Lemon Dill Salmon Pasta

This lemon dill salmon pasta is a simple yet elegant dish combining the richness of salmon with a zesty, creamy sauce. Fresh salmon is seasoned, lightly dredged in flour, and pan-seared until golden. A tangy sauce made with chicken broth, garlic, lemon juice, and fresh dill ties it all together. Al dente pasta is tossed in the sauce alongside bite-size pieces of salmon to ensure every forkful is flavorful. Garnish with fresh parsley or parmesan for the perfect finishing touch. Ideal for weeknight dinners or special occasions.

This lemon dill salmon pasta transforms ordinary weeknight dinners into something special without hours in the kitchen. The creamy sauce with bright lemon and fresh dill perfectly complements the tender salmon, creating a restaurant-quality meal that's surprisingly simple.

I discovered this recipe during a particularly busy work week when I needed something impressive yet easy. Since then, it's become my go-to dish when friends come over last minute. The combination of impressive presentation and minimal effort makes it perfect for both casual dinners and special occasions.

Ingredients

• Fresh salmon: Preferably center cut fillets which stay moist and flavorful during the quick cooking process
• Flour: Creates a light coating that helps the salmon develop a beautiful crust while also slightly thickening the sauce
• Chicken broth or dry white wine: Adds depth to the sauce, I personally prefer using wine for adult dinners and broth for family meals
• Fresh lemon juice: Brightens the entire dish and cuts through the richness of the cream
• Fresh dill: Provides the signature flavor that makes this dish memorable. Always opt for fresh over dried when possible for vibrant flavor
• Heavy cream: Creates the luxurious sauce base that clings perfectly to the pasta
• Pasta: Choose a shape that catches the sauce well like fettuccine, linguine, or penne

Step-by-Step Instructions

Prepare the pasta:

Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like seawater. This is your only opportunity to season the pasta itself. Cook the pasta just until al dente, usually 1-2 minutes less than package directions. Reserve a cup of pasta water before draining which can help adjust the sauce consistency later if needed.

Prepare the salmon:

Pat the salmon completely dry with paper towels to ensure proper browning. Season both sides generously with salt and freshly cracked black pepper, then lightly dredge in flour, shaking off any excess. The thin coating helps create a golden exterior while protecting the delicate fish from overcooking.

Sear the salmon:

Heat your skillet until hot, then add olive oil and butter. The combination provides both flavor and the proper smoke point for searing. Place the floured salmon in the hot pan and resist the urge to move it for a full two minutes. Flip only once and cook another two minutes. The salmon should be undercooked in the center as it will finish cooking in the sauce later.

Create the sauce base:

Remove the salmon temporarily and immediately add the liquid to the hot pan. Use a wooden spoon to scrape up all the browned bits from the bottom; these contain tremendous flavor. Add the minced garlic and stir constantly for about 30 seconds until fragrant but not browned. Garlic burns quickly and becomes bitter.

Finish the sauce:

Reduce the heat before adding the cream to prevent curdling. Return the salmon to the pan and gently break it into bite-sized pieces with your spoon. The salmon will continue cooking in the warm sauce. Add the fresh dill and let everything simmer gently until the sauce coats the back of a spoon and the salmon is just cooked through, about 2-3 minutes.

Combine and serve:

Add the drained pasta directly to the sauce and gently toss to coat every strand. If the sauce seems too thick, add a splash of reserved pasta water. Serve immediately with a sprinkle of fresh parsley and freshly grated parmesan if desired.

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The fresh dill is truly the star ingredient here. I first tried this combination at a coastal restaurant in Maine where the chef used locally caught salmon with herbs from their garden. Something about the bright herbaceous quality of dill perfectly balances the richness of salmon and cream, making the flavors sing together.

Make Ahead Options

While this dish is best served immediately after preparing, you can do some prep work ahead of time. Clean and portion the salmon up to 24 hours in advance, keeping it well wrapped in the refrigerator. You can also measure out all dry ingredients and chop the herbs. Store the chopped dill in a small container with a damp paper towel over it to maintain freshness.

Ingredient Substitutions

If fresh salmon isn't available, you can use frozen salmon, thawed completely and patted very dry before cooking. In a pinch, canned salmon works but skip the initial searing step and simply add it to the finished sauce to warm through.

Serving Suggestions

This pasta makes a complete meal on its own but pairs beautifully with simple sides. A crisp green salad with a light vinaigrette provides a refreshing contrast to the creamy pasta. For a more substantial meal, add garlic bread or a crusty baguette perfect for soaking up any remaining sauce.

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With just the right amount of effort and flavor, this lemon dill salmon pasta is guaranteed to become a household favorite that you'll come back to over and over again.

Frequently Asked Questions

Can I use smoked salmon instead of fresh salmon?
Fresh salmon works best for this dish to maintain the flaky texture, but you can experiment with smoked salmon. Note that smoked salmon will add a stronger flavor and may alter the creaminess of the sauce.

What type of pasta works best for this recipe?
Fettuccine, linguine, or spaghetti are great options as they hold the creamy sauce well. However, any pasta of your choice will work.

Can I substitute heavy cream with another ingredient?
You can use half-and-half or a blend of milk and a cornstarch slurry as a lighter alternative, but the sauce may not be as rich and creamy.

Can I make this dish ahead of time?
Yes, you can prepare the salmon and sauce ahead, but wait to cook the pasta until just before serving to ensure it's fresh and al dente. Reheat the sauce gently to prevent curdling.

What side dishes pair well with this dish?
A fresh green salad, roasted vegetables, or garlic bread complement the flavors of this dish beautifully.

Recipe Questions

→ Can I use smoked salmon instead of fresh?

Fresh salmon gives the best texture, but smoked salmon can work if added at the end. It brings a bolder flavor and may affect creaminess.

→ Which pasta types are best?

Fettuccine, linguine, or penne work well. Choose shapes that hold onto the sauce for a balanced bite in every forkful.

→ Is there a substitute for heavy cream?

Yes, use half-and-half or milk with a bit of cornstarch for a lighter option. The sauce may be less rich but still flavorful.

→ Can I prepare this ahead?

You can prep the salmon and sauce in advance, but cook pasta fresh before serving to keep it al dente and the dish cohesive.

→ What sides pair nicely with this?

Try a green salad with vinaigrette or garlic bread. Roasted vegetables also add a delicious contrast to the creamy pasta.