Simple Creamy Salmon Pasta Sauce

Ingredients

A creamy salmon pasta recipe is a brilliant store cupboard standby, as you’ll likely have most of the ingredients at home.

If I don’t have salmon in the freezer, I swing by the grocery store on the way to grab some fresh fillets. To make this recipe, you will need:

Salmon: Of course! If you’re making this from frozen salmon, simply get it out of the freezer in the morning and leave it to defrost in the fridge. Obviously, fresh salmon is extra delicious! You could also try using a little hot smoked salmon instead, though the flavour will be much more intense.

Pasta: I like to use long pasta like linguine for fork-swirling goodness, but this sauce is equally at home with short types of pasta like fusilli or penne.

Butter, Onion and Garlic: For richness and flavour. You can switch out for olive oil if you prefer

White wine and Cream or Creme Fraiche: The liquid component of this dish is both creamy and tangily delicious. I use sauvignon blanc or pinot grigio.

Stock Powder: I like to add some vegetable stock powder to creamy sauces like this one to add a little depth.

Dill: One of my favourite culinary pairings! Dill and salmon are natural partners and taste wonderful together. Fresh dill is best, but in a pinch, you can use dried dill. You could also cause fresh basil A squeeze of fresh lemon lifts and boosts the flavours, cutting through the creamy richness a little. Love lemon? Add some lemon zest!

Ingredients for creamy salmon pasta. Lemon, onion, stock powder, salmon, wine, creme fraiche, dill and linguine.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Instructions

I call Creamy Salmon Pasta a weeknight dinner because it is so quick and easy. In fact, you’ll have the sauce ready in less than the time it takes the pasta to cook through, so keep some plates warm. This is really dinner in a flash!

First, cook the pasta in plenty of boiling salted water until al dente. Make sure you reserve a third of a cup of the pasta cooking water. We’ll use this to bind the lovely creamy sauce together.

While the pasta is cooking, cook the salmon in a little butter over medium heat: first, skin side down for four minutes, then turn and cook for two minutes. Transfer to a plate.

Add a little more butter to the pan if necessary, then sauté the onion and the garlic before deglazing the pan with the white wine, scraping up all the delicious browned flavour on the bottom; add the cream or creme fraiche, reserved pasta water and stock powder and simmer gently for two minutes.

Add the pasta back to the pan and toss well, then flake in the salmon. Season to taste, sprinkle over the dill and add a squeeze of lemon juice. Serve immediately on warmed plates. Yum!

Salmon Pasta in a frying pan seen from above.

Frequently Asked Questions

Can I make salmon pasta with canned salmon?

Yes, you can, though personally, I find canned salmon to be a very dominant flavour! Salmon fillets are often very reasonably priced when frozen and just as tasty as fresh!

Can I make creamy salmon pasta in advance?

I’d only make pasta like this in advance if I were cooking just for myself or for a work lunch the next day. Creamy pasta sauces often split on rewarming. They are perfectly tasty but not so beautiful. If you do reheat, add a splash of cream and reheat over a low heat.