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This 20-minute lemon dill salmon pasta recipe makes an easy and elegant weeknight dinner. It has a gorgeous creamy sauce that’s bursting with fresh dill in each bite!
Try my Creamy Lemon Parmesan Cod or White Wine Cream Sauce for Ravioli next!
Why you’ll love it
Something about salmon and dill just feels fancy, but there’s really nothing to making this creamy lemon dill salmon pasta! It’s ideal for date night or whenever you’re craving a little bit of an elevated (yet totally simple) meal with a few everyday ingredients.
Fresh dill is pretty easy to come by year-round, so you can enjoy the flavors of the creamy dill sauce any time. The lemon juice accentuates the salmon’s natural richness by adding brightness and balance. It’s also ready from start to finish in under half an hour!
What you’ll need
- Pasta – a longer shape like linguini is my go-to
- Salmon – you don’t need to be super precise with the quantity listed below. Using more is fine.
- Flour – to get a nice crust and help thicken the sauce
- Olive oil and butter – for pan searing and making the base of the sauce
- Chicken broth – more savory flavor. Or use a dry white wine like pinot grigio, sauvignon blanc, etc.
- Lemon juice – a touch of acidity for contrast
- Garlic – aromatic goodness
- Heavy cream – for the luxurious taste and texture
- Dill – salmon’s best friend
Helpful tips
- You can buy either skin-on or skin-off salmon. The skin is fine to eat, but some people prefer not to.
- If you buy a piece with the skin on but don’t want to eat it, you can peel the skin off on the step where you’ve taken the salmon out of the pan (it should peel off quite easily).
How to make lemon dill salmon pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta until al dente. Meanwhile, season the salmon with salt & pepper, then dredge in the flour. Heat up the oil and butter in a skillet, and cook for a couple of minutes on both sides. Transfer to a plate. Add the broth, lemon, and garlic to the pan.
Let it bubble for 30 seconds. Reduce the heat, and add in the heavy cream and dill. Return the fish to the pan, and break it up with a spoon. Let it finish cooking through and the sauce reduce a touch. Toss with the drained pasta, and top with parm if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my trusty cast iron skillet (it comes in lots of fun colors!), and cooking tongs make it convenient to toss the pasta.
- Keep your uncooked pasta fresher for longer with one of these clear airtight pantry containers.
- Store any leftover dill in this herb keeper.
Substitutions and variations
- I haven’t tested this recipe with dried dill, but I would suggest starting with one teaspoon of dried dill and building your way up from there if you need more.
- Something lower fat than heavy cream is very liable to curdle, so I don’t recommend it.
- A longer pasta variety like linguini or fettuccine is what I like best, but any shape pasta you have on-hand will work just fine!
What to serve with dill salmon pasta
- I like serving it with freshly grated parmesan on top. It’s optional but goes really well!
- A nice salad ties the meal together. Try your favorite salad greens with my Creamy Balsamic Dressing, homemade Italian Dressing, or this Creamy Pesto Dressing for even more herb-forward goodness.
- Go all out with a Caesar salad with my reader favorite Caesar Dressing and Garlic Croutons along with Cheesy Garlic Bread.
Pro tip
If you’ve got quite a lot of dill to use up, make my Homemade Ranch Dressing, bright Dill Pickle Soup, or even mix it into my Tuna Salad or Canned Salmon Salad sandwiches for a punch of extra flavor.
Leftovers and storage
- This pasta is best fresh, but you can keep leftovers in the fridge for 2-3 days in the fridge. I prefer to eat seafood leftovers sooner rather than later.
- Reheat slowly over a low heat on the stove. Don’t overcook the fish!
- This one won’t freeze well.
More easy salmon recipes
If you made this creamy dill salmon pasta, please leave a star rating and review below! I’m looking forward to hearing from you. Or tag me on Instagram stories!
Lemon Dill Salmon Pasta
Ingredients
- 4 ounces uncooked pasta
- 1/2 pound fresh salmon
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 2 cloves garlic minced
- 1/2 cup heavy/whipping cream
- 1 tablespoon chopped fresh dill
- Optional garnish: fresh parsley, parmesan cheese
Instructions
- Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water’s boiling.
- Season the salmon with salt & pepper and coat it in the flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside.
- Add the chicken broth, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds. Reduce the heat to medium.
- Add the cream, dill, and salmon back into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced and thickened a bit.
- Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and parmesan cheese if desired.
Notes
- You can use skinless or skin-on salmon. If using skin-on, it’s easy to peel off when you flip it over after searing it.
- Can’t get fresh dill? Try 1 teaspoon dried dill instead (build your way up from there).
- I don’t recommend substituting the cream for milk or half-and-half because the lemon juice will likely curdle the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on June 1, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Easy to follow and adapt, and delicious recipe 🙂 will make again!
Great!
To keep half and half from breaking, don’t use lemon juice — zest the skin into the butter/oil after the salmon comes out of the pan.
I used what was in my pantry. I used canned salmon, granulated garlic and small pasta shells.
This was FABULOUS! Thank you for such an easy recipe. Foodgasm level!
That’s awesome!! 😀
I made this for my girlfriend, it looked very similar to the pics and tasted lovely, we both enjoyed it with a simple salad. My comment – get the salmon cooked and the sauce on the go before putting the pasta in the water!
I’m glad you two enjoyed it, John!
Correction to previous inquiry …
Can I use salmon fillets for this recipe?
Hi Reggi! Yes, that is fine. That’s what I used.
Very yummy and simple to make we added a side of braised asparagus to up the veg content and next time plan to add grated courgette (zucchini) instead.
I’m so glad you enjoyed it!! Love those additions.
Fantastic dish, I extrapolated out to make if for 3 and it was delicious. We too traded the cream for Crème Fraiche and it was lovely and light. I do have a photo but no section to load these up 😀
Would greatly recommend.
That’s great! I’m glad it worked out! Yup, there’s no way to load photos in the comments here unfortunately… but if you’re on Instagram, tag me and I’ll be able to see it. 🙂
Can you use frozen salmon fillets?
You’d have to thaw them first.
Great recipe! The whole family liked this one 🙂
That’s what I like to hear!
I love to cook and i love good food. That was amazing. I could eat that every night for the rest of my life,
Thanks.
Aww that’s awesome!! Thanks for commenting!