Creamy Salmon Pasta (Printable)

Rich, silky pasta with smoked salmon, lemon, and herbs in 25 minutes.

# What You'll 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 - 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
02 - 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 Suggestions:

01 -
  • Quick and Flavorful: A perfect weeknight meal that tastes like it took hours but is ready in under 30 minutes.
  • Silky Texture: The combination of heavy cream, Parmesan, and starchy pasta water creates a luxurious, restaurant-style sauce.
  • Balanced Profile: Rich hot-smoked salmon is beautifully cut by the acidity of fresh lemon and the brightness of fresh dill.
02 -
  • Pasta Water is Key: Don't forget to reserve some cooking water; the starch helps the sauce emulsify and stick to the noodles.
  • Gentle Mixing: When adding the salmon, stir gently so you keep some larger, flaky pieces of fish intact for better texture.
  • Fresh Zest: Use a microplane or citrus zester for the lemon to ensure you get the aromatic oils without the bitter white pith.
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