Lemon Dill Salmon Pasta (Print-Friendly Version)
Creamy lemon-dill sauce with salmon and pasta—simple, elegant, and full of flavor.
# What You Need:
→ Main
01 -
2 center-cut fresh salmon fillets, skin removed and patted dry
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2 tablespoons all-purpose flour for dredging
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2 tablespoons olive oil
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1 tablespoon unsalted butter
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2 cloves garlic, minced
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1/2 cup chicken broth or dry white wine
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1/2 cup heavy cream
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2 tablespoons fresh lemon juice
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2 tablespoons chopped fresh dill
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8 ounces pasta such as fettuccine or linguine
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Salt and freshly ground black pepper, to taste
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Fresh parsley or grated parmesan, for garnish (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a rolling boil. Cook pasta until al dente, 1–2 minutes less than package instructions. Reserve 1 cup of pasta water before draining.
02 -
Pat the salmon dry with paper towels. Season generously with salt and pepper, then dredge lightly in flour, shaking off the excess.
03 -
Heat a skillet over medium-high. Add olive oil and butter. Once hot, add salmon and sear for 2 minutes without moving. Flip and cook for another 2 minutes. Remove and set aside.
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Add broth or wine to the hot pan, scraping up browned bits. Stir in garlic and cook for 30 seconds until fragrant.
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Reduce heat. Add cream and lemon juice. Return salmon to pan, breaking into bite-size pieces. Stir in fresh dill and simmer 2–3 minutes until sauce thickens slightly.
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Add drained pasta to the sauce and toss gently to coat. Add reserved pasta water as needed for consistency. Serve immediately garnished with parsley or parmesan.
# Important Notes:
01 -
Patting salmon dry ensures optimal browning and crust formation during searing.
02 -
Use freshly squeezed lemon juice for the most vibrant flavor.
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Reserve pasta water helps adjust sauce texture without diluting flavor.
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Heavy cream creates a velvety sauce that clings well to pasta.