Save Last Tuesday I found myself staring at a pack of hot-smoked salmon at 7 PM, starving and completely uninspired by my usual rotation. The smoky smell wafting from the package reminded me of this pasta my sister made during a chaotic family reunion, where we barely had time to breathe between meals. I threw everything together in twenty minutes, and my husband actually asked for seconds before his fork hit the plate. Now it is my emergency weapon for nights when takeout feels like too much effort but I still want something that tastes intentional.
I made this for my friend who swears she hates salmon pasta, and she watched me cook with absolute skepticism. When she took her first bite, she went completely silent for a full ten seconds, then asked if I had remembered to write down exactly what I did. The leftovers the next day were somehow even better, the sauce having soaked into every strand of fettuccine like it had been planning this moment all along.
Ingredients
- 350 g (12 oz) dried fettuccine or spaghetti: Long noodles catch the sauce beautifully, though I have used penne in a pinch and nobody complained
- Salt: Generously salt your pasta water like the ocean, this is your only chance to season the noodles themselves
- 2 tbsp unsalted butter: Creates the foundation for that silky sauce we are after
- 2 cloves garlic, minced: Fresh garlic makes such a difference here, do not be tempted by the pre-minced stuff in jars
- 1 small shallot, finely chopped: Shallots give a milder, sweeter onion flavor that plays nicely with the smoky salmon
- 200 ml (3/4 cup + 2 tbsp) heavy cream: The backbone of the sauce, though I have successfully used half-and-half when that was all I had
- 1 tsp Dijon mustard: Adds a subtle sharpness that cuts through the richness and makes people wonder what that secret ingredient is
- Zest and juice of 1 lemon: Brightens everything up and prevents the dish from feeling too heavy
- 100 ml (scant 1/2 cup) reserved pasta cooking water: This starchy liquid is the magic that brings your sauce together
- Freshly ground black pepper: Plenty of it, to taste
- 150 g (5 oz) hot-smoked salmon, flaked: The star of the show, already cooked and packed with flavor
- 30 g (1/4 cup) grated Parmesan cheese: Adds that salty, umami finish that makes everything taste restaurant-quality
- 2 tbsp chopped fresh dill or flat-leaf parsley: Dill pairs beautifully with salmon, but parsley works if you are not feeling the anise flavor
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving that precious pasta water before draining
- Build your flavor base:
- Melt butter in a large skillet over medium heat, sauté garlic and shallot until soft and fragrant, about 2 to 3 minutes
- Create the creamy sauce:
- Stir in heavy cream, Dijon mustard, lemon zest and juice, then simmer gently for 2 to 3 minutes while you breathe in that amazing smell
- Add the star ingredient:
- Gently fold in the flaked hot-smoked salmon and half the herbs, letting it warm through without falling apart
- Bring it all together:
- Toss the pasta into the skillet, adding reserved pasta water as needed until the sauce coats each strand beautifully
- Finish with flair:
- Sprinkle in Parmesan, season with black pepper, and top with remaining herbs and extra lemon zest if you are feeling fancy
Save This pasta has become my go-to for those nights when friends message last minute about coming over. It feels fancy enough for company but comes together fast enough that I am not stuck in the kitchen while everyone else is already catching up in the living room.
Make It Your Own
Once you have made this a few times, you will start seeing opportunities to tweak it to your taste. A splash of white wine after the shallots has become my secret addition, adding another layer of complexity that people notice but cannot quite place.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the cream perfectly, though I have also served this with an icy glass of Pinot Grigio on hot summer nights. For something non-alcoholic, sparkling water with plenty of lemon works beautifully to refresh your palate between bites.
Timing And Prep
I have learned to have everything measured and ready before I start the pasta, because once those noodles hit the water, everything moves quickly. The salmon can be flaked while the water boils, and the herbs chopped while the shallots sauté.
- Set out all ingredients before you turn on any burners
- Flake the salmon into bite-sized pieces, not too small or it disappears
- Warm your plates if you want that restaurant touch that keeps everything hotter longer
Save There is something deeply satisfying about a dish that comes together this quickly but tastes like it simmered all day. I hope this becomes your weeknight hero too.
Recipe FAQs
- → Can I use fresh salmon instead of hot-smoked?
While fresh salmon can work, hot-smoked salmon provides a distinctive smoky flavor and tender, flaky texture that's already cooked. If using fresh salmon, you'll need to pan-sear it first until cooked through, which adds extra time and changes the flavor profile.
- → What pasta shapes work best?
Long strands like fettuccine, spaghetti, or linguine are ideal for catching the creamy sauce. However, short pasta like penne or fusilli works well too—just adjust the pasta water quantity as needed for proper coating.
- → Can I make this dairy-free?
Substitute the heavy cream with full-fat coconut cream or cashew cream for richness. Use dairy-free butter and nutritional yeast or vegan Parmesan alternative. The sauce may be slightly thinner but still delicious.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of cream or pasta water to loosen the sauce, as it thickens when chilled. Avoid freezing as the cream may separate.
- → Can I add vegetables to this dish?
Yes! Sauté spinach, asparagus, or peas with the shallots and garlic. Cherry tomatoes can be added to simmer in the cream sauce. Keep additions simple to maintain focus on the salmon flavors.
- → Why add Dijon mustard?
Dijon mustard adds subtle tang and depth that cuts through the richness of the cream. It enhances the overall flavor without making it taste mustardy—just a perfect balance to the smoky salmon.