Creamy Salmon Pasta (Printable)

Rich, velvety pasta with hot-smoked salmon, lemon, and fresh herbs ready in 25 minutes.

# What You 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve scant 1/2 cup of pasta cooking water, then drain pasta in colander.
02 - Melt butter in large skillet over medium heat. Add minced garlic and chopped shallot, sauté for 2 to 3 minutes until soft and fragrant.
03 - Stir in heavy cream, Dijon mustard, lemon zest, and lemon juice. Simmer gently for 2 to 3 minutes until slightly thickened.
04 - Add flaked hot-smoked salmon and half of the chopped fresh herbs. Stir gently to warm through without breaking apart salmon.
05 - Toss drained pasta into skillet with sauce. Add reserved pasta water gradually as needed to achieve silky consistency. Sprinkle Parmesan cheese over pasta and toss until evenly coated.
06 - Season with freshly ground black pepper and adjust salt if necessary. Serve immediately, garnished with remaining fresh herbs and additional lemon zest.

# Expert Suggestions:

01 -
  • Fast and Easy: Ready in just 25 minutes from start to finish.
  • Depth of Flavor: Hot-smoked salmon provides an instant smoky richness that pairs perfectly with cream.
  • Elegant Simplicity: Uses common pantry staples like Dijon mustard and butter to create a restaurant-quality sauce.
02 -
  • Citrus Zest: Use a microplane or citrus zester to get only the bright yellow zest, avoiding the bitter white pith.
  • Temperature Control: Simmer the cream gently; boiling it too vigorously can cause the sauce to separate or become too thick.
  • Fresh Herbs: Always add the dill at the very end to preserve its delicate flavor and vibrant green color.
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