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–+ servings
Benjamin

Creamy Hot Smoked Salmon Pasta is a must-try dish!

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 -3 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Sauté garlic: In a large skillet over medium heat, warm olive oil. Add garlic and lemon zest, cooking for about 1 minute until fragrant.
  3. Deglaze: Pour in white wine or broth and simmer for 2–3 minutes, letting it reduce slightly.
  4. 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.
  5. Add salmon: Gently fold in the flaked smoked salmon and lemon juice. Simmer for another 1–2 minutes.
  6. Toss and finish: Add the cooked pasta and toss gently to coat. Use pasta water as needed to loosen the sauce.
  7. 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.

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