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Creamy Salmon Pasta Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 8 oz dried linguine or fettuccine
  • 4 skin-on salmon fillets, about 4 to 5 oz each
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 2 tbsp capers, drained
  • 2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/4 cup grated Parmesan, plus more for serving
  • 1/4 cup chopped fresh dill, divided
  • Salt and black pepper

Method
 

  1. Pat salmon dry, season with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear fillets skin-side down for 4 minutes, flip, and cook 2 to 3 minutes until just opaque. Transfer to a plate.
  2. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
  3. Reduce heat to medium, add remaining 1 tbsp butter and garlic to the same skillet. Cook 30 seconds until fragrant. Stir in cream, capers, lemon zest, and lemon juice. Simmer 2 to 3 minutes, scraping up browned bits, until the sauce coats a spoon.
  4. Lower heat, stir in Parmesan until smooth. Toss in drained pasta, adding splashes of pasta water as needed. Flake salmon into large chunks, fold gently, and finish with most of the dill. Serve immediately with extra Parmesan.

Notes

If your fillets have skin, leaving it on while searing protects the flesh from overcooking. You can remove it after cooking if you prefer a skinless bite. The pasta water is key for controlling the sauce consistency so don't skip saving it.