Last updated on October 13th, 2026
Got a salmon fillet in the fridge and a box of pasta in the pantry? Good news: you’re about 30 minutes away from a dinner that tastes like it came from your favorite Italian spot.
I’ve rounded up eight salmon pasta recipes I make on repeat!
Salmon Pasta Recipes at a Glance
Not sure where to start? Here’s the quick rundown, so you can match a recipe to your mood (and whatever’s hiding in your fridge).
| Recipe | Pasta | Sauce style | Total time | Heat level | Best for |
|---|---|---|---|---|---|
| Creamy Garlic Butter Salmon Pasta | Linguine | Cream and Parmesan | 25 min | Mild | Comfort food nights |
| Lemon Dill Salmon Pasta | Fettuccine | White wine and lemon | 30 min | Mild | A lighter, brighter plate |
| Spicy Cajun Salmon Pasta | Penne | Spiced cream | 35 min | Medium to hot | Spice lovers |
| Smoked Salmon and Cream Cheese Pasta | Tagliatelle | Cream cheese | 20 min | Mild | Fastest option, no searing |
| Pesto Salmon Pasta | Penne | Basil pesto | 30 min | Mild | Summer basil season |
| Tomato Basil Salmon Pasta | Rigatoni | Cherry tomato | 35 min | Mild (optional chili) | Dairy-light dinners |
| Teriyaki Salmon Udon | Udon noodles | Teriyaki glaze | 30 min + 15 min marinating | Mild | Stir-fry fans |
| One-Pot Creamy Spinach and Salmon Pasta | Farfalle | Creamy broth | 35 min | Mild | Fewer dishes to wash |
1. Creamy Garlic Butter Salmon Pasta
Serves: 4 | Time: 25 minutes | Heat: Mild
This is the one that gets requests. Golden-edged salmon, a garlic butter cream sauce and a snowfall of Parmesan, all twirled up in linguine. Comfort food that still feels a little bit fancy.
Ingredients
- 12 oz linguine
- 1.5 lbs skinless salmon fillet, cut into 4 pieces
- 2 tablespoons olive oil
- 4 tablespoons butter
- 5 cloves garlic, minced
- 1.5 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper
How to Make
- Get a big pot of well-salted water boiling and cook the linguine until al dente. Scoop out 1 cup of pasta water, then drain.
- While that’s going, pat the salmon dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high and sear the salmon 3 to 4 minutes per side. Park it on a plate.
- Drop the heat to medium and melt the butter in the same pan (keep those tasty browned bits). Stir in the garlic for about 30 seconds, until your kitchen smells amazing but before it browns.
- Pour in the cream and let it bubble gently, small lazy bubbles only. Give it 3 minutes to thicken up a bit.
- Pull the pan off the heat and stir in the Parmesan a handful at a time until it melts into a smooth, velvety sauce.
- Tip in the linguine and toss. Add pasta water a splash at a time until the sauce coats every strand.
- Break the salmon into big chunks and fold them in gently. Shower with parsley and a crack of pepper, then get it to the table while it’s hot.
Pro tip: Adding the cheese off the heat is what keeps the sauce silky. Too hot and it turns grainy fast.
Related: Salmon en Croûte Recipe
2. Lemon Dill Salmon Pasta
Serves: 4 | Time: 30 minutes | Heat: Mild
Craving something lighter? This one skips the cream and leans on white wine, lemon and fresh dill instead. It’s bright and zippy, and it tastes like a summer patio dinner any time of year.
Ingredients
- 12 oz fettuccine
- 1.5 lbs skinless salmon fillet, cut into 4 pieces
- 6 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 2 lemons, zested and juiced
- 1/4 cup fresh dill, chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons capers, drained (optional)
- Salt and black pepper
How to Make
- Cook the fettuccine in salted boiling water until al dente. Save 1 cup of pasta water, then drain.
- Season the salmon and sear it in 2 tablespoons olive oil over medium-high heat, 3 to 4 minutes per side. Set aside.
- Turn the heat to medium, then add the remaining 4 tablespoons oil and the garlic. Give it 30 seconds, stirring so it stays pale gold.
- Pour in the wine and scrape up all the browned bits the salmon left behind (that’s free flavor). Simmer 2 to 3 minutes until it’s reduced by about half.
- Stir in the lemon juice, half the zest and the butter. The butter makes the sauce glossy and helps it hug the pasta.
- Add the fettuccine with 1/4 cup pasta water and toss for a minute. Keep splashing in water until it looks silky, not soupy.
- Fold in the salmon, dill, Parmesan and capers. Finish with the rest of the zest and dig in.
Pro tip: Hold off on salt until you’ve had a taste. Between the capers and Parmesan, it may not need any.
Related: Zesty Garlic-Lemon Aioli
3. Spicy Cajun Salmon Pasta
Serves: 4 | Time: 35 minutes | Heat: Medium to hot
Bring on the heat! Smoky Cajun spice, a creamy sauce and sweet bell peppers to cool things down. You control the fire with the chili flakes, so spice-shy eaters can join the party too.
Ingredients
- 12 oz penne
- 1.5 lbs skinless salmon fillet, cut into 4 pieces
- 3 tablespoons Cajun seasoning, divided
- 2 teaspoons smoked paprika
- 1/2 teaspoon red chili flakes (use 1/4 teaspoon for milder)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, for garnish
How to Make
- Cook the penne in salted boiling water until al dente. Save 1 cup of pasta water, then drain.
- Rub the salmon all over with 2 tablespoons Cajun seasoning and the smoked paprika. Sear in the olive oil over medium-high, 3 to 4 minutes per side, until it wears a dark, crusty coat. Set aside.
- Melt the butter in the same skillet over medium heat. Add the onion and peppers and cook 5 to 6 minutes, until they’re soft with a few charred edges.
- Stir in the garlic, the last tablespoon of Cajun seasoning and the chili flakes. One minute is all it takes for the spices to wake up.
- Pour in the cream and let it simmer gently for 3 to 4 minutes, until it coats the back of a spoon.
- Add the penne and Parmesan and toss everything together. Loosen with pasta water if it’s looking thick.
- Fold in the salmon chunks, scatter parsley on top, and serve with a cold drink close by.
Pro tip: Cajun blends usually pack a lot of salt. Taste at the end before you add any more.
Related: Cajun Butter Sauce
4. Smoked Salmon and Cream Cheese Pasta
Serves: 4 | Time: 20 minutes | Heat: Mild
Love a bagel with lox? Meet your new favorite pasta. Tangy cream cheese, smoky salmon, capers and fresh herbs come together in 20 minutes, and you don’t even have to cook the fish.
Ingredients
- 12 oz tagliatelle
- 8 oz cold-smoked salmon (lox), torn into strips
- 8 oz cream cheese, softened and cubed
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 3 tablespoons capers, drained
- 1 lemon, zested and juiced
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Black pepper
- Everything bagel seasoning (optional)
How to Make
- Cook the tagliatelle in salted boiling water until al dente. Save 1.5 cups of pasta water, then drain.
- Meanwhile, warm the olive oil in a large skillet over medium heat. Add the red onion and cook 3 to 4 minutes, until softened but still a little crunchy.
- Stir in the garlic for 30 seconds, then pour in the wine and let it simmer for 2 minutes.
- Turn the heat down to low. Add the cream cheese and 1/2 cup pasta water and stir until it melts into a smooth, creamy sauce.
- Add the pasta and toss, splashing in more water until every ribbon is glossy.
- Take the pan off the heat, then fold in the smoked salmon, capers, lemon zest and half the herbs. The warm noodles take the chill off the salmon without cooking it.
- Finish with lemon juice, the rest of the herbs and plenty of black pepper. A sprinkle of everything bagel seasoning makes it feel like Sunday brunch.
Pro tip: Got hot-smoked salmon (the flaky kind) instead? Use it! Break it into chunks and add it at the same step.
Related: Herb-Crusted Salmon Recipe
5. Pesto Salmon Pasta
Serves: 4 | Time: 30 minutes | Heat: Mild
Fresh basil pesto meets buttery, golden salmon bites, with a squeeze of lemon to wake it all up. Homemade pesto takes about 5 minutes, but no judgment if you grab a jar.
Ingredients
- 12 oz penne
- 1.5 lbs skinless salmon fillet, cut into 1-inch cubes
- 2 tablespoons butter
- 1/4 cup dry white wine (or chicken broth)
- Juice of 1/2 lemon
- 1 cup cherry tomatoes, halved (optional)
- Salt and black pepper
For the pesto (or use 3/4 cup store-bought):
- 2 packed cups fresh basil leaves
- 1/3 cup pine nuts, toasted
- 3 cloves garlic
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/2 cup extra virgin olive oil
- Pinch of salt
How to Make
- Cook the penne in salted boiling water until al dente. Save 1 cup of pasta water, then drain.
- Whip up the pesto: pulse the basil, pine nuts, garlic, salt and 1/4 cup Parmesan in a food processor. With the motor running, stream in the olive oil until smooth.
- Season the salmon cubes. Melt the butter in a large skillet over medium-high and sear them 4 to 6 minutes total, turning a few times, until golden all over. Move to a plate.
- Splash the wine into the skillet, scrape up the browned bits and let it bubble for 1 minute.
- Turn off the burner. Add the penne, pesto and 1/4 cup pasta water and toss until everything turns glossy and green. Add more water if it looks thick.
- Fold in the salmon, cherry tomatoes, lemon juice and the rest of the Parmesan. Serve straight away.
Pro tip: Pesto hates high heat. Stirring it in with the burner off keeps the basil bright green and stops the oil from separating.
Related: Parsley Pesto Recipe
6. Tomato Basil Salmon Pasta
Serves: 4 | Time: 35 minutes | Heat: Mild (optional chili)
Sweet cherry tomatoes slump into a rustic sauce that tucks right into every rigatoni tube. It tastes like it simmered all afternoon, and if you skip the Parmesan, it’s totally dairy-free.
Ingredients
- 12 oz rigatoni
- 1.5 lbs skinless salmon fillet, cut into 4 pieces
- 1/4 cup extra virgin olive oil, divided
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 2 cups cherry tomatoes, halved
- 1/2 cup dry white wine (or vegetable broth)
- 1/4 cup fresh basil leaves, torn, plus more to serve
- Salt and black pepper
- Freshly grated Parmesan cheese, to serve
How to Make
- Cook the rigatoni in salted boiling water until al dente. Save 1 cup of pasta water, then drain.
- Season the salmon and sear it in 2 tablespoons olive oil over medium-high, 3 to 4 minutes per side. Set aside.
- Add the rest of the oil and the onion to the pan. Cook 3 to 4 minutes, until soft.
- Stir in the garlic and pepper flakes for 30 seconds, then the tomato paste. Let the paste cook for a minute until it turns a shade darker.
- Add the cherry tomatoes and a pinch of salt. Cook 5 to 6 minutes, squishing them with your spoon as they soften so they release their juices.
- Pour in the wine and simmer 2 minutes.
- Toss in the rigatoni, torn basil and a splash of pasta water until saucy, then fold in the salmon. Finish with Parmesan and extra basil.
Pro tip: Don’t rush the tomato paste. That one minute in the pan gives the sauce a deep, slow-cooked flavor.
Related: How To Cut Acidity In Tomato Sauce
7. Teriyaki Salmon Udon
Serves: 4 | Time: 30 minutes + 15 minutes marinating | Heat: Mild
Thick, chewy udon, sticky-sweet glazed salmon and a ginger garlic sauce, all tossed in one wok. Put the takeout menu away tonight; this one’s faster than delivery.
Ingredients
- 1 lb fresh or frozen udon noodles (usually 2 packs)
- 1.5 lbs skinless salmon fillet, cut into 1-inch cubes
- 1/3 cup teriyaki sauce, divided, plus extra for serving
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 4 scallions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup shredded cabbage (optional)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 tablespoon sesame seeds
How to Make
- Toss the salmon cubes with 2 tablespoons teriyaki sauce and let them hang out for 15 minutes.
- Meanwhile, cook the udon according to the package (usually just 2 to 3 minutes). Drain and rinse under cold water so the noodles don’t clump.
- Whisk the rest of the teriyaki with the soy sauce, mirin, rice vinegar and brown sugar in a small bowl.
- Heat the vegetable oil in a wok or large skillet over medium heat. Sear the salmon 4 to 6 minutes total, turning gently, until sticky and caramelized. Set aside.
- Add the sesame oil, scallion whites, garlic, ginger and cabbage. Stir-fry for 1 minute.
- Add the udon and sauce and toss for 2 to 3 minutes, until everything’s hot and shiny.
- Fold the salmon back in, then top with scallion greens, sesame seeds and an extra drizzle of teriyaki.
Pro tip: Keep the heat at medium when searing. Teriyaki is full of sugar and goes from caramelized to burnt in seconds.
Related: 6 Salmon Recipes
8. One-Pot Creamy Spinach and Salmon Pasta
Serves: 4 | Time: 35 minutes | Heat: Mild
Everything, pasta included, cooks in a single pot. That means fewer dishes and more couch time. The spinach goes in at the very end, so you sneak in some greens without a single complaint.
Ingredients
- 12 oz farfalle (bowtie pasta)
- 1.5 lbs skinless salmon fillet, cut into 4 pieces
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or extra broth)
- 3.5 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 5 oz fresh spinach, roughly chopped
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper
How to Make
- Heat the oil and butter in a large, heavy pot over medium-high. Season the salmon and sear 2 to 3 minutes per side. It’ll still be underdone in the middle, and that’s on purpose. Set it aside.
- Lower the heat to medium. Cook the onion for 3 minutes, then add the garlic for 30 seconds.
- Pour in the wine and scrape the bottom of the pot clean. Simmer 2 minutes.
- Add the broth and the dry farfalle. Bring it to a boil, then simmer 10 to 12 minutes, stirring often, until the pasta is almost tender and most of the liquid is soaked up.
- Stir in the cream and pepper flakes and simmer 2 to 3 minutes more, until the sauce thickens.
- Add the spinach and stir until it wilts. Mix in the lemon juice, zest and Parmesan.
- Nestle the salmon on top, pop on the lid and turn off the heat. Give it 4 to 5 minutes to finish cooking gently, then break it into chunks and serve.
Pro tip: Adding the cream near the end, instead of boiling it with the pasta, saves you from scrubbing a scorched pot later.
Related: Creamy Pumpkin Alfredo Sauce Recipe
How to Cook Salmon for Pasta
Seven of these eight recipes start with seared salmon, so it pays to get this part down. Do it a couple of times and you won’t even have to think about it.
- Grab the right cut. Ask for about 1.5 lbs of skinless, center-cut fillet, roughly 1 inch thick. Slice it into 4 even pieces at home so nothing overcooks while the thick end catches up.
- Dry it off. Pat both sides with paper towels. A dry surface turns golden and crisp; a wet one just steams.
- Season at the last minute. Salt draws out moisture, so sprinkle it on right before the fish hits the pan.
- Get the pan hot. Medium-high heat, a slick of oil, and wait until it shimmers.
- Hands off! Lay the salmon down and resist poking it for 3 minutes. It’ll stick at first, then let go on its own once the crust forms.
- Take it off a touch early. Salmon keeps cooking on the plate and again in the warm sauce, so a slightly underdone center is exactly what you want.
Salmon Cooking Time Chart
| Salmon cut | Time per side (medium-high heat) | Done when |
|---|---|---|
| Fillet, 1/2 inch thick | 2 to 3 min | Flakes easily with a fork |
| Fillet, 1 inch thick | 3 to 4 min | Flakes easily with a fork |
| Fillet, 1.5 inches thick | 4 to 5 min, then lower heat for 2 min | Flakes easily with a fork |
| 1-inch cubes | 1.5 to 2 min per side, turning 3 or 4 times | Opaque on all sides |
The USDA says 145°F for fish. Plenty of chefs pull salmon at 125°F to 130°F for a silky, just-pink middle and let the sauce carry it the rest of the way. Own an instant-read thermometer? This is its moment to shine.
Three Little Habits That Make a Big Difference
- Scoop out pasta water before you drain. That cloudy, starchy water is what turns a sauce glossy and clingy. Dunk a mug in right before the pasta hits the colander.
- Go chunky with the salmon. Break it into 1.5 to 2 inch pieces and fold it in last. Tiny flakes get lost and turn mushy.
- Working with frozen fillets? Thaw them overnight in the fridge, or seal them in a zip-top bag and sink it in cold water for 30 to 60 minutes.
Easy Ingredient Swaps
Out of something? Don’t run to the store just yet. These swaps work in any recipe above.
| Instead of | Use | Good to know |
|---|---|---|
| Heavy cream | Half-and-half or evaporated milk | Keep it at a low simmer so it doesn’t curdle |
| White wine | Chicken or vegetable broth + 1 tsp lemon juice | Same amount as the wine |
| Fresh salmon | Hot-smoked or canned salmon | Skip searing; fold in at the end |
| Parmesan | Pecorino Romano | Saltier, so use a little less |
| Fresh dill | 1 tsp dried dill | Add it to the sauce, not as garnish |
| Pine nuts | Walnuts or sunflower seeds | Toast them first for more flavor |
| Udon | Spaghetti or ramen noodles | Cook as the package directs |
How to Make Salmon Pasta Lighter
Salmon already brings protein and heart-healthy omega-3s to the table, so a few small tweaks go a long way:
- Trade regular pasta for whole wheat or chickpea pasta for extra fiber and protein.
- Replace half the heavy cream with whole milk, or stir in plain Greek yogurt with the heat off.
- Lean on the lemon dill, tomato basil and pesto recipes, which skip cream altogether.
- Load up on veggies like spinach, zucchini, peas or broccoli.
- Serve a smaller scoop of pasta next to a big, crunchy salad.
Storing and Reheating Leftovers
- Fridge: Leftovers keep in an airtight container for up to 3 days.
- Stovetop (the best way): Warm over low heat with a splash of milk, broth or water. Cream sauces thicken overnight and need a little help loosening up.
- Microwave: Use 50% power in 30-second bursts, stirring in between, so the salmon stays moist.
- Freezer: Skip it. Cream and cheese sauces turn grainy once thawed.
- Smoked salmon version: Enjoy it fresh. Reheating cooks the delicate lox and changes its texture.
FAQs
What pasta goes best with salmon?
Long, flat noodles like linguine, fettuccine and tagliatelle love creamy sauces, since there’s plenty of surface for the sauce to cling to. Short shapes like penne, rigatoni and farfalle trap chunky sauces and bits of salmon in their nooks. Udon shines with teriyaki and stir-fry flavors.
What sauce goes with salmon pasta?
Cream sauces are the classic pick: garlic butter, Cajun cream or cream cheese all work great. Want something lighter? Go for lemon and white wine, basil pesto or a quick cherry tomato sauce. Teriyaki is a fun twist when you’re craving noodles.
How do I keep salmon from falling apart in pasta?
Sear the fillets whole, break them into big chunks and fold them in at the very end. Use a spatula and a gentle folding motion instead of tossing hard with tongs.
Can I use frozen salmon for salmon pasta?
Absolutely. Thaw it overnight in the fridge, or seal it in a bag under cold water for 30 to 60 minutes. Pat it really dry before searing so you get a golden crust instead of steamed fish.
Can I use canned or leftover salmon?
Yes, and it’s a handy shortcut. Skip the searing and fold the flaked salmon into the finished sauce off the heat. It only needs to warm through.
How do I stop a cream sauce from curdling or breaking?
Keep cream at a gentle simmer, never a rolling boil. Stir in Parmesan off the heat and add lemon juice at the very end. If things get too thick, a splash of pasta water fixes it in seconds.
Is salmon pasta healthy?
It sure can be. Salmon is loaded with protein and omega-3 fats. For a lighter bowl, use whole wheat pasta, pick a sauce without cream and pile on the vegetables.
What should I serve with salmon pasta?
Keep the sides simple: a crisp green salad, roasted asparagus, garlic bread or steamed broccoli. For a drink, a chilled Sauvignon Blanc or Pinot Grigio goes nicely with the creamy and lemony versions.
