Creamy Salmon and Dill Pasta Recipe

easy creamy salmon and dill pasta

I love when a throw together meal turns into a “keeper”.  And there’s something about rotini pasta that makes it more kid-friendly! Here’s the conversation that happened after this meal was devoured: 

Brad: You should totally make this meal again.

Me: Really? It’s a keeper?

Brad: Yes. Write it on your meal plan for next week.

Me: I didn’t even write the recipe down.

Brad: Write it down. Go! Now! Blog it.

And so here we are…

I usually buy frozen wild Alaska salmon by the bag. Combine it with some pasta and several ingredients you may already have on hand, and you have a meal in under 30 minutes!


Creamy Salmon and Dill Pasta


  • 1 1/2 lbs. of frozen salmon fillets
  • 4 T of butter
  • 3/4 c of mayonnaise
  • 1/4 c of sour cream
  • 1/4 t pepper
  • 1/2 t seasoned salt
  • 2 teaspoons of dill
  • 1 lb. of rotini pasta 
  • parmesan cheese and parsley to garnish (optional)


1. Preheat oven to 400 degrees.

2. Lay salmon filets on top of pads of butter.

3. Mix mayonnaise, sour cream, pepper, seasoned salt, and dill until creamy.

4. Spread mixture on top of the filets.

5. Bake at 400 degrees for 20 minutes.

6. Meanwhile, cook the rotini pasta as directed.

7. Remove from salmon from the oven. Flake the cooked salmon into small pieces and combine sauce with drained pasta.

8. Serve with shredded parmesan and parsley.


What’s your favorite way to eat salmon?

5 thoughts on "Creamy Salmon and Dill Pasta Recipe"

  1. Crystal says:

    We have killer salmon out here in Oregon (we’re only an hour away from the Pacific in Salem), so I’m a big fish fan. I love drizzling honey and basalmic vinegar over the salmon fillets, placing some mandarin oranges on top, wrapping them in foil, then throwing them in the slow cooker on high for 2-3 hours. Couldn’t be easier or yummier!

  2. That sounds super yummy! Thanks for sharing!

  3. Dhyann says:

    This looks perfect for the pasta! But my husband don’t like salmon at all.. I think I should give this a try.. Thanks!

  4. Sarah L says:

    Honey BBQ’d on a cedar plank. Sometimes I’m afraid my kids are going to stab each other with their forks scrambling for the last serving!

  5. connie ashenfelter says:

    That sounds amazing!

    We usually do a more mild frozen fish, since we were spoiled with how fresh salmon tastes growing up in Oregon/Alaska. 🙂

    However, here’s is another keeper recipe that is so simple it’s ridiculous.

    3lb bag of frozen chicken
    1-2 cans of whole kernel corn
    1-2 cans of black beans (or whatever beans you prefer)
    15-20 oz of your favorite salsa.

    Cook on low in crock pot all day ( 6-8 hours)
    Shred chicken with 2 forks( it usually just falls apart)
    add 1 block of cream cheese and let it cook another 1/2 hour
    ( i like to add a packet of taco seasoning for a little more
    mexican flavor)

    ENJOY in a tortilla, over rice, or even pasta…
    it is SO good!!

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