Creamy Salmon Pasta (Print Version)

Silky fettuccine with flaked hot-smoked salmon in a luscious creamy sauce, brightened with lemon zest and fresh herbs.

# 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 - 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 Make It:

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 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 to 3 minutes until soft and fragrant.
03 - Stir in the heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2 to 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.

# Additional Tips::

01 -
  • Efficient: A total time of 25 minutes makes it perfect for busy evenings.
  • Flavorful: Hot-smoked salmon provides a deep, savory punch that pairs beautifully with heavy cream.
  • Fresh: Fresh lemon zest, juice, and dill provide a vibrant finish that cuts through the richness.
02 -
  • Pasta Water: Always reserve some cooking water before draining; it is the key to adjusting the sauce's thickness.
  • Gentle Simmer: Keep the heat medium-low when adding the cream and lemon to ensure a smooth sauce.
  • Salmon Texture: Flake the hot-smoked salmon into bite-sized chunks rather than mincing it to preserve the fish's texture.
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