Pin It Weeknight dinners became something I actually looked forward to the day I discovered hot-smoked salmon in the dairy aisle. Before that, salmon pasta meant standing over a pan hoping not to overcook fresh fillets while pasta water boiled over. The smoky, flaky texture of ready-to-eat salmon changed everything about my evening routine. Now this recipe is my go-to when I want something that feels restaurant-special but takes barely any effort.
My friend Sarah stayed over last winter when she was going through a rough patch, and I threw this together with whatever I had in the fridge. We ate it standing at the kitchen counter, talking until midnight, and she told me it was the first thing shed truly enjoyed eating in weeks. Something about the smoky salmon and bright lemon just felt like comfort.
Ingredients
- 350 g dried fettuccine or spaghetti: Long strands catch the creamy sauce beautifully, though any pasta shape works in a pinch
- Salt: Generously salt your pasta water until it tastes like the sea
- 2 tbsp unsalted butter: Forms the foundation of the sauce alongside the cream
- 2 cloves garlic, minced: Fresh is best here, avoid jarred garlic which can taste bitter
- 1 small shallot, finely chopped: Adds a subtle sweetness that balances the smoky salmon
- 200 ml heavy cream: Creates that velvety restaurant-style sauce
- 1 tsp Dijon mustard: The secret ingredient that cuts through the richness
- Zest and juice of 1 lemon: Brightens everything and complements the salmon
- 100 ml reserved pasta cooking water: Starchy liquid that helps bind the sauce to the pasta
- Freshly ground black pepper: Plenty of it to bring out all the flavors
- 150 g hot-smoked salmon, flaked: Look for the flaky packets near the smoked fish section
- 30 g grated Parmesan cheese: Adds savory depth and helps thicken the sauce
- 2 tbsp chopped fresh dill or flat-leaf parsley: Dill pairs beautifully with the salmon, but parsley works too
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a 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 the 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
- Add the star ingredient:
- Gently fold in the flaked hot-smoked salmon and half of your chopped herbs, letting everything warm through without breaking up the salmon too much
- Bring it all together:
- Toss the drained pasta into the skillet, adding pasta water as needed to loosen, then sprinkle in the Parmesan and toss until every strand is coated
- Finish with flair:
- Season generously with black pepper, adjust salt if needed, and serve immediately topped with the remaining herbs and extra lemon zest
Pin It This pasta became my signature dish during a particularly memorable dinner party when I accidentally doubled the garlic but everyone pretended it was intentional and asked for seconds. Now I just tell people its supposed to be that way.
Choosing the Right Salmon
Hot-smoked salmon usually comes vacuum-sealed in flaky portions near the cheese counter or specialty dairy section. The texture should be similar to cooked fish, not the smooth translucence of cold-smoked salmon. I have found that brands from Scotland or Norway tend to have the most consistent smoky flavor and flaky texture that holds up well in the sauce.
Perfecting the Sauce Consistency
The key to that velvety restaurant-style sauce is the combination of starchy pasta water and cream. Start with less water than you think you need, the sauce should coat the back of a wooden spoon. If it becomes too thick, simply add more pasta water a tablespoon at a time. The sauce will continue thickening as it stands, so serve immediately for the best texture.
Make It Your Own
This recipe is wonderfully adaptable once you have the basic technique down. I have experimented with different additions based on what I have on hand or what is in season.
- Add a handful of baby spinach or peas during the last minute of cooking for extra color and nutrients
- Stir in some crumbled feta or goat cheese instead of Parmesan for a tangier finish
- For extra protein, add pan-seared shrimp or scallops alongside the salmon
Pin It This pasta has saved me on countless weeknights when takeout felt like the only option. The way the smoky salmon mingles with bright lemon and rich cream just works, every single time.
Recipe FAQs
- → Can I use fresh salmon instead of hot-smoked?
Fresh salmon works, though you'll need to cook it in the sauce for 5-7 minutes until done. Hot-smoked salmon adds a distinctive smoky depth and requires no additional cooking, making this dish faster to prepare.
- → What pasta shapes work best?
Long strands like fettuccine, spaghetti, or linguine are traditional choices that coat well with the creamy sauce. Short shapes like penne or fusilli also work nicely if you prefer something easier to twirl.
- → Can I make this lighter?
Yes, substitute half-and-half for heavy cream, or use a mix of whole milk and cream. The sauce will be slightly less rich but still delicious. You can also increase the pasta quantity to stretch the sauce further.
- → How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the silky consistency. The pasta will absorb more sauce overnight, so you may need to add liquid when reheating.
- → Can I freeze this dish?
Cream-based sauces can separate when frozen, so freezing isn't recommended. However, you can freeze the flaked smoked salmon separately and make a fresh sauce when ready to serve for the best texture and flavor.
- → What can I substitute for dill or parsley?
Fresh chives, tarragon, or basil work beautifully. Tarragon pairs particularly well with salmon and adds a lovely anise note. Use whatever soft herbs you have on hand for a bright, fresh finish.