Creamy Salmon Pasta (Printable)

Quick, flavorful weeknight pasta featuring silky hot-smoked salmon in a rich, creamy sauce balanced with lemon and fresh herbs.

# What You 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

# How-To 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 pasta water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and chopped shallot, sauté for 2 to 3 minutes until soft and fragrant.
03 - Stir in the heavy cream, Dijon mustard, lemon zest, and lemon juice. Simmer gently for 2 to 3 minutes until combined.
04 - Add the flaked hot-smoked salmon and half of the chopped fresh dill or parsley. Stir gently to warm through without breaking the salmon.
05 - Toss the drained pasta into the skillet. Add reserved pasta water as needed to achieve a silky consistency. Sprinkle in the Parmesan cheese and toss until the pasta is evenly coated.
06 - Season with freshly ground black pepper and adjust salt if necessary. Serve immediately, topped with remaining fresh herbs and additional lemon zest if desired.

# Expert Advice:

01 -
  • Fast: Total time is only 25 minutes from start to finish.
  • Silky Texture: The combination of heavy cream and reserved pasta water creates a glossy, professional sauce.
  • Bold Flavor: Hot-smoked salmon provides a deep, smoky profile that pairs perfectly with lemon and dill.
02 -
  • Pasta Water: Always reserve more pasta water than you think you need; it is the secret to reaching a perfect, silky consistency.
  • Zest Wisely: Use a microplane to zest the lemon before juicing it to ensure you get all the aromatic oils without the bitter pith.
  • Gentle Simmer: Do not let the cream boil vigorously; a gentle simmer keeps the sauce smooth and prevents separation.
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