Creamy Dill Salmon Pasta
This Creamy Dill Salmon Pasta has quickly become one of my go-to recipes for quick, delicious, and family-friendly meals. It's a comforting dish that's a mix of creamy goodness, fresh dill, and tender salmon. Easy to make and ready in under 30 minutes!
This easy pasta recipe is a great choice for cozy family dinners. Whether it's a weeknight meal, a family gathering, or Mother's Day, this dish is simple and quick to prepare.
I love this with a warm side of 5-Ingredient Sourdough Drop Biscuits: so simple and so good.
Important Ingredients
- Salmon Fillets: Adds a rich, flavorful base to the dish.
- Olive Oil: Used for frying, adding a mild, healthy fat to cook the salmon and garlic.
- Garlic: Adds a fragrant, savory flavor to the creamy sauce.
- Lemons: Brightens the dish with a tangy, citrusy flavor.
- Heavy Cream: Makes the sauce rich, creamy, and velvety.
- Fresh Dill: Provides a burst of freshness and an herby kick to complement the salmon.
- Pasta: Your choice of pasta, serving as the base for the creamy, salmon-packed sauce.
See recipe card for quantities.
Substitutions & Variations
- If you don't have salmon on hand, you can substitute it with trout or white fish like cod. Both work beautifully in this creamy sauce!
- For a lighter version, you can use half-and-half or a combination of cream and milk. You could even try coconut cream if you're looking for a dairy-free alternative.
- As for pasta, any type works, but I recommend fettuccine or linguine for the perfect sauce-to-pasta ratio.
- If you don't have fresh dill, you can use dried dill in a pinch, but fresh dill really makes this dish stand out. Use about 1 to 2 teaspoons of dried dill as a substitute.
How to Make Creamy Dill Salmon Pasta
Step 1: Boil a large pot of salted water. Cook the pasta according to the package directions (Image 1). Drain and set aside. Heat olive oil in a large pan over medium heat. Cook the salmon skin-side down for 4-5 minutes (Image 2), then flip it and cook for another 2-3 minutes. The center should be slightly undercooked - it will finish cooking in the sauce. Remove from the pan.
Step 2: While the salmon is cooking, juice the lemons and thinly slice or crush the garlic (Image 3). In the same pan, add a little more olive oil if needed. Sauté the garlic for 1-2 minutes until fragrant but not browned (Image 4).
Step 3: Use a fork to break the salmon into chunks, removing the skin and bones (Image 5). Add the flaked salmon, lemon juice, dill, a pinch of salt, and cream to the pan (Image 6).
Step 4: Simmer over medium-low heat for about 5 minutes, until warmed through and slightly thickened (Image 7). Add the cooked pasta to the sauce and toss gently (Image 8).
Step 5: Don't cook further - just mix and serve. Top with extra dill if desired (Image 9).
Hint: For an extra boost of flavor, top your pasta with a squeeze of fresh lemon before serving. It enhances the brightness of the dill and adds a zingy twist!
💭Crucial Success Tips
- Don't overcook the salmon! Aim for slightly undercooked salmon when you remove it from the pan. It will finish cooking in the creamy sauce and stay tender.
- Let the sauce simmer gently. You want the cream to thicken up slightly without boiling too rapidly, or it could separate.
- Save some pasta water! If your sauce is too thick after mixing with the pasta, a splash of the starchy pasta water can help loosen it up.
FAQ
You can cook the salmon and prepare the creamy sauce ahead of time, but I recommend adding the pasta just before serving to keep it fresh and delicious.
A simple green salad, steamed veggies, or even garlic bread would be perfect alongside this pasta.
The salmon should be mostly opaque but still slightly pink in the center. It will finish cooking once added to the sauce, so don't worry if it looks a bit underdone when you remove it from the pan.
Creamy Dill Salmon Pasta
Equipment
Ingredients
- 600 grams salmon fillets or cutlets
- Olive oil for frying
- 5 cloves garlic peeled
- 2 lemons juice
- 240 grams heavy cream or a mix of cream and milk, 1 cup
- 1 fresh dill bunch, chopped
- salt to taste
- pepper optional
- 400 grams pasta use pasta of your choice
- salted water for boiling
Instructions
- Boil a large pot of salted water. Cook the pasta according to the package directions. Drain and set aside. Heat olive oil in a large pan over medium heat. Cook the salmon skin-side down for 4–5 minutes, then flip it and cook for another 2–3 minutes. The center should be slightly undercooked — it will finish cooking in the sauce. Remove from the pan.
- While the salmon is cooking, juice the lemons and thinly slice or crush the garlic. In the same pan, add a little more olive oil if needed. Sauté the garlic for 1-2 minutes until fragrant but not browned.
- Use a fork to break the salmon into chunks, removing the skin and bones. Add the flaked salmon, lemon juice, dill, a pinch of salt, and cream to the pan.
- Simmer over medium-low heat for about 5 minutes, until warmed through and slightly thickened. Add the cooked pasta to the sauce and toss gently.
- Don't cook further - just mix and serve. Top with extra dill if desired.
Notes
- Slightly undercooking the salmon keeps it juicy; it finishes cooking in the sauce.
- There's no need to season the salmon beforehand - the sauce is flavorful enough.
- The amount of garlic is flexible. Five cloves provide a punchy flavor without being overpowering.
Nutrition
If you gave these pasta a try, I'd love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Creamy Dill Salmon Pasta
Store leftovers in an airtight container and refrigerate for up to 2 days. I recommend keeping the salmon and pasta separate to preserve the texture.
To reheat, gently warm in a pan over low heat, adding a splash of water or cream to loosen the sauce. Be careful not to overcook the salmon.
