Salmon and Dill Cream Sauce Pasta

If you’re craving a dish that feels both luxurious and comforting, look no further than this Salmon and Dill Cream Sauce Pasta. It’s a perfect marriage of tender salmon, rich cream sauce, and bright, fresh dill that transforms a simple pasta dinner into a restaurant-worthy meal. Whether you’re cooking for a weeknight family dinner or a special occasion, this recipe is straightforward, flavorful, and endlessly satisfying.

Why It Works Every Time

What makes this Salmon and Dill Cream Sauce Pasta a consistent crowd-pleaser? First, the salmon is cooked just right—crispy on the outside and flaky inside—adding a hearty protein that pairs beautifully with pasta. The cream sauce is velvety and indulgent without being overpowering, thanks to the fresh dill and a touch of lemon juice that brighten the dish. The parmesan cheese melts into the sauce, giving it a subtle nutty depth that rounds out the flavors perfectly. Finally, the choice of pasta is versatile, allowing you to use whatever you have on hand, making this a flexible and reliable recipe.

What Goes Into Salmon and Dill Cream Sauce Pasta

• 8 oz pasta of choice – Fettuccine, linguine, or penne work wonderfully.
• 1 lb salmon fillet – Skin-on or skinless, depending on preference.
• 2 tablespoons olive oil – For searing the salmon to golden perfection.
• 1/2 teaspoon salt – To season the salmon and pasta water.
• 1/4 teaspoon black pepper – Freshly ground for the best flavor.
• 1 cup heavy cream – Creates the luscious base of the sauce.
• 1 tablespoon fresh dill, chopped – The star herb that adds freshness and aroma.
• 1 teaspoon lemon juice – Adds a clean, zesty note to balance the richness.
• 1/4 cup grated parmesan cheese – Melts into the sauce for creamy depth.
• Fresh dill sprigs for garnish – Makes the dish look as good as it tastes.

Tools & Equipment Needed

• Large pot – For boiling pasta efficiently.
• Non-stick skillet or sauté pan – To cook the salmon without sticking.
• Colander – To drain the pasta well.
• Sharp knife – For chopping dill and slicing salmon if needed.
• Wooden spoon or silicone spatula – To stir the sauce without scratching your pan.
• Measuring cups and spoons – For accurate ingredient portions.

Salmon and Dill Cream Sauce Pasta, Made Easy

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add your 8 oz pasta of choice and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining to help loosen the sauce later if needed. Drain the pasta and set aside.

Step 2: Cook the Salmon

While the pasta is cooking, heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Pat the salmon dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Once the oil is shimmering, place the salmon skin-side down (if skin-on) and cook for 4-5 minutes without moving it, allowing the skin to get crispy. Flip carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily. Remove the salmon from the pan, let it rest for a minute, then flake into large pieces.

Step 3: Make the Cream Sauce

In the same skillet, reduce heat to medium-low and pour in 1 cup of heavy cream, scraping up any browned bits from the salmon for extra flavor. Stir in 1 tablespoon chopped fresh dill and 1 teaspoon lemon juice. Let the sauce simmer gently for 2-3 minutes to thicken slightly.

Step 4: Combine Everything

Add the cooked pasta into the skillet with the cream sauce, tossing to coat evenly. Stir in 1/4 cup grated parmesan cheese until melted and creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Gently fold in the flaked salmon, taking care not to break it up too much.

Step 5: Garnish and Serve

Transfer the pasta to serving plates or a large bowl. Garnish with fresh dill sprigs for a pop of color and fresh herb aroma. Serve immediately with extra parmesan on the side if desired.

Better Choices & Swaps

• Use whole wheat or gluten-free pasta to suit dietary preferences without compromising texture.
• Swap heavy cream with coconut cream or a cashew cream for a dairy-free version.
• Try smoked salmon instead of fresh for a different depth of flavor and quicker prep.
• Add a handful of fresh spinach or peas to the sauce for a boost of green and nutrition.
• Replace parmesan with nutritional yeast for a vegan-friendly cheese alternative.

Things That Go Wrong

• Salmon overcooked and dry: Keep a close eye during cooking and remove from heat as soon as it flakes easily.
• Sauce too thin or runny: Simmer longer to reduce or stir in more parmesan to thicken.
• Sauce splitting or curdling: Avoid boiling the cream; keep heat low and stir continuously.
• Pasta mushy or overcooked: Cook pasta al dente and rinse quickly with warm water if not serving immediately.

Storing Tips & Timelines

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over low heat or in the microwave with a splash of cream or water to restore sauce consistency. This dish is best enjoyed fresh but can also be frozen for up to one month; thaw overnight in the fridge and reheat carefully to preserve texture.

Reader Questions

Can I use frozen salmon fillets for this recipe?

Absolutely! Just make sure to thaw the salmon completely before cooking. Pat it dry to remove excess moisture, which helps achieve a nice sear.

What pasta pairs best with the Salmon and Dill Cream Sauce Pasta?

Long, flat pasta like fettuccine or linguine works wonderfully as it holds the creamy sauce well, but penne or rotini are great if you prefer shorter shapes.

Can I prepare the sauce in advance?

You can make the cream sauce ahead and store it in the fridge for up to 24 hours. Reheat gently before adding the pasta and salmon to avoid curdling.

How can I add more vegetables to this dish?

Try sautéing asparagus, peas, or spinach with the salmon or stirring in steamed broccoli florets just before serving for added color and nutrition.

Don’t Miss These

• Looking for a creamy seafood pasta? Try the Salmon Shrimp Alfredo for a decadent twist.
• For a fresh, tangy pasta salad, the Dill Pickle Pasta Salad Overnight is a must-try.

Wrap-Up

This Salmon and Dill Cream Sauce Pasta is a true delight with its harmonious blend of flavors and textures. The creamy, herby sauce paired with perfectly cooked salmon and your favorite pasta shape makes it a versatile recipe that’s easy enough for weeknights yet impressive enough for guests. The freshness of dill and a squeeze of lemon cut through the richness, creating a balanced and satisfying meal. Whether you’re a seafood lover or simply want a new pasta recipe to add to your rotation, this dish is a winner every time. Don’t forget to garnish with extra dill and parmesan for that picture-perfect finish.

Enjoy your cooking adventure and the delicious results!

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