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Cream/ Date Night Dinners/ Fish/ Pasta

Creamy Salmon Pasta in a Dill Sauce

August 9, 2018 (Last Updated: August 14, 2023) by Chris Collins

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

Salmon Pasta served on white plate with salt and lemon in the background

Creamy Salmon Pasta

When I say the flavours in this dish are a marriage made in heaven, I truly mean it. That gorgeous creamy sauce with chunks of buttery salmon is just to die for. This salmon pasta is incredible for so many different reasons, but here’s why you’re going to fall in love with it:

  • Perfect Salmon – Here I’ll give you some tips and tricks for perfectly cooked salmon.
  • Creamy, but not crazy rich – Some creamy pasta recipes can often be heavy and too rich. Here I add white wine and a dash of lemon juice to balance out the flavours.
  • Flavoursome – Bursting with flavour! Including fresh blasts of dill and parsley, nutty browned butter and tasty shallots & garlic.

The other great thing about this creamy salmon pasta is that it makes THE perfect Date Night Dinner! I mean, anything with wine in the recipe is a winning dinner for two right?

Okay, let’s talk salmon…

overhead shot of creamy salmon dill pasta on small white plate garnished with parmesan and parsley

Pan Fried Salmon

The hero ingredient in this dish is the salmon, so naturally, you want to bring out the best in it. Many similar recipes to this actually poach the salmon in the sauce or dice it before frying. Personally, I feel the best way to cook salmon, not only in the context of this creamy pasta but in general, is to pan-fry it.

By pan frying the salmon you get a gorgeous golden crust, which translates to extra gorgeous flavour. You also get the leftover flavour from the salmon in the pan to start the sauce. For this salmon pasta, I opt for using salmon without skin. Salmon skin has no place in pasta 😳

Top tips for How to Pan Fry Salmon Without Skin

  • Prep – Ensure you bring the salmon up to room temp before you fry. This will help the salmon cook evenly and prevent it from drying out.
  • Season – Like any meat or fish, generously season with salt and pepper before it hits the pan.
  • Pan – Using a non-stick pan will prevent the salmon from falling apart when you flip it.
  • Heat – Keep the heat medium/high to get a nice golden crust.
  • Butter – Once you flip, baste in butter to add a gorgeous rich flavour.
  • Rest – Allowing the salmon to rest will ensure it fully cooks through without sacrificing juiciness.

Process shots: add seasoned salmon to dash of oil in non-stick pan (photo 1), fry then flip and add dill (photo 2), melt butter (photo 3), baste salmon in butter (photo 4).

4 step by step photos showing how to fry salmon for pasta

Creamy Dill Sauce

So, you’ve got some yummy buttery salmon ready and waiting for you. Let’s talk creamy dill sauce.

After you’ve basted the salmon with butter, it will start to turn brown. Once it’s foamed and begins to settle, it turns a deeper shade of brown and releases a gorgeous scent. This sweet and nutty flavour is going to be the start of your sauce. Here’s what else you’re gonna need:

Creamy Dill Sauce Ingredients

  • Leftover Brown Butter – as mentioned, this adds a gorgeous flavour to the sauce.
  • Shallots & Garlic – both very finely diced. You want more of the flavour than you do the flavour. Both of these will be fried in the leftover butter.
  • Dill & Parsley – both add a lovely herby flavour to lift the sauce and compliment the salmon.
  • White Wine – this offers a nice subtle flavour to the sauce, whilst also cutting through the richness of the cream/butter.
  • Heavy/Double Cream – this creates the bulk of the sauce.
  • Lemon Juice – this pairs perfectly with salmon. It also helps lighten up the heaviness of the cream.

Can I substitute Creme Fraiche?

Many similar recipes use creme fraiche instead of heavy cream. I have actually tried this recipe with creme fraiche instead of cream and personally felt the dish ended up lighter, but much too sour. If you are keen on adding it, then just add a couple of tbsp and consider lowering the amount of lemon juice you use.

Process shots: remove salmon (photo 1), fry shallots then garlic (photo 2), add in wine (photo 3), simmer to reduce (photo 4).

4 step by step photos showing how to use wine in pasta

Top tips for the best creamy salmon sauce

  • White wine – This is great for two reasons: Adds a nice bit of acidity to cut through the richness of the cream. Also helps deglaze the pan to collect up all that flavour. However, it is essential that you simmer the wine to reduce it as much as possible; otherwise, it’ll be way too pungent and spoil the sauce.
  • Dill – It’s actually quite a strong herb, so I find as little as 1 tsp of fresh dill does the job. The brown butter will also already be infused with dill from pan frying the salmon.
  • Pasta Water – You’ll find that the cream thickens almost as soon as it hits the pan, so use some starchy pasta water to thin it out if you need to.
  • Salmon – After you’ve cooked the salmon and it’s ready to add to the pasta, I recommend breaking it into large chunks. It’ll naturally flake as you toss it into the pasta, so don’t shred it too fine in the first instance or it’ll get lost in the sauce.

Process shots: stir in cream (photo 5), stir in dill, parsley, lemon and seasoning (photo 6), toss in cooked spaghetti (photo 7), toss in cooked salmon (photo 8).

4 step by step photos showing how to make salmon pasta

Serving Creamy Salmon Pasta

Once you’ve stirred through your pasta, I usually plate up with an extra sprinkling of parsley and a good helping of parmesan (because is it really acceptable to eat pasta without copious amounts of parmesan?!). If you fancy you can also serve with a side of Garlic Bread too!

And there we have it! An easy and delicious dinner for two ready and waiting. Gorgeously creamy and herby with a gentle tang, this salmon pasta is a force to be reckoned with. To the full recipe!

close up shot of salmon pasta on white plate garnished with parsley

How to make Creamy Salmon Pasta (Full Recipe & Video)

Salmon Pasta garnished with chilli flakes and parmesan

Creamy Salmon Pasta in a Dill Sauce

This Salmon Pasta couldn't easier to make! Served with a Creamy Dill Sauce, quick date night dinners have never been so delicious!
5 from 17 votes
Print Pin Rate
Servings (click & slide): 2
Course: Date Night / Main Course
Cuisine: Seafood
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 749kcal
Cost per serving: £5 / $6


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

Ingredients (check list):

  • 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


  • 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!

Quick 1 min demo!


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).

Your Private Notes:


Nutrition Facts
Creamy Salmon Pasta in a Dill Sauce
Amount Per Serving
Calories 749 Calories from Fat 425
% Daily Value*
Fat 47.17g73%
Saturated Fat 25.244g126%
Trans Fat 0.087g
Polyunsaturated Fat 3.033g
Monounsaturated Fat 14.574g
Cholesterol 191mg64%
Sodium 385mg16%
Potassium 692mg20%
Carbohydrates 38.77g13%
Fiber 2.5g10%
Sugar 4.56g5%
Protein 35.6g71%
Vitamin A 3850IU77%
Vitamin C 10.7mg13%
Calcium 150mg15%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you’re looking for another easy fish dinner then definitely check out my Pan Fried Cod and Garlic Butter Salmon! Similar technique and ultra delicious. If you’re looking for similar pasta recipes then I’ve also got you covered.

Delicious Creamy Pasta Recipes

If you loved this Creamy Salmon Pasta Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!





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Recipe Rating


  • Reply
    November 19, 2023 at 1:06 am

    Terrific recipe! Delicious! But America’s Test Kitchen has a way better way to cook the salmon…

    (From the website, with additional commentary by me):

    Our pan-seared salmon is first brined to season it and to keep it moist as it cooks. It is then placed in a cold, dry nonstick skillet (liberally sprinkled with coarsely ground salt & pepper, to raise it slightly off the surface of the pan so the fat can render) skin side down over medium-high heat. The skin (and the salt & pepper) protects the fish from drying out while cooking, and is easily peeled off and discarded once the fish is cooked. The skin also releases fat into the pan, which is then used to sear the second side until it is golden brown and crisp.

    And anything cooked with the skin ON (and, when it comes to chicken, steak, and pork chops, the bone IN) is more flavorful. Cook it with the skin on, crisp the skin in the toaser oven, and nibble on it with a glass of wine while you make the pasta!

    • Reply
      Chris Collins
      November 19, 2023 at 11:48 am

      Thanks so much for the info, Jeffrey! Will deffo give this a go. C.

  • Reply
    Kitchen Queen
    September 14, 2023 at 4:05 pm

    5 stars
    I am not a salmon lover, in fact I avoid it. But my husband came back from an Alaskan fishing trip with 100lbs of salmon. I decided I needed to try to change my opinion about salmon and searched for a recipe that I could try. I found this one and decided to make it. It was outstanding! My husband loved it too and we will have it again. My husband likes a little more sauce on his pasta so we will probably be increasing the sauce 50%. I definitely recommend this recipe. Give it a try, even if you don’t like salmon.

    • Reply
      Chris Collins
      September 14, 2023 at 5:52 pm

      Thanks so much for popping back for a review!! 🙂 C.

  • Reply
    Rhino the chef
    June 15, 2023 at 1:23 am

    5 stars
    I don’t often post recipe reviews, but this one deserves a 5 star rating. This might be one of the most delicious salmon recipes I’ve ever tried. The whole family absolutely loved it and we will be adding this to the list of go-to recipes. Suggestion:if you are going make it, make a ton because it’s so good you are going to wish you had leftovers. 🙂

    • Reply
      Chris Collins
      June 15, 2023 at 10:05 am

      Thank you so much for such a lovely review! So happy it went down well 🙂 C.

  • Reply
    April 6, 2023 at 11:57 pm

    5 stars
    We have made this recipe twice now and it was great both times. We had people over and they thoroughly enjoyed it as well. This is in my rotation 😉

    • Reply
      Chris Collins
      April 7, 2023 at 6:11 pm

      Megan, so great to hear the recipe goes down well! Thanks so much for the review 🙂 C.

  • Reply
    January 18, 2023 at 11:41 am

    5 stars
    hi! this looks really delicious! but one question tho, can it be made with another herb than dill? nobody here in my family is a big fan of dill. what do you suggest I substitute it with? looking forward to making this!

    • Reply
      Chris Collins
      January 18, 2023 at 2:39 pm

      Hey Vicky! I’d probably just leave it out altogether. Dill is a fairly key part of the sauce, but I’m sure it’ll still be good without 🙂 C.

  • Reply
    December 31, 2022 at 1:05 am

    5 stars
    One of the best salmon recipes I’ve made in a while. I only had skin-on fillets, but it still came out very well. Highly recommend!

    • Reply
      Chris Collins
      December 31, 2022 at 1:16 am

      Glad it went down well! Thanks so much for popping back for a review 🙂 C.

  • Reply
    December 5, 2021 at 10:34 am

    5 stars
    I’ve made this dish many times with salmon and it is excellent. Last night I made it using shrimp and it was fantastic. Sautéed the shrimp in butter and followed the sauce recipe exactly as written. Perfection!

  • Reply
    May 25, 2021 at 10:16 am

    5 stars
    My 3 year old said “I want more salmon” she’s never asked for more of anything except chocolate!

    • Reply
      Chris Collins
      May 25, 2021 at 11:10 am

      This is so heart warming to read, Linden 🙂

  • Reply
    November 29, 2020 at 7:01 am

    5 stars
    Great recipe! A hit with the whole family. I add some capers. Thanks for sharing!

  • Reply
    Joan Cowley
    October 6, 2020 at 9:08 pm

    5 stars
    Gorgeous recipe, had to use dried dill but otherwise exactly as the recipe including the chilli flakes which did add something, absolutely delicious!

    • Reply
      Chris Collins
      October 6, 2020 at 11:11 pm

      That’s awesome! So happy to hear it went down well, Joan! Thanks for popping back for a review 🙂

  • Reply
    Miss julie c liddle
    April 9, 2020 at 5:02 pm

    Hi chris
    Is this ok to freeze

    • Reply
      Chris Collins
      April 9, 2020 at 6:51 pm

      I’ve never actually frozen this before so couldn’t say for sure. At an educated guess though I would cool, tightly cover and freeze, then thaw in the fridge and reheat over a low heat in the pan (extra splash of cream to loosen if needed)!

  • Reply
    January 24, 2020 at 10:07 am

    This is a fantastic meal. I’ve made it several times and it is always delicious. I’m wondering if the salmon and sauce can be prepared a few hours in advance and reheated?
    Thanks very much.

    • Reply
      Chris Collins
      January 24, 2020 at 11:10 am

      Hey Jan! So happy you love the recipe!

      I haven’t actually made this in advance before, so couldn’t offer you concrete advice. I personally wouldn’t do the salmon in advance, I can’t imagine it’ll be as soft and flakey as if when cook it fresh. If I was to I’d just fry the salmon as instructed then cool and cover with cling film on a plate, then shred into sauce when you make that.

      You could do the sauce in advance, just cool and store in an airtight jar. I’d heat it in the pan and use a few splashes of the starchy water you cook the pasta in to thin it out as needed (important that it’s pasta water – the starch/salt won’t dilute the flavour & the starch will help emulsify the sauce).

      Hope this helps! Chris.

  • Reply
    May 3, 2019 at 8:52 pm

    5 stars
    Made this for dinner tonight, it was delicious!
    I used creme fraiche instead of creme so substituted the lemon juice for zest of half a lemon. Also used dried herbs instead of fresh as I particularly like dried dill and didn’t have any fresh parsley.
    A lovely dish that I will certainly make again.

    • Reply
      May 4, 2019 at 11:00 am

      That’s so awesome to hear Nikki! Thanks for coming back and letting me know how you got on 🙂

  • Reply
    Carrie Oppelt
    January 6, 2019 at 1:17 am

    5 stars
    Thank you for posting this recipe and the detailed instructions. I made this for my family tonight and they said it was incredible!!!

    • Reply
      January 6, 2019 at 10:37 am

      That’s awesome to hear! So glad the fam loved it! Thanks for coming back and sharing the feedback 🙂

  • Reply
    December 5, 2018 at 1:17 am

    5 stars
    This was so delicious! I added half a diced jalapeno instead of the chilli flakes for more of a kick! Thank you for sharing.

    • Reply
      December 5, 2018 at 11:08 am

      Ooooo Jalapeno sounds lovely! So glad you enjoyed! 🙂

  • Reply
    Helen @
    August 9, 2018 at 10:43 pm

    5 stars
    That pasta looks so creamy and delicious! Looks like a great way to use salmon, I’ll have to give it a try.

    • Reply
      August 10, 2018 at 8:18 pm

      Enjoy, Helen! 🙂

  • Reply
    Gabi Rupp @ Leanjumpstart
    August 9, 2018 at 10:25 pm

    5 stars
    Yes I agree Chris, for this gorgeous salmon recipe Creme Fraiche is just too sour and I also use full cream to make it a perfect match with dill, white wine and spaghetti. Sometimes when I feel we should restrict our calories I replace part of the full cream with a bit of milk;)

    • Reply
      August 10, 2018 at 8:18 pm

      Oooo like the tip of using milk! Will have to do that when I eventually go on a diet

  • Reply
    August 9, 2018 at 10:09 pm

    5 stars
    Such an easy dinner with big flavors! That creamy dill sauce sounds perfect!

    • Reply
      August 10, 2018 at 8:17 pm

      Super easy!! Thanks Demeter! 🙂

  • Reply
    Pam Greer
    August 9, 2018 at 8:40 pm

    5 stars
    I agree with you pan searing salmon is the best way to cook it! Sometimes I finish it off in the oven. I love that you used the browned butter then in the sauce!! This sounds amazing!

    • Reply
      August 10, 2018 at 8:17 pm

      Thanks Pam! All about the browned butter!

  • Reply
    Andrea @ Cooking with Mamma C
    August 9, 2018 at 8:16 pm

    5 stars
    Salmon works so well with pasta. This looks fabulous! I appreciate all of your tips for pan-frying the salmon too.

    • Reply
      August 10, 2018 at 8:16 pm

      Ah, so glad you found them useful! Thanks Andrea! 🙂