Tagliatelles au saumon is a classic French pasta dish that combines tender ribbons of tagliatelle with succulent salmon in a creamy, aromatic sauce. Light yet indulgent, it’s perfect for a weeknight dinner, a romantic meal, or even entertaining guests. The combination of buttery cream, fresh herbs, and perfectly cooked salmon makes it a favorite in French kitchens.

Ingredients

For 4 servings:

Tagliatelle pasta: 300 g

Fresh salmon fillets: 300–350 g

Butter: 30 g

Olive oil: 1 tbsp

Shallots: 2, finely chopped

Garlic: 2 cloves, minced

White wine: 100 ml (optional)

Heavy cream: 200 ml

Lemon zest: 1 tsp

Fresh dill or parsley: 2 tbsp, chopped

Salt and black pepper: to taste

Grated Parmesan: 50 g (optional)

Optional add-ins:

Peas or asparagus tips for added color and flavor

Step-by-Step Instructions

1. Prepare the Pasta

Bring a large pot of salted water to a boil.

Cook the tagliatelle according to package instructions until al dente.

Drain and reserve a little pasta water for later.

2. Cook the Salmon

Heat butter and olive oil in a large skillet over medium heat.

Season the salmon fillets with salt and pepper.

Sear the salmon for 3–4 minutes on each side, until just cooked through.

Remove from the pan and set aside. Flake into large chunks once slightly cooled.

3. Prepare the Creamy Sauce

In the same skillet, sauté shallots and garlic until soft and fragrant (about 2–3 minutes).

Deglaze the pan with white wine (if using) and let it reduce for 1–2 minutes.

Stir in heavy cream and lemon zest. Simmer gently for 3–5 minutes, until the sauce slightly thickens.

Add salt, pepper, and half of the fresh herbs.

4. Combine Pasta and Salmon

Add the cooked tagliatelle to the sauce, tossing to coat evenly.

Gently fold in the flaked salmon.

If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

5. Serve

Plate the tagliatelles and sprinkle with remaining fresh herbs.

Optionally, top with grated Parmesan.

Serve immediately with a wedge of lemon on the side.

Tips for Perfect Tagliatelles au Saumon:

Fresh salmon gives the best flavor, but smoked salmon can also be used for a different twist.

Avoid overcooking the salmon; it should remain tender and flaky.

Reserve some pasta water to adjust the sauce consistency—this keeps it silky.

Fresh dill pairs beautifully with the cream and salmon.

Variations:

Lemon-Dill Twist: Add more lemon juice and zest for a zesty flavor.

Vegetable Boost: Incorporate peas, spinach, or asparagus tips for added color and nutrition.

Wine-Free Version: Skip the white wine and use a little extra cream or stock for richness.

Tagliatelles au saumon is elegant yet easy to make, combining the flavors of fresh salmon, herbs, and creamy sauce with perfectly cooked pasta. It’s a true French classic that brings a touch of sophistication to any meal.