The Best Creamy Salmon Pasta

Indulge in a quick and flavorful dinner with The Best Creamy Salmon Pasta. This dish features silky hot-smoked salmon in a rich, velvety sauce, perfectly balanced with a touch of lemon and fresh dill. It is a sophisticated yet easy European-style main course that is ideal for a satisfying weeknight meal.

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With only a handful of ingredients and minimal preparation, this recipe brings restaurant-quality flavor to your kitchen without any complex techniques. It is the perfect choice for anyone looking for a pescatarian dish that is both comforting and elegant.

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

Instructions

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.

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.

3.

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

4.

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

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.

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. For a lighter version, you can use half cream and half milk to create the sauce base.

Varianten und Anpassungen

Substitute hot-smoked trout for salmon if preferred. If you are using egg pasta, be aware of the allergen content; the recipe also contains fish and dairy.

Serviervorschläge

This creamy pasta pairs beautifully with a crisp glass of Sauvignon Blanc or Pinot Grigio. Serve immediately while the sauce is at its most silky and warm.

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This nutritious meal provides 545 calories and 27g of protein per serving, offering a balanced and delicious way to enjoy a classic European pasta dish at home.

Your Questions Answered

→ Can I use fresh salmon instead of smoked?

While fresh salmon works, it won't provide the same intense smoky flavor that pairs so beautifully with the creamy sauce. If using fresh, pan-sear it first and flake it into the sauce. Consider adding a pinch of smoked paprika to mimic the smoky element.

→ What pasta shapes work best?

Long strands like fettuccine, spaghetti, or linguine are ideal because they catch the silky sauce beautifully. However, penne, rigatoni, or fusilli would also work well if you prefer short pasta that holds the sauce in its ridges and tubes.

→ Can I make this ahead?

The sauce can be made up to a day ahead and refrigerated. When ready to serve, gently reheat while tossing with freshly cooked pasta. You may need to add a splash more pasta water or cream to restore the silky consistency.

→ Is there a lighter version?

Absolutely! Substitute half the heavy cream with whole milk for a lighter sauce. You can also increase the pasta water ratio slightly to maintain creaminess without adding more dairy. The dish will still be satisfying and flavorful.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio complements the rich, smoky flavors perfectly. The acidity and citrus notes in these whites cut through the creaminess while refreshing your palate between bites. A dry Chardonnay would also work nicely.

→ Can I freeze leftovers?

Fresh pasta with cream sauce doesn't freeze well as the sauce can separate and become grainy upon reheating. It's best enjoyed immediately. If you have leftovers, store them in the refrigerator and enjoy within 1-2 days, reheating gently with a splash of cream or pasta water.