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Salmon Creme Fraiche Pasta Featured Image

Creme Fraiche Salmon Pasta

  • Author: Gianna Nebbia
  • Prep Time: 8
  • Cook Time: 22
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Pasta, salmon pasta, seafood
  • Method: Pasta water, baked salmon
  • Cuisine: Italian, American


Creme Fraiche & Salmon Pasta combines rich and buttery salmon with bright and creamy Creme Fraiche to create a perfectly balanced pasta dish.


  • 1 pound of pappardelle, fettuccine, or tagliatelle 
  • 1/2 to 3/4 of a pound of salmon (see note 1)
  • 1 cup of Creme Fraiche (see note 2)
  • 4 Tb capers, divided
  • 1 large or 2 small shallots, diced
  • 2 Tb olive oil 
  • 1/4 c chopped parsley 
  • The juice of half a lemon


  1. Preheat oven to 400F and bring a large pot of water to a boil. Salt the water well so it tastes slightly salty. 
  2. Place shallots, 2 tablespoons of the capers, Creme Fraiche, and olive oil in a baking dish, season with 1/2 teaspoon of salt and and pinch of freshly cracked black pepper, and toss to combine.
  3. Nestle salmon in the center of the mixture, and spread some of the mixture on top of the salmon too. 
  4. Bake the salmon for 20 minutes. Once salmon has been baking for 12 minutes, add the pasta to the boiling water. (assuming pasta takes about 10 minutes. You want the pasta to finish cooking 2 minutes after the salmon) 
  5. When salmon is done, peel and discard its skin. Flake the salmon apart and toss to combine with the Creme Fraiche mixture. Reserve 1 cup of pasta water, drain the pasta, and add the pasta and water to the salmon.
  6. Add the remaining 2 tablespoons of capers, lemon juice, and fresh parsley. Use tongs to gently toss until the pasta water and Creme Fraiche mixture make a cohesive sauce that clings to the pasta.
  7. Serve

Keywords: salmon creme fraiche pasta, creme fraiche salmon pasta, salmon pasta without cream, salmon and creme fraiche pasta

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