One Pot Creamy Salmon Pasta: The Ultimate 20-Minute Weeknight Dinner

When you’re craving a delicious seafood dinner but don’t want to spend hours cleaning up multiple pots and pans, this one pot creamy salmon pasta is your perfect solution. This recipe combines tender flaky salmon with perfectly cooked pasta in a rich, creamy garlic sauce that comes together in just one skillet. Best of all, you’ll have dinner on the table in under 20 minutes with minimal cleanup!

This dish is perfect for busy weeknights when you need something special without the fuss. The creamy sauce clings to every strand of pasta, while the salmon adds healthy omega-3s and rich flavor. If you love easy seafood dinners, you’ll also enjoy our creamy salmon spinach pasta for another quick option.

Ingredients

• 12 oz. salmon fillets, skin removed
• 8 oz. linguine or fettuccine pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried dill
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 cups chicken or vegetable broth

Step-by-Step Instructions

Step 1: Pat salmon dry with paper towels and season both sides with salt and pepper. Cut into 1-inch cubes.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add salmon cubes and cook for 2-3 minutes per side until lightly browned but not fully cooked through. Remove salmon from skillet and set aside.

Step 3: Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Pour in broth and bring to a simmer.

Step 4: Break pasta in half and add to the skillet. Cook according to package directions, stirring occasionally to prevent sticking.

Step 5: When pasta is al dente, reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, dried dill, and red pepper flakes if using.

Step 6: Return the salmon to the skillet along with any accumulated juices. Cook for 2-3 more minutes until salmon is fully cooked and sauce has thickened slightly.

Step 7: Stir in lemon zest, lemon juice, and fresh parsley. Season with additional salt and pepper if needed.

Expert Tips for Perfect One Pot Salmon Pasta

Salmon Selection: Use fresh salmon fillets rather than frozen for best texture. Look for bright pink flesh with minimal white streaks.

Cream Sauce Consistency: The sauce will thicken as it sits. If it becomes too thick, add a tablespoon of broth or cream to thin it out.

Pasta Choice: Long pasta like linguine or fettuccine works best, but penne or fusilli also work well. For more one-pot pasta inspiration, check out our one pot creamy pesto chicken pasta recipe.

Don’t Overcook Salmon: Salmon continues cooking in the hot sauce, so remove it from the pan when it’s still slightly underdone.

Frequently Asked Questions

Can I use frozen salmon? Yes, but thaw completely and pat dry thoroughly before cooking to prevent excess water in the sauce.

How can I make this dish healthier? Substitute half the cream with Greek yogurt or use whole wheat pasta. For more healthy dinner options, try our Mediterranean white bean soup.

Can I substitute the salmon? Yes, shrimp or chicken work well. If using chicken, try our Parmesan crusted chicken method for inspiration.

How do I store leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or broth.

One Pot Creamy Salmon Pasta: The Ultimate 20-Minute Weeknight Dinner

This one pot creamy salmon pasta combines tender flaky salmon with perfectly cooked pasta in a rich, creamy garlic sauce that comes together in just one skillet. You’ll have dinner on the table in under 20 minutes with minimal cleanup, making it perfect for busy weeknights.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method Notes

Ingredients

  

Ingredients

• 12 oz. salmon fillets, skin removed
• 8 oz. linguine or fettuccine pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried dill
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 cups chicken or vegetable broth

Method

 

Instructions

1. Pat salmon dry with paper towels and season both sides with salt and pepper. Cut into 1-inch cubes.
2. Heat olive oil in a large skillet over medium-high heat. Add salmon cubes and cook for 2-3 minutes per side until lightly browned but not fully cooked through. Remove salmon from skillet and set aside.
3. Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Pour in broth and bring to a simmer.
4. Break pasta in half and add to the skillet. Cook according to package directions, stirring occasionally to prevent sticking.
5. When pasta is al dente, reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, dried dill, and red pepper flakes if using.
6. Return the salmon to the skillet along with any accumulated juices. Cook for 2-3 more minutes until salmon is fully cooked and sauce has thickened slightly.
7. Stir in lemon zest, lemon juice, and fresh parsley. Season with additional salt and pepper if needed.

Notes

Use fresh salmon fillets rather than frozen for best texture. The sauce will thicken as it sits – if it becomes too thick, add a tablespoon of broth or cream. Salmon continues cooking in the hot sauce, so remove it from the pan when it’s still slightly underdone.