Salmon Pasta: an easy, fast recipe for a creamy seafood pasta

Total time: 45 Min
Difficulty: Low
Serves: 4 people
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By Cookist

If you're in the mood for a quick-to-make, easy yet elegant dinner, you'll adore this simple creamy salmon pasta recipe. Made from oven-roasted salmon, spinach, and al dente linguine served in a creamy white wine-based sauce, salmon pasta feels luxurious without the hassle of having to prep and cook an elaborate meal.

It's a perfect dish for special occasions like Valentine's Day or anniversaries but it's also simple enough to cook when you want a gourmet weeknight dinner. Serve your salmon pasta with plenty of garlic bread and a homemade salad for a hearty, flavorful meal everyone will love.

Salmon Pasta Ingredients

You'll need a few simple ingredients to make creamy salmon pasta at home.

Fresh salmon filets are the star of this recipe, however, you can use tinned salmon for a budget salmon pasta option. Pasta is the next most important ingredient. This recipe calls for linguine, but other pasta shapes work, too.

For the sauce, you'll need heavy cream and butter to give the sauce its richness. Garlic and lemon zest add flavor, while dry white wine gives the sauce a nice lift.

Spinach bulks out the sauce – use tender baby spinach for the best texture. Finally, capers add a delicious tanginess to the dish.

How to Make Salmon Pasta

This luxurious creamy salmon pasta is a cinch to make. Here's how to make salmon linguine step-by-step. Start by heating your oven to 400F. Next, bring a pot of water to a boil and prepare the pasta per the instructions on the package.

While the pasta is cooking, brush the salmon with oil and bake it for about 12 minutes. As the salmon is cooking, make the sauce. Melt the butter in your skillet over medium heat. Sauté the garlic until fragrant, then add the cream, white wine, and lemon zest. Stir the sauce well and season with salt and pepper. Bring the mixture to a boil, then turn the heat down to medium. Cook the sauce until it has thickened, stirring every so often.

Drain the pasta. Stir the pasta into the sauce. Add capers and spinach, and cook for 1 to 2 more minutes until the spinach wilts. Take the salmon out of the oven. Remove the skin and break the salmon into the skillet. Stir well, and serve.


Tips for Making Creamy Salmon Linguine

Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay.

Instead of spinach, you can use kale, chard, or collard greens. You can also add steamed broccoli, cherry tomatoes, chopped bell peppers, or roasted squash to get extra veggies into the meal.

Other pasta shapes work in this recipe. Try penne, fusilli, or rigatoni instead of linguine.

For extra flavor, add some chopped fresh herbs. Rosemary, thyme, dill, and sage are delicious options.

What to Serve with Salmon Pasta

Enjoy your creamy salmon pasta with sides like garlic bread, garlic knots, Caesar salad, or roasted vegetables. You can also serve salmon linguine with a side of lemon wedges to add brightness to the dish.


How to Store Salmon Pasta

Transfer any leftover salmon linguine to an airtight container and store it in the fridge for up to 2 days. Reheat the pasta on the stovetop until heated through.

Can You Freeze Creamy Salmon Pasta? 

Neither cooked salmon nor cream-based sauces freeze very well, so it's best to enjoy your salmon linguine either the same day or within a few days of making it.

Extra virgin olive oil
salmon fillets
salt and pepper to taste
12 ounces
Unsalted butter
2 tbsp
Garlic, minced
3 cloves
Heavy Cream
1 1/4 cups
Dry white wine
1/2 cup
lemon zest, grated
1 tsp
Baby spinach
5 ounces
2 tbsp


Preheat your oven to 400F. Line a baking dish with parchment paper.

Bring a large pot of water to boil on the stovetop. Season with salt. Cook the pasta al dente according to the directions on the packet.

While the pasta is cooking, lightly oil it with olive oil, then arrange the salmon skin side down in the dish. Season with salt and pepper and bake for 12 minutes. The salmon is done cooking when the flesh turns opaque or it reads 145F on an instant-read meat thermometer.

Melt butter in a skillet over medium heat. Sauté the garlic until fragrant, about one minute.

Stir in the white wine,

Add the lemon zest.

Pour in the cream, then season with salt and pepper.

Bring to a boil, then reduce to a simmer. Cook for several minutes, stirring occasionally until thickened. Turn the heat down to low. If your sauce hasn't thickened, try cooking it a little longer. You can try grating in some cheese to thicken the sauce or mix in a little sifted flour.

Drain the pasta. Stir the pasta into the sauce.

Add spinach.

Add capers and cook for 1 to 2 more minutes until the spinach wilts.

Take the salmon out of the oven.

Remove the skin and break the salmon into the skillet.

Serve and enjoy!

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