Fish Recipes Salmon

Leftover Salmon Pasta

recipe for leftover salmon pasta

It’s a Sunday and you’ve decided against the usual chicken dinner. Instead, there’s a generous slab of the best farm-raised salmon money can buy in the oven. Naturally, you’ve prepared too much and there’s going to be leftovers. Leftover salmon, however, is a particularly versatile thing. You owe it to yourself to give this recipe for Leftover Salmon Pasta a whirl.

Thankfully, this is one salmon recipe that can be quickly and easily thrown together after a hard day back in the office. It’s simply a case of flaking your leftover salmon into a creamy sauce and tossing through a perfectly seasoned and tender portion of linguine. Magnificent. Weekday meals as they’re supposed to be.

recipes for leftover salmon

Here’s the dirty little secret. If you’d like to make life a little more frugal, or don’t have a spare fillet of cooked salmon lying about, you can do the recipe great justice with tinned salmon. My only recommendation would be to use a relatively good brand; one that doesn’t include all the bones and skin with its salmon.

If you look down, you may notice the addition of fresh dill. The dried stuff isn’t an adequate substitute. And if you struggle to find fresh dill wherever you may be, it can be substituted for fresh parsley. Do not consider anything else. The recipe will be delicious without any herbs at all.

For other frugal fish recipe ideas see my Sardine Fritters and Thai Red Fish Curry…

Leftover Salmon Pasta

Serves 2


  • 200g linguine pasta
  • 1 tbsp olive oil
  • 1 clove garlic, mashed
  • 200ml creme fraiche
  • juice of 1 lemon
  • 2 tbsp fresh dill, finely chopped
  • 200g leftover salmon
  • a generous pinch of salt


  1. Put your linguine – or otherwise – on to boil in plenty of salted and oiled water.
  2. Gently heat the olive oil in a large, heavy-based frying pan. Gently fry the mashed garlic, before stirring in the creme fraiche. Stir over a low heat for 2 minutes.
  3. Add half of the lemon juice to the creamy sauce, along with the dill. Remove any skin and large bones from your salmon, flake and add to the mix. Season generously and cover.
  4. Once the pasta is cooked through, drain it and incorporate into the creamy sauce, coating as thoroughly as possible. Drizzle with the remaining lemon juice and serve immediately with a little extra dill.

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Cost: Who can put a price on avoiding waste? OH, you can? Fine. Salmon prices vary hugely, but it’s perfectly possible to source a good 200g chunk for £3. Going for tinned? You can perhaps make that £1. Running with the former, this delicious weekday evening salmon recipe for two shouldn’t set you back much more than £3.75 – perhaps less.

28 replies on “Leftover Salmon Pasta”

This is also really nice with hot-smoked salmon. After I made it the first time with leftover baked fresh salmon, I went out and bought some hot-smoked (with chilli) to make the recipe again. OK, so the salmon (200g) was £3.50, but if we’d not been so piggy then with the extra robust flavour I could probably have got away with less fish

Great recipe…love it! Thank you

What struck me was the use of Crème Fraîche. Not something I have ever bought. Although similar to sour cream apparently Crème Fraîche is better for this kind of recipe because it does not curdle. Plus it has a fat content of about 30% and does not contain any added thickeners and has a richer flavor, and is less tangy than sour cream. Wow learnt something new today.

Oh by the way, nice recipe and photo.

This looks awesome. I do not always pair salmon and pasta in my mind, like the creativity. Looking forward to following your stuff this year!

Thank you for sharing your recipe! I’ve made it once to rave reviews and am going to make it again tonight – I was just checking ingredients and realized I hadn’t posted my comment from the first time. Oops!

Yum. Rich. Simple. And the dill was a perfect touch with the lemon.

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