If you’re a sucker for creamy pasta recipes that feel like they belong on a restaurant menu, but need them ready in 30 minutes or less, this Pasta alla Salmone is your new best friend. It’s made with fresh salmon, high-protein broth, a little heavy cream, and just a whisper of lemon juice to keep things bright. Minimal effort, maximum elegance.
I love this creamy Pasta alla Salmone for date night or those "I deserve something fancy" Tuesdays. The tasty cream sauce made with a little Parmigiano Reggiano, a splash of dry white wine, and a handful of fresh herbs, clings to every bite of short pasta like it’s meant to be. Rich, silky, and just indulgent enough… basically the best way to elevate your weeknight dinner rotation without breaking a sweat.
If you love Salmon dishes check out my Mediterranean Orange Salmon or my Creamy Tuscan Salmon.
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Why You’ll Love This Pasta alla Salmone Recipe
Quick and easy recipe – No fancy steps or obscure ingredients here. Just grab a yellow onion, some fresh garlic, and a glug of extra virgin olive oil, and you’re already halfway to dinner.
Creamy and flavorful – We’re talking an ultra-smooth creamy sauce thanks to the magic trio: Boursin, parmesan cheese, and a splash of heavy cream. Silky, rich, and ridiculously good.
Perfect for pasta lovers – This one’s for my fellow penne alla salmone stans. But honestly, it’s a hug in a bowl no matter what different pasta shapes you’ve got in the pantry.
Balanced and bright – A little lemon zest and lemon juice swoop in at the end to keep things light and zingy. Creamy and fresh? We love to see it.
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Ingredient Notes & Tips
Fresh Salmon: The star of this dish! You can bake or pan-sear until the internal temperature reaches 145°F. Flake into small pieces for perfect distribution through the pasta. Traditionally, smoked salmon is used. See substitutions below.
Heavy Cream: Creates a luxurious texture when combined with parmesan cheese — it’s what gives you that creamy sauce every good salmon pasta recipe needs.
Dry White Wine (like Sauvignon Blanc): Adds brightness to the sauce and helps lift the browned bits from the bottom of the pan.
Parmesan Cheese or Parmigiano Reggiano: Freshly grated with a cheese grater — it melts better and gives that nutty flavor. Yes, I know I know. Typically, Italians do not like mixing cheese and fish to not overpower delicate fish but I promise it works here.
Boursin Cheese: Melts right into the sauce for easy creaminess.
Lemon Juice: Bring balance and freshness — you can add fresh dill and fresh basil at the end tie it all together but optional.
Onion and Garlic: I love using white onion or yellow onion sautéed over medium heat in extra virgin olive oil to start building flavor. And of course, we need garlic. Like always lol.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Boil a large pot of salted water and cook penne until 4 minutes short of al dente.
Step 2: Season your salmon with kosher salt, black pepper, olive oil, and garlic powder. Bake for 12-15 minutes at 400°F or until cooked through.
Step 3: In a large skillet over medium heat, add olive oil and butter. Sauté onions and garlic.
Step 4: Deglaze with dry white wine. Add broth, lemon juice, and heavy cream.
Step 5: Stir in Boursin and Parmigiano Reggiano. Add pasta and cook for an additional 4 minutes.
Step 6: Flake in the salmon, toss salmon gently with pasta, and finish with more cheese.
Substitutions & Variations
Stock: If you prefer, use vegetable stock for a lighter pasta sauce base.
Salmon: Swap fresh salmon for smoked salmon for a traditional version. You would just saute the smoked salmon in a little olive oil, set aside, and top at the end.
Pasta: Use different pasta shapes like rigatoni or farfalle — quality pasta makes a big difference.
Add Veggies: Stir in spinach, peas, or a little bit of sun-dried tomato for color.
Herbs: Add fresh herbs like fresh dill or chives for brightness.
FAQ
Add a splash of cup of pasta water when reheating, it brings the creamy sauce back to life.
Yes! See the substitutions section.
You can make the sauce and bake the salmon earlier in the day, then toss with drained pasta before serving.
⭐️ Recipe
Pasta alla Salmone
Ingredients
Cream Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 onion finely diced
- 3 garlic cloves crushed
- ¼ teaspoon red pepper flakes
- ¼ cup white wine
- 2 cup high-protein chicken stock or vegetable stock
- 1 cup heavy cream
- juice of ½ lemon
- ½ teaspoon salt or salt to taste
- ⅓ cup finely grated parmigiano reggiano
- ½ Boursin cheese
Pasta & Salmon
- 1 pound penne pasta
- 1 lb Salmon
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
Instructions
Cook Pasta
- Bring a large pot of salted water to a boil and cook penne until 4 minutes shy of al dente. Reserve 1 cup of pasta water, then drain the cooked pasta.1 pound penne pasta
Prepare Salmon
- Season fresh salmon with olive oil, black pepper, kosher salt, and garlic powder. Bake at 400°F for 12-15 minutes, or until the internal temperature reaches 145°F.1 lb Salmon, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder
Make the Base
- In a hot pan, heat extra virgin olive oil and butter and sauté finely chopped white onion over medium heat until translucent. Add fresh garlic and cook for 30 seconds.1 tablespoon extra virgin olive oil, 1 tablespoon butter, 1 onion, 3 garlic cloves crushed
Build the Sauce
- Deglaze with dry white wine, letting it reduce slightly. Add high-protein chicken or vegetable broth, lemon juice, and heavy cream. Simmer over medium-low heat for 2–3 minutes.¼ cup white wine, 2 cup high-protein chicken stock, juice of ½ lemon, 1 cup heavy cream
Finish the Sauce
- Lower the heat and add Boursin and freshly grated Parmigiano Reggiano. Season with a pinch of salt, red pepper flakes or salt to taste.⅓ cup finely grated parmigiano reggiano, ½ Boursin cheese, ½ teaspoon salt, ¼ teaspoon red pepper flakes
- Add pasta and cook uncovered for another 4 minutes until the sauce thickens.
Combine and Serve
- Flake in the salmon, toss until coated, and garnish with fresh basil, fresh dill, lemon zest, and black pepper. Serve immediately with extra cheese on top.
Harry says
I made this last night and it was well received. My kids don't usually like salmon when I make it.. they do like Salmon.. just not when dad makes it haha but i think you just changed that