Bright, buttery, and full of flavor, this Lemon Pasta with Salmon is the kind of dish that turns a simple dinner into something special. Think creamy citrusy pasta tangled with perfectly cooked salmon flakes and finished with a touch of garlic and herbs. It’s rich without being heavy, and tastes like sunshine in a bowl.

Whether you’re looking for a refreshing dinner option or a light yet satisfying meal for lunch, this recipe hits all the right notes. The zing of lemon balances beautifully with the savory depth of salmon, making it a go-to for seafood lovers and pasta enthusiasts alike.

What Kind of Salmon Should I Use?

You can use either fresh or frozen salmon filets for this dish. Wild-caught salmon offers a more robust flavor, while farm-raised tends to be milder and more buttery. If you’re short on time, pre-cooked or canned salmon also works in a pinch—just be sure to drain and flake it well.

Ingredients for the Lemon Pasta With Salmon

8 oz fettuccine or linguine pasta
2 salmon filets (about 6 oz each)
2 tablespoons olive oil
3 garlic cloves, minced
1 lemon, zested and juiced
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
¼ teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley

How To Make the Lemon Pasta With Salmon

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.

Step 2: Cook the Salmon

While the pasta is cooking, heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Season the salmon with salt and pepper. Sear skin-side down (if applicable) for about 4 minutes, then flip and cook for another 3-4 minutes or until cooked through. Remove from skillet and set aside.

Step 3: Make the Lemon Cream Sauce

In the same skillet, add the remaining olive oil and garlic. Sauté for about 1 minute until fragrant. Stir in lemon juice, zest, and red pepper flakes. Add the cream and bring to a light simmer. Stir in Parmesan until melted.

Step 4: Toss Pasta and Finish

Add the drained pasta to the skillet, tossing to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Flake the cooked salmon into large chunks and gently fold into the pasta. Top with parsley and more Parmesan if desired.

Serving and Storing Lemon Pasta With Salmon

This dish is best served fresh while warm and creamy. Pair it with a crisp green salad or roasted asparagus for a complete meal. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce.

Frequently Asked Questions

Can I use canned salmon?

Yes, just make sure to drain it well and flake it into large pieces. It’s a great shortcut!

Is there a dairy-free version?

You can substitute the cream with full-fat coconut milk and skip the Parmesan, or use a dairy-free alternative.

What type of pasta works best?

Fettuccine, linguine, or spaghetti hold the sauce well, but you can use any pasta you like.

Can I prep this ahead?

You can cook the salmon ahead of time, but it’s best to prepare the pasta and sauce fresh for optimal texture.

How do I know if the salmon is fully cooked?

The flesh should flake easily with a fork and have an opaque, pink color throughout.

Want More Pasta Ideas?

If you’re a fan of flavorful pasta dishes, you’ll enjoy these reader favorites too:

Marry Me Chicken Pasta for a creamy tomato kick.
Creamy Tuscan Sausage Pasta packed with herbs and richness.
Creamy Garlic Chicken Breasts for a protein-packed variation.
Cheese Shrimp Penne Pasta with Spinach if you’re in a seafood mood.
One Pot Creamy Beef and Garlic Butter Pasta for weeknight comfort.

📌 Save this recipe to your Pinterest seafood or pasta board so it’s easy to find later: Nina Dishes on Pinterest

And I’d love to hear how yours turns out! Did you go with fettuccine or try it with gluten-free pasta? Add a twist of dill or capers?

Drop your version in the comments and let’s cook up some creativity together!

Best Lemon Pasta With Salmon

Author: Nina Klatten
Total Time: 30 minutes
Yield: 2 servings

Print Recipe

Description

This Best Lemon Pasta With Salmon is the perfect balance of bright citrus, creamy sauce, and flaky salmon—all tossed with al dente pasta. It’s a restaurant-worthy dish made simple enough for a weeknight but impressive enough for guests.

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup of pasta water and drain the rest.

2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Season salmon with salt and pepper. Sear skin-side down for 4 minutes, flip, and cook another 3–4 minutes until done. Remove and set aside.

3. Add remaining olive oil and garlic to the skillet. Sauté for 1 minute. Stir in lemon juice, zest, and red pepper flakes. Add the cream and bring to a simmer. Stir in Parmesan until melted.

4. Add pasta to the skillet and toss to coat. Add reserved pasta water as needed. Flake in salmon and gently fold. Top with parsley and more Parmesan if desired.

5. Serve immediately for the best texture and flavor.