You'll love this salmon pasta without cream, featuring lots of garlic, shallots, sun-dried tomatoes, lemon, and flaky salmon. Thanks to the magic of pasta water and a touch of yogurt, the resulting dish has a velvety, creamy texture that still feels light!

I love creamy pasta dishes (see my mushroom pappardelle in cream sauce, pumpkin pasta sauce, and pepper jack mac and cheese). Still, sometimes, I need something light and satisfying, especially for a quick weeknight dinner.
Enter this easy salmon recipe. I start by roasting the salmon in the oven, then sauteing some aromatics with sun-dried tomatoes and lemon zest for added brightness.
Why You'll Love This Recipe
- This easy salmon pasta is quick enough to come together on the busiest of weeknights!
- Everything gets tossed with pasta water and yogurt off the heat until a glossy and creamy sauce forms.
- The combination of the juicy salmon fillets and light, tangy yogurt is a perfect pairing.
- Aromatics like garlic, shallot, lemon zest, fresh parsley, and sun-dried tomatoes brighten the whole dish.
Key Ingredients

- Salmon: You will need ½ pound of salmon for 2 servings, either from 2 (4-ounce) fillets or a larger piece. This recipe works best with a fattier salmon, but you can use a leaner cut as well. This is also a great way to use up leftover cooked fish, like with my salmon meuniere!
- Pasta: I recommend a long cut here, such as spaghetti or bucatini. Looking for something more filling? Feel free to use a whole-wheat pasta variety.
- Sun-Dried Tomatoes: Sun-dried tomatoes add a nice texture and pop of flavor to the pasta.
- Yogurt: Yogurt is the main creamy component in this dish. When mixed with pasta water, it creates a glossy, clingy sauce. You can also use creme fraiche, if you'd like.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe

Step 1: Marinate the salmon in a little extra virgin olive oil, fresh lemon juice, honey, mustard, salt, and a pinch of black pepper.
Roast in the oven, skin-side down, until cooked through.

Step 2: This is a great time to cook your pasta. Bring a large pot of salted water to a boil over medium-high heat, and add the pasta. Cook until al dente, reserving about a cup of pasta water for the sauce.
While the pasta cooks, saute the aromatics. In a large skillet, saute the garlic, shallot, and lemon zest in butter over medium heat until the aromatics are softened and lightly golden brown.

Step 3: Add the sun-dried tomatoes and half the parsley. Saute for couple of minutes to release all of those good flavors.

Step 4: Remove the fish from the oven and let cool slightly. When cool enough to handle, carefully peel away and discard the salmon skin.

Step 5: Flake the salmon. Using a fork, gently flake the salmon into bite-sized pieces.

Step 6: Remove the pot from the heat, and stir in the yogurt, cooked pasta, and pasta water to form a saucy texture. Add in the flaked salmon, top with the remaining parsley, squeeze a bit of lemon, and enjoy!
Tips and Tricks
- Add the yogurt off heat: For best results, add the yogurt off the heat to prevent any curdling.
- Add the salmon last: To prevent the salmon from flaking apart too much, stir it in after making the yogurt sauce, just before serving.
- Have leftover cooked salmon? This is a perfect recipe for using leftovers. Just skip the instructions for roasting the salmon and stir in the leftover pieces of fish before serving.
Storage Instructions

Leftover pasta will last 1 - 2 days in the fridge stored in an airtight container but is best served the same day as the yogurt sauce can curdle if reheated.
It's the perfect amount for 2 servings, so you likely won't have leftovers anyways!
Recipe FAQs
Add a bit more pasta water to loosen the sauce, and stir vigorously to emulsify the pasta water with the yogurt. That should make things creamier!
Yes! Keep in mind, canned salmon tends to be a bit softer and flakier in texture, but it will still be tasty.
I like salmon cooked "medium", so I'll remove it from the oven once the internal temperature reaches 125°F (51°C) but you can cook it as long as you like.
Note: The USDA recommends you cook salmon to an internal temperature of 145°F but the fish will be very well done at this point.
I recommend serving this with a citrus salad or a green salad like this tuna caesar.

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Happy eating! Love, KarishmaNote: This recipe was originally posted in May 2022 but has since been updated for clarity. I also reduced the amount of yogurt from ¼ cup to 2 tablespoons for a slightly less tangy verision.
Salmon Pasta Without Cream
Ingredients
For the salmon:
- 1 tablespoon lemon juice, from ½ lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Black pepper
- ½ pound salmon, preferably 1-inch thick
For the pasta:
- 2 tablespoons unsalted butter
- 2 shallots, peeled and finely minced
- 3 cloves garlic, peeled and finely minced
- ½ lemon, zested and juiced
- 3 tablespoons sun-dried tomatoes packed in oil, drained and finely chopped
- Handful flat-leaf parsley, finely chopped and divided
- 6 ounces dried pasta, such as spaghetti or bucatini
- 2 tablespoons yogurt, or creme fraiche
Instructions
- Do some prep: Set a rack in the middle of the oven and preheat to 425°F/218°C. Set a large pot of water to boil.
- Marinate salmon: In a small bowl, mix 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon extra-virgin olive oil, ½ teaspoon kosher salt, and a pinch of black pepper until smooth. Pat ½ pound salmon dry, then line a rimmed baking sheet with parchment paper and place fish on top. Pour the marinade over the top of the salmon, making sure it's well coated. Note: If you have time, marinate the salmon for 15 minutes before baking for added flavor.
- Cook the aromatics: In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 shallots, 3 cloves garlic, and lemon zest, and saute for 3 - 5 minutes until the aromatics are nicely softened. Stir in 3 tablespoons sun-dried tomatoes packed in oil and half of the parsley, and saute for 1 - 2 minutes until the tomatoes begin sticking to the pan. Note: Once you've finished cooking the aromatics, turn the heat off while you wait for the pasta to cook and the salmon to bake.
- Roast the salmon: Bake the salmon for 12 - 20 minutes in the oven until cooked to your desired temperature.Note: I prefer cooking my salmon to medium, which is done when an IR thermometer reads 120F° in the thickest part of the flesh. Once the salmon is cooked through, allow it to cool for a few minutes before peeling off the skin. Use a fork to gently flake the fish into bite-sized pieces.
- Cook the pasta: Meanwhile, cook 6 ounces dried pasta. Add a generous pinch of salt to the boiling water, then stir in the pasta. Cook until al dente according to package instructions, reserving ¾ cup of pasta water.
- Finish the dish: Off the heat, transfer the pasta to the saucepan and toss to combine. Stir in ¼ cup of pasta water and 2 tablespoons yogurt, and toss vigorously to create a smooth, glossy sauce. You can add more pasta water as needed if the sauce feels too thick. Just before serving, stir in the salmon and top with remaining parsley. Divide amongst two serving bowls and eat immediately!Note: Ideally, you're transferring the hot pasta to the pan so it will re-heat the aromatics. If the pasta is cold, you will want to re-heat it over medium-low heat with some pasta water until warmed through. Then, remove it from the heat and stir in the yogurt.
Notes
- Add the yogurt off heat: To prevent the yogurt from curdling, make sure to add it with the pasta water off the heat.
- Add the salmon last: To prevent the salmon from flaking apart too much, stir it in after making the yogurt sauce, just before serving.
- Have leftover cooked salmon? This is a perfect recipe for using leftovers. Just skip the instructions for roasting the salmon and stir in the leftover pieces of fish before serving.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.