Creamy Salmon Pasta (Printable)

Silky hot-smoked salmon in a rich, creamy lemon sauce with fresh herbs, ready in 25 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz dried fettuccine or spaghetti
02 - Salt for pasta water

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 3/4 cup plus 2 tablespoons heavy cream
07 - 1 teaspoon Dijon mustard
08 - Zest and juice of 1 lemon
09 - Scant 1/2 cup reserved pasta cooking water
10 - Freshly ground black pepper to taste
11 - 5 oz hot-smoked salmon, flaked
12 - 1/4 cup grated Parmesan cheese
13 - 2 tablespoons chopped fresh dill or flat-leaf parsley

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve scant 1/2 cup of the pasta water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the garlic and shallot, sauté for 2 to 3 minutes until soft and fragrant.
03 - Stir in the heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2 to 3 minutes.
04 - Add the flaked hot-smoked salmon and half of the chopped dill or parsley. Stir gently to warm through.
05 - Toss the drained pasta into the skillet. Add reserved pasta water as needed to loosen the sauce. Sprinkle in the Parmesan and toss until the pasta is coated and the sauce is silky.
06 - Season with black pepper and adjust salt if needed. Serve immediately, topped with remaining herbs and extra lemon zest if desired.

# Expert Advice:

01 -
  • Quick and Efficient: Goes from the pantry to the table in under half an hour.
  • Deep Flavor: The use of hot-smoked salmon provides a unique savory depth.
  • Bright and Fresh: Lemon juice and zest cut through the richness of the heavy cream perfectly.
  • Versatile: Works beautifully with either fettuccine or spaghetti.
02 -
  • Reserve the Water: Never skip saving the pasta water; its starch is essential for a silky, restaurant-quality sauce.
  • Gentle Warming: Hot-smoked salmon is already cooked, so only heat it briefly to avoid a dry texture.
  • Fresh Herbs: Use fresh dill or parsley for a vibrant color and a burst of fresh flavor at the end.
  • Cheese Matters: Use freshly grated Parmesan for the smoothest melting and best flavor profile.
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