Creamy Salmon Pasta

Experience the ultimate weeknight luxury with The Best Creamy Salmon Pasta. This quick and flavorful dish features silky hot-smoked salmon enveloped in a rich, lemon-infused cream sauce, making it an elegant choice for any pescatarian dinner.

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This easy European-inspired recipe serves four people and turns simple ingredients like heavy cream and Parmesan into a gourmet experience. The addition of hot-smoked salmon provides a depth of flavor that pairs beautifully with fresh fettuccine.

Ingredients

• 350 g (12 oz) dried fettuccine or spaghetti
• Salt, for pasta water
• 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

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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 a lighter version of the sauce, you can use half cream and half milk. Using a microplane or citrus zester will ensure you get a fine zest that blends perfectly into the creamy base without adding any bitterness.

Varianten und Anpassungen

If you prefer a different fish, hot-smoked trout works as an excellent substitute for the salmon. For a more complex flavor, try adding a splash of dry white wine to the skillet after sautéing the shallots.

Serviervorschläge

Serve this dish immediately while the sauce is at its most velvety. It pairs wonderfully with a crisp Sauvignon Blanc or Pinot Grigio, which helps cut through the richness of the heavy cream and smoked fish.

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The Best Creamy Salmon Pasta is a reliable and sophisticated choice for any night of the week. With its simple preparation and bold flavors, it is sure to become a favorite in your recipe collection.

Recipe Questions & Answers

→ Can I use fresh salmon instead of smoked?

Fresh salmon works differently—poach or pan-sear it separately, then add to the sauce. Smoked salmon provides built-in seasoning and depth that fresh salmon lacks.

→ What pasta shapes work best?

Fettuccine, spaghetti, or linguine capture the creamy sauce beautifully. Short pasta like penne or fusilli also works if you prefer more sauce clinging to each piece.

→ Can I make this ahead?

The sauce can be made up to a day in advance and refrigerated. Reheat gently with a splash of cream or pasta water before tossing with freshly cooked pasta.

→ How do I store leftovers?

Store in an airtight container for up to 3 days. Reheat with a splash of water or cream to restore the silky consistency, as pasta absorbs sauce when refrigerated.

→ Can I freeze this dish?

Freezing isn't recommended—cream sauces can separate when thawed. For best results, enjoy freshly made or refrigerate for quick reheating within a few days.

→ What can I substitute for heavy cream?

Half-and-half works for a lighter version, though the sauce will be less rich. For dairy-free options, try full-fat coconut milk for similar creaminess with subtle coconut flavor.