Pin it The first time I made this salmon pasta, it was completely unplanned. I had a package of hot-smoked salmon lurking in the fridge from a dinner party that never happened, and a Tuesday night that needed saving. The transformation from random ingredients to dinner took maybe twenty minutes, but the way my roommate literally stopped mid-sentence to ask what smelled so incredible made me realize I'd stumbled onto something special.
I made this for my sister when she was recovering from surgery and needed something comforting but not heavy. She took three bites, set down her fork, and asked if I could teach her how to make it that weekend. Now it's her go-to for impressing dates, though she claims she invented it herself.
Ingredients
- 350 g (12 oz) dried fettuccine or spaghetti: Long strands catch that silky sauce beautifully, though whatever pasta you have in your pantry will absolutely work
- Salt: Generously season your pasta water until it tastes like the sea
- 2 tbsp unsalted butter: Builds the foundation for your cream sauce
- 2 cloves garlic, minced: Fresh is non-negotiable here
- 1 small shallot, finely chopped: Shallots bring this gentle sweetness that onions just cannot replicate
- 200 ml (3/4 cup + 2 tbsp) heavy cream: Creates that luxurious restaurant-style coating
- 1 tsp Dijon mustard: The secret ingredient that makes the sauce taste complete
- Zest and juice of 1 lemon: Cuts through the richness and brightens everything
- 100 ml (scant 1/2 cup) reserved pasta cooking water: Liquid gold that transforms cream into sauce
- Freshly ground black pepper: Grind it fresh, every single time
- 150 g (5 oz) hot-smoked salmon, flaked: Already cooked and packed with incredible smoky flavor
- 30 g (1/4 cup) grated Parmesan cheese: Use the good stuff you grate yourself
- 2 tbsp chopped fresh dill or flat-leaf parsley: Dill plays so beautifully with salmon, though parsley works wonderfully too
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it is perfectly al dente, then scoop out that precious pasta water before draining.
- Build your flavor base:
- Melt the butter in a large skillet over medium heat and sauté the garlic and shallot until they are soft and your kitchen starts smelling amazing.
- Create the creamy sauce:
- Stir in the heavy cream, Dijon mustard, and all that lemon zest and juice, then let it simmer gently for a few minutes until slightly thickened.
- Add the salmon:
- Gently fold in the flaked hot-smoked salmon and half of your fresh herbs, letting everything warm through and those smoky flavors infuse the cream.
- Bring it all together:
- Toss your drained pasta right into the skillet, adding splashes of that reserved pasta water until the sauce coats every strand beautifully.
- Finish with flair:
- Sprinkle in the Parmesan, toss until melted and glossy, then season with pepper and serve topped with the remaining herbs and extra lemon zest.
Pin it This recipe has become my answer to every question about what to cook when you want comfort but something that feels a little elegant too. Last Valentine's Day, I made it for myself, ate it straight from the pan while watching a movie, and felt absolutely no regret about the decision.
Making It Your Own
My friend who cannot do dairy swears by using full-fat coconut milk instead of cream, and she says the result is surprisingly fantastic. Another trick I learned from a chef is to splash in some white wine after cooking the shallots, which adds this beautiful brightness that makes the whole dish feel more sophisticated.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, though a cold Pinot Grigio works just as beautifully. I love serving this with a simple green salad dressed with nothing but lemon juice, olive oil, and salt because the freshness balances the creamy pasta so well.
Timing Everything Right
The real secret is timing your sauce so it is ready exactly when your pasta hits al dente. I start my sauce about five minutes before the pasta is done, which gives me just enough time to flake the salmon and zest the lemon without feeling frantic.
- Have all your ingredients prepped before you turn on any heat
- Keep your pasta water handy even if you think you will not need it
- Reserve some extra herbs for garnish because it makes such a difference
Pin it There is something so satisfying about a recipe that looks and tastes impressive but comes together in the time it takes to boil pasta. That is the kind of weeknight win we could all use more of.
Recipe FAQ
- → Can I use fresh salmon instead of hot-smoked?
Hot-smoked salmon is essential here as it provides a distinct smoky flavor and flaky texture. Fresh salmon would require cooking through and would dramatically alter the dish's character.
- → What pasta shapes work best?
Fettuccine and spaghetti are ideal as their long strands coat beautifully with the silky sauce. Linguine or tagliatelle would also work wonderfully.
- → Can I make this ahead?
The sauce can be prepared a few hours ahead and gently reheated. Toss with hot pasta just before serving for the best texture and flavor.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of cream or pasta water to restore silkiness.
- → Can I make it lighter?
Absolutely—substitute half the heavy cream with whole milk for a lighter version while maintaining creaminess.