Save The first time I made this salmon pasta, I was rushing to get dinner on the table before a friend came over. I accidentally added too much cream but kept going anyway, and it turned out so luxuriously silky that she asked for the recipe before she even finished her plate.
This pasta has saved countless weeknights when I want something that feels special but requires zero stress. The way the cream clings to each strand while the salmon melts throughout the sauce creates the kind of comfort food that makes people pause mid-bite.
Ingredients
- Pasta: Fettuccine or spaghetti works best as the sauce clings beautifully to long strands
- Hot-smoked salmon: Already cooked and intensely flavorful, making it perfect for quick pasta
- Heavy cream: Creates that luxurious silky texture that coats every strand
- Dijon mustard: A secret ingredient that cuts through the richness beautifully
- Lemon: Both zest and juice bring brightness that balances the cream
- Shallot and garlic: Build a fragrant foundation for the sauce
- Fresh dill or parsley: Adds a pop of color and fresh herbal notes
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to boil and cook the pasta until al dente, then reserve some pasta water before draining.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, then sauté the garlic and shallot for 2-3 minutes until soft and fragrant.
- Create the creamy mixture:
- Stir in the heavy cream, Dijon mustard, lemon zest, and juice, then let it simmer gently for 2-3 minutes.
- Add the smoky element:
- Fold in the flaked hot-smoked salmon and half of the chopped herbs, stirring gently to warm through.
- Bring it all together:
- Toss the pasta into the skillet, adding pasta water as needed to loosen the sauce, then sprinkle with Parmesan.
- Finish and serve:
- Season with black pepper, adjust salt if needed, and serve immediately topped with remaining herbs and extra lemon zest.
Save 
Save Last winter I made this for my family on a particularly gloomy Tuesday, and my dad who usually complains about creamy sauces actually went back for seconds. Sometimes the simplest meals become the ones everyone remembers.
Making It Lighter
I have experimented with using half cream and half milk when I want something less rich. The sauce still coats beautifully but feels lighter, perfect for those warmer days when you still crave comfort food.
Wine Pairing
A crisp Sauvignon Blanc or Pinot Grigio cuts through the cream perfectly while complementing the salmon. The acidity in these wines balances the richness and makes each bite feel refreshed.
Make It Your Own
This recipe welcomes small tweaks depending on what you have or prefer. A splash of white wine after cooking the shallot adds wonderful depth, and hot-smoked trout works just as well if that is what you can find.
- Try adding spinach or peas for extra color and nutrition
- Red pepper flakes give it a gentle kick if you like some heat
- Extra lemon zest at the end makes everything sing
Save 
Save This pasta has become my go-to when I want to feed people something that feels like I spent all day cooking, even though it comes together in minutes.
Recipe Q&A
- → Can I use fresh salmon instead of hot-smoked?
Yes, though the flavor profile will change significantly. Poach fresh salmon fillets in the cream sauce for 4-5 minutes until just cooked through, then flake. You may want to add a pinch of smoked paprika to compensate for the lost smokiness.
- → What pasta shapes work best?
Long strands like fettuccine, spaghetti, or linguine are ideal as they catch the creamy sauce beautifully. Short shapes like penne or rigatoni also work—the ridges help hold the sauce. Avoid very delicate shapes like angel hair which may get overwhelmed by the rich sauce.
- → Can I make this lighter?
Absolutely. Substitute half-and-half for heavy cream, or use equal parts cream and milk. You can also increase the pasta water to create more volume without adding fat. The result will be slightly less rich but still satisfying and flavorful.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The sauce will thicken when cold. Reheat gently with a splash of cream or pasta water over low heat, stirring constantly. Avoid microwaving as the sauce may separate.
- → What sides pair well with this dish?
A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed asparagus or roasted broccoli also complement the creamy pasta. For wine, a Sauvignon Blanc or Pinot Grigio provides nice acidity to balance the dish.
- → Can I freeze this pasta?
Freezing is not recommended as cream-based sauces can separate and become grainy when thawed. The dish is best enjoyed fresh. However, you can prepare the flaked salmon and chopped vegetables ahead to streamline cooking when ready to serve.