Creamy salmon tagliatelle recipe

(2188 ratings)

This creamy salmon tagliatelle is on the table in 20 minutes and only uses six ingredients.

Creamy salmon tagliatelle
(Image credit: Future)
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories558 Kcal28%
Fat33 g47%
Saturated Fat18 g90%

Our creamy salmon tagliatelle takes 15 minutes to cook and is a great speedy lunch or dinner the whole family can enjoy together. 

If you’re starting to wean your baby you could make a few adjustments to this recipe and you’ll be able to share it with them. Cook the onion, pasta and peas in plain unsalted water and only use a zero salt stock cube.

Make sure the salmon is completely boneless. You can season the dish with a little lemon zest if you like. Season your portion with salt and pepper but keep your babies plain. Depending on how old they are, you will need to mush or puree the mixture.


  • 250g salmon fillet
  • 1 concentrated vegetable stock pot (we used Knorr)
  • 1 onion, chopped
  • 200g tagliatelle
  • 125g frozen peas
  • 250ml crème fraiche




  1. Heat the oven to 220C (200C fan, Gas 7). Put the salmon on a lined baking tray and cook in the oven for 15 minutes.
  2. Bring 1ltr of salted water to the boil. Add the vegetable stock pot and onion and then stir to combine and plunge in the tagliatelle. Return to the boil and cook for 5 minutes.
  3. Add the peas to the pasta pan and cook for 3 minutes until the peas and pasta are tender. Drain the pasta, reserving just a little stock in the base of the pan.
  4. Return the pasta to the pan with the crème fraiche. Remove the salmon from the skin and add in chunks to the pan. Gently stir to combine. Season with salt and ground black pepper.

Watch how to make our creamy salmon tagliatelle 

Top tips for making our creamy salmon tagliatelle

Use some roughly chopped smoked or tinned salmon if you like. Women and girls should avoid eating more than two portions of oily fish, such as salmon a week. Men and boys can have up to four portions. 

What can I use instead of creme fraiche?

You could use some plain or garlic and herb soft cheese if you like. You may need to add an extra splash of pasta water to loosen the mixture a little. Please note the nutritional values will be different. 

Should I use half fat creme fraiche?

We would avoid using half fat creme fraiche as it can split when cooked and will be more watery compared to the full fat product. 

Can I make this pasta without salmon?

Yes, omit the salmon and swap for prawns, chicken or steak if you like. Fried mushrooms and veggies also work well. 

Profile picture of Jessica Ransom
Jessica Ransom

“An easy and delicious way to add flavour and crunch to this recipe is to fry some breadcrumbs in a little melted butter or oil until crisp. Stir in a small finely grated garlic clove and a little lemon zest. You can also stir in some finely chopped chives or parsley if you like. Sprinkle over the pasta just before serving.” 

If you hate chopping onions, use this mini chopper and you’ll have a finely chopped onion in less than two minutes! 

Kenwood Mini Chopper -View at Amazon

Kenwood Mini Chopper - View at Amazon

We are sure this little chopper will become one of your favourite kitchen gadgets. It’s the perfect size for whizzing together a quick pesto or hummus and is easy to clean. It’s also great for making curry pastes or whizzing up some onions for a bolognese or pasta sauce.

If you’d like more tinned salmon recipes, we have plenty of inspiration including a delicious broccoli and salmon tagliatelle. You might also like our creamy salmon and spinach tagliatelle.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies

With contributions from