Creamy Salmon Dill Rigatoni is a comforting yet elegant pasta dish that feels both restaurant-worthy and easy enough for a cozy weeknight dinner. First, tender rigatoni pasta is coated in a silky garlic cream sauce. Then, flaky salmon and fresh dill are folded in, creating a rich yet balanced flavor combination that feels bright and luxurious at the same time.
Although creamy seafood pastas are beloved across Europe, salmon and dill are a particularly classic pairing in Scandinavian cooking. Because dill naturally enhances the delicate flavor of salmon, the combination has become a timeless favorite in many modern pasta recipes.
Meanwhile, the rigatoni pasta plays an important role. Its ridged tubes capture the creamy sauce, ensuring every bite feels rich and satisfying. As a result, the dish feels hearty without being overly heavy.
Even better, this pasta comes together quickly, making it perfect for both weeknight dinners and casual entertaining. So whether you love seafood pasta or simply crave a comforting creamy meal, this Creamy Salmon Dill Rigatoni will quickly become a new favorite.
Recipe Yield: 4 servings
INGREDIENTS
12 oz rigatoni pasta
1 lb salmon fillet, skin removed
2 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced
1 1/4 cup heavy cream
1/2 cup chicken broth
3/4 cup grated parmesan cheese
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp crushed red pepper flakes
3 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
INSTRUCTIONS
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Meanwhile, reserve 1/2 cup pasta water before draining. Set pasta aside.
2. Sear the salmon:
Heat olive oil in a large skillet over medium heat. Season salmon lightly with salt and pepper. Cook for about 3–4 minutes per side until just cooked through. Remove from skillet and gently flake into large pieces.
3. Build the creamy sauce:
In the same skillet, melt butter over medium heat. Then add garlic and sauté for about 30 seconds until fragrant. Next pour in heavy cream and chicken broth, stirring gently.
4. Season and thicken:
Add Dijon mustard, lemon juice, lemon zest, paprika, red pepper flakes, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
5. Add cheese:
Gradually stir in parmesan cheese until melted and the sauce becomes smooth and creamy.
6. Combine pasta:
Add cooked rigatoni to the skillet. Toss well so the pasta absorbs the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
7. Finish the dish:
Gently fold in the flaked salmon, fresh dill, and parsley. Stir lightly so the salmon stays in tender chunks.
8. Serve:
Transfer to serving bowls and garnish with extra dill, parmesan, and a drizzle of olive oil.
Helpful Tips to Perfect This Recipe
• Use fresh salmon for the best flavor. Fresh salmon creates a tender, buttery texture that pairs beautifully with the creamy sauce. However, if needed, high-quality frozen salmon works well too once fully thawed and patted dry.
• Reserve pasta water for perfect sauce texture. Because pasta water contains starch, it naturally helps the cream sauce cling to the rigatoni. Therefore, adding a small splash makes the sauce silky and cohesive rather than overly thick.
• Add dill at the end for bright flavor. Fresh dill loses its delicate aroma when overcooked. For the best flavor, fold it into the pasta just before serving so the herbal freshness remains vibrant.
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