Salmon Pasta in a Creamy Dill Sauce

Salmon Pasta in a Creamy Dill Sauce

Recipe by Jade


Prep time


Cooking time






  • 2 Salmon Fillets (skinned & deboned)

  • 7oz / 200g Spaghetti (or long cut pasta of choice)

  • 3/4 cup / 180ml Heavy Cream

  • 1/3 cup / 80ml White Wine

  • 2 sprigs of Fresh Dill

  • 1 tsp Fresh Dill, finely diced

  • 1 heaped tbsp Fresh Parsley, finely diced + extra for serving

  • 2 small Shallots, finely diced

  • 2 cloves Garlic, finely diced

  • 1 tbsp Unsalted Butter

  • small pinch of Chilli Flakes (optional)

  • Lemon Juice, to taste

  • Parmesan, to serve

  • Salt & Black Pepper, to taste

  • Olive Oil for frying


  • Generously season all sides of your salmon with salt and pepper.
  • Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
  • Cook your pasta until al dente, reserving a cup of starchy pasta water. Drain when needed.
  • Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry your garlic for a further minute or so.
  • Pour in your wine, deglazing the pan as necessary. Leave to simmer for a minutes to reduce, then stir in your cream. It’s important to reduce the wine so it burns off the alcohol and doesn’t end up too bitter.
  • Add your dill, parsley, small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste (careful, you won’t need much). Season with salt and pepper.
  • Shred your salmon or cut to bite sized chunks then add to your sauce. Use your pasta water to thin out as necessary.
  • Combine with your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
Salmon Pasta in a Creamy Dill Sauce
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