Garlic Dill Salmon Pasta

Why You’ll Love This Recipe

Garlic dill salmon pasta is packed with protein, full of fresh flavors, and comes together in under 30 minutes. The fresh dill and lemon give the dish a refreshing lift, while the garlic and creamy sauce add warmth and depth. Whether using fresh or canned salmon, this pasta feels upscale without being complicated—perfect for a comforting yet refined dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (fettuccine, linguine, or penne)
• Salmon (fresh, baked or pan-seared, or canned for convenience)
• Olive oil or butter
• Garlic (minced)
• Lemon juice and zest
• Fresh dill (chopped)
• Heavy cream or plant-based cream
• Parmesan cheese or vegan alternative (optional)
• Salt and pepper
• Pasta water (reserved from cooking)
• Optional: red pepper flakes, capers, or spinach

Directions

1. Cook pasta in salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. If using fresh salmon, season with salt and pepper, then bake or pan-sear until cooked through and flaky. Set aside and flake into bite-sized pieces.
3. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
4. Stir in cream and bring to a gentle simmer. Add lemon juice, lemon zest, and dill. Simmer for 2–3 minutes until the sauce thickens slightly.
5. Add the cooked pasta to the sauce, tossing to coat. Stir in the flaked salmon and a splash of pasta water to loosen the sauce if needed.
6. Season with salt and pepper to taste. Add Parmesan if using.
7. Serve immediately, garnished with more fresh dill, lemon zest, or a sprinkle of red pepper flakes.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Dairy-Free: Use plant-based butter and cream, and skip or substitute the cheese.
• Lighter Version: Replace cream with half-and-half or a mix of broth and plant-based milk.
• Gluten-Free: Use your favorite gluten-free pasta.
• Add Veggies: Stir in baby spinach, asparagus, or peas for added color and nutrition.
• Smoked Salmon: For a twist, use smoked salmon instead of fresh or canned.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on the stovetop or in the microwave with a splash of water or cream to loosen the sauce. Avoid overcooking to keep the salmon tender. This dish is best enjoyed fresh and is not ideal for freezing.

FAQs

Can I use canned salmon?

Yes, canned salmon works well and makes this dish even faster to prepare. Just drain and flake before adding.

What’s the best pasta shape for this recipe?

Long noodles like fettuccine or linguine work beautifully, but short shapes like penne or fusilli also hold the sauce well.

Can I make this with leftover cooked salmon?

Absolutely—just flake it and stir it into the sauce at the end to warm through.

Is fresh dill necessary?

Fresh dill offers the best flavor, but you can use dried dill in a pinch—start with a smaller amount and adjust to taste.

Can I make this without cream?

Yes, use a mix of broth and a splash of non-dairy milk or even reserved pasta water for a lighter sauce.

How do I keep the salmon from overcooking?

Add it to the sauce at the very end and warm just until heated through.

What sides go well with garlic dill salmon pasta?

A crisp green salad, roasted vegetables, or garlic bread make great companions.

Can I make this ahead of time?

You can prep the sauce and salmon ahead, but it’s best to cook the pasta fresh and assemble right before serving.

What kind of salmon is best?

Use wild-caught fresh salmon for the best flavor and texture, but farmed or canned salmon also works well.

Can I add cheese?

Yes, Parmesan adds richness and depth to the sauce, but it’s optional if you prefer a lighter or dairy-free version.

Conclusion

Garlic dill salmon pasta is a flavorful and satisfying dish that’s easy to prepare and sure to impress. With tender salmon, fresh dill, and a light garlic cream sauce, it’s the perfect meal when you want something comforting yet fresh. Whether you’re making it for a cozy dinner or serving guests, this pasta brings elegance to the table with minimal effort.

Garlic Dill Salmon Pasta

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Garlic dill salmon pasta is a creamy, lemony pasta dish made with flaked salmon, garlic, and fresh dill in a light cream sauce. It’s a flavorful and elegant meal that’s quick enough for weeknights yet impressive enough for entertaining.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion

Ingredients

• 12 oz pasta (fettuccine, linguine, or penne)
• 2 cups cooked salmon (fresh or canned), flaked
• 1 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream or plant-based cream
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, chopped
• 1/4 cup grated Parmesan cheese or vegan alternative (optional)
• Salt and pepper, to taste
• 1/2 cup reserved pasta water
• Optional: red pepper flakes, 1 tbsp capers, or 1 cup baby spinach

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Instructions

1. Cook pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. If using fresh salmon, season with salt and pepper and bake or pan-sear until cooked through. Flake into bite-sized pieces and set aside.
3. In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
4. Pour in cream and bring to a gentle simmer. Stir in lemon juice, lemon zest, and dill. Simmer for 2–3 minutes to thicken slightly.
5. Add cooked pasta to the sauce and toss to coat evenly. Stir in flaked salmon and a splash of reserved pasta water to loosen the sauce if needed.
6. Season with salt and pepper to taste. Stir in Parmesan if using.
7. Serve immediately, garnished with fresh dill, lemon zest, or red pepper flakes if desired.

Notes

• Use canned salmon for a quicker meal—just drain and flake before using.
• Fresh dill is preferred, but dried dill can be used in a smaller amount.
• Add spinach or capers for extra flavor and color.
• For a lighter version, substitute cream with half-and-half or broth plus plant-based milk.

Nutrition

• Serving Size: 1 plate
• Calories: 540
• Sugar: 2g
• Sodium: 430mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 90mg