This Salmon and Dill Cream Pasta is a luxurious, elegant dinner that’s surprisingly simple to make. The combination of tender salmon, fresh dill, and velvety cream sauce is a match made in heaven. It’s the perfect weeknight treat that feels gourmet without the fuss.
Nothing beats a great Salmon and Dill Cream Pasta. Whether you're a fan of Savory Combo Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Salmon and Dill Cream Pasta
- Effortless elegance: It feels gourmet but comes together in one pan plus a pot for pasta.
- Fresh, balanced flavors: Dill and lemon brighten the rich cream and salmon beautifully.
- Highly adaptable: Easy to tweak based on what you have on hand.
- Weeknight luxury: Turns an ordinary evening into a special, savor-worthy meal.
Ingredients & Tools
- 400 g pasta (fettuccine or tagliatelle work best)
- 500 g salmon fillets, skinless, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 200 ml heavy cream (or double cream)
- 100 ml vegetable or fish stock
- 1 large bunch fresh dill, finely chopped (about 1/2 cup packed)
- 1 lemon (zest and juice)
- 50 g grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Tools: Large pot for pasta, large skillet or sauté pan, zester or fine grater, tongs.
Notes: Fresh dill is essential for vibrant flavor; center-cut salmon fillets cook most evenly.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 60 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Is fresh dill really that important? Yes, and here’s why—fresh dill has volatile oils that provide a bright, almost anise-like flavor that dried dill completely loses. That fresh, grassy note is what balances the rich cream and oily salmon, so it’s worth seeking out.
- What’s the best cut of salmon to use? Look for skinless, boneless center-cut fillets. They’re thicker and more uniform, which means the cubes will cook evenly. If you can only find salmon with skin, just place it skin-side down on the cutting board and slide your knife between the flesh and skin to remove it.
- Can I prepare anything ahead of time? You can absolutely chop the shallot, garlic, and dill ahead of time and keep them in separate containers in the fridge. But I’d avoid cubing the salmon too far in advance, as it can start to break down and become mushy.
- What pasta shape works best? I’m a big fan of long, ribbon-like pasta like fettuccine or tagliatelle because the creamy sauce clings to every inch. But if you only have penne or fusilli, that’ll work too—the sauce will pool nicely in the nooks and crannies.
How to Make Salmon and Dill Cream Pasta
Step 1: Start by bringing a large pot of generously salted water to a rolling boil. You want the water to taste like the sea—this is your only chance to season the pasta from within. Add your pasta and cook according to package instructions until al dente. Remember to reserve about a cup of the starchy pasta water before draining; this liquid gold will help your sauce emulsify and cling to the pasta later.
Step 2: While the pasta cooks, pat your salmon cubes completely dry with paper towels. This is a crucial step—if the salmon is wet, it will steam instead of sear, and you’ll miss out on those lovely browned edges. Season the salmon all over with a good pinch of salt and pepper. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon in a single layer, making sure not to overcrowd the pan. Cook for about 1-2 minutes per side, just until the outside is golden and the inside is still slightly translucent. You’ll notice the salmon will continue to cook later in the sauce, so it’s better to undercook it now. Remove the salmon to a plate and set aside.
Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped shallot and cook for 2-3 minutes, until it becomes soft and translucent. You’ll notice a sweet, aromatic smell—that’s the shallot releasing its sugars. Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic, or it’ll turn bitter.
Step 4: Pour in the heavy cream and stock, stirring to combine and scrape up any browned bits from the bottom of the pan. Those bits are packed with flavor! Let the sauce come to a gentle simmer—you’ll see small bubbles forming around the edges—and cook for 2-3 minutes, allowing it to thicken slightly. The sauce should coat the back of a spoon when it’s ready.
Step 5: Reduce the heat to low and stir in about three-quarters of your chopped fresh dill, the lemon zest, and the grated Parmesan. The Parmesan will melt into the sauce, making it even richer and giving it a lovely savory depth. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Step 6: Now, gently add the cooked salmon back into the skillet, along with any juices that have accumulated on the plate. Add the drained pasta directly into the sauce. Using tongs, toss everything together gently—you want to coat the pasta without breaking up the salmon too much. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
Step 7: Finish the dish with a generous squeeze of fresh lemon juice—this brightens everything up—and the remaining chopped dill. Give it one final toss, and you’re ready to serve immediately. The pasta will continue to absorb the sauce as it sits, so enjoy it right away for the best texture and flavor.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; cream sauces can separate upon thawing.
- Reviving: Reheat gently in a skillet with a splash of cream or water to loosen sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon dressing cut through the richness of the pasta beautifully, providing a refreshing contrast.
- Garlic bread or focaccia — You’ll want something to mop up every last bit of that creamy sauce, and a crusty, garlicky bread is absolutely perfect for the job.
- Steamed asparagus or green beans — Their crisp-tender texture and mild bitterness offer a lovely vegetable counterpoint to the creamy, rich main dish.
Drinks
- A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — The high acidity and citrus notes in these wines complement the dill and lemon in the pasta, cleansing the palate between bites.
- A light lager or pilsner — The carbonation and mild bitterness of a cold beer work wonders against the creamy sauce, making each forkful taste fresh and new.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the dish’s richness.
Something Sweet
- Lemon sorbet or granita — The intense, clean citrus flavor is a perfect palate-cleanser after a rich meal, and it feels light and refreshing.
- Shortbread cookies with a dark chocolate dip — The buttery, crumbly shortbread and bitter chocolate provide a simple, not-too-sweet ending that doesn’t overwhelm.
- Panna cotta with a berry compote — It continues the creamy theme but in a chilled, delicate form, with the tart berries adding a lovely fruity finish.
Top Mistakes to Avoid
- Overcooking the salmon in the first step. Remember, the salmon will continue to cook when you add it back to the warm sauce. If you cook it until it’s completely opaque initially, it’ll become dry and chalky by the end. A little translucency in the center when you remove it is a good thing.
- Skipping the step of reserving pasta water. That starchy water is magic—it helps bind the sauce to the pasta and loosens the sauce if it becomes too thick. I’ve messed this up before and ended up with a gloppy, separated sauce… learn from my mistake!
- Adding the lemon juice too early. The acid in lemon juice can cause the cream to curdle if it’s heated for too long. Always add it right at the end, off the heat, to preserve its bright flavor and the sauce’s silky texture.
- Crowding the pan when searing the salmon. If you add too much salmon at once, the pan temperature will drop, and the fish will steam instead of sear. Cook in batches if necessary to get those beautiful, flavorful browned edges.
Expert Tips
- Tip: Let the cream and stock come to room temperature before adding them to the pan. Adding cold liquid to a hot pan can sometimes cause the cream to seize or split. Taking the chill off ensures a smoother, more stable sauce.
- Tip: Use a microplane to zest the lemon directly over the sauce. This captures all the fragrant citrus oils and ensures they don’t get left behind on a cutting board. You’ll get maximum lemon flavor with minimal effort.
- Tip: If you’re sensitive to the “fishy” taste of salmon, you can give the raw cubes a quick 10-minute soak in milk or buttermilk before patting them dry and cooking. This mellows the flavor subtly and results in an even more tender texture.
- Tip: For an extra layer of flavor, toast the dill stems (the part you’d normally discard) in the oil for a minute before adding the shallot. Then remove and discard them. It infuses the oil with a subtle, herbaceous depth.
FAQs
Can I use frozen salmon for this recipe?
Absolutely, you can. The key is to thaw it completely in the refrigerator overnight first. Once thawed, pat it very dry with paper towels to remove any excess moisture, which is even more important with frozen fish. The cooking time might be a tiny bit longer, but the result will still be delicious. Just avoid using salmon that’s been previously cooked, as it will become too dry and flaky.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a skillet over low heat with a splash of cream, milk, or water. The added liquid will help loosen the sauce back up. Avoid the microwave if you can, as it tends to overcook the salmon and make the pasta mushy. The dill will lose some of its vibrancy, but the flavor will still be great.
Can I make this dish dairy-free?
You can, though the character of the dish will change. For a dairy-free version, use full-fat canned coconut milk in place of the heavy cream and a dairy-free Parmesan alternative. The coconut flavor will be present, but it actually pairs quite nicely with the dill and salmon. I’d also add an extra tablespoon of olive oil at the end to mimic the richness lost from the cream.
What can I use instead of dill?
If you’re not a fan of dill, fresh tarragon is a wonderful substitute—it has a similar anise-like quality but is slightly sweeter. Fresh chives would also work, providing a mild, oniony flavor. I wouldn’t recommend using a strong herb like rosemary or oregano, as they can overpower the delicate flavor of the salmon.
Why did my sauce turn out grainy or separate?
This usually happens if the heat was too high when you added the cream, causing it to break. Cream sauces like this one prefer a gentle, low heat. If your sauce does separate, you can sometimes bring it back by removing it from the heat and whisking in a tablespoon of cold butter or a splash of cold pasta water. It’s a handy little rescue trick!
Salmon And Dill Cream Pasta
Make this elegant Salmon and Dill Cream Pasta in just 35 minutes. A creamy, flavorful dish perfect for a special weeknight dinner. Get the easy recipe now!
Ingredients
For the pasta and salmon:
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400 g pasta (fettuccine or tagliatelle work best)
-
500 g salmon fillets (skinless, cut into 1-inch cubes)
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2 tbsp olive oil
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1 large shallot (finely chopped)
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3 cloves garlic (minced)
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200 ml heavy cream (or double cream)
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100 ml vegetable or fish stock
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1 large bunch fresh dill (finely chopped (about 1/2 cup packed))
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1 lemon (zest and juice)
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50 g grated Parmesan cheese
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Salt and freshly ground black pepper (to taste)
Instructions
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Start by bringing a large pot of generously salted water to a rolling boil. You want the water to taste like the sea—this is your only chance to season the pasta from within. Add your pasta and cook according to package instructions until al dente. Remember to reserve about a cup of the starchy pasta water before draining; this liquid gold will help your sauce emulsify and cling to the pasta later.01
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While the pasta cooks, pat your salmon cubes completely dry with paper towels. This is a crucial step—if the salmon is wet, it will steam instead of sear, and you’ll miss out on those lovely browned edges. Season the salmon all over with a good pinch of salt and pepper. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon in a single layer, making sure not to overcrowd the pan. Cook for about 1-2 minutes per side, just until the outside is golden and the inside is still slightly translucent. You’ll notice the salmon will continue to cook later in the sauce, so it’s better to undercook it now. Remove the salmon to a plate and set aside.02
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Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped shallot and cook for 2-3 minutes, until it becomes soft and translucent. You’ll notice a sweet, aromatic smell—that’s the shallot releasing its sugars. Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic, or it’ll turn bitter.03
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Pour in the heavy cream and stock, stirring to combine and scrape up any browned bits from the bottom of the pan. Those bits are packed with flavor! Let the sauce come to a gentle simmer—you’ll see small bubbles forming around the edges—and cook for 2-3 minutes, allowing it to thicken slightly. The sauce should coat the back of a spoon when it’s ready.04
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Reduce the heat to low and stir in about three-quarters of your chopped fresh dill, the lemon zest, and the grated Parmesan. The Parmesan will melt into the sauce, making it even richer and giving it a lovely savory depth. Taste the sauce and adjust the seasoning with more salt and pepper if needed.05
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Now, gently add the cooked salmon back into the skillet, along with any juices that have accumulated on the plate. Add the drained pasta directly into the sauce. Using tongs, toss everything together gently—you want to coat the pasta without breaking up the salmon too much. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.06
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Finish the dish with a generous squeeze of fresh lemon juice—this brightens everything up—and the remaining chopped dill. Give it one final toss, and you’re ready to serve immediately. The pasta will continue to absorb the sauce as it sits, so enjoy it right away for the best texture and flavor.07
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