Lemony Salmon Pasta

This lemony salmon pasta is an easy weeknight meal that combines leftover cooked salmon with pasta and a creamy lemon sauce. A quick and elegant weeknight winner.

A white plate topped with a pile of lemony salmon pasta, sprinkled with chives

We think of this gorgeous lemon salmon pasta as the Audrey Hepburn of pasta recipes given how it graciously brings both elegance and simplicity to the party. The 5-ingredient cream sauce comes together in about 30 minutes. And it quietly repurposes that solitary leftover salmon fillet in the fridge into something inarguably impressive. (No leftover salmon? No problem. See our quick and easy baked salmon cheat sheet below.)–Jenny Howard

*NOTE: How To Make Quick And Easy Baked Salmon

No stash of leftover cooked salmon in the fridge? No problem. Preheat your oven to 350°F (177°C), give a fresh salmon fillet a squeeze of lemon, top with a pat of butter, if desired, and then slide the salmon in the oven until cooked through, 8 to 10 minutes, depending on the thickness of the fillet.

Lemony Salmon Pasta

  • Quick Glance
  • (5)
  • 25 M
  • 40 M
  • Serves 4
4.8/5 - 5 reviews
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  • For the pasta
  • For the lemon cream sauce


Start the pasta

Bring a large pot of salted water to a boil.

Add the linguine and cook according to the package directions until al dente.

Make the lemon cream sauce

While the water is heating, in a medium saucepan over medium-high heat, bring the cream and butter to a gentle boil, stirring and watching carefully so that it doesn’t scorch.

Reduce the heat to a bare simmer and stir in the lemon zest and lemon juice, along with a pinch of salt and a grinding of pepper. Cook, stirring occasionally, until the mixture has thickened and reduced by half, about 10 minutes.

Whisk in the crème fraîche or buttermilk and then gently stir in the salmon. Reduce the heat to low and keep the sauce warm while you finish the pasta, being careful not to let the sauce come to a boil.

Finish the pasta

When the pasta is al dente, turn off the heat and measure out 1 cup cooking water before draining the pasta. Return the pasta to the empty pot.

Place the pot over medium-low heat and pour in the sauce along with 1/4 cup reserved cooking water. Toss well with a wooden spoon or a pair of tongs for about 30 seconds and then add the Parmigiano-Reggiano and toss again to combine. If the sauce seems too thick, add a little more pasta water and stir, repeating until the desired creaminess is achieved.

Remove the pot from the heat. Taste the sauce and, if desired, adjust the seasoning with salt, pepper, and/or lemon juice. Sprinkle in the chives, stir, and serve hot.

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Recipe Testers' Reviews

The lemony lusciousness of the sauce is what nails this perfect weeknight pasta dinner. It’s easy, delicious, and comes together in 30 minutes. The delicate sauce was perfect—not too heavy or rich but just the right consistency to elegantly cling to and coat the noodles. I used buttermilk and after adding it to the thickened cream mixture, the consistency was perfect without needing to add any pasta cooking water.

Like all my favorite pasta dishes, this recipe seems flexible and invites creativity. I wouldn’t hesitate to increase the amount of salmon if you happen to have it on hand. Other add-ins such as roasted cherry tomatoes, pistachios, or olives might also work well if desired, but rest assured, this keeper recipe is satisfying and delightful exactly as written.

This recipe hit my great flavor hot spots: cream, lemon, salmon and pasta. The recipe was fast and easy with easily found ingredients and quick mise en place. I would be happy to serve this at my next dinner party.


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  1. 5 stars
    Delicious. If ever there is leftover salmon, it becomes breakfast, so I roasted some. No big deal though since pasta water has to boil.Roasted asparagus on the side for a spring meal.

  2. When my toddler refuses to eat her salmon fillet, this dish magically shows up the next day. Thank you for a quick and delicious recipe.

    (Quick note: we prefer buttermilk over creme fraiche.)

    1. Thanks, Melissa! It’s always nice to have a great back-pocket recipe for those leftovers. Thanks for taking the time to let us know.

    1. Thanks, Wendy! We’re delighted that you enjoyed it so much. Thank you for taking the time to let us know.

  3. Delicious! Simple enough to make, though there’s some juggling and dexerity required to bring it all together without scorching the sauce. I used buttermilk instead of créme fraîche, which I won’t do next time – the buttermilk initially gave it an aroma I didn’t like, but didn’t negatively affect the taste at all. I had to add more salt, pepper and lemon juice at the end to bring all the flavors out to my taste but it was well worth the effort. Family really enjoyed it.

    1. Thanks, Sandra. We really appreciate you sharing your experience with us and our readers.

  4. We live part of the year on an island in the North Atlantic where lobster and deep-sea scallops are plentiful and frequently have leftovers.

    I tried this recipe with salmon, scallops and lobster. Easy, fast and delicious!

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