Creamy Salmon Pasta (Printable)

Rich, silky pasta with flaked hot-smoked salmon in a creamy lemon-herb sauce

# What You'll Need:

→ 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 - 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 water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the garlic and shallot, sauté for 2 to 3 minutes until soft and fragrant.
03 - Stir in the heavy cream, Dijon mustard, lemon zest, and juice. Simmer gently for 2 to 3 minutes.
04 - Add the flaked hot-smoked salmon and half of the chopped dill or parsley. Stir gently to warm through.
05 - 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.
06 - Season with black pepper and adjust salt if needed. Serve immediately, topped with remaining herbs and extra lemon zest if desired.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent all afternoon in the kitchen.
  • The salmon brings natural richness without requiring you to fuss over fresh fish—hot-smoked does the heavy lifting.
  • Lemon cuts through the cream in just the right way, leaving you feeling satisfied rather than weighed down.
  • Dill and Parmesan elevate something simple into something memorable.
02 -
  • Don't oversalt the sauce—the Parmesan and salmon already bring saltiness, so taste before you add more.
  • If your sauce looks too thick, it's the pasta water that fixes it, not more cream; add a splash at a time until you get that glossy coating.
  • Cook everything at medium heat, not high—cream can break if it gets too hot, and you want gentle warmth, not aggression.
03 -
  • Make sure your pasta is truly al dente before you toss it into the sauce—overcooked pasta will turn mushy as it continues to absorb liquid.
  • Grate your Parmesan fresh from a block using a microplane; it melts smoothly into the sauce rather than clumping like pre-grated versions often do.
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