Creamy Salmon Pasta

The Best Creamy Salmon Pasta is a quick and flavorful weeknight meal that brings the sophistication of European cuisine to your table in just 25 minutes. This dish features silky hot-smoked salmon tossed in a rich, velvety sauce brightened with fresh lemon and aromatic dill, making it an ideal choice for a sophisticated yet simple pescatarian dinner.

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Whether you are cooking for a special occasion or simply want to elevate your Tuesday night routine, this recipe delivers a perfect balance of comfort and zest. The combination of heavy cream and fresh lemon juice creates a silky coating for the fettuccine that is never too heavy.

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: Boil the Pasta

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: Sauté Aromatics

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: Prepare the Cream Base

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

Step 4: Incorporate Salmon

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

Step 5: Combine and Emulsify

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 and Serve

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

To ensure a perfect texture, use a large skillet that allows you to toss the pasta freely with the sauce. Don't forget to save the pasta water; its starch is the secret to getting that professional, silky emulsion that clings to the noodles.

Varianten und Anpassungen

For extra richness, add a splash of dry white wine after sautéing the shallot. If you prefer a different fish, hot-smoked trout makes an excellent substitute for the salmon. For a lighter version of the dish, you can use a mixture of half cream and half milk.

Serviervorschläge

This pasta is best served immediately while the sauce is at its creamiest. It pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio. For a complete meal, serve alongside a light green salad or steamed asparagus.

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With 545 calories and 27g of protein per serving, this Creamy Salmon Pasta is as nutritious as it is delicious. It's a reliable recipe that proves you don't need hours in the kitchen to create a truly memorable meal.

Recipe Questions & Answers

→ Can I use fresh salmon instead of smoked?

Fresh salmon works but lacks the signature smoky depth. If using, pan-sear seasoned fillets until just cooked through, then flake into the sauce during the final minute to prevent overcooking. Consider adding a pinch of smoked paprika to approximate the smoky flavor profile.

→ What pasta shapes work best?

Long strands like fettuccine, tagliatelle, or spaghetti are ideal—they capture the velvety sauce beautifully. Short pasta such as penne or fusilli also work if you prefer shapes that hold sauce in their ridges and tubes. Just adjust cooking time accordingly.

→ Can I make this lighter?

Substitute half-and-half or use equal parts heavy cream and whole milk for a lighter version. The sauce will be slightly less rich but still creamy. You can also increase the pasta quantity slightly to stretch the sauce further across more servings.

→ How do I store leftovers?

Refrigerate in an airtight container for up to two days. The pasta will absorb more sauce as it sits, so loosen with a splash of cream or pasta water when reheating gently on the stove. Avoid microwaving at high heat to prevent the sauce from separating.

→ Can I make this ahead?

Prepare the sauce components in advance—sauté the aromatics and mix the cream, mustard, and lemon. Store separately in the refrigerator. When ready to serve, reheat the sauce, finish with the salmon and herbs, then toss with freshly cooked pasta for best texture.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio cuts through the creaminess while complementing the salmon. The wine's acidity balances the rich sauce, and citrus notes in these varietals echo the fresh lemon in the dish. Serve the same wine you used for cooking if adding white wine to the sauce.