Creamy Salmon Pasta (Printable)

Silky fettuccine tossed with smoked salmon, garlic cream sauce, lemon zest, and fresh dill.

# 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

# Directions:

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

# Helpful Hints:

01 -
  • Ready in 25 minutes, which means weeknight dinners stop feeling like a battle with the clock.
  • The smoked salmon does the heavy lifting, so you're not standing over the stove wondering if you've flavored it enough.
  • It tastes expensive and restaurant-quality but costs a fraction of ordering out.
02 -
  • Don't drain your pasta water—that starchy liquid is non-negotiable; without it, you'll end up with a broken, grainy sauce instead of something silky.
  • The smoked salmon is delicate and already cooked, so aggressive stirring will shred it into nothing; fold it in gently and let it float on top if you're worried.
03 -
  • Zest your lemon before you cut it for juice—once it's sliced, you lose the zest easily and the oils scatter everywhere.
  • If you're cooking for guests, prep the garlic, shallot, and salmon ahead of time so you're only actually cooking for the fifteen minutes they're sitting down.
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