Creamy Lemon Dill Salmon

This creamy lemon dill salmon pasta combines panseared salmon fillets with pasta coated in a luscious lemondill cream sauce. The salmon develops a flavorful crust while keeping the inside moist and tender. The bright citrus and fresh dill in the sauce bring a refreshing lightness that balances the richness of the cream and fish, making this dish feel both indulgent and fresh. A splash of reserved pasta water finishes the sauce to a silky texture that clings perfectly to every strand of pasta.

I first made this recipe on a quiet weekend and now it’s one of my favorite goto meals when I want something special without a fuss. The brightness from lemon and dill really lifts the dish keeping it from feeling too heavy.

Ingredients

• Salmon fillets: skin removed and patted dry for a perfect sear and tender flaky texture
• Allpurpose flour: for dredging helps to create a golden crust that seals in moisture
• Olive oil and unsalted butter: to sear the salmon and develop rich flavor without sticking
• Minced garlic: to infuse warmth and a subtle savory background to the sauce
• Chicken broth or dry white wine: to deglaze the pan capturing caramelized bits and adding depth
• Heavy cream: to create a velvety smooth sauce that clings to pasta and fish perfectly
• Freshly squeezed lemon juice: for bright acidity that balances the richness
• Chopped fresh dill: which adds a delicate herbal note complementing the lemon and fish
• Pasta: such as fettuccine or linguine that holds the sauce well and creates a satisfying bite
• Salt and freshly ground black pepper: for perfect seasoning
• Optional fresh parsley or grated parmesan: to add a finishing touch of freshness or saltiness

Instructions

Sear the Salmon:

Pat the salmon dry and season with salt and pepper. Lightly dredge each fillet in flour and shake off any excess to prevent clumps. Heat olive oil and butter in a skillet over mediumhigh heat until shimmering. Add the salmon to the pan and cook undisturbed for 2 minutes to form a golden crust. Carefully flip and cook another 2 minutes until just cooked through but still moist. Remove the salmon and set aside.

Prepare the Sauce:

Pour chicken broth or white wine into the same hot pan and scrape the browned bits off the bottom using a wooden spoon. This step layers in tons of flavor. Add minced garlic and cook for only 30 seconds until fragrant being careful not to brown it which can cause bitterness.

Add Cream and Lemon:

Reduce the heat to low and stir in the heavy cream followed by fresh lemon juice. Break the salmon into bite sized pieces and return them to the pan gently stirring so the pieces are coated in the sauce. Add chopped dill and let the sauce simmer gently for 2 to 3 minutes allowing it to thicken slightly and flavors to meld.

Combine Pasta and Sauce:

Drain the cooked pasta saving about one cup of the cooking water. Add the pasta directly into the pan with the sauce and toss gently to coat every strand. Add reserved pasta water a little at a time as needed to loosen the sauce and reach a silky glossy consistency. Serve right away garnished with fresh parsley or grated parmesan if you like.

Fresh dill is one of my favorite herbs to cook with. It adds a brightness that never overpowers but always lifts the dish. One of my best memories with this recipe was a cozy family dinner where everyone lingered over seconds and savoring each bite felt like a small celebration.

Storage Tips

Store any leftover salmon pasta in an airtight container in the refrigerator and consume within two days for best flavor. When reheating, do it gently on the stove or in the microwave and stir in a splash of cream or broth to restore the sauce’s creaminess and prevent the salmon from drying out.

Ingredient Substitutions

If fresh dill is unavailable dried dill can be used but add it earlier in cooking to allow time for flavor release. You can substitute chicken broth with vegetable broth to keep the dish pescatarian friendly. For a lighter sauce, swap heavy cream for half and half though the finish will be less thick and indulgent.

Serving Suggestions

This pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to echo the citrus tones. Garlic bread or toasted baguette is perfect to soak up every last bit of sauce. A chilled glass of Sauvignon Blanc works beautifully to enhance the fresh herbal flavors in the dish.

This creamy lemon dill salmon pasta is quick and elegant, great for both weeknights and special dinners.

Common Questions About the Recipe

→ How can I achieve a crispy crust on the salmon?

Pat the salmon dry before seasoning and dredging lightly in flour. Sear over medium-high heat without moving for a few minutes per side to build a golden crust.

→ What pasta types work best in this dish?

Long, flat noodles like fettuccine or linguine hold the creamy lemon-dill sauce well and balance the rich texture of the salmon.

→ Can chicken broth be substituted?

Dry white wine makes a great alternative, adding depth and a touch of acidity to enhance the bright lemon and dill flavors.

→ Why should I reserve pasta water?

The starchy pasta water loosens the sauce and helps it cling smoothly to the pasta, improving texture and flavor balance.

→ How do I prevent the cream sauce from separating?

Simmer the sauce gently on low heat after adding cream, stir frequently, and avoid boiling to maintain a smooth, velvety texture.