Creamy Salmon Pasta in a Dill Sauce

Salmon Pasta garnished with chilli flakes and parmesan

5 from 18 votes

This Salmon Pasta couldn't easier to make! Served with a Creamy Dill Sauce, quick date night dinners have never been so delicious!

Prep Time10

Cook Time15

Total Time25

Course: Date Night, Main Course

Cuisine: Seafood

Servings:

Author: Chris Collins

Cost: £5 / $6

Equipment

Large Pot & Colander
Large Frying Pan
Sharp Knife & Chopping Board
Pasta Tongs
Wooden Spoon

Ingredients

2 skinless/boneless Salmon Fillets, at room temp (7oz/200g total)
7oz / 200g Spaghetti (or long cut pasta of choice)
3/4 cup / 180ml Heavy/Double Cream, at room temp
1/3 cup / 80ml Dry White Wine
2 sprigs of Fresh Dill
1 tsp Fresh Dill, finely diced
1 tbsp Fresh Parsley, finely diced + extra for serving
2 small Shallots, very finely diced
1 large clove of Garlic, very finely diced
1 heaped tbsp Butter
gentle squeeze of Lemon Juice, to taste (see notes)
Parmesan, to serve
Salt & Black Pepper, to taste
Olive Oil, as needed

Instructions

Generously season both of the salmon fillets with salt and pepper.
Add to a non-stick pan over medium-high heat in a small drizzle of olive oil. Once golden on the bottom side, flip over and place a sprig of dill on top of each fillet. Melt 1 heaped tbsp butter into the pan and baste the salmon until golden on the other side and just about cooked through the centre. Remove and place to one side. Break up into large chunks just before needed (discard dill).
Cook the pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
Lower to medium heat and fry the shallots in the leftover brown butter until soft and deep golden, then fry the garlic for a further minute or so.
Pour in 1/3cup/80ml wine and leave to simmer for a good 4-5mins to reduce, deglazing the pan as necessary. Reducing the wine is important so it burns off the alcohol and doesn't end up too bitter. Once almost completely reduced/evaporated, stir in 3/4cup/180ml heavy/double cream.
Stir in 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper. Keep on a gentle simmer.
Toss through the pasta until the sauce clings to it, adding a dash of starchy pasta water if you needed to loosen up the sauce. Add salmon and gently toss to combine.
Serve with parmesan & parsley and enjoy!

Video

Notes

Tips for the best Creamy Salmon Pasta

a) Pan Frying Salmon - Try to use a non-stick pan. Ensure the salmon is at room temp before frying so it cooks evenly and doesn't dry out. Don't worry about getting it completely cooked throughout, it'll finish cooking when resting and added back into the pan. It's mostly important to get that golden crust.

b) Lemon Juice - The white wine will add a good amount of acidity to balance out the richness of the cream, so don't go squeezing an entire lemon in as well, the dish will end up too sour. I find around 1 tsp works well, but work to preference. If you want a more lemony flavour just serve with more at the end.

c) Brown Butter - You want to cook down the butter until it turns a dark brown colour, so if you haven't achieved this by the time you remove the salmon, then spend a few minutes cooking it out until it browns. Browned butter adds a gorgeous sweet nutty flavour to the sauce.

d) Calories - Based on using 1 tsp olive oil for frying and 1 tbsp parmesan per serving.

e) Updated - I've updated the recipe with a new video and step-by-step photos. I've also removed the chilli flakes as I don't deem them necessary (still great if you do fancy them though).

Nutrition