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Costco Salmon Pasta with Lemon Cream Sauce

Costco frozen salmon turns into a luxurious lemon cream pasta in 30 minutes — flaked salmon tossed with fettuccine, capers, and a light cream sauce that feels indulgent without being heavy.

Prep Time
10 min
Cook Time
20 min
Servings
4
Cost / Serving
$7.50

Quick Answer

Bake Kirkland salmon at 400°F for 12 minutes, flake into chunks, and toss with fettuccine, lemon-cream sauce, capers, and dill. The salmon doesn't go in the sauce — it gets folded in at the end so it doesn't break apart. Ready in 30 minutes; serves 4.

Salmon pasta with a lemon cream sauce is one of those dishes that tastes far more sophisticated than the effort it requires. Costco's frozen salmon fillets work perfectly here — bake them simply, flake into large pieces, and fold into the pasta at the end so the chunks stay intact. The lemon cream sauce is bright and rich in equal measure.

Instructions

  1. 1

    Preheat oven to 400°F. Season salmon with salt, pepper, and a drizzle of olive oil. Bake for 12 minutes until just cooked through. Let cool slightly, then flake into large chunks.

  2. 2

    Cook pasta in heavily salted water per package directions. Reserve 1 cup pasta water before draining.

  3. 3

    In a large skillet over medium heat, melt butter. Add garlic and cook 1 minute until fragrant.

  4. 4

    Add heavy cream and bring to a gentle simmer. Cook for 3 minutes until slightly thickened.

  5. 5

    Add lemon zest, lemon juice, capers, and red pepper flakes. Stir to combine.

  6. 6

    Add drained pasta and toss, adding pasta water a splash at a time until the sauce coats the noodles to your liking.

  7. 7

    Gently fold in salmon chunks and Parmesan. Taste for seasoning. Finish with fresh dill or parsley.

Frequently Asked Questions

Why fold the salmon in at the end?+
Salmon breaks apart easily once cooked. Adding it last and folding gently keeps the pieces large and intact, so every bite has a substantial chunk of fish rather than shredded flakes throughout.
Can I use canned salmon instead of fresh?+
Yes. High-quality canned wild salmon (like the Kirkland brand) works well in this recipe and saves even more time. Drain well, remove any skin or bones, and fold in at the end the same way.
Can I make this without heavy cream?+
Half-and-half makes a lighter sauce. For a dairy-free version, use full-fat coconut milk — it sounds unusual but the lemon and capers keep the flavor bright and the coconut note is subtle.

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