Save The first time I made this pasta was on a rainy Tuesday when I found a package of hot-smoked salmon lurking in the back of my fridge. I had no grand plan, just a craving for something comforting that wouldn't take forever. The way the smoky flavor melts into that creamy sauce still feels like discovering a secret shortcut to dinner that tastes like it came from a restaurant.
Last winter, my sister came over looking exhausted after a brutal week at work. I put this on the table, and she literally stopped talking mid-sentence after her first bite. Theres something about how the smokiness lingers with the fresh herbs that makes people pause and just enjoy their food.
Ingredients
- 350 g (12 oz) dried fettuccine or spaghetti: Fettuccine holds onto the sauce beautifully, but spaghetti works just as well if thats what you have in your pantry
- Salt: Generously salt your pasta water until it tastes like the sea, this seasons the pasta from the inside out
- 2 tbsp unsalted butter: Use unsalted so you can control the seasoning, and let it melt gently so it doesnt brown
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here, jarred stuff wont give you that fragrant foundation
- 1 small shallot, finely chopped: Shallots bring a subtle sweetness that plays so nicely with the smoked salmon
- 200 ml (3/4 cup + 2 tbsp) heavy cream: Dont skimp here, the richness is what carries the smoky flavor through every bite
- 1 tsp Dijon mustard: This tiny addition adds depth and cuts through the richness just enough
- Zest and juice of 1 lemon: Zest first before juicing, and add both at different times for layers of brightness
- 100 ml (scant 1/2 cup) reserved pasta cooking water: This starchy liquid is the secret to making your sauce cling to every strand of pasta
- Freshly ground black pepper: Be generous here, the heat complements the smokiness beautifully
- 150 g (5 oz) hot-smoked salmon, flaked: Look for pieces that still have some texture, avoid anything too finely crumbled
- 30 g (1/4 cup) grated Parmesan cheese: Freshly grated melts better and has a nuttier flavor than pre-grated
- 2 tbsp chopped fresh dill or flat-leaf parsley: Dill leans into the smokiness while parsley keeps it fresh, your call
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving that precious 100 ml of pasta water before you drain
- Build your flavor base:
- Melt the butter in a large skillet over medium heat and sauté the garlic and shallot until soft and fragrant, about 2 to 3 minutes
- Create the silky 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 your drained pasta into the skillet, adding pasta water as needed to loosen the sauce, then sprinkle in the Parmesan and toss until every strand is coated
- Finish with flair:
- Season generously with black pepper, taste for salt, and serve immediately topped with the remaining herbs and extra lemon zest if you want to brighten it further
Save This pasta has become my go-to for nights when I want something special but dont have the energy for anything complicated. Theres a quiet satisfaction in watching it come together so quickly, knowing itll hit the table with flavors that feel thoughtfully layered.
Making It Your Own
Once you master the basic technique, this sauce is incredibly forgiving. A splash of white wine after sautéing the shallot adds lovely acidity, and half-and-half works if you want something slightly lighter without sacrificing too much richness.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the cream beautifully while complementing the smoky salmon. A simple green salad with an acidic vinaigrette helps balance the richness on the plate.
Make Ahead Wisdom
The sauce components can be prepped hours in advance, but cook everything just before serving for the best texture. Hot-smoked trout makes an excellent substitute if you want to switch up the flavor profile while keeping the same luxurious feel.
- Toast some extra Parmesan on top for a crunchy garnish
- Keep extra lemon wedges on the table for personal adjustment
- This pasta does not reheat well, so enjoy it fresh and make exactly what you need
Save Some nights call for elaborate cooking projects, but others just need something fast, comforting, and undeniably delicious. This pasta is my answer to those nights.
Kitchen Q&A
- → Can I use fresh salmon instead of hot-smoked?
Yes, though the flavor profile will change. Pan-sear fresh salmon fillets until cooked through, then flake into the sauce. You may want to add a bit more salt since hot-smoked salmon is naturally seasoned.
- → What pasta shapes work best?
Fettuccine and spaghetti are ideal as the creamy sauce coats them beautifully. Linguine, tagliatelle, or penne also work well. Avoid very small shapes like orzo which won't hold the sauce properly.
- → Can I make this lighter?
Substitute half the heavy cream with whole milk, or use half-and-half. The sauce will be slightly less rich but still creamy. You can also increase the pasta water to create more volume without adding extra cream.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of cream or pasta water to loosen the sauce. Note that the pasta may absorb more liquid as it sits.
- → Can I make this gluten-free?
Use your favorite gluten-free pasta. Brown rice or quinoa-based pasta work well with creamy sauces. The cooking time may vary, so follow package instructions and test for doneness early.
- → What can I substitute for dill?
Fresh flat-leaf parsley, chives, or tarragon work beautifully. Basil adds a sweeter note, while fresh chives provide a mild onion flavor that complements the salmon well.