Save to Pinterest There's something magical about smoked salmon and cream together that makes even a Tuesday night feel special. I discovered this combination during a hectic week when I needed dinner ready in under thirty minutes, and it's been my go-to comfort meal ever since. The way the silky sauce clings to each strand of pasta while the smoky salmon melts throughout still feels like a small victory every time I make it.
Last winter, my sister came over exhausted from a new job and I made this for her while she curled up on the couch. She took one bite, closed her eyes, and said this was exactly what she didn't know she needed. Now whenever she visits, she'll casually mention how good smoked salmon sounds and I know exactly what she's really asking for.
Ingredients
- 350 g (12 oz) dried fettuccine or spaghetti: Long strands catch the creamy sauce beautifully and feel luxurious without any extra effort
- Salt for pasta water: This is your only chance to season the pasta itself, so be generous enough that the water tastes almost like sea water
- 2 tbsp unsalted butter: Creates the silky base for your sauce and adds a richness that olive oil alone cant match
- 2 cloves garlic, minced: Freshly minced gives you the best flavor, pressed garlic can turn bitter in the cream sauce
- 1 small shallot, finely chopped: Shallots have this gentle sweetness that plays so nicely with the smoky salmon, regular onions feel too harsh here
- 200 ml (3/4 cup + 2 tbsp) heavy cream: Full fat is essential for that velvety texture, anything less will give you a disappointing thin sauce
- 1 tsp Dijon mustard: This tiny ingredient is what makes the sauce taste professional, cutting through all that richness with just the right tang
- Zest and juice of 1 lemon: Both elements matter, the zest brings aromatic brightness while the juice balances the heavy cream
- 100 ml (scant 1/2 cup) reserved pasta water: The starchy liquid is what binds everything together into a cohesive sauce
- Freshly ground black pepper: You want the warmth and bite, but let people add salt at the end since the salmon and Parmesan are both salty
- 150 g (5 oz) hot-smoked salmon, flaked: Look for pieces that still have some texture, avoiding anything that looks too processed or uniform
- 30 g (1/4 cup) grated Parmesan cheese: Freshly grated melts into the sauce, pre-grated has anti-caking agents that make it grainy
- 2 tbsp chopped fresh dill or flat-leaf parsley: Dill feels more classic with salmon but parsley works beautifully if you're not a dill person
Instructions
- Get your pasta going first:
- Bring a large pot of generously salted water to boil and cook pasta until al dente, reserving about 100 ml of the starchy cooking water before draining
- Build your flavor base:
- Melt butter in a large skillet over medium heat, then sauté garlic and shallot for 2 to 3 minutes until soft and fragrant but not browned
- Create the creamy sauce:
- Stir in the heavy cream, Dijon mustard, lemon zest and juice, then let it simmer gently for 2 to 3 minutes until slightly thickened
- Bring in the salmon:
- Add the flaked hot-smoked salmon and half of your chopped herbs, stirring gently just to warm through and distribute evenly
- Bring it all together:
- Toss the drained pasta into the skillet and add pasta water as needed to loosen the sauce, then sprinkle in Parmesan and toss until everything is beautifully coated
- Finish and serve:
- Season with black pepper, adjust salt if needed, and serve immediately topped with remaining herbs and extra lemon zest if you're feeling fancy
Save to Pinterest This recipe has saved me countless times when friends drop by unexpectedly. There's something about watching people's faces when they take that first creamy, smoky bite that makes me feel like I've pulled off something much more complicated than it actually is. Food has this way of turning a random evening into a memory.
Making It Your Own
After making this recipe more times than I can count, I've learned that small adjustments can make it feel completely new. Sometimes I'll add white wine after the shallots if I have an open bottle, or use half cream and half milk when I'm feeling guilty about all that heavy cream. The basic formula is so forgiving that experimentation rarely leads me astray.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness beautifully, but I've also served this with a simple arugula salad dressed with nothing more than lemon juice and olive oil. The bitterness of the greens balances everything perfectly, and the fresh crunch keeps the meal from feeling too heavy. On cold nights, roasted asparagus or green beans on the side make it feel like a complete dinner.
Make Ahead Wisdom
I've learned through experience that this pasta is best eaten immediately, but you can prep everything in advance. The sauce can be made ahead and gently reheated while the pasta cooks, and the salmon can be flaked and stored in the fridge. Just don't toss everything together until the last possible minute for the best texture.
- If you must reheat leftovers, add a splash of cream and warm gently over low heat, the microwave will ruin the silky texture
- The sauce thickens as it stands, so have extra pasta water or cream ready when reheating
- This recipe actually scales really well if you're cooking for a crowd, just use your largest pan
Save to Pinterest Some recipes are complicated because they need to be, but this one is simple because it works. That's the kind of cooking I want more of in my life.
Your Questions Answered
- → Can I use fresh salmon instead of hot-smoked?
Yes, though the flavor profile will change. Pan-sear fresh salmon fillets until cooked through, then flake into the sauce. You may want to add a pinch of smoked paprika to replicate the smoky depth that hot-smoked salmon provides naturally.
- → What pasta shapes work best?
Long strands like fettuccine, spaghetti, or linguine are ideal as they catch the creamy sauce beautifully. Short shapes like penne or fusilli work too—the key is choosing pasta with enough surface area to hold the rich coating.
- → Can I make this ahead?
The sauce can be prepared up to 24 hours in advance and refrigerated. Reheat gently with a splash of cream or pasta water to loosen. Cook pasta fresh and toss just before serving for best texture and consistency.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or water to revive the sauce. The pasta will absorb more liquid as it sits, so you may need to add moisture when reheating.
- → Can I make this lighter?
Absolutely. Substitute half the heavy cream with whole milk, or use half-and-half for a lighter version that still maintains richness. You can also increase the pasta quantity slightly to stretch the sauce further while keeping portions satisfying.
- → What wine pairs well?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or dry Riesling complement the creamy richness and smoky salmon beautifully. The acidity cuts through the cream while enhancing the lemon and herbal notes.