Salmon Pasta Recipe

It’s funny how some recipes sort of sneak into your life quietly – like this salmon pasta. It wasn’t from a fancy cookbook or a passed-down recipe card stained with old tomato sauce. I think I just needed dinner one night and had some salmon in the fridge, a bit of crème fraîche that was about to expire, and, as always, pasta in the cupboard. But when I took that first tentative bite – warm noodles tangled with tender, flaky salmon and that tangy-creamy sauce gently clinging to everything – it was… one of those “oh” moments. Like, simple but just so good. There’s richness, but also brightness, and it all just, I don’t know, settles really nicely into the end of a long day.

Why You’ll Crave It

• It comes together quickly, but feels thoughtful and elevated (you can make it in pajama pants and nobody would know).
• The balance of richness from the crème fraîche and brightness from the lemon just hits the right spot – not too heavy.
• Fresh herbs and flaky salmon give it that little touch of elegance… even if you’re eating alone with your cat eyeing your plate.
• It’s forgiving. You can tweak amounts, swap herbs, even use canned salmon if that’s what you have – and it still turns out cozy.

The first time I made this, I didn’t even sit down – I ate it standing at the stove with a fork, straight from the pan.

What You’ll Need

• 300g pasta: spaghetti or fettuccine is lovely, but anything long and twirlable will do
• 200g fresh salmon fillet: skin removed if possible, otherwise easy to peel later
• 200ml crème fraîche: the full-fat kind makes it silky, but lighter works in a pinch
• 1 onion: finely chopped, doesn’t need to be perfectly diced
• 2 tbsp olive oil: something mild and good enough to taste
• 1 tbsp lemon juice: fresh makes a difference – just a little brightness
• Salt and pepper: taste and season as you go (you’ll know when it’s right)
• Fresh dill or parsley: optional but really completes the dish with their freshness

Easy How-To

Get your water going

Set a big pot of water to boil, salt it well. Think of it like seasoning the pasta itself. Add your pasta and cook until al dente – that little bit of chew makes a difference. Before draining, scoop out a mugful of that starchy water and keep it off to the side – just in case the sauce needs a little loosening later.

Sear the salmon

In a nonstick pan over medium heat, heat a drizzle of olive oil. Lightly salt and pepper your salmon – not too much. Place it gently in the pan and let it sizzle undisturbed for 4-5 minutes, then turn carefully and cook the other side until it flakes easily with a fork. Set it aside to cool slightly, then flake it into bite-sized pieces. Don’t worry if it falls apart a bit – that’s what you want.

Sauté your aromatics

Same pan’s fine – just add a little more oil if the salmon drank it all up. Toss in the chopped onion and cook on medium for a few minutes. You want it softened and sweet, not browned, just that mellow onion smell that tells you something delicious is coming.

Bring it all together

Lower the heat and add the drained pasta into the onion pan. Add your flaked salmon on top. Stir gently – like folding in, not smushing. Then spoon in the crème fraîche and stir again, slowly. Add a splash (just a tablespoon or two) of your reserved pasta water if it’s looking a little tight. Drizzle in the lemon juice and taste. Season with salt and pepper until it sings.

Finish and serve

Let it warm through for a minute or two on low heat, then right before serving, scatter over some fresh dill or parsley. Extra lemon zest on top? Even better. And that’s it.

Good to Know

• Don’t stress about perfect flaking – the salmon naturally breaks into soft chunks as you stir, which is honestly part of the charm.
• If your crème fraîche curdles a bit, it’s usually because the heat was too high. Just stir in a splash of water and keep going – it smooths out.
• Sometimes I add a handful of baby spinach right at the end just to wilt – makes me feel virtuous for eating greens.

Serving Ideas

• Serve with a chilled glass of Sauvignon Blanc and a little side salad – arugula with lemon and olive oil is just right.

Top Tricks

• If you’ve got leftover cooked salmon from another meal, this pasta becomes a 15-minute wonder.
• Zest your lemon before juicing it – I often forget and then regret it every time.

Frequently Asked Questions

Can I use frozen salmon instead of fresh?

Yes, just let it defrost completely first. Pat it dry before cooking or else it might steam instead of sear.

What’s the best type of pasta for this?

Long shapes like spaghetti or fettuccine work beautifully, but if you only have penne or rigatoni, go for it – it’ll still be delicious.

What can I use instead of crème fraîche?

Greek yogurt (full fat) works, though it’s a little tangier. Or try a splash of cream with a squeeze of lemon.

How long will leftovers keep?

Around 2 days in a sealed container. When reheating, add a little water or milk in the pan so the sauce doesn’t tighten too much.

Could I add vegetables to bulk it up?

Yes absolutely – peas, cherry tomatoes, spinach… any soft veg that cooks quickly works well here without needing extra pans.