12 Delicious Creamy Pasta with Salmon Recipes

Warm up your kitchen and your heart with our roundup of 12 Delicious Creamy Pasta with Salmon Recipes. Perfect for those nights when you crave something indulgent yet effortless, these dishes blend the rich, buttery flavors of salmon with the comfort of creamy pasta. Whether you’re after a quick weeknight dinner or a special weekend treat, we’ve got a recipe that’ll make your taste buds dance. Let’s dive in!

Garlic Butter Creamy Pasta with Smoked Salmon

Now, imagine winding down after a long day with a bowl of this creamy, dreamy pasta. It’s rich, smoky, and just the right amount of garlicky—perfect for when you’re craving something indulgent yet easy to whip up.

Ingredients

• 8 oz fettuccine (or any pasta you love)
• 2 tbsp unsalted butter (for that rich base)
• 3 garlic cloves, minced (more if you’re a garlic fan)
• 1 cup heavy cream (the secret to creaminess)
• 4 oz smoked salmon, chopped (look for wild-caught for better flavor)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season perfectly)
• 1 tbsp fresh dill, chopped (for a fresh finish)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute—be careful not to burn it.
3. Pour in the heavy cream and let it simmer gently for 2-3 minutes, stirring occasionally, until slightly thickened.
4. Stir in the chopped smoked salmon and grated Parmesan cheese until the cheese melts and the salmon is warmed through, about 2 minutes. Tip: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
5. Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Season with salt and pepper to taste.
6. Garnish with fresh dill and extra Parmesan cheese before serving. Tip: For an extra touch, serve with a wedge of lemon to brighten up the dish.

Great for a cozy night in, this pasta is luxuriously creamy with bites of smoky salmon that melt in your mouth. Try it with a side of crusty bread to soak up every last bit of that garlic butter sauce.

Lemon Dill Creamy Pasta with Grilled Salmon

You’re going to love this Lemon Dill Creamy Pasta with Grilled Salmon. It’s the perfect blend of zesty and creamy, with a touch of freshness from the dill. Plus, it’s surprisingly easy to whip up on a busy weeknight.

Ingredients

• 8 oz pasta (like fettuccine or penne)
• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup heavy cream
• 1 lemon (zest and juice)
• 2 tbsp fresh dill, chopped (plus more for garnish)
• 2 cloves garlic, minced
• Salt and pepper (adjust to taste)
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. Remove from skillet and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant.
4. Pour in the heavy cream, lemon zest, and lemon juice. Stir to combine and let it simmer for 2-3 minutes, until slightly thickened.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in the chopped dill and Parmesan cheese until the cheese is melted and the pasta is well coated.
6. Divide the pasta between two plates and top each with a grilled salmon fillet. Garnish with additional dill if desired.

Ultimate comfort meets elegance in this dish. The creamy pasta pairs beautifully with the flaky, grilled salmon, and the lemon dill sauce adds a bright, herby note. Try serving it with a crisp white wine and a simple green salad for a complete meal.

Creamy Avocado Pasta with Pan-Seared Salmon

Mmm, imagine twirling your fork into a bowl of creamy avocado pasta, topped with perfectly pan-seared salmon. It’s a dish that feels indulgent yet is packed with good-for-you ingredients. You’re going to love how easy it is to whip up this weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz spaghetti (or any pasta you prefer)
• 2 ripe avocados, pitted and peeled (look for avocados that yield slightly to pressure)
• 1/4 cup fresh basil leaves (packed, for a herby freshness)
• 2 cloves garlic (minced, adjust to taste)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/4 cup olive oil (or any neutral oil)
• Salt and pepper (to taste, but don’t be shy)
• 2 salmon fillets (about 6 oz each, skin-on for crispy skin)
• 1 tbsp butter (for that rich, golden sear)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, make the avocado sauce. In a blender, combine the avocados, basil, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
3. Heat a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Add the butter to the skillet, and once melted, place the salmon skin-side down. Cook for 4-5 minutes until the skin is crispy.
4. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked to your liking. Remove from the skillet and let it rest for a minute.
5. Drain the pasta, reserving 1/2 cup of pasta water. Toss the pasta with the avocado sauce, adding pasta water as needed to reach your desired consistency.
6. Serve the creamy avocado pasta topped with the pan-seared salmon. Garnish with extra basil leaves if desired.

The creamy avocado sauce clings to every strand of pasta, while the salmon adds a crispy, rich contrast. Try serving it with a sprinkle of red pepper flakes for a little heat, or a side of roasted vegetables to round out the meal.

Spicy Creamy Pasta with Blackened Salmon

Just imagine sitting down to a plate of perfectly cooked, flaky blackened salmon atop a bed of spicy, creamy pasta. It’s the kind of meal that feels indulgent but is surprisingly simple to whip up on a busy weeknight.

Ingredients

• 8 oz salmon fillet (skin-on for extra flavor)
• 1 tbsp blackening seasoning (adjust to taste)
• 8 oz pasta (penne or fettuccine works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 1 tsp red pepper flakes (adjust for heat preference)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the salmon fillet with blackening seasoning on both sides.
4. Sear the salmon in the skillet for 2-3 minutes per side until a crust forms, then transfer to the oven to finish cooking for another 5-7 minutes, or until the internal temperature reaches 145°F (63°C).
5. In the same skillet, add the remaining olive oil and minced garlic, sautéing for about 30 seconds until fragrant.
6. Pour in the heavy cream and red pepper flakes, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
7. Stir in the cooked pasta and Parmesan cheese, tossing until the pasta is evenly coated in the sauce.
8. Flake the cooked salmon into large pieces and gently fold into the pasta.
9. Garnish with fresh parsley and additional Parmesan cheese before serving.

The creamy pasta has just the right amount of kick, balanced by the rich, smoky salmon. Serve it with a crisp green salad or a slice of garlic bread to soak up every last bit of sauce.

Creamy Mushroom Pasta with Baked Salmon

Hey there! If you’re craving something cozy yet fancy, this creamy mushroom pasta with baked salmon is your go-to. It’s rich, satisfying, and surprisingly simple to whip up.

Ingredients

• 8 oz salmon fillet (skin-on for extra flavor)
• 8 oz pasta (fettuccine or penne works great)
• 2 cups mushrooms, sliced (cremini or button for earthiness)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon bakes, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the mushrooms and cook until golden, about 5 minutes.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
6. Pour in the heavy cream, remaining salt, and black pepper. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
7. Add the cooked pasta to the skillet, tossing to coat in the creamy mushroom sauce. If the sauce is too thick, add reserved pasta water a little at a time.
8. Flake the baked salmon into large pieces and gently fold into the pasta.
9. Stir in the Parmesan cheese until melted and combined.
10. Garnish with fresh parsley and extra Parmesan before serving.

Perfectly creamy with a hint of earthiness from the mushrooms, this dish is a delightful contrast of textures. Serve it with a crisp white wine for an extra touch of elegance.

Creamy Tomato Pasta with Salmon and Spinach

You’re going to love this creamy tomato pasta with salmon and spinach—it’s the perfect weeknight dinner that feels a bit fancy without all the fuss. Yep, it’s creamy, packed with flavor, and ready in no time.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 1 tbsp olive oil (or any neutral oil)
• 2 salmon fillets, skin-on (about 6 oz each)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 cloves garlic, minced (fresh is best)
• 1 cup heavy cream
• 1/2 cup tomato sauce (jarred or homemade)
• 2 cups fresh spinach (packed)
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and tomato sauce, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
4. Add the cooked pasta and fresh spinach to the skillet, tossing until the spinach is wilted and everything is coated in the sauce. Crumble the cooked salmon into the pasta, discarding the skin if desired.
5. Sprinkle with grated Parmesan cheese and give it one final toss. Serve immediately with extra Parmesan on the side.

Great for a cozy dinner, this dish boasts a creamy texture with bursts of freshness from the spinach and richness from the salmon. Try serving it with a sprinkle of red pepper flakes for a little heat or a side of garlic bread to soak up the sauce.

Creamy Pesto Pasta with Salmon and Sun-Dried Tomatoes

Deliciously creamy and packed with flavor, this pasta dish is a weeknight savior. You’ll love how the rich pesto coats every strand, while the salmon adds a hearty touch.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 1 tbsp olive oil (or any neutral oil)
• 2 salmon fillets, skin-on (about 6 oz each)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
• 1/2 cup heavy cream (for a lighter version, use half-and-half)
• 1/4 cup pesto (store-bought or homemade)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper, then place skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
3. Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork. Remove from the skillet and set aside.
4. In the same skillet, add the sun-dried tomatoes and sauté for 1-2 minutes to release their flavors.
5. Lower the heat to medium and stir in the heavy cream and pesto. Let the sauce simmer for 2-3 minutes until slightly thickened.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and toss again.
7. Flake the salmon into large chunks and gently fold into the pasta.
8. Serve immediately, garnished with extra Parmesan if desired.

Every bite of this dish offers a perfect balance of creamy, tangy, and savory flavors. Try serving it with a crisp green salad or a slice of garlic bread to round out the meal.

Creamy Alfredo Pasta with Salmon and Broccoli

Unbelievably creamy and packed with flavor, this Alfredo pasta with salmon and broccoli is your next weeknight dinner hero. You’ll love how the rich sauce coats every bite, and the salmon adds a fancy touch without the fuss.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil (or any neutral oil)
• 1 lb salmon fillet, skin removed and cut into chunks
• 2 cups broccoli florets (fresh or frozen)
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• 1/4 tsp nutmeg (optional, for a warm hint)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the salmon chunks and cook for 3-4 minutes per side, until lightly browned and just cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the broccoli florets and a splash of water. Cover and steam for 3-4 minutes, until bright green and tender-crisp. Remove and set aside with the salmon.
4. Reduce the heat to medium and melt the butter in the skillet. Add the minced garlic and sauté for 30 seconds, until fragrant.
5. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2-3 minutes, until slightly thickened.
6. Stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.
7. Add the cooked pasta, salmon, and broccoli to the skillet. Toss gently to coat everything in the sauce and heat through for 1-2 minutes.

Now, this dish is all about the creamy texture and the way the salmon flakes into the pasta. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up that delicious sauce.

Creamy Carbonara Pasta with Salmon and Peas

Ready to whip up something delicious that feels like a hug in a bowl? This creamy carbonara pasta with salmon and peas is your ticket to a comforting meal that’s surprisingly easy to make.

Ingredients

• 8 oz spaghetti (or any pasta you love)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 lb salmon, skin removed, cut into chunks
• 1/2 cup frozen peas (no need to thaw)
• 2 large eggs
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced
• Salt and pepper (adjust to taste)
• 1/4 cup heavy cream (for extra creaminess)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the salmon chunks and cook for 3-4 minutes until just cooked through. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Add the frozen peas to the skillet and cook for 2 minutes until heated through.
5. In a small bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with a pinch of salt and pepper.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the peas.
7. Remove the skillet from heat and quickly stir in the egg mixture, tossing constantly to coat the pasta. The residual heat will cook the eggs into a creamy sauce. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
8. Gently fold in the cooked salmon. Taste and adjust seasoning with more salt and pepper if needed.

Velvety smooth with a rich, savory depth from the salmon and a pop of sweetness from the peas, this dish is a delight. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up all that creamy goodness.

Creamy Pumpkin Pasta with Salmon and Sage

Unbelievably cozy and just the thing for when you’re craving something rich yet balanced, this creamy pumpkin pasta with salmon and sage is a fall favorite. You’ll love how the flavors come together in this easy-to-make dish.

Ingredients

• 8 oz salmon fillet (skinless, cut into chunks)
• 8 oz pasta (any shape you like)
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup heavy cream
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh sage (chopped, plus more for garnish)
• 2 cloves garlic (minced)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the salmon chunks and cook for 3-4 minutes per side, until just cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and chopped sage. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the pumpkin puree and heavy cream, mixing well to combine. Let the sauce simmer for 2-3 minutes to thicken slightly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
5. Return the cooked pasta and salmon to the skillet, tossing gently to coat everything in the sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with extra sage and a sprinkle of Parmesan cheese.

Buttery salmon pieces and the earthy sage make this dish a standout, with the creamy pumpkin sauce tying it all together. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Creamy Coconut Milk Pasta with Salmon and Curry

Looking for a dish that’s both comforting and packed with flavor? This creamy coconut milk pasta with salmon and curry is a game-changer. It’s easy to whip up and brings a taste of the tropics to your dinner table.

Ingredients

• 8 oz pasta (linguine or fettuccine works best)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb salmon, skin removed and cut into chunks
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 tbsp curry powder (adjust to taste)
• 2 cloves garlic, minced
• 1 small onion, diced
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the salmon chunks to the skillet. Cook for 4 minutes, flipping halfway through, until just opaque.
4. Stir in the coconut milk and curry powder. Bring to a simmer and let cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Cook for another 2 minutes to let the flavors meld.
6. Season with salt to taste and garnish with fresh cilantro before serving.

Great for a cozy night in, this dish boasts a silky texture with a rich, aromatic flavor. Try serving it with a squeeze of lime for an extra zing.

Creamy Goat Cheese Pasta with Salmon and Asparagus

Looking for a dish that feels fancy but is surprisingly simple to whip up? This creamy goat cheese pasta with salmon and asparagus is your weeknight dinner hero, combining rich flavors and textures in every bite.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 1 lb salmon fillet, skin removed (cut into 1-inch cubes)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
• 4 oz goat cheese (crumbled, for easier melting)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• Salt and pepper (to taste)
• 1/4 cup grated Parmesan cheese (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the salmon cubes and cook for 3-4 minutes, turning once, until just cooked through. Remove from skillet and set aside.
3. In the same skillet, add the asparagus and sauté for 2-3 minutes until bright green but still crisp. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Lower the heat to medium. Add the goat cheese and heavy cream to the skillet, stirring until the cheese melts into a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Return the cooked pasta and salmon to the skillet, tossing gently to coat everything in the sauce. Season with salt and pepper to taste.
6. Serve immediately, garnished with grated Parmesan cheese.

Silky smooth sauce clings to every noodle, with tender salmon and crisp asparagus adding contrast. Try serving it with a sprinkle of fresh dill or lemon zest for an extra pop of flavor.

Conclusion

Feast your eyes on these 12 creamy pasta with salmon recipes that promise to delight your taste buds and simplify your meal planning. Whether you’re craving something rich and indulgent or light and refreshing, this roundup has a dish for every occasion. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!