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This Salmon with Zucchini Noodles is a nourishing and indulgent meal that comes together in under 30 minutes. Tender, flaky salmon pairs with fresh zucchini noodles for a complete one-pan dinner. It’s a wonderfully reliable recipe that makes healthy eating feel like a treat.

Why You’ll Love This Salmon with Zucchini Noodles

Quick & fuss-free: Ready in about 25 minutes with just one main pan.
Delightful textures: Crisp seared salmon meets tender-crisp zucchini noodles.
Light yet satisfying: Balanced and hearty without feeling overly heavy.
Endlessly adaptable: Easy to tweak seasonings or add your favorite extras.

Ingredients & Tools

2 salmon fillets (about 150-180 g each), skin on or off based on preference
3 medium zucchini (or 4 small ones), spiralized into noodles
2 tbsp olive oil, divided
3 cloves garlic, minced
1 lemon (you’ll use juice and zest)
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1/2 tsp paprika (smoked paprika adds a lovely depth)
Salt and black pepper to taste
Optional: 2 tbsp capers, a pinch of red pepper flakes, or a handful of cherry tomatoes

Tools: A large skillet (non-stick or cast iron works great), a spiralizer or julienne peeler, a microplane or zester, and a pair of tongs.

Notes: Using good quality, fresh ingredients really makes a difference here. Freshly spiralized zucchini has a much better texture than pre-packaged versions, and the brightness of a real lemon just can’t be replicated by the bottled stuff. A little goes a long way.

Nutrition (per serving)

Calories:	420 kcal
Protein:	35 g
Fat:	28 g
Carbs:	10 g
Fiber:	3 g

Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is the single most important step for getting a beautiful, crisp sear on your salmon. Use a paper towel to thoroughly dry the surface of the fillets before they hit the pan.
Don’t skip salting the zucchini noodles. After you spiralize them, give them a light sprinkle of salt and let them sit in a colander for 5-10 minutes. This draws out excess moisture, preventing your final dish from being watery.
Zest your lemon before you juice it. It’s infinitely easier to zest a whole, firm lemon. You’ll use both the fragrant zest and the bright juice to build layers of flavor in the sauce.
Bring your salmon to room temperature. Taking the salmon out of the fridge about 15 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.

How to Make Salmon with Zucchini Noodles

Step 1: Start by preparing your zucchini. Spiralize all your zucchini into noodles, then place them in a colander set over a bowl or in the sink. Toss them with about half a teaspoon of salt and let them sit while you prepare the other ingredients. You’ll notice beads of moisture forming on the surface—this is exactly what you want. After about 10 minutes, gently squeeze a handful of the noodles to remove any excess liquid. This step is a game-changer for texture.

Step 2: Season the salmon. Pat your salmon fillets completely dry with paper towels. Drizzle them with one tablespoon of the olive oil and rub it in. Season both sides generously with salt, black pepper, and the paprika. The paprika will give the salmon a beautiful color and a subtle, warm flavor.

Step 3: Cook the salmon. Heat your large skillet over medium-high heat. Once hot, add the salmon fillets, presentation-side down. You should hear a satisfying sizzle. Cook for 4-6 minutes without moving them, until a golden-brown crust forms. Carefully flip the fillets using tongs and cook for another 2-4 minutes on the second side, depending on thickness. The salmon is done when it flakes easily with a fork and feels firm to the touch. Transfer the cooked salmon to a clean plate.

Step 4: Sauté the aromatics. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for just 30-60 seconds until it becomes fragrant—be careful not to let it burn. If you’re using capers or red pepper flakes, add them now and stir for another 30 seconds.

Step 5: Cook the zucchini noodles. Add the prepared (and squeezed) zucchini noodles to the skillet. Toss them in the garlicky oil and cook for just 2-3 minutes. You want them to be warmed through and tender-crisp, not mushy. They’ll release a little more liquid, which will mix with the oil and lemon to create a light sauce.

Step 6: Finish the dish. Add the lemon zest, most of the fresh dill, and a big squeeze of lemon juice (from about half the lemon) to the zucchini noodles. Toss everything together to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Step 7: Assemble and serve. Divide the warm zucchini noodles between two plates. Place a seared salmon fillet on top of each bed of noodles. Garnish with the remaining fresh dill and an extra wedge of lemon on the side for squeezing over just before eating.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; zucchini noodles become watery upon thawing.
Reviving: Reheat zucchini noodles in a skillet over low heat; warm salmon separately in a low oven.

Serving Suggestions

Complementary Dishes

Herb-Buttered Orzo — A small side of this creamy, lemony pasta provides a lovely starchy element that soaks up the delicious pan juices beautifully.
A Simple Arugula Salad — Tossed with a light lemon vinaigrette, its peppery bite offers a refreshing, crisp contrast to the rich salmon and soft zucchini.
Garlic Bread or Crostini — Perfect for mopping up every last bit of the lemony, garlicky sauce left on your plate—no one will judge you.

Drinks

A Crisp Sauvignon Blanc — Its citrusy and herbal notes are a classic pairing that mirrors and elevates the lemon and dill flavors in the dish.
Sparkling Water with Lemon — For a non-alcoholic option, the effervescence cleanses the palate and the lemon wedge ties the whole meal together.
Iced Herbal Tea — A chilled mint or lemon verbena tea is wonderfully refreshing and doesn’t compete with the delicate flavors of the meal.

Something Sweet

Lemon Sorbet — A scoop of this bright, tart sorbet continues the citrus theme and provides a light, palate-cleansing finish to the meal.
Fresh Berry Parfait — Layers of mixed berries with a dollop of Greek yogurt or whipped cream offer a simple, healthy, and satisfying end note.
Dark Chocolate-Dipped Almonds — Just a few of these provide a rich, nutty, and slightly bitter contrast that rounds out the dining experience perfectly.

Top Mistakes to Avoid

Mistake: Overcooking the salmon. Salmon continues to cook after it’s removed from the heat (carryover cooking). It’s better to pull it off the heat when it’s just slightly under your desired doneness in the center. I’ve messed this up before too, and dry salmon is a real shame.
Mistake: Not removing moisture from the zucchini. Skipping the salting and squeezing step will result in a watery sauce that dilutes all the lovely flavors you’ve worked to build. A soggy zucchini noodle is a sad zucchini noodle.
Mistake: Crowding the pan when searing the salmon. If the fillets are too close together, they’ll steam instead of sear. Give them plenty of space to ensure that beautiful, crisp crust forms.
Mistake: Burning the garlic. Garlic cooks in a flash. If it burns, it turns bitter and can ruin the entire dish. Keep the heat at medium after cooking the salmon and stir constantly.

Expert Tips

Tip: Use the salmon skin to your advantage. If your fillets have skin on, cook them skin-side down for most of the time. This renders the fat, makes the skin incredibly crispy (a treat to eat or discard), and protects the delicate flesh from the direct heat.
Tip: Add a splash of white wine. After you’ve sautéed the garlic, pour in a quarter cup of dry white wine. Let it bubble and reduce by half before adding the zucchini noodles. It adds a wonderful layer of acidity and complexity.
Tip: Finish with a knob of cold butter. After you’ve turned off the heat and added the lemon juice to the zucchini noodles, stir in a tablespoon of cold, cubed butter. It will emulsify into the juices, creating a richer, glossier, and more luxurious sauce.
Tip: Get creative with your spiralizer. Don’t stop at zucchini! Try a combination of yellow squash and zucchini for a more colorful dish, or add a small, spiralized carrot for a touch of sweetness and vibrant orange hue.

FAQs

Can I make this with frozen salmon?
Absolutely, but you need to thaw it properly first. The best method is to move it from the freezer to the fridge the night before. Never try to cook salmon from frozen for this recipe, as the excess moisture will prevent a good sear and it will cook unevenly. Once thawed, be extra diligent about patting it completely dry with paper towels before seasoning.

My zucchini noodles are too watery. What did I do wrong?
You likely skipped the crucial salting and draining step. Zucchini is about 95% water, and salting draws a lot of that out. If you’re already in a pinch and your dish is watery, you can try tossing the cooked noodles back into the hot pan over high heat for a minute to quickly evaporate some of the liquid, but it’s always better to prevent it from the start.

Can I prepare the zucchini noodles ahead of time?
You can spiralize them a few hours in advance. After spiralizing, toss them with salt and let them drain in a colander in the fridge. This actually works in your favor, as they’ll release even more water. Just be sure to give them a good squeeze right before you’re ready to cook.

What’s the best way to reheat leftovers?
Gently! The microwave can make the salmon rubbery and the zucchini mushy. Instead, reheat the zucchini noodles in a skillet over low heat. Warm the salmon separately, either in a low oven (275°F / 135°C) for about 10 minutes or very briefly in the same skillet, just to take the chill off.

Can I use a different type of fish?
Of course! This method works wonderfully with other firm-fleshed fish like cod, halibut, or sea bass. Just adjust the cooking time based on the thickness of the fillet. The key is to get that nice sear and then let the delicate zucchini noodles soak up all the lovely flavors from the pan.

Salmon With Zucchini Noodles

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 2

Total Time 25 minutes

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Make this easy Salmon with Zucchini Noodles in under 30 minutes! A healthy, one-pan dinner with perfectly seared salmon and crisp zoodles. Get the recipe now!

Ingredients

For the main ingredients:

2 salmon fillets (about 150-180 g each, skin on or off based on preference)
3 medium zucchini (or 4 small ones, spiralized into noodles)
2 tbsp olive oil (divided)
3 cloves garlic (minced)
1 lemon (you’ll use juice and zest)
1 tbsp fresh dill (chopped (or 1 tsp dried dill))
1/2 tsp paprika (smoked paprika adds a lovely depth)
Salt and black pepper (to taste)
2 tbsp capers (a pinch of red pepper flakes, or a handful of cherry tomatoes)

Instructions

01
Start by preparing your zucchini. Spiralize all your zucchini into noodles, then place them in a colander set over a bowl or in the sink. Toss them with about half a teaspoon of salt and let them sit while you prepare the other ingredients. You’ll notice beads of moisture forming on the surface—this is exactly what you want. After about 10 minutes, gently squeeze a handful of the noodles to remove any excess liquid. This step is a game-changer for texture.
02
Season the salmon. Pat your salmon fillets completely dry with paper towels. Drizzle them with one tablespoon of the olive oil and rub it in. Season both sides generously with salt, black pepper, and the paprika. The paprika will give the salmon a beautiful color and a subtle, warm flavor.
03
Cook the salmon. Heat your large skillet over medium-high heat. Once hot, add the salmon fillets, presentation-side down. You should hear a satisfying sizzle. Cook for 4-6 minutes without moving them, until a golden-brown crust forms. Carefully flip the fillets using tongs and cook for another 2-4 minutes on the second side, depending on thickness. The salmon is done when it flakes easily with a fork and feels firm to the touch. Transfer the cooked salmon to a clean plate.
04
Sauté the aromatics. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for just 30-60 seconds until it becomes fragrant—be careful not to let it burn. If you’re using capers or red pepper flakes, add them now and stir for another 30 seconds.
05
Cook the zucchini noodles. Add the prepared (and squeezed) zucchini noodles to the skillet. Toss them in the garlicky oil and cook for just 2-3 minutes. You want them to be warmed through and tender-crisp, not mushy. They’ll release a little more liquid, which will mix with the oil and lemon to create a light sauce.
06
Finish the dish. Add the lemon zest, most of the fresh dill, and a big squeeze of lemon juice (from about half the lemon) to the zucchini noodles. Toss everything together to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
07
Assemble and serve. Divide the warm zucchini noodles between two plates. Place a seared salmon fillet on top of each bed of noodles. Garnish with the remaining fresh dill and an extra wedge of lemon on the side for squeezing over just before eating.