Creamy Salmon Pasta (Print version)

Quick weeknight pasta featuring silky smoked salmon in a rich, creamy lemon-herb sauce. Ready in 25 minutes.

# Required ingredients:

→ 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 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and chopped shallot, sauté for 2-3 minutes until softened and fragrant.
03 - Stir in the heavy cream, Dijon mustard, lemon zest, and lemon juice. Simmer gently for 2-3 minutes until the sauce begins to thicken slightly.
04 - Add the flaked hot-smoked salmon and half of the chopped fresh herbs. Stir gently to warm the salmon through without breaking it apart.
05 - Toss the drained pasta into the skillet. Add reserved pasta water as needed to achieve a silky sauce consistency. Sprinkle in the Parmesan cheese and toss until the pasta is evenly coated.
06 - Season with freshly ground black pepper and adjust salt if needed. Serve immediately, garnished with remaining fresh herbs and additional lemon zest if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, which means weeknight dinners stop feeling like a chore.
  • The hot-smoked salmon gives you that restaurant-quality richness without any actual fussing or technique.
  • The sauce is silky and balanced, thanks to the lemon cutting through all that cream in the most effortless way.
02 -
  • Don't drain your pasta water before you taste it and remember how salty it should be—that's your only chance to use it as a proper emulsifier in the sauce.
  • The salmon will keep cooking even after it hits the pan, so treat it gently and don't let the sauce bubble vigorously or it'll break apart into nothing.
03 -
  • Always reserve your pasta water before you drain it—it's the most helpful thing you can do for any pasta sauce, and most people forget this step until they've made it once.
  • Keep your heat at medium, not high, so the cream stays silky and doesn't break or look grainy, which is the biggest mistake people make rushing through this dish.
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