Creamy Salmon Pasta (Print Version)

Quick weeknight pasta with hot-smoked salmon in a velvety lemon-cream sauce, finished with fresh herbs and Parmesan.

# Ingredients List:

→ 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 cooking water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and chopped shallot, sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in the heavy cream, Dijon mustard, lemon zest, and lemon juice. Simmer gently for 2 to 3 minutes, allowing flavors to meld.
04 - Add the flaked hot-smoked salmon and half of the chopped fresh herbs. Stir gently to warm through without breaking down the salmon.
05 - Toss the drained pasta into the skillet with the sauce. Add reserved pasta water as needed to achieve a silky consistency. Sprinkle in the Parmesan cheese and toss until the pasta is evenly coated.
06 - Season with freshly ground black pepper and adjust salt as needed. Serve immediately, garnished with remaining fresh herbs and additional lemon zest.

# Expert Tips:

01 -
  • It feels indulgent but honestly comes together faster than ordering takeout.
  • The salmon stays tender and doesn't overcook because it's just gently warmed through at the very end.
  • Lemon and dill keep everything bright instead of heavy, even with all that cream.
02 -
  • Reserve your pasta water before draining—I learned this the hard way by having to ladle some back out of the sink.
  • Shallots should be soft and almost melting into the butter before you add cream, not still crunchy, or they fight against the silkiness.
  • Don't add the salmon until the very end, and handle it gently; aggressive stirring breaks it into powder instead of flakes.
03 -
  • Keep your skillet large so everything has room to move; cramming a full batch into a small pan makes tossing difficult and sauce distribution uneven.
  • If your sauce seems to break or separate once you add the pasta, stop tossing and add a splash more pasta water while stirring gently—it almost always comes back together.
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