Creamy Salmon Pasta

The Best Creamy Salmon Pasta is a quick and sophisticated weeknight meal that brings together flaky hot-smoked salmon and a velvety cream sauce. Infused with fresh lemon and aromatic herbs, this easy European-style dish is perfect for those seeking restaurant-quality flavor in just 25 minutes.

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What makes this dish truly special is the use of hot-smoked salmon, which adds a layer of smoky complexity that pairs perfectly with the sharpness of Dijon mustard. This pescatarian-friendly recipe relies on simple preparation techniques, like reserving pasta water, to ensure the sauce perfectly coats every strand of fettuccine or spaghetti.

Ingredients

• 350 g (12 oz) dried fettuccine or spaghetti
• Salt, for pasta water
• 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

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

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

Stir in the heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2–3 minutes.

Step 4

Add the flaked hot-smoked salmon and half of the chopped dill or parsley. Stir gently to warm through.

Step 5

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 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 to deglaze the skillet. This adds a sophisticated depth of flavor to the base of your cream sauce.

Varianten und Anpassungen

You can easily substitute hot-smoked trout for the salmon if you prefer a slightly different flavor. For a lighter version of the dish, try using a mixture of half heavy cream and half milk.

Serviervorschläge

This creamy pasta pairs exceptionally well with a crisp glass of Sauvignon Blanc or Pinot Grigio. Serve it immediately in warmed bowls to maintain the silky consistency of the lemon-cream sauce.

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This satisfying main dish provides approximately 545 calories and 27g of protein per serving. It contains fish and dairy, and may contain gluten depending on your choice of pasta. Always check ingredient labels if you have specific allergies or dietary needs. Enjoy your homemade salmon pasta!

Recipe Questions & Answers

→ Can I use fresh salmon instead of smoked?

Yes, though the flavor profile will change. Pan-sear fresh salmon fillets until cooked through, then flake into the sauce. You may want to add a bit more salt since smoked salmon naturally provides seasoning.

→ What pasta shapes work best?

Long pasta like fettuccine, spaghetti, or linguine works beautifully as the sauce clings to the strands. Short shapes like penne or fusilli also work well if you prefer more sauce-catching surface area.

→ Can I make this ahead?

The sauce can be made up to a day ahead and stored refrigerated. Reheat gently with a splash of cream or pasta water before tossing with freshly cooked pasta, as pasta absorbs sauce quickly when stored together.

→ How do I prevent the sauce from splitting?

Keep the heat at a gentle simmer—avoid boiling. The pasta water starch helps emulsify the sauce. If it starts to separate, remove from heat and whisk vigorously while adding a small amount of cold cream or pasta water.

→ 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 quantity to 450g for more servings with the same amount of sauce.