Tagliatelles Stirred in Salmon Sauce is a cozy, restaurant-style pasta dish you can easily make at home. Tender ribbons of tagliatelle are tossed in a creamy, garlicky salmon sauce with hints of lemon and herbs. Every strand is coated in silky sauce, with bites of flaky salmon throughout for a rich yet balanced plate of comfort.

This recipe brings together fresh salmon, cream, garlic, lemon, and a touch of Parmesan to create a velvety sauce that clings beautifully to the pasta. It feels special enough for date night or guests, but the steps are simple and straightforward—perfect for a weeknight “treat yourself” dinner.

Perfect with a simple green salad and some crusty bread, Tagliatelles Stirred in Salmon Sauce is a dish that looks impressive, tastes luxurious, and comes together in under an hour.

Why You’ll Love This Recipe

Silky & Creamy – A smooth, rich salmon sauce that coats every strand of pasta.
Protein-Packed – Flaky salmon makes it satisfying and wholesome.
Bright & Balanced – Lemon and herbs keep the creaminess from feeling heavy.
Restaurant-Style at Home – Elegant enough for guests, easy enough for weeknights.

Ingredients

For the Pasta and Salmon Sauce:

10–12 oz (280–340 g) tagliatelle (fresh or dried)
12 oz (340 g) salmon fillet, skin removed, cut into bite-sized cubes
2 tbsp olive oil (divided)
2 tbsp unsalted butter
1 small onion or 1 shallot, finely chopped
2–3 garlic cloves, minced
1 cup heavy cream or half-and-half
½ cup low-sodium vegetable or chicken broth
¼ cup grated Parmesan cheese (plus extra for serving)
1–2 tbsp fresh lemon juice (to taste)
1 tsp lemon zest (optional, for extra brightness)
½ tsp dried Italian seasoning or a mix of dried basil and oregano
Salt and black pepper, to taste

Fresh Herbs & Garnish (Optional but Recommended):

2 tbsp fresh parsley, chopped
1–2 tbsp fresh dill or chives, chopped (optional)
Extra Parmesan and lemon wedges for serving

Instructions

Cook the Tagliatelle
Bring a large pot of salted water to a boil.
Add tagliatelle and cook according to package directions until al dente.
Reserve about 1 cup of pasta cooking water, then drain and set the pasta aside.

Sear the Salmon
Pat the salmon pieces dry with paper towels and season lightly with salt and pepper.
In a large skillet, heat 1 tbsp olive oil over medium-high heat.
Add salmon in a single layer and cook 2–3 minutes, turning gently, until just opaque and lightly golden on the outside.
Transfer the salmon to a plate and set aside (it will finish in the sauce).

Sauté the Aromatics
In the same skillet, reduce heat to medium and add the remaining 1 tbsp olive oil and the butter.
Add chopped onion/shallot and cook 3–4 minutes until softened and translucent.
Stir in minced garlic and cook about 30 seconds, just until fragrant.

Build the Salmon Sauce
Pour in the broth and stir, scraping up any browned bits from the bottom of the pan for extra flavor.
Stir in the heavy cream, Italian seasoning, a pinch of salt, and black pepper.
Simmer gently for 3–5 minutes, stirring occasionally, until slightly thickened.

Add Parmesan and Salmon
Stir in the grated Parmesan until melted and the sauce is smooth.
Gently return the seared salmon (and any juices) to the skillet.
Simmer for 1–2 minutes on low heat, just until the salmon is cooked through and flakes easily.
Add lemon juice and zest (if using). Taste and adjust salt, pepper, and lemon.

Toss with Tagliatelle
Add the cooked tagliatelle directly into the skillet with the salmon sauce.
Toss gently to coat the pasta without breaking the salmon pieces.
If the sauce seems too thick, add a splash of reserved pasta water to loosen it to a silky, glossy consistency.

Finish and Serve
Turn off the heat and sprinkle in chopped parsley and dill/chives if using. Toss lightly.
Serve immediately, topped with extra Parmesan and a squeeze of fresh lemon if desired.

Nutritional Information

(Approximate per serving, 1 of 4)

Calories: ~560
Protein: 30g
Fat: 28g
Carbohydrates: 50g
Sugar: 3g
Fiber: 3g

Tips for Success

Don’t Overcook the Salmon – It should be just cooked and flaky; it will firm up quickly, so keep the heat gentle.
Simmer, Don’t Boil the Cream – A gentle simmer keeps the sauce smooth and prevents it from splitting.
Use Pasta Water – Reserved pasta water helps the sauce cling to the tagliatelle and gives a perfect silky finish.
Serve Immediately – Creamy pasta is best enjoyed fresh while the sauce is hot and glossy.

Why This Recipe Works

Searing the salmon first adds flavor and keeps it tender, while building the sauce in the same pan pulls in all those savory browned bits. Cream, broth, and Parmesan create a rich, velvety base, and lemon plus fresh herbs cut through the richness for balance.

Tagliatelle’s wide, ribbon-like shape holds onto the sauce beautifully, so each bite delivers tender pasta, creamy sauce, and flakes of salmon. The result is a simple but elegant dish that feels special with surprisingly little effort—a perfect comfort pasta with a refined twist.