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Creamy, dreamy, and loaded with flavor! This Creme Fraiche Salmon Pasta is the ultimate comfort dish—tender salmon, silky sauce, and al dente pasta all tossed together for a restaurant-worthy meal you can whip up in no time. Simple, elegant, and totally irresistible!
😍Why You’ll Love This Salmon Pasta
This Salmon Pasta is the perfect balance of rich, creamy sauce and fresh, flaky salmon, all wrapped around tender pasta. The tangy creme fraiche gives the dish a unique twist, making it lighter yet still luxurious. Plus, it’s quick to make, super versatile, and guaranteed to impress—whether it’s a busy weeknight or a dinner party showstopper. This one’s definitely staying in your recipe rotation!
Love salmon recipes? Be sure to check out Baked Salmon with Lemon Butter Cream Sauce or Baked Boursin Salmon for more delicious ideas!
✅Ingredient Notes
- Pasta: Fettuccine works perfectly for this recipe, but you can substitute it with tagliatelle, pappardelle, penne, or fusilli—shapes that hold the sauce well.
- Fresh Salmon: Use boneless, skinless salmon fillets for ease. If fresh isn’t available, frozen salmon works great—just thaw it completely before cooking.
- Onion Powder: Adds subtle flavor without overpowering.
- Salt & Pepper: Season to taste.
- Olive Oil: Use extra virgin olive oil for better flavor, but any neutral cooking oil can work as a substitute.
- Butter: Adds richness to the sauce. If needed, replace with more olive oil.
- Garlic: Fresh garlic gives the best flavor.
- Chicken Broth: Adds depth to the sauce. For a vegetarian option, use vegetable broth.
- Creme Fraiche: This gives the sauce its signature tangy creaminess. Substitute with full-fat sour cream or a mix of heavy cream and a splash of lemon juice.
- Capers: If you’re not a fan, omit them or replace with finely chopped olives.
- Fresh Lemon Juice: Use freshly squeezed juice for the best flavor; bottled juice works if necessary.
- Parmesan Cheese: Avoid pre-shredded cheese, which may not blend as well.
- Fresh Parsley: Substitute with dill, chives, or even fresh basil for a different twist.
🔪How to Make Creme Fraiche Salmon Pasta
Cook Pasta: Boil salted water and cook your pasta until al dente. Reserve ½ cup pasta water and drain.
Cook Salmon: Season the salmon, then sear in olive oil and butter for 2-3 minutes per side. Set aside.
Make Sauce: Sauté the garlic, then stir in chicken broth, crème fraîche, capers, and lemon juice until smooth.
Add Parmesan: Whisk in the Parmesan until melted.
Add Salmon: Break the salmon into pieces and simmer in the sauce until cooked through.
Combine: Toss the pasta with the sauce, adding the reserved pasta water if needed. Sprinkle with the parsley and mix.
❗Find the full recipe in the card below!
👨🍳Pro Tips
- Room-Temperature Creme Fraiche: Let your creme fraiche come to room temperature before using to ensure it blends smoothly into the sauce.
- Capers Tip: Rinse the capers if you find their briny flavor too intense; this softens their bite while keeping the dish balanced.
- Heat Control: Keep the heat at medium to medium-low when making the sauce to prevent separation.
🗄️Storage and Reheating
Store leftover salmon pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid high heat to prevent the sauce from separating.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Creme Fraiche Salmon Pasta
Ingredients
- 8 ounces uncooked fettuccine, or other pasta like tagliatelle, pappardelle, penne or fusilli
- 1/2 pound fresh salmon
- 1/4 teaspoon onion powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup creme fraiche
- 2 tablespoons capers
- 1 tablespoon fresh lemon juice
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Reserve about 1/2 cup of pasta water before draining.
- Cook the Salmon: Season the salmon with the onion powder, salt, and pepper on both sides.
- Heat olive oil and butter in a skillet over medium-high heat. Once hot, sear the salmon for 2-3 minutes per side until golden. Transfer to a plate and set aside.
- Make the Sauce: Reduce the heat to medium, then add the minced garlic, and cook until fragrant, about 1 minute.
- Add the chicken broth, stir in the creme fraiche, capers and lemon juice, whisking until the sauce is smooth.
- Add the Parmesan: Whisk the grated Parmesan into the sauce until melted and well combined.
- Add the Salmon: Return the salmon to the skillet, breaking it into bite-sized pieces with a fork. Stir gently to coat the salmon in the sauce. Simmer for 3-5 minutes until the sauce thickens slightly.
- Combine with Pasta: Add the drained pasta to the skillet. Note: If the sauce is too thick, add the reserved pasta water. Start with 1 tablespoon and gradually add more as needed to adjust the sauce to your desired consistency. Sprinkle in the chopped parsley and toss gently to combine.
- Serve with extra Parmesan cheese if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was absolutely luxurious! The crème fraîche added a creamy tang that paired beautifully with the salmon. It felt like a restaurant-quality dish, but I made it at home in under 30 minutes. Perfect for a fancy but quick dinner!
Thank you for the wonderful feedback! I’m so glad you found it quick yet elegant. Crème fraîche really does add that special touch, doesn’t it?
The creme fraiche made the sauce so silky and light. We loved it with a squeeze of lemon.
Great idea with the lemon, Olivia — it really brightens the dish!