Creamy Salmon Pasta

Experience the ultimate quick and elegant weeknight dinner with The Best Creamy Salmon Pasta. This dish features silky, hot-smoked salmon tossed in a rich, lemon-infused cream sauce that perfectly balances savory and zesty flavors. Ready in just 25 minutes, it’s a sophisticated European-inspired meal that transforms simple ingredients into a restaurant-quality experience right in your own kitchen.

Pin it

Using fettuccine or spaghetti allows the velvety sauce to cling to every strand. The secret to the sauce's silky texture lies in the addition of reserved pasta cooking water, which helps emulsify the cream and Parmesan into a smooth, decadent glaze.

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

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

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, add a splash of dry white wine after sautéing the shallot. Allow the wine to reduce slightly before pouring in the heavy cream to build a more complex flavor profile.

Varianten und Anpassungen

You can substitute hot-smoked trout for the salmon if preferred. For a lighter version of the sauce, use a mixture of half heavy cream and half milk to maintain the creamy consistency with less fat.

Serviervorschläge

This creamy pasta pairs exceptionally well with a crisp Sauvignon Blanc or Pinot Grigio. Top with extra lemon zest just before serving for an additional pop of citrus aroma.

Pin it

With its simple preparation and sophisticated results, this creamy salmon pasta is bound to become a favorite in your recipe rotation. Enjoy the perfect blend of smoky fish and bright herbs in every forkful.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

Check price on Amazon

Frequently Asked Questions

→ Can I use fresh salmon instead of hot-smoked?

Hot-smoked salmon provides essential flavor and a tender, flaky texture that fresh salmon cannot replicate. If using fresh, you would need to pan-sear it first, which changes the dish's character and extends the cooking time.

→ What pasta shapes work best?

Long strands like fettuccine, spaghetti, or linguine are ideal as they catch the silky sauce beautifully. However, penne, rigatoni, or fusilli would work well if you prefer shorter shapes that hold sauce in their ridges.

→ Can I make this lighter?

Yes, substitute half the heavy cream with whole milk for a lighter version while maintaining creaminess. You can also increase the pasta water to create more volume without adding extra cream.

→ 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 over low heat, stirring frequently. The sauce may separate slightly but will emulsify again with gentle warming.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio cuts through the creamy richness beautifully. For red wine lovers, a light Pinot Noir works well without overpowering the delicate salmon flavors.

→ Can I freeze this dish?

Freezing is not recommended as cream-based sauces can separate and become grainy when thawed. The dish is best enjoyed fresh, though leftovers keep well in the refrigerator for a couple of days.