Creamy Salmon Pasta (View Print Version)

Quick 25-minute pasta with silky smoked salmon, lemon cream sauce, and fresh herbs

# What You'll Need:

→ Pasta

01 - 12 oz dried fettuccine or spaghetti
02 - Salt for pasta water

→ Sauce

03 - 2 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 3/4 cup plus 2 tbsp heavy cream
07 - 1 tsp 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 tbsp chopped fresh dill or flat-leaf parsley

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve scant 1/2 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Sauté garlic and shallot for 2–3 minutes until soft and fragrant.
03 - Stir in heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2–3 minutes.
04 - Add flaked hot-smoked salmon and half the chopped dill or parsley. Stir gently to warm through.
05 - Toss drained pasta into skillet. Add reserved pasta water as needed to loosen sauce. Sprinkle in Parmesan and toss until pasta is evenly coated and sauce is silky. Season with black pepper and adjust salt if needed. Serve immediately topped with remaining herbs and extra lemon zest if desired.

# Expert Advice:

01 -
  • The hot-smoked salmon transforms ordinary cream sauce into something restaurant-worthy in under 30 minutes
  • That hit of lemon and Dijon keeps it from feeling too heavy, making it perfect for weeknight dinners
02 -
  • Hot-smoked salmon is already cooked and quite salty, so taste your sauce before adding any extra salt
  • Add the pasta water gradually, you might not need all of it depending on how much your sauce reduces
03 -
  • Room temperature cream incorporates more smoothly and is less likely to separate
  • Flake the salmon by hand rather than using a knife to maintain those satisfying chunks
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