The Best Creamy Salmon Pasta (Printer-friendly)

Silky pasta with flaky smoked salmon in a rich, lemony cream sauce, ready in just 25 minutes.

# 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 - 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 Steps:

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 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 to 3 minutes until soft and fragrant.
03 - Stir in the heavy cream, Dijon mustard, lemon zest, and lemon juice. Simmer gently for 2 to 3 minutes until slightly thickened.
04 - Add the flaked hot-smoked salmon and half of the chopped fresh herbs. Stir gently to warm through without breaking apart the salmon.
05 - Toss the drained pasta into the skillet. Add reserved pasta water as needed to loosen the sauce to a silky consistency. Sprinkle in the Parmesan and toss until the pasta is evenly coated.
06 - Season with freshly ground black pepper and adjust salt if needed. Serve immediately, topped with remaining fresh herbs and additional lemon zest if desired.

# Expert Hints:

01 -
  • Fast: From start to finish, this meal is ready in just 25 minutes.
  • Flavorful: Hot-smoked salmon adds a smoky depth that regular salmon cannot match.
  • Creamy: The combination of heavy cream and reserved pasta water creates a luxurious, silky coating.
02 -
  • Always reserve your pasta water; it is the key ingredient to getting the perfect consistency for the cream sauce.
  • Zest the lemon before juicing it to get the most aromatic oil into your dish.
  • Stir the salmon gently to keep the flakes intact for a better texture.
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