Description
This Creamy Hot Smoked Salmon Pasta is rich, elegant, and ready in under 30 minutes. Flaky, flavorful hot smoked salmon is folded into a velvety cream sauce with lemon, garlic, and herbs—all tossed with perfectly cooked pasta. It’s weeknight easy but dinner party worthy.
Ingredients
- 8 oz linguine or fettuccine
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 tsp lemon zest
- 1/2 cup dry white wine (or chicken broth)
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 6 oz hot smoked salmon, flaked
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill or parsley
- Reserved pasta water (as needed)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water, then drain and set aside.
Sauté garlic: In a large skillet over medium heat, warm olive oil. Add garlic and lemon zest, cooking for about 1 minute until fragrant.
Deglaze: Pour in white wine or broth and simmer for 2–3 minutes, letting it reduce slightly.
Make the sauce: Stir in the cream and Parmesan cheese. Let it simmer until the sauce thickens slightly, about 3–5 minutes. Season with salt and pepper.
Add salmon: Gently fold in the flaked smoked salmon and lemon juice. Simmer for another 1–2 minutes.
Toss and finish: Add the cooked pasta and toss gently to coat. Use pasta water as needed to loosen the sauce.
Serve: Garnish with fresh dill or parsley and extra Parmesan if desired. Serve immediately.
Notes
- Hot smoked salmon has a deeper, smoky flavor and flakes beautifully into the sauce.
- Don’t over-stir the salmon—it’s best added at the end to preserve texture.
- Swap dill for chives or parsley depending on your flavor preference.
- A squeeze of fresh lemon at the end brightens the whole dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American