Looking for an easy salmon pasta recipe without cream that's still moist and creamy? You've landed on the right place. This super simple yet delicious recipe incorporates tender fresh salmon, dill, a little Parmesan cheese, lemon zest, fresh zucchini, and a little yogurt to keep the pasta moist and juicy.
Plus, with just 20 minutes of cooking and prep time, you'll easily find time to fit this one into your schedule. For more easy and tasty pasta recipes, check out my pasta recipes page.
There are times when creamy pasta dishes like Creamy White Wine Pasta, Ricotta Lemon Pasta, or Spicy Vodka Pasta with Tomato Cream Sauce hit the spot. This salmon pasta recipe is perfect for those days when you crave something lighter.
Sometimes pasta dishes that don't have a creamy sauce can be a little dry. A little yogurt and reserved pasta water transform the texture, keeping the pasta moist and saucy without using rich heavy cream.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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Why you need to make this:
- Ready in 20 minutes. A great option for busy weeknights.
- Moist and juicy. A creamy salmon pasta recipe using a little yogurt instead of heavy cream
- Balanced, healthy meal with fresh zucchini, dill, and lemon.
- Uses just 10 simple ingredients.
🛒 Key ingredients:
- Plain or Greek yogurt: Makes the pasta moist and juicy. You can use full-fat, low fat or dairy-free.
- Salmon: Skinless or skin-on wild-caught sockeye or farmed salmon both work well. If your fillets have skin you can just peel it off after cooking. Avoid smoked salmon, though, as its strong flavour can overpower the dish.
- Fresh dill: Has a fresh, slightly tangy, and herbaceous flavor that complements the rich and buttery salmon.
- Lemon zest: For a touch of citrusy freshness.
- Parmesan: Just a little to add some subtle umami flavor.
- Pasta: I like to use long pasta varieties like tagliatelle, linguine or spaghetti, but feel free to use another type of dry of fresh pasta you prefer.
- White wine: Adds depth and complexity. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavors in the dish unbalanced.
- Zucchini/courgette: Has a mild and sweet flavor that pairs well with the salmon.
- Pasta water: Is added at the end to get the pasta perfectly moist and juicy. Make sure you put some aside before draining the pasta and add it a little at a time.
Substitutions and variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Switch the dill for fresh parsley or chives, although the recipe has not been tested with these. I strongly recommend using fresh herbs instead of dry ones.
- White wine: Use chicken broth or veg stock for an alcohol-free option.
- Veggies: You can swap in other green veggies like spinach or asparagus. Or if you prefer tomatoes try adding cherry or sun-dried tomatoes.
- Use whole wheat pasta for a healthier alternative.
- Use tinned or precooked salmon if you're in a hurry.
- Add red pepper flakes if you like spice.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Combine the yogurt, dill, Parmesan, lemon zest, black pepper, and salt in a bowl and set aside.
Step 2: Cook the pasta according to package directions in a large pot of salted water until al denté. Meanwhile, in a large skillet, fry the salmon fillets on a medium-high heat for 2-3 minutes on each side until they are cooked through.
Cooking the salmon:
I usually pan-fry the salmon. It’s quick and gets the salmon tender and juicy without overcooking. You can also bake the salmon fillets or use your air fryer if you prefer.
Step 3: Add the butter to the pan and fry the zucchini/courgette until it starts to brown. Add the crushed garlic cloves and cook for 1-2 minutes until fragrant. Pour on the wine and simmer until reduced by half. Then reduce the heat of the pan to low to prevent all the wine from evaporating while the pasta cooks.
Step 4: Place the cooked pasta into the pan with the wine and garlic. Add the yogurt and dill mixture, 1-2 tablespoons of reserved pasta water and gently toss together. If your salmon fillets have skin, remove it first. Then break the fish into small flakes and toss with the pasta.
🍽️ Serving suggestions
- A side of garlic bread or crusty bread.
- A side salad. Like this Arugula and Parmesan Salad.
- Wine pairing: Choose a light, crisp white like Chardonnay or Sauvignon Blanc.
Expert Tips
- Salt the pasta water generously. It should be salty like the ocean.
- Reserve a cup of pasta water before draining. You'll probably need to add a little along with the yogurt and dill mixture to make the pasta moist and juicy.
- Put the pan on its lowest heat after the wine has reduced. This prevents the wine from evaporating and ensures the yogurt won't curdle.
🙋 Recipe FAQs
Salmon pasta tastes best when served straight from the pan. Leftover pasta can be stored in the fridge in an airtight container for up to 2 days and reheated on the stove or in the microwave. I recommend storing some reserved pasta water. The pasta will probably dry out in the fridge, and pouring on a little pasta water will help to revive it. This dish is not suitable for freezing.
This will take 5-10 minutes depending on the size and thickness of your salmon fillets. Salmon is cooked when it reaches an internal temperature of 150-160°F (65-71°C) and is opaque when you cut into it.
Add a little reserved pasta water, a tablespoon at a time until the sauce reaches the desired consistency.
Yes, the texture will be a little different, but it will still work well. Ensure you drain it thoroughly and add it to the pasta just before serving.
Yes! It's fine to use low-fat/fat-free yogurt as a lighter alternative. Low-fat yogurts often have a thinner consistency, so you will probably only need a small amount of reserved pasta water to bring the sauce to the desired thickness.
😋 More light pasta recipes (without cream)
Did you try this recipe?
It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
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Note: Originally published in October 2023, this recipe has since been updated with clearer steps and extra tips to help you cook the salmon to perfection.
📖 Recipe
Salmon Pasta Without Cream
Equipment
- Chopping board
- frying pan
Ingredients
- 6 tbsp yogurt (Note 1)
- 1 tbsp (15 g) dill finely chopped (Note 2)
- 2 tbsp (10 g) Parmesan finely grated (Note 3)
- ½ lemon (zest only)
- ¼ tsp black pepper
- salt (optional, to taste)
- 7 oz (200 g) long pasta (tagliatelle, spaghetti or linguine) (Note 4)
- 1 tbsp neutral oil
- 2 salmon fillets (around 120g or 4oz each) (Note 5)
- 2 tbsp (2 tbsp) butter
- 1 medium zucchini/courgette halved vertically and sliced into semicircles (Note 6)
- 2 cloves garlic minced/crushed
- ¼ cup (60 ml) white wine or chicken stock (Note 7)
- 1-2 tbsp reserved pasta water
Instructions
- Combine the yoghurt, dill, Parmesan, lemon zest, black pepper and salt in a bowl and set aside.
- Cook the pasta in a large pan of generously salted boiling water.
- Pat the salmon fillets dry with kitchen paper and sprinkle lightly with salt.
- Place a frying pan on a medium heat and add oil. When the oil is hot fry the salmon fillets for 2-3 minutes on each side until they are cooked through and set aside. (Note 8)
- Add the butter to the pan and fry the zucchini/courgette until it starts to brown.
- Then add the garlic and cook for a minute or two until fragrant.
- Pour on the wine and simmer until reduced by half. Then reduce the heat of the pan to low to prevent all the wine from evaporating while the pasta cooks.
- When the pasta is done, reserve some pasta water in a small jug or cup. before draining.
- Place the pasta into the pan with the wine and garlic. Add the yogurt and dill mixture, 1-2 tablespoons of pasta water and gently toss together, adding more pasta water if needed.
- Remove the skin from the cooked salmon, roughly chop, and gently combine with the pasta.
- Serve immediately.
Notes
- Plain or Greek yogurt: Makes the pasta moist and juicy. You can use full-fat, low fat or dairy-free.
- Salmon: Skinless or skin-on wild-caught sockeye or farmed salmon both work well. If your fillets have skin you can just peel it off after cooking. Avoid smoked salmon, though, as its strong flavour can overpower the dish.
- Fresh dill: Fresh parsley or chives would also work, although the recipe has not been tested with these. I strongly recommend using fresh herbs instead of dry ones.
- Parmesan: Can be swapped for nutritional yeast for a dairy-free alternative.
- Pasta: This comes down to personal preference. I like to use long pasta varieties like tagliatelle, linguine or spaghetti, but feel free to use another type if you prefer.
- White wine: Adds depth and complexity. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced. Use chicken or veg stock for an alcohol-free option.
- Zucchini /courgette: Substitute with other green veggies like spinach or asparagus.
- Alternative ways to cook the salmon: I usually pan-fry the salmon. It’s quick and gets the salmon tender and juicy without overcooking. You can also bake the salmon fillets or use your air fryer if you prefer.
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