Save Experience the ultimate weeknight comfort with this creamy salmon pasta, a dish that brings together flaky hot-smoked salmon and a luscious, citrus-infused sauce in just 25 minutes. This European-inspired meal is perfectly balanced with fresh herbs and a hint of Dijon mustard, making it a sophisticated yet simple choice for any pescatarian diet.
Save Whether you are cooking for a quiet evening or a family dinner, this recipe transforms basic pantry staples into a gourmet feast. The addition of fresh dill and Parmesan cheese adds layers of depth that complement the smoky notes of the salmon.
Ingredients
- 350 g (12 oz) dried fettuccine or spaghetti
- Salt, for pasta water
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 200 ml (3/4 cup + 2 tbsp) heavy cream
- 1 tsp Dijon mustard
- Zest and juice of 1 lemon
- 100 ml (scant 1/2 cup) reserved pasta cooking water
- Freshly ground black pepper, to taste
- 150 g (5 oz) hot-smoked salmon, flaked
- 30 g (1/4 cup) grated Parmesan cheese
- 2 tbsp chopped fresh dill or flat-leaf parsley
Instructions
- Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 100 ml (scant 1/2 cup) of the pasta water, then drain the pasta.
- Step 2: Sauté Aromatics
- Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and shallot, sauté for 2–3 minutes until soft and fragrant.
- Step 3: Prepare the Sauce
- Stir in the heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2–3 minutes.
- Step 4: Incorporate Salmon
- Add the flaked hot-smoked salmon and half of the chopped dill or parsley. Stir gently to warm through.
- Step 5: Toss and Emulsify
- 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.
- Step 6: Season and Serve
- Season with black pepper and adjust salt if needed. Serve immediately, topped with remaining herbs and extra lemon zest if desired.
Zusatztipps für die Zubereitung
To ensure a silky finish, always reserve the pasta water before draining. This starchy liquid is the secret to helping the cream sauce cling to the noodles. Additionally, use a microplane to zest your lemon for a fine texture that distributes flavor evenly without any bitter pith.
Varianten und Anpassungen
For extra richness, you can add a splash of dry white wine to the skillet after sautéing the shallot. If you prefer a lighter version, try using half cream and half milk. You can also substitute the hot-smoked salmon with hot-smoked trout for a subtle flavor variation.
Serviervorschläge
This dish is best enjoyed immediately while the sauce is at its creamiest. For a complete dining experience, pair this pasta with a crisp glass of Sauvignon Blanc or Pinot Grigio. Top with extra fresh herbs and a final sprinkle of Parmesan at the table.
Save With 545 calories and 27g of protein per serving, this Best Creamy Salmon Pasta is a nutritious and satisfying meal. Its vibrant colors and rich aromas make it an instant favorite for anyone who loves high-quality seafood and classic pasta dishes.
Cooking Questions
- → Can I use fresh salmon instead of smoked?
While you can substitute fresh salmon, you'll miss the distinctive smoky depth that hot-smoked salmon provides. If using fresh, pan-sear it first and flake into the sauce. Consider adding a pinch of smoked paprika to compensate for lost flavor.
- → What pasta shapes work best?
Long strands like fettuccine, spaghetti, or linguine are ideal as they catch the silky sauce beautifully. However, penne, rigatoni, or fusilli work well too—their nooks and crannies hold onto the creamy coating effectively.
- → Can I make this ahead?
The sauce can be prepared up to a day ahead and stored refrigerated. Reheat gently with a splash of cream or pasta water before tossing with freshly cooked pasta, as cream-based sauces can separate when reheated.
- → Is there a lighter version?
Substitute half-and-half or a mix of cream and milk for the heavy cream. You can also increase the pasta water slightly to maintain that silky consistency with less dairy fat while keeping the luscious mouthfeel.
- → What wine pairs well?
A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. The acidity and citrus notes complement both the creamy sauce and the salmon's natural oils. For red wine lovers, a light Pinot Noir works nicely too.
- → Can I freeze leftovers?
Cream-based pasta dishes don't freeze well—the sauce can separate and become grainy upon thawing. It's best enjoyed fresh, though leftovers will keep refrigerated for 2-3 days when reheated gently with a splash of cream or water.