Creamy Lemon Salmon Pasta
Tender, golden-seared salmon is folded through silky cream sauce, bright lemon, and al dente pasta for a fast yet elegant dinner. Garlic, Parmesan, parsley, and reserved pasta water create a glossy…
Ingredients
- 600 g skinless salmon fillets
- 340 g dried linguine or spaghetti
- 2 teaspoons, divided fine sea salt
- 1/2 teaspoon, plus more to taste freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 cloves, finely minced garlic
- 240 ml heavy cream
- 60 g finely grated Parmesan cheese
- 1 large lemon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 180 ml, approximately reserved pasta water
- 3 tablespoons, finely chopped flat-leaf parsley
Instructions
- Pat the salmon completely dry with paper towels, then inspect for and remove any pin bones. Cut the fillets into 4 to 5 cm chunks and season on all sides with 1/2 teaspoon of the salt and the black pepper; drying the fish helps it sear rather than steam. Finely mince the garlic, chop the parsley, zest the lemon, and squeeze the juice before cooking so the sauce can be assembled without delay.
- Bring 3 litres of water to a rolling boil in a large pot over high heat. Add the remaining 1 1/2 teaspoons salt, then stir in the pasta. Cook according to the package timing until it is 1 minute short of al dente; the center should still offer slight resistance when bitten because it will finish in the sauce.
- While the pasta cooks, heat the olive oil in a large stainless-steel or nonstick skillet over medium-high heat until it shimmers but does not smoke. Arrange the salmon pieces in a single layer with space between them and sear for 2 to 3 minutes on the first side, undisturbed, until deeply golden and the fish releases easily from the pan.
- Turn the salmon pieces with tongs and cook for 1 to 2 minutes on the second side. The centers should remain slightly translucent and register about 48 to 52°C at this stage; they will finish gently in the sauce. Transfer the salmon to a plate, leaving any browned bits and oil in the skillet.
- Reduce the skillet heat to medium and add the butter. When it melts and begins to foam, add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant and softened but not browned; browned garlic will make the cream sauce bitter.
- Pour the heavy cream into the skillet and scrape the bottom with a wooden spoon to dissolve the browned salmon flavors. Bring the cream just to a gentle simmer over medium-low heat, with small bubbles around the edges, and cook for 2 to 3 minutes until it slightly thickens; do not let it boil hard, or the sauce may split.
- Use tongs to transfer the nearly al dente pasta directly into the cream sauce, reserving at least 180 ml of pasta water first. Add 60 ml of the reserved water and toss continuously over low heat for 1 to 2 minutes, allowing the pasta starch to emulsify with the cream so the sauce becomes glossy and coats the noodles.
- Remove the skillet from the heat before adding the Parmesan, lemon zest, and lemon juice. Toss until the cheese melts smoothly and the sauce smells bright and lemony; add reserved pasta water 1 tablespoon at a time if the mixture looks tight, or return it to very low heat briefly if the cheese needs help melting.
- Break the salmon into large, tender flakes with a fork, leaving some pieces intact for texture, and gently fold it into the pasta with half of the chopped parsley. The salmon is done when its thickest pieces are opaque and flake easily, reaching 63°C for food safety; avoid vigorous stirring, which can turn the fish mushy.
- Taste and adjust with additional salt, black pepper, or a few drops of lemon juice, remembering that Parmesan adds salt as the dish settles. Rest the pasta in the skillet for 1 minute so the sauce clings, then divide it among warmed bowls and finish with the remaining parsley, a little lemon zest, and freshly ground black pepper.
Watch the Creamy Lemon Salmon Pasta cooking video
← Back to all recipes · View full recipe
← Back to 5StarCook home