Save to Pinterest My neighbor handed me a foil-wrapped piece of hot-smoked salmon one Sunday afternoon, insisting I try it before it went bad. I had a box of fettuccine in the pantry and some cream in the fridge, so I tossed together what became this pasta without much of a plan. The kitchen filled with the smell of garlic and lemon, and by the time I twirled the first forkful, I knew this would be on repeat. Sometimes the best recipes come from using what you have before it expires.
I made this for a friend who swore she didnt like creamy pasta, and she scraped her plate clean without saying a word. The lemon cuts through the richness in a way that feels bright instead of heavy. She texted me the next morning asking for the recipe, which is how I knew it was a keeper. Now she makes it for her own weeknight dinners and sends me photos every time.
Ingredients
- Dried fettuccine or spaghetti: Fettuccine holds the creamy sauce beautifully, but spaghetti works if thats what you have on hand.
- Salt for pasta water: This is your only chance to season the pasta itself, so be generous, it should taste like the sea.
- Unsalted butter: Gives the sauce a silky base and lets you control the saltiness since the salmon and Parmesan add plenty.
- Garlic, minced: Two cloves create a warm, aromatic backbone without overpowering the delicate fish.
- Shallot, finely chopped: Adds a gentle sweetness that mellows as it cooks and complements the cream.
- Heavy cream: The heart of the sauce, it becomes velvety when simmered and clings to every strand of pasta.
- Dijon mustard: A single teaspoon adds subtle tang and depth that makes people wonder what your secret is.
- Lemon zest and juice: Brightens the whole dish and keeps it from feeling too rich or one-note.
- Reserved pasta cooking water: The starchy liquid is magic for loosening the sauce and helping it stick to the noodles.
- Freshly ground black pepper: A few cracks at the end add a gentle bite that balances the creaminess.
- Hot-smoked salmon, flaked: The smoky, already-cooked fish is the star here, no need to poach or sear anything.
- Grated Parmesan cheese: Melts into the sauce and adds a nutty, salty finish that ties everything together.
- Fresh dill or flat-leaf parsley: Dill is classic with salmon, but parsley works beautifully if thats what you have growing on your windowsill.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil, then cook your fettuccine until its al dente with a slight chew. Before draining, scoop out about half a cup of that starchy pasta water and set it aside.
- Sauté the aromatics:
- Melt butter in a large skillet over medium heat, then add the garlic and shallot, stirring until they soften and smell sweet, about two to three minutes. Dont let them brown or theyll taste bitter.
- Build the sauce:
- Pour in the heavy cream along with the Dijon mustard, lemon zest, and juice, then let it simmer gently for a few minutes until it thickens just a bit. The kitchen will start to smell bright and tangy.
- Add the salmon and herbs:
- Flake the hot-smoked salmon into the sauce and stir in half of your chopped dill or parsley, warming it through gently so the fish stays tender. This is where the smoky flavor really blooms.
- Toss the pasta:
- Add the drained pasta to the skillet and toss it with the sauce, adding splashes of reserved pasta water until everything looks glossy and coats each strand. Sprinkle in the Parmesan and keep tossing until it melts into the sauce.
- Season and serve:
- Taste for seasoning, adding black pepper and a pinch of salt if needed, then plate it up and top with the remaining herbs and extra lemon zest. Serve it hot while the sauce is still creamy and clinging to the noodles.
Save to Pinterest The first time I served this at a casual dinner, someone asked if I went to culinary school. I laughed and admitted I was just winging it with leftover salmon. That compliment stuck with me because it reminded me that simple food, made with care, can feel like something special.
Choosing Your Pasta Shape
Fettuccine is my go-to because the flat ribbons catch the creamy sauce in every bite, creating that restaurant-quality twirl on the fork. Spaghetti works beautifully too, especially if you like a lighter coating of sauce. I once tried this with penne when I ran out of long pasta, and while it was tasty, it didnt have the same elegant, silky feel. Stick with long noodles if you can, they make the whole experience more luxurious.
Making It Lighter or Richer
If youre watching calories or just want something less heavy, replace half the cream with whole milk and it still tastes indulgent. On the flip side, a splash of dry white wine added after the shallots makes the sauce even more complex and restaurant-worthy. I sometimes stir in an extra handful of Parmesan when Im feeling decadent, and no one has ever complained. The beauty of this recipe is how easily it bends to your mood or what you have in the fridge.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, and honestly, they taste even better the next day when the flavors have mingled. Reheat gently in a skillet over low heat, adding a splash of milk or cream to bring the sauce back to life. Microwaving works in a pinch, but the stovetop keeps the texture silky instead of separated. I always make extra on purpose now because cold pasta straight from the fridge at midnight is its own kind of comfort.
- Store in an airtight container and eat within two days for the best texture.
- Reheat gently with a splash of cream or milk to revive the sauce.
- Dont freeze this dish, cream sauces tend to separate and turn grainy when thawed.
Save to Pinterest This pasta has become my answer to evenings when I want something comforting but dont have the energy for a project. It feels like a hug in a bowl, and I hope it does the same for you.
Common Recipe Questions
- → Can I use fresh salmon instead of hot-smoked?
Hot-smoked salmon is ideal because it's pre-cooked and flakes beautifully into the sauce. If using fresh salmon, poach or pan-sear it first until cooked through, then flake it into the sauce at the final step.
- → What type of pasta works best?
Fettuccine or spaghetti are traditional choices that capture the creamy sauce wonderfully. Linguine or tagliatelle also work well. Avoid very thick pasta shapes that may feel heavy with the rich cream sauce.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low throughout cooking. Avoid boiling the cream vigorously. If the sauce becomes too thick, whisk in reserved pasta water gradually to achieve a silky consistency that coats the noodles.
- → Can I make this dairy-free?
Substitute heavy cream with coconut cream or cashew cream for richness. Use dairy-free butter and omit the Parmesan, or try nutritional yeast for a savory finish. The flavor profile will shift slightly but remains delicious.
- → What wine pairs well with this dish?
Crisp white wines complement the salmon and lemon beautifully. Sauvignon Blanc, Pinot Grigio, or Albariño are excellent choices. The acidity cuts through the cream and echoes the bright citrus notes in the sauce.
- → How far ahead can I prepare ingredients?
Mince garlic and shallots up to 4 hours ahead and refrigerate. Zest and juice the lemon just before cooking to preserve acidity. Flake the salmon only when ready to cook. Cook the pasta fresh for the best texture and sauce absorption.