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Creamy Lemon Dill Salmon Pasta

Category: Dinner Ideas That Actually Work

This dish brings together pan-seared salmon fillets and pasta, enveloped in a luscious lemon-dill cream sauce. The salmon is lightly dredged and seared to develop a flavorful crust while keeping the flesh moist and tender. A sauce made with garlic, fresh lemon juice, heavy cream, and dill creates a bright yet velvety coating that complements the fish and pasta perfectly. Reserving pasta water helps adjust the sauce to a silky texture, ensuring every bite is flavorful and satisfying. Garnishing with parsley or parmesan adds a final touch of freshness and richness.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Sun, 04 Jan 2026 01:40:20 GMT
A plate of food with salmon and pasta. Save
A plate of food with salmon and pasta. | lilicooks.com

This creamy lemon-dill salmon pasta combines bright citrus flavors with tender salmon and rich pasta for a dish that feels both fresh and indulgent. It’s a perfect weeknight dinner when you want something impressive but not overly complicated to prepare.

I first made this recipe on a quiet weekend and now it’s one of my go-to meals when I want something special but fuss-free. The bright lemon and fresh dill bring a lightness that balances the richness of the salmon and cream.

Ingredients

  • Salmon: Two center-cut fresh salmon fillets skin removed and patted dry for the best sear and texture
  • All-purpose flour: for dredging which helps develop a golden crust on the salmon
  • Olive oil and unsalted butter: for searing these create a flavorful base and prevent sticking
  • Garlic: minced to infuse the sauce with savory warmth
  • Chicken broth or dry white wine: to deglaze the pan and add depth to the sauce select the broth or wine based on your taste preference for added complexity
  • Heavy cream: for richness and to create a velvety sauce that coats the pasta beautifully
  • Fresh lemon juice: freshly squeezed for bright and vibrant acidity
  • Chopped fresh dill: which infuses the sauce with a delicate herbal note
  • Pasta: such as fettuccine or linguine which holds the sauce well
  • Salt and freshly ground black pepper: to season perfectly
  • Optional fresh parsley or grated parmesan: for garnish adding freshness or saltiness at the end

Step-by-Step Instructions

Sear the Salmon:
Pat the salmon dry and season well with salt and pepper. Lightly dredge in flour shaking off the excess to avoid clumps. Heat olive oil and butter in a skillet over medium-high heat. When hot add salmon and sear for 2 minutes without moving to build a crispy crust. Flip and cook another 2 minutes until cooked through. Remove and set aside.
Prepare the Sauce:
Pour chicken broth or white wine into the same hot pan scraping the browned bits from the bottom to capture all the flavor. Stir in minced garlic and cook just 30 seconds until fragrant but not browned.
Add Cream and Lemon:
Lower the heat and stir in heavy cream and fresh lemon juice. Return the salmon to the pan breaking it into bite-sized pieces so the sauce coats everything well. Stir in chopped dill and simmer gently for 2 to 3 minutes until sauce thickens slightly.
Combine Pasta and Sauce:
Drain the pasta reserving about one cup of the cooking water. Add pasta to the sauce and toss gently to coat. Use reserved pasta water a little at a time to loosen the sauce and adjust texture as needed. Serve immediately garnished with parsley or parmesan if desired.
A plate of food with salmon and pasta. Save
A plate of food with salmon and pasta. | lilicooks.com

Storage Tips

Store leftover salmon pasta in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave adding a splash of cream or broth to bring back creaminess without drying out the salmon.

Ingredient Substitutions

If fresh dill is not available, dried dill can be used but add it earlier in the cooking process to allow flavor release. Substitute chicken broth with vegetable broth to keep it pescatarian. For a lighter version swap heavy cream with half and half though the sauce will be less thick and rich.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to complement the citrus notes. A side of garlic bread or toasted baguette works wonderfully to soak up the luscious sauce. Pair this dish with a chilled glass of Sauvignon Blanc to enhance the fresh, herbal flavors.

Recipe FAQs

→ How can I ensure the salmon has a crispy crust?

Make sure to pat the salmon dry before seasoning and dredging in flour. Sear it over medium-high heat without moving the fillet for a couple of minutes per side to form a golden crust.

→ What type of pasta works best with this dish?

Long, flat pasta like fettuccine or linguine hold the creamy lemon-dill sauce well and balance the rich textures superbly.

→ Can I substitute chicken broth with something else?

Dry white wine is a great alternative, adding depth and acidity that enhances the lemon and dill flavors in the sauce.

→ Why is reserving pasta water important?

The starchy pasta water helps loosen the sauce and allows it to cling smoothly to the pasta, improving texture and flavor balance.

→ How do I prevent the sauce from separating?

Simmer the sauce gently on low heat after adding cream, stirring frequently, and avoid boiling to keep it smooth and velvety.

Lemon Dill Salmon Pasta

Tender salmon and pasta tossed in a vibrant lemon-dill cream sauce full of fresh, bright flavors.

Preparation Time
10 min
Cooking Time
15 min
Overall Time
25 min
Created By: Lili Clark

Category: Dinner

Skill Level: Moderate

Cuisine Type: American

Output: 4 Serves (4 portions)

Dietary Options: ~

Ingredients

→ Seafood

01 2 center-cut fresh salmon fillets, skin removed and patted dry

→ Dry Ingredients

02 2 tablespoons all-purpose flour for dredging
03 Salt and freshly ground black pepper, to taste

→ Oils and Fats

04 2 tablespoons olive oil
05 1 tablespoon unsalted butter

→ Aromatics & Herbs

06 2 cloves garlic, minced
07 2 tablespoons chopped fresh dill
08 Fresh parsley or grated parmesan, for garnish (optional)

→ Liquids

09 1/2 cup chicken broth or dry white wine
10 1/2 cup heavy cream
11 2 tablespoons fresh lemon juice

→ Pasta

12 8 ounces pasta such as fettuccine or linguine

Steps

Step 01

Bring a large pot of salted water to a rolling boil. Cook pasta until al dente, about 1 to 2 minutes less than package instructions. Reserve 1 cup of pasta water and drain.

Step 02

Pat salmon dry with paper towels. Season generously with salt and pepper, then dredge lightly in flour, shaking off excess.

Step 03

Heat a skillet over medium-high heat. Add olive oil and butter. Once hot, add salmon and sear without moving for 2 minutes. Flip and cook another 2 minutes. Remove from pan and set aside.

Step 04

Add chicken broth or white wine to the hot skillet, scraping up browned bits. Stir in minced garlic and cook 30 seconds until fragrant.

Step 05

Reduce heat to medium-low. Stir in heavy cream and fresh lemon juice. Return salmon to pan, breaking into bite-sized pieces. Add chopped dill and simmer 2 to 3 minutes until sauce thickens slightly.

Step 06

Add drained pasta to the sauce and toss gently to coat. Add reserved pasta water as needed to adjust sauce consistency. Serve immediately garnished with parsley or parmesan if desired.

Tips

  1. Patting salmon dry ensures optimal browning and crust formation during searing.
  2. Use freshly squeezed lemon juice for the most vibrant flavor.
  3. Reserving pasta water helps adjust sauce texture without diluting flavor.
  4. Heavy cream creates a velvety sauce that clings well to pasta.

Required Tools

  • Large pot
  • Skillet
  • Tongs or spatula
  • Wooden spoon
  • Measuring cups and spoons

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains fish and dairy; check ingredients for allergens.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 520
  • Fats: 28 g
  • Carbohydrates: 42 g
  • Proteins: 30 g