Salmon Pasta with Lemon Cream Sauce

Salmon pasta with lemon cream sauce is a restaurant-worthy dish you can make in just 30 minutes at home. This easy, elegant meal features tender chunks of seared salmon tossed with silky linguine and coated in a rich lemony cream sauce. It’s balanced, flavorful, and surprisingly simple — perfect for weeknight dinners, date nights, or impressing guests without breaking a sweat.

The bright citrus cuts through the richness of the cream and salmon, while Parmesan cheese adds just the right savory finish. If you’re looking for a fresh take on seafood pasta, this one’s bound to be a favorite.

Why You’ll Love This Recipe

this recipe

• Ready in just 30 minutes — ideal for busy nights
• Bright, rich, and creamy with balanced lemon acidity
• Simple ingredients, big flavor
• Versatile — customize it with veggies or seasonings
• Pan-seared salmon stays tender and flaky

Ingredients

• 16 oz linguine pasta
• 1 lb salmon filet (skin on or off)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tbsp fresh lemon juice (about ½ a lemon)
• ½ cup finely grated Parmesan cheese (plus extra for garnish)
• 1 tbsp chopped fresh parsley (plus more for garnish)

Instructions

1. Cook pasta
   Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Sear the salmon
   While pasta cooks, heat olive oil in a large skillet over medium heat. Season salmon with ½ tsp salt and ¼ tsp pepper. Place salmon skin side up in the skillet and sear for 5 minutes until golden. Flip and cook 5–7 minutes more, or until salmon is fully cooked through. Remove from pan and set aside.
3. Make the lemon cream sauce
   In the same skillet, melt butter. Add minced garlic and sauté for 30–45 seconds until fragrant. Stir in cream, chicken broth, and lemon juice. Bring to a low simmer.
4. Add cheese and parsley
   Stir in Parmesan and chopped parsley. Simmer 1–2 minutes until the sauce thickens slightly. Season with remaining salt and pepper to taste.
5. Toss with pasta
   Add drained pasta to the sauce and toss until well coated. Break the cooked salmon into large flakes, discarding the skin, and gently fold into the pasta.
6. Serve
   Plate the pasta and top with extra Parmesan and parsley. Serve immediately.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~635 per serving

Nutrition Facts (Per Serving)

• Calories: 635
• Protein: 43g
• Fat: 38g
• Carbohydrates: 29g
• Sodium: 1200mg
• Sugar: 1g
• Fiber: 1g

Based on estimates using standard ingredients.

Tips & Variations

• For extra lemon flavor: Add ½ tsp lemon zest to the sauce
• Try different proteins: This sauce pairs beautifully with shrimp or chicken
• Make it Tuscan-style: Add spinach and sun-dried tomatoes with the Parmesan
• Want it spicy? Sprinkle in red pepper flakes or Cajun seasoning
• Dairy-free option: Sub coconut cream and vegan butter (note: flavor will change)

Salmon Pasta with Lemon Cream Sauce

Rich, creamy salmon pasta in a lemon-infused sauce — an elegant and easy dinner ready in 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: dinner

Cuisine: Italian-inspired

Calories: 635

Ingredients Equipment Method Notes

Ingredients

  

• – 16 oz linguine pasta
• – 1 lb salmon filet
• – 1 tbsp olive oil
• – 1 tsp kosher salt divided
• – ½ tsp black pepper divided
• – 2 tbsp unsalted butter
• – 2 cloves garlic minced
• – 1 cup heavy cream
• – ½ cup chicken broth
• – 1 tbsp lemon juice
• – ½ cup Parmesan cheese grated
• – 1 tbsp parsley chopped

Equipment

• – Large pot
• Skillet
• – Tongs or pasta fork
• – Garlic press (optional)

Method

 

1. Cook pasta until al dente, drain and set aside.
2. In skillet, heat olive oil. Season salmon and sear skin-side up for 5 minutes. Flip and cook through. Remove from pan.
3. Melt butter in the skillet. Sauté garlic 30 seconds. Stir in cream, broth, and lemon juice. Simmer.
4. Stir in Parmesan and parsley. Simmer until slightly thickened.
5. Toss pasta in sauce. Flake salmon and gently mix in.
6. Serve with extra cheese and parsley.

Notes

– Use fresh lemon for best flavor
– Substitute shrimp or chicken for salmon
– For dairy-free, use coconut cream

FAQs

Can I use skinless salmon?
Yes! Skinless fillets are perfect and require no changes to the cooking time.

What pasta works best?
Linguine is ideal, but fettuccine or spaghetti also work well. Short pasta like penne can be used for a more casual feel.

Can I make this ahead?
This dish is best served fresh, but leftovers reheat well. Store in the fridge for up to 2 days and reheat gently over low heat with a splash of broth or cream.

Can I use half and half instead of heavy cream?
You can, but the sauce may not be as rich and could curdle slightly due to the lemon juice.

Is wine an option in the sauce?
Absolutely. Swap ¼ cup of chicken broth with dry white wine like Sauvignon Blanc.

Conclusion

Creamy, zesty, and loaded with tender salmon, this salmon pasta with lemon cream sauce is the kind of dinner that makes a weeknight feel gourmet. The luxurious cream sauce paired with citrus and fresh herbs brings a restaurant vibe right to your kitchen — no reservations required.