
Step Five:
Toss in your cooked pasta and give everything a good stir so that every strand gets coated in that creamy, lemony, cheesy sauce. Add the capers next — they bring a little pop of flavor that works so well with the salmon. If the sauce feels a bit too thick, just splash in a little more of that reserved pasta water until it’s silky and perfect. It should feel rich but never heavy — just the right kind of comforting.
Step Six:
Now for the grand finale — gently lay those gorgeous flaked salmon pieces over the pasta. Don’t mix them in too roughly; you want those tender chunks to shine. Finish it off with a sprinkle of fresh lemon zest and a handful of chopped herbs (chives, dill, or parsley all work beautifully). It’s bright, creamy, comforting, and just downright stunning. Plate it up and get ready for some serious yum.
Rosie’s Real-Life Tips for Creamy Salmon Pasta Success
- Season that pasta water!
This is huge — it’s your one shot to infuse the pasta itself with flavor. Think of it like a flavor bath. If you’re not sure how salty is salty enough, check out my super handy guide on How to Cook Pasta. It’ll change the way you cook noodles forever. - Undercook the pasta—just a little.
Take it off the heat about a minute before the package says it’s done. That way, it finishes cooking in the sauce, soaking up all that creamy goodness while staying perfectly al dente. - Keep the heat gentle.
Creamy sauces are delicate little things. Once the crème fraîche and parmesan go in, you don’t want things bubbling wildly. Just a soft, gentle simmer will do. It’s all about the slow melt and letting the flavors cozy up together. - Don’t be afraid to get a little saucy.
Here’s the trick: your sauce should be a bit runnier than you think while it’s still on the heat. It’ll thicken up fast once you take it off, and nobody wants dry pasta. Creamy, silky, and saucy is the goal!
Trust me, a few little tweaks like these take your pasta from good to restaurant-level amazing.
FAQs
What sauce goes with salmon pasta?
A creamy, lemony sauce is absolute perfection with salmon pasta. Something with a rich base like crème fraîche or heavy cream, balanced with a little garlic, parmesan, and a bright splash of lemon juice. The creaminess complements the salmon’s richness, while the lemon lifts it all up so it doesn’t feel too heavy. It’s cozy and fresh all at once.
Do pasta and salmon go together?
Oh, 100% yes. Pasta and salmon are a total power couple! The flaky, buttery texture of salmon pairs beautifully with tender noodles — especially when everything is wrapped up in a light, flavorful sauce. It’s one of those combos that feels special but is secretly so simple to pull off.
What kind of sauce goes with salmon?
Salmon is super versatile, so it works with all kinds of sauces. Creamy sauces (think garlic cream, lemon-parmesan, or even a light dill sauce) are classics for a reason. But don’t be afraid to try something different — a light tomato-based sauce, a white wine and herb reduction, or even a tangy mustard-dill dressing can be amazing too. It really depends on your mood and what you’re serving it with!
Easy Salmon Pasta Recipe
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.
