The Best Creamy Salmon Pasta
With over 2.8 million page views since 2018, this simple yet impressive Creamy Salmon Pasta is the most popular recipe on my website. Roasted salmon, spinach and capers are tossed with pasta and a creamy white wine sauce for a dish special enough for date night at home.
“This recipe was delicious! It’s something you would be impressed with if you ordered it at a nice restaurant and it’s quick and easy to make at home. This is now in my favorite recipe collection.”
—Jeri Lynn
This is it! The most popular recipe in the history of Foxes Love Lemons. Chances are, if you’re reading this, you’re here after Googling “salmon pasta” or “pasta with salmon” or some combination of those words.
Welcome! I hope that this recipe is everything you’re looking for and more. And I hope you’ll stick around for some of my other popular recipes, including my Mexican street corn salad recipe, potato cakes and crockpot beef stroganoff.
But, are you ready to see what all the fuss about this creamy salmon pasta recipe is about? I’ll let some more of the 1300+ reviews (averaging 4.5 stars) speak for themselves:
“This dish is quick and delicious, only 30 minutes and you are serving. It is also just a little fancy. I have made it many times and have never been disappointed.”
—Judith
“This recipe worked so well, and I say this as a timing challenged person. I would make this again and again, not just with salmon, but with shrimp, scallops or even shredded chicken.”
—Holly
“I totally underestimated how delicious and delicate these flavors would be! Yum! It made me feel so chef-y.”
—Sherie
“This was so easy, fast and delicious! My toddler and myself devoured it. My toddler was able to help me make dinner and we were able to cook everything in under 20 minutes. Winner winner! Thank you for such a great weeknight recipe!”
—Rachel
This creamy salmon pasta is perfect for a special meal or date night at home, but fast and easy enough for a weeknight, too!
This creamy salmon pasta recipe is perfect for a “date night” or a special dinner at home (my husband and I will often make this for Valentine’s Day).
In fact, blast from the past that I was recently thinking about: whenever my parents would take me out to dinner when I was in college, my order was always either a steak, or some sort of seafood (usually seafood pasta, which seemed to be a popular menu item at the time).
Because, I was living in the dorms, and it’s not like the cafeterias were known for their stellar seafood. And let’s face it: whatever they attempted, the pasta was ALWAYS overcooked.
So when I had a chance to go out to a restaurant for a special meal, I was sure to order either a steak or seafood. Even now, seafood pasta like salmon alfredo is one of my top “luxury” meals, whether it’s at a restaurant or eaten at home.
This creamy salmon pasta always seems like a decadent indulgence, even when I’m sneaking a whole box of spinach into it. Big chunks of roasted salmon and capers are tossed with pasta and a creamy sauce flavored with white wine and lemons.
This pasta with salmon seems pretty fancy, but trust me, it’s just cooking pasta + making a simple cream sauce + roasting a piece of salmon.
You can do this, and on a weeknight, even!
The ingredients for this salmon pasta recipe are easy to find
- salmon – you will need 3/4 pound of salmon for this salmon pasta recipe. Two 6 ounce fillets will work, or one large fillet is fine, too. More on this below!
- linguine – this is my noodle of choice for this pasta with salmon (and also for lemon caper pasta), but fettuccine or spaghetti work just as well.
- butter – unsalted butter forms the base of the sauce. If you only have salted butter on hand, just cut back on the added salt later in the recipe.
- garlic – 3 minced garlic cloves add lots of flavor to the sauce. Want to add more? Measure with your heart.
- heavy cream – it’s not creamy salmon pasta without, well, cream! Heavy cream results in the best sauce texture, and if you substitute something else, your sauce may curdle and not turn out properly.
- white wine – something like pinot grigio will add a bright acidity to the cream sauce. If you’d prefer not to use wine, feel free to substitute a bit of chicken broth and a squeeze of lemon juice here.
- lemon zest – adds more bright acidity to the cream sauce!
- spinach – since spinach wilts down to practically nothing when it’s cooked, I used an entire 5 ounce box of baby spinach in this salmon linguine! Want to use kale instead? Go for it, baby.
- capers – the salty, briny flavor of capers can’t be beat, specially when paired with seafood. But if you’re not a fan of capers, it’s fine to leave them out.
How to buy the best fish for creamy salmon pasta
While for recipes like salmon sandwiches, I purchase thick, individual fillets of salmon (so, 4 separate (usually center cut) fillets for 4 servings), I love the ease of roasting a larger fillet of salmon for things like salmon and spinach pasta, since I’m just going to break it into chunks anyway.
At the grocery store, butcher, or seafood market, ask them for a fillet of salmon with the skin on, about 3/4 of a pound to a pound (or 2 fillets that equal about that weight).
You can use any variety of salmon you like best for this creamy salmon pasta, whether that’s Atlantic salmon, sockeye salmon, or something else.
Food & Wine’s Guide to Every Type of Salmon You Can Buy will help you learn the differences before you’re ready to make this recipe.
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How to make this pasta with salmon recipe
So, you’re going to be cooking three things at once (fish, pasta, sauce) in this salmon pasta recipe, but trust me: you can do this. I promise.
First, get your oven preheated and a big pot of water boiling on the stove.
Once both of those things are ready, get your salmon into the oven. All you’re doing here is putting the fish on a pan and seasoning it with salt and pepper (or salmon rub if you want even more flavor), and popping it into the oven. Set a timer and forget about it for awhile.
Next, get your pasta going: salt the pot of boiling water, and then dump the linguine into the pot. Again: set it and forget it (well, maybe give it a stir or two if you remember).
The “home chef” part of this salmon linguine comes in with your sauce.
You’ll start the creamy salmon pasta sauce by cooking some garlic in butter, and then adding cream, white wine, lemon zest, salt and pepper. You’ll cook this mixture about 5 minutes or until it thickens into a, well, sauce!
By now, your pasta should be done cooking. Drain it well, pour it into the skillet with the sauce, add some capers and spinach, and give everything a good stir until the spinach is wilted.
By now, your salmon should be done cooking, too! Take that out of the oven, break it into big chunks and put it on top of your pasta. That’s it!
Home Chef Tips for Pasta with Salmon
- If it’s a warm day, and you don’t want to turn on the oven, you can use my instant pot salmon (skip the potatoes) or grilled sockeye salmon recipe to cook the salmon instead of roasting.
- I kept the salmon simple for this recipe, with just salt and pepper, but if you have lemons, and rosemary or thyme, feel free to cook it in the style of my sockeye salmon recipe for even more flavor.
Can this be reheated or frozen?
While I love recipes where leftovers can be reheated for lunch the next day or are even freezer friendly, this salmon pasta recipe is one that is best eaten immediately.
Seafood never reheats that well, and cream sauce tends to break when reheating. I also don’t recommend freezing this pasta with salmon.
So, while this creamy salmon pasta recipe as written below would serve a family of four (or a double date at home!), if you’re serving just two people for date night, I’d recommend cutting the recipe in half.
But, if you have a bit of leftovers and you MUST reheat them, the easiest way to reheat is to microwave at 50% power (this will help prevent the creamy sauce from breaking). I recommend this method for any creamy pasta.
What to serve with salmon with pasta in cream sauce
Since I’ve already packed an entire box of spinach into this salmon pasta recipe, you may decide you don’t need a side dish at all. I totally understand!
But, if you’d like another helping of fiber-rich veggies on your plate with your salmon pasta, I suggest either my balsamic green beans or roasted asparagus.
If you’d like a fresh green salad with your pasta, I recommends some simple mixed greens tossed with citrus vinaigrette.
Or, if you’re the type that can’t have pasta night without a side of garlic bread, pop a batch of homemade garlic bread into the oven to serve alongside your pasta with salmon.
More Foxes Love Lemons Favorites
The Best Creamy Salmon Pasta
Ingredients
- Nonstick cooking spray
- 2 salmon fillets about 3/4 pound (1 large fillet is also fine)
- 1 teaspoon kosher salt divided, plus more for pasta water
- ½ teaspoon ground black pepper divided
- 12 ounces linguine
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 ¼ cups heavy cream
- ½ cup dry white wine
- 1 teaspoon grated lemon zest
- 1 box baby spinach 5 ounces
- 2 tablespoons capers
- Lemon wedges for garnish (optional)
Instructions
- Preheat oven to 350 degrees F and heat large pot of water to boiling on stove. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and bake 14 to 16 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.
- Meanwhile, add large pinch of salt to pot of boiling water and cook linguine according to package instructions.
- While pasta is cooking, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.
- Add spinach and capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted.
- Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.
Video
Notes
- If it’s a warm day, and you don’t want to turn on the oven, you can use my instant pot salmon (skip the potatoes) or grilled sockeye salmonrecipe to cook the salmon instead of roasting.
- I kept the salmon simple for this recipe, with just salt and pepper, but if you have lemons, and rosemary or thyme, feel free to cook it in the style of my sockeye salmon recipe for even more flavor.
This is now a real favourite. I don’t use the oven. I cook the salmon in butter in my large skillet, and then remove it, then I make the sauce in the same skillet. I use fresh pasta, usually linguini or tagliatelli, which only takes about 4 minutes so I pop it in the saucepan of boiling water just before the sauce is ready. Then I add the salmon, but usually mix the chunks in with the pasta and sauce with the spinach, rather than lay them on top. Its just SO fabulous yum 😋
I’m so glad to hear that you love this recipe, Jackie! The salmon cooked in butter sounds so delicious!
This was fantastic! I subbed chicken broth for wine and added extra garlic because we love garlic. Family told me to keep this recipe!
This is the absolute best comment, because I know how selective my own family is when it comes to recipes that make it into our “keeper” binder!
Yummy, quick to fix Never know what to do with left over salmon. My husband doesn’t eat much of anything anymore and doesn’t like salmon. But, he hate a whole small plate full.
I’m so glad to hear that, Ronnie!
This dish is quick and delicious, only 30 minutes and you are serving. It is also just a little fancy. I have made it many times and have never been disappointed.
That is the best review I could have asked for, Judith. I’m so glad you love it!
I enjoyed this! I had some rosemary and thyme so I cooked the salmon with that and some lemon slices. I don’t like capers so I skipped those but used everything else listed.
I’m so glad you liked this, Rachel! You’ve inspired me to try this with the rosemary and thyme I have in my garden!
Didn’t have spinach but served with some asparagus.
I never use lemon zest in case I end up with wax, so I just chucked in some lemon juice.this is not a recommendation just an admission of guilt.
I served the salmon with it’s soggy bottom (the skin) still attached and left the choice up to the individual diner whether to discard it or eat it
Thanks for the recipe, meal was very yummy!
“This is not a recommendation just an admission of guilt” —> I LOL’ed at this, Nick! I think (hope) that the best thing about this recipe is that you can adapt it a little bit based on what you have on hand and what you like, and have it still turn out well. I’m so glad you liked it!
My family found this dish lacked flavor. It was definitely not a hit like many of the posts suggested. Not sure I will be making this again.
I’m sorry to hear this didn’t meet the mark for you, Amanda. Did you have have all of the ingredients called for?
This was amazing. We didn’t use capers or wine because we didn’t have them. We were generous with the butter and garlic, substituted kale for spinach (added at step #3 to cook it through). Best recipe ever. Thank you!
“We were generous with the butter and garlic” should just be the tagline of this website. LOL. I am so glad you loved this, Jasmyn!
. Why not just cook the pepper seasoned salmon in salted butter in large skillet pan and then add garlic and make a rue and build sauce directly in the skillet and dump cooked pasta into it.?I’m not understanding why there’s any baking involved.
You’re welcome to do it that way if you wish, Rhonda.
Searched up this recipe on the intranet and what a hit. It was super yummy and easy to make. Family really enjoyed it too. I will definitely be making this on my rotation. Thanks for sharing!
I’m so glad it’s making your rotation, Nancy!
Tastes GREAT, easy and quick. Doubled the spinach cuz we love it!
Thank you
I’m so glad to hear you liked it, Joe!
I replaced a couple ingredients and it’s still very good! I used lemon juice, 15% cream and chicken broth instead of dry wine. I love this recipe and it’s quite simple:)
I’m so glad you liked it, Jade!
I lived in Zimbabwe for a year and had not had Salmon the entire time. My friend visiting for my wedding brought me tinned salmon from Japan as her wedding gift (love her for this). This recipe was by far the best thing to happen to that can of Salmon, and even my hubby approved. We had the recipe three more times until we run out of Salmon.
Tinned salmon actually sounds like an amazing wedding gift, your friend is so sweet. I am so glad that this recipe was able to help you celebrate your wedding in some small way.
Fantastic recipe. I used shredded smoked trout instead of salmon. Absolutely beautiful!
Yum! Love that this worked so well with smoked trout, too, Gen!
Have you ever tried this recipe with coconut milk instead of cream?
Hi Julie! I haven’t tried it this way, but my gut feeling is that it would work. Although your sauce consistency may not be as thick, unless you reduce it down. If you do end up trying it, please report back how it turns out 🙂