Salmon Pasta with Lemon Dill

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This 25-minute pasta brings restaurant-quality elegance to a weeknight dinner without demanding hours in the kitchen.

Why You’ll Love It

  • Crispy skin and moist, flaky salmon flesh in under 30 minutes
  • Bright lemon and fresh dill flavor that feels springtime-ready
  • Simple enough for a Tuesday night, impressive enough for guests
  • Minimal cleanup—pasta, salmon, and sauce all come together in one pan
  • Works as a healthy weeknight dinner or the centerpiece of a casual dinner party

Ingredients

For the Salmon and Pasta

2 salmon fillets (6 oz each, skin-on), 12 oz linguine or fettuccine, 2 tbsp olive oil, salt and pepper to taste.

For the Sauce

3 tbsp butter, 3 cloves garlic (minced), juice and zest of 1 lemon, 1/2 cup pasta water, 2 tbsp capers (optional), 1/4 cup fresh dill (chopped).

Steps

Bring a large pot of salted water to a boil and cook the pasta according to package directions; reserve 1/2 cup pasta water before draining.

While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Place the salmon skin-side down in the hot oil and leave it undisturbed for 4 minutes—resist the urge to move or flip it early.

Flip the salmon and cook for 3 minutes on the flesh side until cooked through.

Transfer the salmon to a plate and flake it into bite-sized chunks using a fork.

In the same skillet, melt the butter over medium heat and add the minced garlic, cooking for 1 minute until fragrant.

Pour in the reserved pasta water and add the lemon zest and juice, stirring to combine.

Add the cooked pasta to the skillet and toss gently to coat with the lemony sauce.

Top the pasta with the flaked salmon and capers if using, then finish with the fresh chopped dill and a final pinch of salt and pepper.

Helpful Tips and Substitutions

The crispy skin is the payoff of this dish—place the fillets skin-side down first and don’t move them for the full 4 minutes so the skin renders and browns properly.

Flake the salmon into chunks instead of cutting it into neat pieces; the rough texture catches the sauce better and looks more home-cooked and approachable.

Always add fresh dill at the end, off heat, because cooking destroys its delicate flavor.

If capers are too strong for your palate, omit them entirely or use only 1 tbsp.

Substitute shrimp (about 10 oz) if you prefer—sear them 2 minutes per side and skip flaking.

White wine (1/4 cup) can replace half the pasta water for extra depth.

Serving Ideas

Serve with a simple green salad dressed in olive oil and a squeeze of lemon.

Add a crisp white wine like Sauvignon Blanc or Pinot Grigio to round out the meal.

Finish each plate with a crack of fresh black pepper and an extra lemon wedge on the side.

If you enjoy lighter pasta dishes, try our Lemon Garlic Ground Beef Pasta for another bright and quick option.

Make-Ahead and Storage

Cook the pasta and sauce up to 2 days ahead and store in an airtight container in the refrigerator, but sear the salmon fresh right before serving to keep the skin crispy.

Flaked cooked salmon keeps for 3 days in the fridge; add it to the warm sauce just before serving so it doesn’t dry out further.

Mince the garlic and zest the lemon up to 1 day in advance to shave time on cooking day.

Chop the fresh dill within a few hours of serving to preserve its bright flavor.

This pasta is best eaten the same day it’s made, as reheating can soften the salmon and the dill will lose potency.

Done right, this simple salmon pasta delivers clean flavor and restaurant-level presentation in the time it takes to boil water.

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