Creamy Salmon Pasta (Printable)

Quick, flavorful pasta with hot-smoked salmon in a rich creamy sauce, finished with lemon and fresh herbs.

# What You'll Need:

→ Pasta

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

→ Sauce

03 - 2 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 3/4 cup plus 2 tbsp heavy cream
07 - 1 tsp 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 tbsp chopped fresh dill or flat-leaf parsley

# How to Make It:

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 - Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and shallot, sauté for 2–3 minutes until soft and fragrant.
03 - Stir in the heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2–3 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 Tips:

01 -
  • The hot-smoked salmon brings this incredible depth without any actual cooking time, making you look like you put in way more effort than you did
  • That combination of cream, lemon, and smoky fish hits some primal comfort button I did not know I had until my first bite
02 -
  • Hot-smoked salmon is different from cold-smoked, it is fully cooked and has a texture closer to cooked fish, which is perfect here
  • The pasta water is not optional, it is what transforms the cream from a separate liquid into a sauce that actually clings to your noodles
03 -
  • If your sauce looks too thick, add pasta water a tablespoon at a time until it reaches silky consistency
  • The sauce continues to thicken as it stands off the heat, so serve immediately for the best texture
Go Back