I made a lemon dill salmon pasta that turns a regular dinner into a light, citrus-drenched plate of silky noodles and flaky salmon you’ll want on repeat.
I adore this pasta because it hits every note I want. I love how flaky salmon fillets meet bright, tangy sauce that wakes the whole bowl up.
I’m obsessed with that pop of fresh dill folding into silky noodles, an herb that actually matters here. I crave the contrast of richness and zip, the way sauces cling and pockets of flavor surprise you.
But it never feels overwrought. And the aroma alone pulls me to the table.
Simple but unapologetically bold. Every bite makes me want another forkful, right away.
No fuss. Pure dinner joy.
I make it all weeknights.
Ingredients
- Pasta: the cozy base that soaks up sauce, gives chew and comfort to every bite.
- Salmon: flaky protein that’s rich and satisfying, adds real seafood personality.
- Olive oil: keeps things silky when cooking, adds a light fruity note.
- Butter: gives creamy comfort and a little glossy richness to the sauce.
- Garlic: it’s punchy and warm, wakes up the whole dish without killing it.
- Shallot: mild onion flavor, a soft sweet bite that won’t overpower.
- Cream: makes sauce luscious and smooth, keeps things saucy and cozy.
- Parmesan: salty, nutty umami that brings everything together, sprinkle more on top.
- Lemon zest and juice: bright acidic lift, cuts richness and smells amazing.
- Dill: fresh herbal lift, light grassy flavor that matches salmon perfectly.
- Broth or wine: adds depth and a little tang to the sauce base.
- Salt and pepper: basic but crucial, balances and sharpens every flavor.
- Red pepper flakes: optional kick, gives warmth and a tiny sting.
- Capers: tangy pops, salty little bursts when you bite them.
Ingredient Quantities
- 12 ounces linguine or fettuccine pasta
- 1 pound salmon fillets, skin on or off as you like
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 small shallot, finely chopped (or 1/4 cup chopped onion)
- 1 cup heavy cream or half and half
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- zest and juice of 2 medium lemons (about 3 tablespoons juice)
- 1/4 cup fresh dill, chopped, packed a bit
- 1/2 cup low sodium chicken broth or white wine
- salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes, optional but nice
- 1 tablespoon capers, optional
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 ounces linguine or fettuccine until al dente, reserve 1 cup pasta water, then drain.
2. While pasta cooks, pat 1 pound salmon dry, season with salt and pepper, and sprinkle a little lemon zest on top; heat 2 tablespoons olive oil in a large skillet over medium-high and sear salmon 3 to 4 minutes per side until just cooked, remove to a plate and flake into large pieces, leave any browned bits in pan.
3. Lower heat to medium, add 2 tablespoons unsalted butter to the same skillet, then sauté 1 small finely chopped shallot and 3 minced garlic cloves until softened and fragrant, about 1 to 2 minutes.
4. Pour in 1/2 cup low sodium chicken broth or white wine to deglaze the pan, scraping up brown bits, let it reduce a minute.
5. Stir in 1 cup heavy cream or half and half, bring to a gentle simmer, then add 1/2 cup freshly grated Parmesan cheese, whisk until melted and the sauce thickens slightly.
6. Add zest and juice of 2 medium lemons (about 3 tablespoons juice), 1/4 teaspoon red pepper flakes if using, 1 tablespoon capers if you like briney bites, and season with salt and plenty of black pepper; taste and adjust.
7. Toss the drained pasta into the sauce with a splash or two of reserved pasta water to loosen if needed so the sauce clings, cook together 1 minute so flavors marry.
8. Gently fold in flaked salmon and 1/4 cup packed chopped fresh dill, folding carefully so salmon stays in chunks not mashed.
9. Serve immediately with extra grated Parmesan, an extra squeeze of lemon if you want more brightness, and a few more dill sprigs on top.
Equipment Needed
1. Large pot for boiling pasta
2. Colander to drain and reserve pasta water
3. Large heavy skillet (nonstick or stainless)
4. Tongs or a spatula for turning the salmon and tossing pasta
5. Chef knife and cutting board for shallot, garlic, lemons and dill
6. Microplane or fine grater for lemon zest and Parmesan
7. Whisk or wooden spoon for the cream sauce
8. Measuring cups and spoons (for broth, cream, capers, seasonings)
9. Plate or shallow bowl to rest and flake the salmon before folding in
FAQ
Lemon Dill Salmon Pasta Recipe Substitutions and Variations
- Pasta (linguine/fettuccine): swap for penne, rigatoni, or whole wheat spaghetti if you want more texture or a heartier bite. They’ll hold the sauce well, but cook time might change a minute or two.
- Salmon: use shrimp, canned tuna, or flaked cooked rotisserie chicken. Shrimp cooks way faster so add it near the end, canned tuna works great for a pantry version.
- Heavy cream or half and half: replace with plain Greek yogurt thinned with a splash of milk, or use whole milk plus an extra tablespoon of butter for richness. Heat gently so the yogurt doesn’t curdle.
- Dill: try flat leaf parsley, chives, or tarragon for a different herb note. Parsley is milder, tarragon gives a slightly anise-y lift that pairs nicely with lemon.
Pro Tips
1) Salt the pasta water like the sea, seriously. It’s the only chance to flavor the noodles so they don’t come out bland. Taste the water, it should be noticeably salty. Reserve at least a cup of the pasta water and skim off any foam so the starch you add is clean.
2) Don’t overcook the salmon. Sear it on fairly high heat until just opaque through the middle, then pull it off the pan a bit early because it’ll finish gently in the sauce. Flake it into big chunks so you get bites of fish, and fold it in at the end so it doesn’t turn to mush.
3) Use the wine or broth to really scrape up the brown bits in the pan, they’re gold for flavor. Let that reduce a minute before adding cream. If your cream looks like it might split, take the pan off the heat, stir in a splash of hot pasta water first then the cream, or temper the cream by whisking in a little hot liquid before adding.
4) Adjust sauce texture with pasta water not extra cream. Add a couple spoonfuls at a time until the sauce clings to the pasta. Finish with lemon zest rather than only juice if you want bright lemon flavor without thinning the sauce too much. Capers are best added right before serving so they keep their pop.
Lemon Dill Salmon Pasta Recipe
I made a lemon dill salmon pasta that turns a regular dinner into a light, citrus-drenched plate of silky noodles and flaky salmon you'll want on repeat.
4
servings
876
kcal
Equipment: 1. Large pot for boiling pasta
2. Colander to drain and reserve pasta water
3. Large heavy skillet (nonstick or stainless)
4. Tongs or a spatula for turning the salmon and tossing pasta
5. Chef knife and cutting board for shallot, garlic, lemons and dill
6. Microplane or fine grater for lemon zest and Parmesan
7. Whisk or wooden spoon for the cream sauce
8. Measuring cups and spoons (for broth, cream, capers, seasonings)
9. Plate or shallow bowl to rest and flake the salmon before folding in
Ingredients
12 ounces linguine or fettuccine pasta
1 pound salmon fillets, skin on or off as you like
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1 small shallot, finely chopped (or 1/4 cup chopped onion)
1 cup heavy cream or half and half
1/2 cup freshly grated Parmesan cheese, plus more for serving
zest and juice of 2 medium lemons (about 3 tablespoons juice)
1/4 cup fresh dill, chopped, packed a bit
1/2 cup low sodium chicken broth or white wine
salt and freshly ground black pepper to taste
1/4 teaspoon red pepper flakes, optional but nice
1 tablespoon capers, optional
Directions
- Bring a large pot of salted water to a boil and cook 12 ounces linguine or fettuccine until al dente, reserve 1 cup pasta water, then drain.
- While pasta cooks, pat 1 pound salmon dry, season with salt and pepper, and sprinkle a little lemon zest on top; heat 2 tablespoons olive oil in a large skillet over medium-high and sear salmon 3 to 4 minutes per side until just cooked, remove to a plate and flake into large pieces, leave any browned bits in pan.
- Lower heat to medium, add 2 tablespoons unsalted butter to the same skillet, then sauté 1 small finely chopped shallot and 3 minced garlic cloves until softened and fragrant, about 1 to 2 minutes.
- Pour in 1/2 cup low sodium chicken broth or white wine to deglaze the pan, scraping up brown bits, let it reduce a minute.
- Stir in 1 cup heavy cream or half and half, bring to a gentle simmer, then add 1/2 cup freshly grated Parmesan cheese, whisk until melted and the sauce thickens slightly.
- Add zest and juice of 2 medium lemons (about 3 tablespoons juice), 1/4 teaspoon red pepper flakes if using, 1 tablespoon capers if you like briney bites, and season with salt and plenty of black pepper; taste and adjust.
- Toss the drained pasta into the sauce with a splash or two of reserved pasta water to loosen if needed so the sauce clings, cook together 1 minute so flavors marry.
- Gently fold in flaked salmon and 1/4 cup packed chopped fresh dill, folding carefully so salmon stays in chunks not mashed.
- Serve immediately with extra grated Parmesan, an extra squeeze of lemon if you want more brightness, and a few more dill sprigs on top.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 358g
- Total number of serves: 4
- Calories: 876kcal
- Fat: 57g
- Saturated Fat: 24g
- Trans Fat: 0.5g
- Polyunsaturated: 3.8g
- Monounsaturated: 28.3g
- Cholesterol: 214mg
- Sodium: 432mg
- Potassium: 834mg
- Carbohydrates: 54g
- Fiber: 3.3g
- Sugar: 5g
- Protein: 39g
- Vitamin A: 800IU
- Vitamin C: 5mg
- Calcium: 175mg
- Iron: 1.5mg
