Creamy Salmon Pasta

My neighbor knocked on my door one Thursday evening with a bag of hot-smoked salmon she'd gotten on sale, asking if I knew what to do with it. I didn't want to admit I'd never cooked with smoked salmon before, so I improvised. Twenty minutes later, we were twirling fettuccine around our forks, the kitchen smelling like lemon and dill, and she was asking for the recipe. That's when I realized this dish didn't need to be complicated—just butter, cream, a squeeze of lemon, and good salmon.

I made this for my sister's last-minute dinner party when she called me in a panic because her planned menu fell through. I had all the ingredients in my pantry, and she watched from her kitchen doorway as I put it together, genuinely shocked that something this elegant could come together while we talked. When her guests came back for seconds, she finally admitted she hadn't made it herself, and everyone asked for my number. It became our inside joke—the pasta that saved the dinner.

Ingredients

• Dried fettuccine or spaghetti (350 g): Long pasta catches the cream beautifully, and I always use fettuccine because the wider ribbons feel more luxurious.
• Unsalted butter (2 tbsp): This is your flavor foundation, so don't skip it or swap it for oil—the butter emulsifies with the cream in a way nothing else does.
• Garlic and shallot: Minced fine so they melt into the sauce rather than bite through it, which is the whole point of starting with butter and aromatics.
• Heavy cream (200 ml): The soul of this dish; if you're nervous about richness, you can use half cream and half milk, but the full cream version is why people ask for seconds.
• Dijon mustard (1 tsp): A surprising secret that brightens the sauce without making it taste mustardy—it's all about adding complexity.
• Lemon zest and juice: Don't use bottled lemon juice; the fresh zest and squeeze of real lemon is what transforms this from heavy to balanced and elegant.
• Reserved pasta cooking water (100 ml): Starchy and silky, this is what makes the sauce cling to the pasta instead of pooling at the bottom.
• Hot-smoked salmon (150 g): Buy good quality if you can; the salmon is the star, and there's nowhere to hide if it's not flavorful.
• Parmesan cheese (30 g): Fresh grated, never pre-grated—it melts better and tastes cleaner.
• Fresh dill or flat-leaf parsley: Dill is classic with salmon, but parsley works if that's what you have; add it at the end so it stays bright and fresh.

Instructions

Get the water going:

Bring a large pot of generously salted water to a rolling boil—you want it to taste like the sea. Once it's boiling, add your pasta and stir immediately so it doesn't stick to itself.

Cook pasta to al dente:

Follow the package timing but taste a minute before it says you should; al dente means you should feel a slight firmness when you bite it. Before you drain it, scoop out about 100 ml of the cooking water into a small bowl—this starchy liquid is going to become your sauce magic.

Build the flavor base:

While the pasta cooks, melt the butter in a large skillet over medium heat. Add your minced garlic and chopped shallot, and listen for that gentle sizzle; after 2–3 minutes, they should smell sweet and almost caramelized, not sharp.

Create the sauce:

Pour in the heavy cream, add the Dijon mustard, then zest your lemon directly over the pan and squeeze in the juice. Let it simmer gently for 2–3 minutes while you taste it—it should taste tangy and a little salty already.

Warm the salmon through:

Add your flaked hot-smoked salmon and half of the fresh dill or parsley to the pan, stirring gently so the salmon doesn't break apart more than it already has. It only needs to warm through, not cook, which takes just a minute.

Bring it all together:

Toss the drained pasta into the skillet and start mixing; if it looks dry or stiff, add some of that reserved pasta water a splash at a time until the sauce coats each strand and looks glossy. Sprinkle in the grated Parmesan and keep tossing until everything is silky and unified.

Season and serve:

Taste it, grind black pepper over the top, and adjust the salt if needed. Divide among bowls immediately, top with the remaining fresh herbs and an extra pinch of lemon zest, and serve right away while the sauce is still warm and flowing.

Save

There was a moment when my son, who usually picks salmon out of everything, actually ate an entire bowl without complaining. He didn't realize what he was eating until after, and instead of making it weird, I just let him have that small victory. Now he asks for it specifically, and I've stopped being surprised by the things that change when you make them taste good.

The Secret to Silky Sauce

The texture of this dish lives in the balance between cream and pasta water—and I learned this the hard way by making it with only cream once and ending up with something that broke when it cooled. That starchy water from the pasta isn't just filler; it's an emulsifier that keeps the sauce luxurious and cohesive. Add it slowly, tasting as you go, because once the sauce gets too thin, you can't really fix it without adding more cream. The pasta itself keeps drinking up liquid as you eat, so what seems like the perfect consistency at first often dries out if you wait too long to serve.

When to Use Fresh vs. Frozen Salmon

Hot-smoked salmon from a fishmonger is ideal because you control the quality and it's usually fresher, but good frozen salmon works perfectly fine too—just thaw it properly in the refrigerator overnight. The smoking process means you're not worried about doneness or texture the way you would be with fresh salmon, so this is actually one of the most forgiving fish dishes you can make. I've used grocery store smoked salmon in a pinch, and while it's a bit softer and sometimes slightly too salty, it still tastes good. What matters more is that it doesn't sit in the warm sauce too long, which is why I add it toward the very end.

Why This Works as a Main Course

Salmon is fatty enough that a small portion (150g feeds four people generously) stretches across the whole dish, and the cream sauce makes it feel indulgent without being heavy. The lemon and fresh herbs cut through the richness in a way that makes you want another bite instead of reaching for water. If you're serving this to someone who's skeptical about fish, the smokiness and creaminess make it less fishy and more like comfort food that happens to be elegant.

• Pair it with a crisp white wine like Sauvignon Blanc if you want to feel fancy without trying.
• A simple green salad on the side brightens everything up and gives your palate a break between bites.
• Crusty bread for soaking up the sauce is not optional—it's survival.

Save

This pasta exists in that beautiful space where it's simple enough to make on a Tuesday night and impressive enough to serve when someone says they're coming over for dinner. Once you've made it once, you'll find yourself reaching for it again and again.

Questions & Answers

→ What makes hot-smoked salmon different from cold-smoked?

Hot-smoked salmon is cooked through during smoking, resulting in flaky, tender texture and pronounced smoky flavor. Cold-smoked salmon remains raw-like and silky, making it better suited for bagels rather than warm pasta dishes.

→ Can I use fresh salmon instead?

Absolutely. Pan-sear fresh salmon fillets until cooked through, then flake into the sauce. Alternatively, poach cubes directly in the cream sauce for 5–6 minutes until tender and infused with flavor.

→ Why reserve pasta water?

The starchy cooking water emulsifies with cream and butter, creating a glossy sauce that clings beautifully to pasta. This Italian technique transforms separate ingredients into a cohesive, restaurant-quality dish.

→ What pasta shapes work best?

Long strands like fettuccine, spaghetti, or linguine capture the silky sauce beautifully. Short options such as penne or fusilli also work well, trapping flaked salmon in their ridges and hollows.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of cream or pasta water over low heat, tossing until warmed through and sauce regains its silky consistency.

→ Can I make this lighter?

Replace half the heavy cream with whole milk, or use half-and-half for richness without the full fat content. The sauce remains satisfyingly creamy while reducing calories significantly.