Creamy Salmon Pasta (Printer-Friendly)

Silky smoked salmon meets rich cream sauce in this quick 25-minute pasta, brightened with lemon and fresh herbs.

# 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 - 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve scant 1/2 cup of the pasta water, then drain the pasta thoroughly.
02 - While pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing 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, allowing flavors to meld.
04 - Add the flaked hot-smoked salmon and half of the chopped fresh herbs to the skillet. Stir gently to warm through without breaking apart the salmon.
05 - Transfer the drained pasta into the skillet with the sauce. Add reserved pasta water gradually as needed to achieve a silky consistency. Sprinkle in the grated Parmesan and toss until the pasta is evenly coated.
06 - Season with freshly ground black pepper and adjust salt if necessary. Serve immediately, garnished with remaining fresh herbs and additional lemon zest if desired.

# Expert Advice:

01 -
  • It comes together faster than takeout, which means you'll actually make it on those nights when cooking feels impossible.
  • The sauce is so creamy and lemony that it tastes like you've been cooking all day, but you haven't.
  • Hot-smoked salmon adds real substance without any fishy funk—it feels restaurant-quality but totally doable at home.
02 -
  • Reserve your pasta water before you drain—this starchy liquid is what transforms a separated sauce into something silky and cohesive, and you can't go back once it's gone.
  • Don't let the cream boil hard or it might split, so keep the heat at a gentle simmer and stir occasionally.
  • Hot-smoked salmon is already cooked, so just warm it through—overcooking it even slightly makes it dry and flaky in an unpleasant way.
03 -
  • Start with medium heat throughout—rushing with high heat makes everything harder to control and increases the chance that your cream will curdle or your sauce will break.
  • Fresh lemon makes a genuine difference here, so if you're using bottled juice, use a little less because it's harsher and more concentrated.
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