Lemon Dill Salmon Pasta

This Lemon Dill Salmon Pasta brings together tender flakes of salmon with a creamy, lemon-kissed sauce that feels fresh and comforting all at once. It’s the kind of meal you want on a weeknight when you crave something special without complicated steps. The dill adds a lovely herbal brightness that complements the richness of the sauce perfectly.

I first made this dish when experimenting with flavors for a casual dinner party and it quickly became a go-to because everyone asked for seconds

Ingredients

• Four ounces of uncooked pasta: pick your favorite shape& penne or fusilli hold sauce well and cook evenly
• Half a pound of fresh salmon: look for firm, bright flesh without any fishy smell for best quality
• Salt and pepper to taste: to season the fish and sauce, balancing flavors naturally
• Flour for dredging: helps create a delicate crust on the salmon and thickens the sauce slightly
• One tablespoon olive oil: provides a clean base for searing the salmon
• One tablespoon butter: adds richness and helps develop flavor in the pan
• Quarter cup chicken broth or dry white wine: adds moisture and depth to the sauce& choose broth if you prefer a non-alcoholic version
• One teaspoon lemon juice: brightens the sauce and pairs beautifully with dill and salmon
• Two cloves garlic minced: gives a fragrant background note to the sauce
• Half a cup heavy or whipping cream: for a velvety, luscious sauce that clings to the pasta
• One tablespoon chopped fresh dill: the star herb here, bringing a fresh, slightly grassy contrast that lifts the dish
• Optional garnish fresh parsley and parmesan cheese: parsley adds color and freshness& parmesan adds a subtle umami kick

Instructions

Sauté the Salmon:

Season the salmon on both sides with salt and pepper. Lightly coat it in flour until just covered to help it brown beautifully

Heat a skillet:

Over medium-high heat and add the olive oil and butter. When the butter is melted and slightly bubbling, place the salmon in the pan

Cook the salmon:

For about two minutes on each side to develop a golden crust while keeping the inside moist. Remove the salmon from the pan and set aside

Create the Sauce Base:

In the same pan, pour in the chicken broth or white wine along with the lemon juice and minced garlic

Allow this mixture to bubble:

For about 30 seconds to evaporate some alcohol if using wine and to bloom the garlic flavor gently

Reduce the heat:

To medium to prepare for adding the cream

Finish the Sauce and Combine:

Add the heavy cream and chopped dill into the pan, stirring to blend everything smoothly

Return the cooked salmon:

To the pan, gently breaking it into bite-size pieces with your spoon as it simmers

Cook for a few more minutes:

Until salmon pieces are fully cooked, and the sauce has thickened slightly, coating the back of a spoon

Combine Pasta and Serve:

Drain the al dente pasta, reserving a little pasta water if the sauce needs loosening

Add the pasta:

Directly into the skillet with the sauce and toss gently to coat every piece in the creamy dill goodness

Serve it up hot:

Garnished with fresh parsley and a sprinkle of parmesan if you like

The dill is my absolute favorite here. I remember one dinner when I didn’t have any fresh dill and used dried instead, but it just didn’t have the same punch. Since then I always keep dill handy because it adds that perfect touch that turns the dish from good to memorable.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan over low heat to avoid overcooking the salmon. You may want to add a splash of cream or broth if the sauce thickens too much. Pasta can absorb sauce and dry out if stored too long, so fresh is best.

Ingredient Substitutions

Salmon can be swapped for another flaky fish like cod or trout but adjust cooking time accordingly. Heavy cream can be replaced with half and half or a non-dairy cream to lighten the sauce but it will be less rich. Chicken broth is interchangeable with vegetable broth for a vegetarian-friendly option when omitting the salmon

Serving Suggestions

Serve this pasta alongside a simple green salad tossed in lemon vinaigrette to complement the citrus notes. A crusty bread works wonders for soaking up any leftover sauce on the plate. A glass of chilled white wine pairs beautifully with this meal especially if you use wine in the sauce

This recipe balances fresh herbs and rich cream for an impressive weeknight meal. With simple steps and vibrant flavors, it’s sure to become a family favorite.

FAQs about Recipes

→ What type of salmon works best?

Fresh wild-caught salmon fillets provide the best texture and flavor for this dish.

→ Can I substitute the heavy cream?

Light cream or half-and-half can be used, but the sauce will be less rich and creamy.

→ How do I prevent the salmon from sticking?

Coating the salmon lightly in flour before pan-searing helps create a non-stick surface and a nice crust.

→ What pasta shape should I use?

Long strands like spaghetti or linguine work well, but any pasta cooked al dente is suitable.

→ Can dry white wine replace chicken broth?

Yes, dry white wine can be substituted for a more aromatic and slightly tangy sauce.