Creamy Lemon Dill Salmon Pasta

This lemon dill salmon pasta combines the richness of salmon with a bright, creamy sauce for a restaurant-quality dinner you can easily make at home. The tangy lemon and fresh dill perfectly complement the salmon, creating a sophisticated yet comforting meal that's ready in under 30 minutes.

I first made this pasta when trying to impress my in-laws during their first visit to our home. The combination of tender salmon with the bright lemon-dill sauce had everyone asking for seconds, and it's now become our go-to special occasion meal that still feels effortless.

Ingredients

• Salmon fillet choose wild-caught when possible for best flavor and nutritional benefits
• Fresh dill the vibrant flavor cannot be matched by dried herbs in this recipe
• Heavy cream creates the luxurious sauce base that coats every strand of pasta
• Fresh lemon juice and zest brightens the entire dish and cuts through the richness
• Pasta preferably fettuccine or linguine to hold the creamy sauce in their ridges
• Garlic adds depth and aroma that builds the foundation of the sauce
• Parmesan cheese optional but adds a salty umami note that complements the salmon

Step-by-Step Instructions

Cook the Pasta

Boil pasta in generously salted water until al dente according to package directions. The pasta should have a slight bite to it as it will continue cooking slightly when added to the sauce. Reserve about half a cup of the starchy pasta water before draining to help thicken the sauce if needed.

Cook the Salmon

Heat olive oil in a large skillet until shimmering but not smoking. Add salmon chunks without overcrowding the pan to ensure proper browning. Cook for 4-5 minutes, turning gently to sear all sides. The salmon should be just cooked through with a slight pink center for optimal moisture. Remove from pan and set aside on a plate.

Prepare the Lemon-Dill Sauce

Using the same skillet with all those flavorful salmon bits, add minced garlic and cook until fragrant, about 1 minute. Watch carefully as garlic burns quickly. Pour in heavy cream and allow it to bubble slightly. Add lemon juice gradually while stirring to prevent curdling. Sprinkle in fresh dill and let the sauce simmer for 2-3 minutes until it coats the back of a spoon.

Combine the Pasta with the Sauce

Add drained pasta directly to the skillet with the sauce. Using tongs, gently toss the pasta to ensure every strand gets coated with the creamy lemon-dill sauce. If the sauce seems too thick, add a splash of reserved pasta water to reach desired consistency.

Add the Salmon Back

Gently fold the salmon chunks back into the pasta mixture. Use a spatula rather than tongs at this stage to prevent breaking the salmon into tiny pieces. You want recognizable chunks of salmon throughout the dish. Heat for just 1-2 minutes to warm the salmon through without overcooking.

Serve and Garnish

Portion the pasta into warmed bowls. Sprinkle each serving with fresh lemon zest for a burst of citrus aroma. Add a light dusting of grated Parmesan if desired and an extra sprig of fresh dill for presentation.

Bookmark

The magic of this dish truly lies in the fresh dill. The first time I made this pasta, I doubled the dill on a whim, and it transformed the entire dish. That herbal brightness against the creamy sauce creates a flavor memory that lingers long after dinner is over.

Make-Ahead Options

This salmon pasta can be partially prepped ahead of time if you're planning for a dinner party or busy evening. Cook the pasta until just shy of al dente, then rinse with cold water to stop the cooking process. Store in the refrigerator with a drizzle of olive oil to prevent sticking. The salmon can be cut into chunks and stored separately. When ready to serve, quickly sear the salmon and prepare the sauce, then add the pre-cooked pasta to warm through for just 2-3 minutes.

Perfect Substitutions

While heavy cream creates the ideal silky texture for this sauce, you can substitute half-and-half mixed with a teaspoon of cornstarch for a lighter version. For a dairy-free option, full-fat coconut milk works surprisingly well with the lemon and dill flavors. If fresh dill is unavailable, fresh tarragon makes an excellent alternative with its similar anise notes. For those who prefer a different protein, this sauce works beautifully with shrimp or even chunks of rotisserie chicken.

Serving Suggestions

This lemon dill salmon pasta pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette to echo the citrus notes in the main dish. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the creamy sauce and fish perfectly. For a complete meal, serve with garlic bread to soak up every last bit of the delicious sauce. This dish is best enjoyed immediately after cooking when the pasta is at its perfect texture and the sauce is at its creamiest.

Recipe FAQs

→ Can I use dried dill instead of fresh?

Yes, you can substitute dried dill for fresh, but use only about 2 teaspoons since dried herbs are more concentrated. For the best flavor, add dried dill earlier in the cooking process to allow it to rehydrate and release its flavors.

→ What's the best type of pasta to use with this dish?

Long, flat pasta varieties like fettuccine or linguine work best as they hold the creamy sauce well. However, any pasta shape with ridges or curves that can capture the sauce will work nicely. For a lighter option, try whole wheat pasta.

→ Can I make this dish with other types of fish?

Absolutely! While salmon provides a rich flavor and meaty texture, this dish works well with other firm fish like cod, halibut, or even smoked trout for a different flavor profile. Adjust cooking times based on the thickness of your fish.

→ How can I make this dish dairy-free?

For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a cashew cream. Omit the Parmesan or use a plant-based alternative. The coconut milk will add a subtle sweetness that pairs nicely with the lemon and dill.

→ Can I prepare any parts of this dish ahead of time?

Yes! Cook the pasta al dente and refrigerate it tossed with a little olive oil. The salmon can be cooked earlier in the day and refrigerated. When ready to serve, make the sauce and gently reheat the salmon and pasta in the sauce, being careful not to overcook the salmon.

→ What side dishes pair well with this pasta?

A simple green salad with a light vinaigrette complements this rich pasta perfectly. Roasted asparagus, steamed broccoli, or sautéed spinach also make excellent accompaniments. For a more substantial meal, serve with garlic bread or a crusty baguette.