Salmon Crème Fraîche Pasta

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Done in 15 minutes & crazy delicious this salmon crème fraîche pasta with lemon and chives is a true weeknight winner. Made with fresh or frozen salmon, crème fraîche makes it a bit lighter - for a summery pasta you'll love having year round.

Why you will love this recipe

• One pan makes cleanup easy, and keeps all the salmon flavor in the sauce
• Super quick and the sauce is done in the time it takes you to cook the pasta
• Silky yet light thanks to the combination of crème fraîche and cream
• Loads of lemon flavor from lemon zest & lemon pepper
• So much summer flavor thanks to the combo of lemon & chives

What you need to make it

Ingredient notes

• Salmon can be either fresh or thawed from frozen
• Pasta - I like fusilli as it really "grabs" the sauce, but any kind works
• Butter - I use salted butter, add an extra pinch of salt if using unsalted

Ingredient substitutions

• Salmon filet can be switched for smoked salmon, but then don't add any salt until after tasting the finished dish
• Butter can be swapped for vegetable oil
• Shallots can be swapped for red or yellow onion, or leeks
• Cream can be substituted for milk or the same amount of crème fraîche
• Crème fraîche can be switched for the same amount of cream, but then add 1 tablespoon of lemon juice per 2 dl / 1 cup of added cream as well

How to make it

Start by cutting your salmon into bite-size cubes, zesting your lemon, and chopping your shallots and chives. Then get your pasta cooking.

1. Place a pan over medium-high heat and add in the butter
2. Allow to melt
3. Add in the chopped * shallots
4. Fry for about 2 minutes, until softened

5. Add in the salmon cubes
6. Add lemon pepper
7. Add salt
8. Add ground black pepper

9. Mix well
10. Sear salmon until it has a nice color on all sides and is cooked almost through
11. Add the crème fraîche
12. Add the cream and mix well. Bring to a simmer and simmer for 2 minutes.

13. Add lemon zest, mix, and simmer for another minute
14. Turn off the heat and mix in the chives
15. Mix in the pasta
16. Serve your delicious salmon crème fraîche pasta!

Tips & tricks

• Don't overcook the salmon- it continues cooking while the sauce simmers so it shouldn't be done after searing
• Skip the simmering to save time - it adds flavor but isn't necessary
• Or let it simmer for longer if you have the time - to add even more flavor
• Store leftovers for up to 3 days in an airtight container in the fridge
• Freeze leftovers to save them for longer

Recipe FAQ

More great crème fraîche pastas

I love crème fraiche pasta sauces so it's no wonder I have several more recipes. All of them can also be made with cream instead of crème fraîche. My favorites are:

• Crème Fraîche Chicken Pasta with Feta Cheese and Basil
• Sun-Dried Tomato Chicken Pasta with Crème Fraîche
• Smoked Salmon Spinach Pasta with Crème Fraiche
• 15-minute Crème Fraîche Carbonara

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