Easy Salmon Pasta Recipe

This is creamy, lemony salmon pasta that tastes like date night but happens on a Tuesday with a sink full of sippy cups. We’re talking twirly noodles slicked in a garlicky cream sauce, tender flakes of salmon, a little brightness from lemon and herbs, and just enough heat to make you feel like you’ve still got it. It comes together fast, it feels special, and it’s the exact kind of meal that makes you forget you ate string cheese for lunch.

Last month, I made this on a night when the kid was obsessed with building a “noodle bridge” across the table with uncooked spaghetti. My husband walked in from work, caught a whiff of buttery garlic and lemon, and immediately offered to do dishes (which is love, honestly). He took a bite and said, “Oh wow, restaurant vibes,” and then proceeded to stand over the stove shoveling forkfuls like a creature. This recipe has stuck because it’s forgiving: I’ve done it with leftover grilled salmon, with a last-minute broiled filet, even with canned salmon when we were out of groceries, and it still hits.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Smoked Sausage and Potato Skillet

DINNER

Cheeseburger Skillet Pizza Recipe

DINNER

Easy Slow Cooker Chicken and Dumplings

DINNER

Amish Hamburger Steak Bake Recipe

I’ve burned the garlic doing this exactly once—okay, three times—because I started scrolling while the butter melted. Keep the heat friendly, and if the garlic goes tan instead of blonde, pull the pan off and add a splash of pasta water to calm it down. I’ve done the salmon every which way: pan-seared, roasted, air-fried, even poached in the sauce when I was feeling rebellious. If you’ve got leftover cooked salmon, just flake it in at the end so it doesn’t dry out. Also, a tiny spoon of Dijon does something wonderful in the sauce. One time I swapped lemon for a sad little lime—still good, just a touch different, like vacation pasta. And if your sauce looks too thick, the starchy pasta water is your best friend. If it’s too thin, let it burble for a minute and it thickens up like a champ.

Shopping Tips

– Seafood: Fresh salmon should look moist and smell clean, not fishy. Skin-on filets are great for searing and stay juicier.
– Grains/Pasta: Go for a shape that holds sauce—fettuccine, mafaldine, or penne. Bronze-cut dries cling better if you want to splurge.
– Dairy: Heavy cream makes a silky sauce, but half-and-half works with a little extra pasta water. Grab real butter for best flavor.
– Fresh Herbs: Dill, parsley, or chives are all lovely; pick bunches that look perky, not wilted. You only need a small handful.
– Citrus: Choose lemons that feel heavy for their size. You want zest and juice, so skip bottled unless you’re in a pinch.
– Budget Swaps: Canned salmon (skin/bones removed) or frozen filets are totally fine—just pat dry and season well.

Prep Ahead Ideas

– Zest and juice your lemons, mince garlic, and chop herbs the night before; stash in tiny containers so you can basically dump-and-stir.
– Portion salmon with salt and pepper in the morning; refrigerate uncovered on a plate so the surface dries and sears better later.
– Grate your cheese ahead and keep it in a sealed bag. You’ll feel like a TV chef when it’s time to throw dinner together.
– On a busy day: in the morning, set the pot, colander, and pan out with the ingredients grouped. At dinner, boil pasta, cook salmon, swirl sauce—done.

✔Time-Saving Tricks

– Start the pasta water first and salt it like the ocean. Cook the salmon while the water heats.
– Use the air fryer or broiler for the salmon—super fast, great for weeknights.
– Microwave cold cream for 20–30 seconds before adding to the pan so it doesn’t seize when it hits the heat.
– Don’t drain all the pasta water. Scoop a mugful before you pour—liquid gold for thinning and glossing the sauce.
– Let the salmon rest a couple minutes before flaking; the carryover heat finishes it so you don’t overcook.

✔Common Mistakes

– Overcooking the salmon until it’s chalky. Pull it when it’s just opaque and flaky; it keeps cooking off the heat.
– Boiling the cream hard. Gentle simmer = silky sauce; angry boil = broken sauce. If it breaks, whisk in a splash of pasta water and a pat of butter off heat.
– Forgetting to season the pasta water. If the water’s bland, the whole dish is meh. Taste a noodle!
– Adding lemon too early. Juice can curdle dairy at high heat—stir it in off heat or at the end.
– I did this once and tossed the pasta with a thick sauce that turned gluey. Fix: loosen with pasta water and toss over low heat until it’s glossy again.

What to Serve It With

– Peppery arugula salad with shaved Parmesan and a lemony vinaigrette.
– Roasted broccoli or asparagus with a squeeze of lemon.
– Garlicky green beans and a slab of warm sourdough.
– Simple tomato-cucumber salad to keep things fresh and crunchy.

✔Tips & Mistakes

– Warm your serving bowls; creamy sauces stay smoother in warm dishes.
– Skin-on salmon sears better; remove the skin after cooking if you prefer.
– Add cheese off heat so it melts, not clumps.
– If it tastes flat, it needs salt, acid (lemon), or both—try a pinch, then a squeeze.
– Sauce too thin? Simmer a minute. Too thick? Pasta water to the rescue.

✔Storage Tips

Slide leftovers into a snug container and refrigerate for up to 2 days. Reheat gently with a splash of water or cream on low, stirring so it gets silky again. Cold straight from the fridge? Honestly, pretty great—like a creamy pasta salad with bonus salmon. Breakfast forkfuls while packing lunches are extremely real.

✔Variations and Substitutions

– Smoked salmon twist: skip cooking the fish and fold in torn smoked salmon at the end with lemon and dill. Salty, dreamy, done.
– Veg boost: toss in peas, spinach, or blistered cherry tomatoes. Add greens right at the end so they stay bright.
– Lighter sauce: use half-and-half plus extra pasta water, and finish with a drizzle of olive oil.
– Dairy-free: coconut milk can work in a pinch; balance with extra lemon and plenty of herbs to keep it bright.
– No salmon? Try shrimp or leftover rotisserie chicken. Canned tuna is a different mood but still totally delicious.
– Gluten-free: use your favorite GF pasta and mind the cook time—pull it slightly early so it doesn’t go mushy.

Frequently Asked Questions

Easy Salmon Pasta Recipe

Creamy lemon-garlic salmon pasta that comes together fast for a cozy weeknight dinner. Bright, rich, and satisfying.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 12 oz dry pasta, like penne or spaghetti use your favorite shape
• ▢ 1 lb salmon fillet, skin removed pat dry
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 2.5 tsp minced garlic
• ▢ 1 cup heavy cream
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 2 tsp finely grated lemon zest
• ▢ 2 tbsp fresh lemon juice
• ▢ 0.25 tsp crushed red pepper flakes optional heat
• ▢ 0.5 cup reserved pasta water
• ▢ 1 tsp kosher salt plus more for pasta water
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 2 cup baby spinach loosely packed
• ▢ 0.25 cup chopped fresh parsley

Instructions

Preparation Steps

• Boil a large pot of salted water. Cook pasta until al dente. Reserve 1/2 cup cooking water and drain.
• Season salmon with 1/4 tsp salt and pepper. Heat olive oil in a skillet over medium-high and sear 3–4 minutes per side.
• Transfer salmon to a plate and flake into large chunks. Reduce heat to medium.
• Melt butter in the same pan. Sauté garlic until fragrant, about 30 seconds.
• Pour in heavy cream and a splash of the pasta water. Simmer gently until slightly thickened, 2–3 minutes.
• Stir in lemon zest, lemon juice, and red pepper flakes. Whisk in Parmesan until smooth and glossy.
• Add spinach to the sauce and wilt. Toss in drained pasta and most of the parsley, loosening with more pasta water as needed.
• Gently fold in flaked salmon. Taste and adjust salt and pepper. Serve hot, topped with remaining parsley.

Notes

Variation: Stir in 1 cup thawed peas or sautéed mushrooms with the spinach. For a lighter sauce, swap half the cream for half-and-half. Leftovers keep 2 days; reheat gently with a splash of water.

This recipe is an original creation inspired by classic Easy Salmon Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.