We love pasta, cream, salmon, and a bright splash of lemon — plus a touch of vodka. These ingredients come together into an easy, elegant weeknight dish that balances citrus, creaminess, and savory salmon.
This quick pasta is built on the bright citrus of lemon and fresh dill, the subtle warmth of vodka, and a silky cream sauce that coats the pasta and flakes of salmon. I used penne, but any pasta will work — wider shapes like fettuccine or rigatoni help the sauce cling, while fresh pasta also shines here.
Salmon is one of those ingredients I rediscover every time I cook it: tender, flavorful, and nutritious. For this recipe I often use leftover cooked salmon from the night before — it saves time and makes two excellent meals from one fillet.
The Ingredients
- Pasta (penne, fettuccine, or your favorite shape)
- Unsalted butter
- Onion (small, diced)
- Vodka
- Heavy cream
- Cooked salmon (flaked or fork-torn)
- Lemon zest and juice (Meyer lemon preferred)
- Grated Parmesan Reggiano
- Fresh herbs: dill, basil, or chives
- Kosher salt and freshly ground black pepper
Optional Add-Ins
Add vegetables to brighten and bulk the dish: asparagus, blanched chopped kale, fresh spinach, frozen peas, broccoli, or cauliflower all work well. Leftover pesto also makes a flavorful addition and adds color.
Types of Pasta to Use
Any pasta will work, but wider noodles or shapes with ridges help the creamy sauce cling. Penne, fettuccine, thick spaghetti, rigatoni, or fresh pasta are excellent choices.
What Type of Salmon to Use
Wild Pacific salmon is my recommendation when available; Alaskan varieties are often excellent. The method you cook the salmon with — baked, grilled, pan-seared, or smoked — will influence the final flavor, from clean and delicate to smoky and pronounced.
How to Cook the Salmon
If you don’t have leftover salmon, quick-baked salmon is an easy option: preheat the oven to 400°F, season the fillet with kosher salt, pepper and a little lemon, and bake for about 10–14 minutes or until it reaches your preferred doneness (roughly 125–140°F internal temperature). Grilled, pan-seared, or smoked salmon also work — adjust for the flavor intensity those methods add.
How to Cook the Pasta
Bring 4 quarts of water to a boil and add 1 1/2 Tbsp kosher salt (about 2 Tbsp per pound of pasta). Cook the pasta to al dente — a little less than the package time since it will finish in the sauce. Reserve 1/2 cup of the pasta water before draining, then add the pasta straight into the sauce to finish cooking and absorb flavor.
How to Make the Sauce
In a large skillet over medium heat, melt 2 Tbsp unsalted butter. Add one small diced onion and a pinch of salt, and sweat until translucent and tender, about 5 minutes — don’t let it brown. Pour in 1/2 cup vodka and simmer until mostly reduced. Add 1 1/2 cups heavy cream and cook until it starts to bubble.
Putting It All Together
When the cream is bubbling, gently fold in the cooked salmon and warm it through without breaking up the flakes too much. Taste and season with salt and pepper. Add the drained pasta and cook, stirring, until the sauce thickens and clings to the noodles, about 2–3 minutes. If the sauce becomes too thick, loosen it with a splash of reserved pasta water.
Remove the skillet from the heat and stir in the lemon zest, 2 Tbsp lemon juice, 1/4 cup grated Parmesan, and about 1/2 cup chopped fresh dill (or herbs of your choice). Adjust seasoning with more salt, pepper, or lemon as needed. Garnish with thin lemon slices, extra dill, and additional Parmesan.
This yields a quick, luxurious pasta that’s deceptively simple — creamy, bright, and perfect for a weeknight or a casual dinner with friends.
Creamy Lemon Vodka Salmon Pasta
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Ingredients
- 12 oz. pasta such as penne
- 2 Tbsp. unsalted butter
- 1 small onion, diced
- 1/2 cup vodka
- 1 1/2 cups heavy cream
- 11 oz. cooked salmon, fork-torn
- 2 Tbsp. lemon juice preferably Meyer
- Zest from 1 lemon
- 1/4 cup grated Parmesan Reggiano plus more for serving
- 1/2 cup chopped fresh dill (or to taste)
- Kosher salt & freshly ground pepper
Instructions
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Bring 4 quarts of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water.
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Heat butter in a large skillet over medium heat. Sweat the diced onion with a pinch of salt until tender and translucent, about 5 minutes.
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Add the vodka and reduce until nearly evaporated.
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Stir in the cream and cook until it begins to bubble, then gently fold in the cooked salmon and warm through.
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Add the cooked pasta and simmer until the sauce thickens and coats the pasta, about 2–3 minutes. If needed, loosen with reserved pasta water.
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Remove from heat and stir in lemon juice, lemon zest, Parmesan and fresh dill. Season to taste with salt and pepper.
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Garnish with lemon slices, extra dill and more Parmesan, then serve.
Notes
- If you don’t love dill, fresh basil or chives are excellent substitutes or additions.
- This recipe is perfect for leftover salmon, whether baked, grilled, pan-seared or smoked.
Nutrition
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More Pasta Recipes
- Pasta Bolognese or Opah Bolognese version
- Burst Tomato Pasta
- Orecchiette with Shiitake Mushrooms and English Peas
- Sausage, Peppers and Broccolini Pasta
More Salmon Recipes
- No-Flip Grilled Salmon with Burst Tomatoes
- Easy Baked Salmon
- Simple Hot Smoked Salmon
- Cedar Plank Salmon
- Sous Vide Salmon with Meyer Lemon Farro Risotto
- Crispy Skin Pan-Seared Salmon
- Crispy Salmon Cakes with Sauce Gribiche
- Chimichurri Grilled Salmon
For more on salmon, resources like a Salmon 101 guide can help with buying, storage, and cooking tips. Enjoy this creamy lemon vodka salmon pasta as a quick, flavorful weeknight meal.