Looking for a restaurant-worthy pasta dish that you can easily make at home? This Creamy Smoked Salmon Pasta is my go-to recipe when I want to impress without spending hours in the kitchen. The combination of tender pasta, smoky salmon, and a velvety cream sauce creates a luxurious dinner that comes together in just about 20 minutes.
Ingredients
- 12 oz (340g) fettuccine or linguine
- 8 oz (225g) smoked salmon, roughly chopped
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente.
- While the pasta cooks, heat butter and olive oil in a large skillet over medium heat. Add shallots and cook for 2-3 minutes until softened.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and let it thicken for about 5 minutes, stirring occasionally.
- Stir in the Parmesan cheese until melted and smooth. Add lemon zest and juice.
- Reserve 1 cup of pasta water before draining the pasta. Add the cooked pasta to the sauce, tossing well to coat. If needed, add pasta water gradually to achieve desired consistency.
- Gently fold in the smoked salmon and fresh dill. Season with salt and pepper to taste.
- Serve immediately, garnished with extra dill, Parmesan, and red pepper flakes if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6 people
Recipe Notes
Here are some helpful tips to make this Creamy Smoked Salmon Pasta perfect every time:
- Don’t overcook the salmon – add it last to preserve its texture and smoky flavor.
- The sauce will continue to thicken as it cools, so keep it slightly looser than you want the final result to be.
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce won’t be quite as rich.
- Save your pasta water! It’s liquid gold for adjusting sauce consistency.
- If you can’t find fresh dill, dried dill works too – just use 1 tablespoon instead of 2.
- The pasta reheats well, but you may need to add a splash of cream or pasta water when warming it up.
This dish pairs beautifully with a crisp white wine and a simple green salad. The leftovers (if you have any!) will keep in an airtight container in the refrigerator for up to 2 days.
Creamy Smoked Salmon Pasta
This Creamy Smoked Salmon Pasta is my go-to recipe when I want to impress without spending hours in the kitchen. The combination of tender pasta, smoky salmon, and a velvety cream sauce creates a luxurious dinner that comes together in just about 20 minutes.
Ingredients
- 12 oz 340g fettuccine or linguine
- 8 oz 225g smoked salmon, roughly chopped
- 2 cups heavy cream
- 3 cloves garlic minced
- 1 small shallot finely diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh dill chopped
- 1 lemon zested and juiced
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente.
- While the pasta cooks, heat butter and olive oil in a large skillet over medium heat. Add shallots and cook for 2-3 minutes until softened.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and let it thicken for about 5 minutes, stirring occasionally.
- Stir in the Parmesan cheese until melted and smooth. Add lemon zest and juice.
- Reserve 1 cup of pasta water before draining the pasta. Add the cooked pasta to the sauce, tossing well to coat. If needed, add pasta water gradually to achieve desired consistency.
- Gently fold in the smoked salmon and fresh dill. Season with salt and pepper to taste.
- Serve immediately, garnished with extra dill, Parmesan, and red pepper flakes if desired.
