Save Experience the perfect weeknight meal with this quick and flavorful pasta dish. Featuring silky hot-smoked salmon in a rich, creamy sauce, it is beautifully balanced with bright lemon zest and fresh herbs for a restaurant-quality finish in just 25 minutes.
Save This pescatarian-friendly dish is remarkably easy to prepare. By using simple European culinary techniques, you can transform pantry staples and smoked fish into a decadent Main Dish that feels truly special.
Ingredients
- Pasta: 350 g (12 oz) dried fettuccine or spaghetti, Salt (for pasta water)
- Sauce: 2 tbsp unsalted butter, 2 cloves garlic (minced), 1 small shallot (finely chopped), 200 ml (3/4 cup + 2 tbsp) heavy cream, 1 tsp Dijon mustard, Zest and juice of 1 lemon, 100 ml (scant 1/2 cup) reserved pasta cooking water, Freshly ground black pepper (to taste), 150 g (5 oz) hot-smoked salmon (flaked), 30 g (1/4 cup) grated Parmesan cheese, 2 tbsp chopped fresh dill or flat-leaf parsley
Instructions
- Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 100 ml (scant 1/2 cup) of the pasta water, then drain the pasta.
- Step 2: Sauté Aromatics
- 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.
- Step 3: Prepare Sauce Base
- Stir in the heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2–3 minutes.
- Step 4: Add Salmon
- Add the flaked hot-smoked salmon and half of the chopped dill or parsley. Stir gently to warm through.
- Step 5: Combine and Emulsify
- 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.
- Step 6: Season and Serve
- Season with black pepper and adjust salt if needed. Serve immediately, topped with remaining herbs and extra lemon zest if desired.
Zusatztipps für die Zubereitung
For extra richness, consider adding a splash of dry white wine after sautéing the shallot and garlic. If you are looking for a lighter version of this sauce, you can substitute half of the heavy cream with milk.
Varianten und Anpassungen
This recipe is versatile; you can easily substitute hot-smoked trout for the salmon if you prefer. While fettuccine is traditional, spaghetti or other long pasta varieties work equally well for capturing the silky sauce.
Serviervorschläge
Serve this dish immediately while the sauce is at its creamiest. It pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, which complements the citrus and smoky notes of the fish.
Save Whether you are cooking for a cozy night in or hosting a quick dinner for friends, this Creamy Salmon Pasta is a reliable and elegant choice. The combination of smoky fish and zesty lemon ensures every bite is balanced and satisfying.
Recipe FAQs
- → Can I use cold-smoked salmon instead?
Cold-smoked salmon (lox style) has a different texture and milder flavor. It works, but hot-smoked salmon provides the ideal flaky texture and robust smokiness that stands up to the creamy sauce.
- → What pasta shapes work best?
Long strands like fettuccine, spaghetti, or linguine capture the silky sauce beautifully. However, penne or rigatoni also work well if you prefer pasta that holds the sauce in its ridges and tubes.
- → Can I make this lighter?
Absolutely. Substitute half the heavy cream with whole milk, or use half-and-half for a lighter version that still maintains creaminess. You can also increase the pasta ratio to sauce for a less rich result.
- → How do I store and reheat 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 restore the silky consistency. Avoid overheating as the cream may separate.
- → What can I serve alongside this dish?
A crisp green salad with vinaigrette cuts through the richness. Steamed asparagus or roasted green beans also pair beautifully. For wine, try Sauvignon Blanc, Pinot Grigio, or a light Chardonnay.