This Salmon Pasta with a lemon cream sauce is rich, herby, and full of flavour. It’s the kind of meal that feels comforting without being heavy. The sauce comes together with garlic, shallot, white wine, and cream, then gets finished with flaked salmon, lemon zest, fresh dill, and a handful of briny capers. It’s quick to make, satisfying to eat, and easy to pull together with just a few fresh ingredients. Whether you’re using leftover salmon or cooking a fresh fillet from scratch, this creamy salmon pasta recipe is both practical and delicious.

If you’ve made my Anchovy Pasta or Garlic Cream Sauce before, this recipe one fits right in: simple, satisfying, and full of ingredients that work harder than they let on. The garlic and shallot build a solid base, the wine adds just enough sharpness to balance the cream, and everything else layers in naturally from there. You get richness without it feeling heavy, and enough contrast from the lemon zest, capers, and herbs to keep each bite interesting. It’s the kind of dinner that comes together quickly but doesn’t feel rushed, and if you’ve got leftover salmon on hand, even better.

😍 Why You’ll Love This Creamy Salmon Pasta Recipe

Quick and easy: this salmon pasta recipe comes together in under 30 minutes, making it perfect for busy weeknights.
Great use for leftovers: a delicious way to repurpose cooked salmon.
Flavour-packed: creamy sauce, fresh herbs, lemon zest, and briny capers make every bite rich and satisfying.

🍝 Ingredients To Make This Creamy Salmon Pasta

Salmon: you’ll need one large salmon fillet or two smaller ones.
Spaghetti: classic and slurpable, but feel free to swap in your favourite pasta shape.
Butter: adds richness and forms the delicious, golden base of the sauce.
Garlic: finely chopped and sautéed for deep, aromatic flavour. It’s subtle but essential.
Shallot: milder than onion and perfect for building gentle, savoury depth.
White wine: a splash of Chardonnay deglazes the pan and adds brightness; don’t skip it if you can help it.
Heavy cream: the heart of the creamy salmon pasta sauce. It’s what makes the dish silky and satisfying.
Parsley: bright, herbaceous, and perfect for cutting through the cream’s richness.
Dill: slightly sweet and citrusy, it pairs great with salmon and capers.
Capers: briny, punchy, and perfect for cutting through the creaminess.
Lemon zest: adds zing and vibrancy, tying everything together.
Seasoning: nutmeg and black pepper.

✔️ How To Make This Creamy Salmon Pasta

To start, begin by prepping your salmon. If you’re working with leftover salmon, go ahead and flake it into small bite-sized pieces and set it aside. On the other hand, if you’re starting with fresh fillets, season them lightly with salt and pepper. Then bake until it’s fully cooked before flaking.

Next, cook the pasta. Bring a large pot of water to a boil and add a generous pinch of salt. Add your spaghetti and cook until al dente according to package instructions. Before draining, scoop out at least ⅓ cup of the starchy pasta water; you’ll want that for adjusting the sauce later. Then, drain the pasta and set it aside.

🤝 Sammy’s Tips for Salmon Pasta

• If you want a thinner sauce, add a few tablespoons of reserved pasta water.

Meanwhile, in a large deep skillet or sauté pan, melt the butter over medium heat. Once fully melted, stir int he chopped shallot and garlic. Let them cook for about 2 minutes, just until soft and fragrant. Be careful not to let he garlic brown.

Now, add all of the seasonings and deglaze the pan by pouring in the white wine. Let it simmer gently for 2-3 minutes until the wine reduces by half and the alcohol has cooked off.

After that, pour in the heavy cream and bring everything to a gentle simmer. Let it cook for another 2-3 minutes, ot just until the sauce thickens slightly.

Reduce the heat to low, then stir in the flaked salmon, fresh parsley, dill, capers, and lemon zest. Gently mix everything to combine, being careful not to break up the salmon too much. At this point, give the sauce a taste. Depending on how salt your capers are, you may want to add anywhere from ½ to ½ teaspoon of salt.

Finally, toss in the cooked spaghetti and gently fold it into the sauce until fully coated and everything is evenly combined. If the sauce seems too thick, add a few tablespoons of the reserved pasta water, until you reach your desired consistency.

To finish, top with extra lemon zest and a sprinkle of fresh dill. Serve your creamy salmon pasta immediately.

🗒️ Variations

Swap the pasta: try whatever you have on hand — fettuccine, linguine, penne, and so on.
Add greens: if you want to sneak in some veggies, toss in a few handfuls of baby spinach or arugula.

🗒️ Substitutions

White wine: if you don’t cook with wine, substitute it with seafood or vegetable broth.
Dried herbs: if you don’t have fresh parsley or dill, use dried versions — about 1 teaspoon of each. Just add them earlier, when you add the garlic and shallot.

🍴 Leftovers? Lucky you.

Although creamy pastas are best fresh, leftover salmon pasta can be stored in the fridge for up to 2 days. To reheat, add a splash of cream or milk and warm gently over low heat or in the microwave.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Creamy Salmon Pasta recipe, then make sure to check out a few of my other favourites you may also love:

• Lemon Dill Salmon
• Garlic Cream Sauce
• Blackened Chicken Alfredo
• Marry Me Chicken Pasta
• Anchovy Pasta
• Caesar Pasta Salad

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this salmon pasta recipe (or any recipe of mine) don’t forget to leave a review.