This creamy salmon pasta has been a quick celebration dish in my kitchen for years. I first put these flavors together on a rainy evening when I had a single pack of salmon and a tin of cream in the fridge. The combination of butter seared salmon, a splash of white wine and a simple cream sauce scented with fresh dill turned an ordinary pantry meal into something unexpectedly memorable. The fish stays tender and flaky while the sauce clings to long pasta in a way that invites you to twirl and savor every bite.

I serve this when I want something comforting yet not heavy. The texture balance is everything here. Firm yet yielding spaghetti provides tooth while the cream adds silk. Fresh dill lifts the sauce with a bright aromatic quality that keeps each forkful lively. Family and friends often ask for this on short notice because it cooks fast and presents beautifully with minimal fuss.

Ingredients

• Salmon: Two skinless boneless fillets about seven ounces total. Look for bright flesh and a slightly glossy surface. Farm raised or wild caught both work but choose fresh if possible.
• Pasta: Seven ounces of spaghetti or long cut pasta of choice. High quality durum wheat pasta gives better bite and holds sauce nicely.
• Heavy Cream: Three quarters of a cup at room temperature. Use full fat cream for silk and stability in the sauce.
• White Wine: One third of a cup of dry white wine. Use a drinking wine you enjoy since it affects flavour. Sauvignon Blanc or Pinot Grigio work well.
• Fresh Herbs: Two sprigs of fresh dill plus one teaspoon finely diced dill and one tablespoon finely diced parsley for finishing and seasoning.
• Aromatics: Two small shallots and one large garlic clove very finely diced. These build the savory backbone of the sauce.
• Butter and Olive Oil: One heaped tablespoon of butter and a little olive oil for searing. Butter browns and gives nutty depth to the base.
• Finishes: Small squeeze of fresh lemon juice to brighten, grated parmesan for serving, salt and black pepper to taste.

Instructions

Season and Sear the FishPat the fillets dry and season generously with salt and black pepper. Heat a non stick pan over medium high with a small drizzle of olive oil. Place the fillets in the pan and do not move until the underside is golden. Flip and place a sprig of dill on each fillet then add a heaped tablespoon of butter and baste by spooning the foaming butter over the tops. Cook until just about cooked through and remove to a plate. Keep warm. Discard the used dill before flaking the fish into large chunks near the end.Cook the PastaBring a large pot of water to a rolling boil and salt generously. Add the spaghetti and cook until al dente according to the package. Reserve one cup of the starchy cooking water before draining. The reserved water helps adjust sauce texture and helps it cling to pasta.Build the SauceLower the heat to medium and return the pan with the leftover brown butter bits. Add the very finely diced shallots and cook gently until soft and deep golden. Add the garlic and cook for about one minute until aromatic. Keep the heat moderate so the garlic does not burn.Deglaze and ReducePour in one third cup of dry white wine and allow it to simmer and reduce for four to five minutes. Reduce until almost evaporated so the alcohol cooks off and the flavour concentrates rather than tasting sharp or bitter. Stir and scrape the pan to release the browned bits as it reduces.Finish the SauceOnce the wine is reduced stir in three quarters of a cup of heavy cream. Add one teaspoon finely diced fresh dill and one heaped tablespoon finely diced parsley. Add a small squeeze of lemon juice to taste and season with salt and black pepper. Keep the sauce at a gentle simmer to thicken slightly.Toss and ServeAdd the drained pasta to the pan and toss so the sauce clings. Use a dash of reserved pasta water if you need to loosen the sauce. Gently fold in large salmon chunks so they stay tender. Serve with grated parmesan and extra parsley as preferred.

Storage Tips

Store leftovers in a shallow airtight container in the refrigerator for up to two days. To maintain texture separate the pasta from very large salmon pieces if possible and add the fish when reheating. Reheat gently in a skillet over low heat with a splash of water or reserved pasta water until just warmed through. Avoid microwaving at high power as that can dry the fish and break the emulsion of the sauce. For freezing, cool completely then freeze in a tight container for up to three months. Thaw in the refrigerator overnight and reheat slowly on the stove.

Ingredient Substitutions

If you do not have heavy cream use half and half plus a tablespoon of butter for richness, though the sauce will be slightly lighter. Swap spaghetti for fettuccine or linguine if preferred. If you prefer a lower dairy version use a high quality full fat coconut milk and reduce by a small amount, bearing in mind it will change the flavor. Replace fresh dill with dill pickles brine for a sharper note in a pinch but reduce salt accordingly. White wine can be replaced with low sodium chicken stock for a non alcoholic option.

Serving Suggestions

Serve this with a crisp green salad dressed with lemon and olive oil to balance richness. A side of steamed green beans or sautéed baby spinach works well and adds color. Finish each plate with freshly grated parmesan and a small sprig of dill or parsley. For a dinner party present individual nests of pasta with salmon placed on top and a scatter of herbs so each plate looks composed and inviting.

Cultural Background

This style of pasta with cream and fish is a modern take on northern Italian and coastal European combinations where seafood is paired with simple dairy based sauces. In coastal regions cooks have long combined cured or fresh fish with herbs and cream to yield a balance of richness and freshness. Dill is more typical of Scandinavian cuisine but it pairs beautifully with salmon and so the herb makes this dish feel both coastal and familiar.

Seasonal Adaptations

In spring and summer add fresh peas and thin asparagus tips for color and snap. In autumn swap parsley for chopped tarragon to emphasize deeper savory notes. For a winter version incorporate roasted fennel or leeks at the start of the sauce for a warmer aromatic profile. Adjust lemon quantity by season so the acid does not overpower delicate spring herbs.

Meal Prep Tips

To meal prep cook the pasta until just al dente and toss with a teaspoon of olive oil to stop sticking. Store sauce and pasta separately in shallow containers for faster reheating. Flake the salmon into large pieces only at service so it retains texture. When reheating heat the sauce first then fold in pasta and salmon at the last minute to avoid overcooking fish. Use microwave safe containers only for short warm ups and stir halfway through for even heat.

This plate is an invitation to make the recipe your own. With quick timing and a few thoughtful touches you can turn everyday ingredients into a meal that feels special. I hope you enjoy it as much as my friends and family do and that it becomes a simple staple in your home cooking rotation.