Creamy Hot Smoked Salmon Pasta

The first time I made this, it was a rainy Tuesday and I needed something that felt comforting but a little fancy without the fuss. The smell of the hot smoked salmon wafting through the kitchen instantly turned a gloomy evening into something cozy and vibrant.

I remember serving this to my best friend who swore she did not like fish, but the aroma won her over before she even took a bite. Watching her eyes light up as she twirled the fettuccine on her fork is a memory I cherish.

Ingredients

• 350 g (12 oz) dried fettuccine or tagliatelle: Wide noodles hold the creamy sauce best.
• 2 tbsp unsalted butter: Creates a rich base for sautéing the aromatics.
• 2 shallots, finely chopped: Their mild sweetness balances the smoky fish.
• 2 cloves garlic, minced: Adds a fragrant depth without overpowering.
• 150 ml (⅔ cup) dry white wine: Deglazes the pan and adds acidity.
• 200 ml (¾ cup) heavy cream: Brings the necessary luxurious silkiness.
• 1 tsp lemon zest: Infuses the sauce with bright citrus oils.
• Juice of ½ lemon: Cuts through the richness perfectly.
• 200 g (7 oz) hot smoked salmon, flaked: The star ingredient providing texture and flavor.
• 2 tbsp chopped fresh dill: Fresh herbiness that complements the seafood.
• Salt and black pepper, to taste: Essential for final seasoning balance.

Instructions

Boil the Noodles:

Cook the pasta in salted water until al dente, saving a cup of starchy water before draining.

Build the Base:

Melt butter in a skillet and sauté shallots and garlic until they soften and smell amazing.

Reduce the Wine:

Pour in the white wine and let it bubble away until reduced by half.

Create the Sauce:

Stir in the heavy cream and lemon zest, then season gently and simmer.

Add the Salmon:

Toss in the flaked salmon and half the dill, letting it warm through gently.

Combine Everything:

Add the pasta to the skillet, tossing to coat and using pasta water to loosen if needed.

Finish and Serve:

Stir in lemon juice, adjust seasoning, and serve topped with extra dill and pepper.

Save

This dish quickly became a go to for impromptu dinner parties because it looks impressive but comes together in the time it takes to boil water.

Picking the Right Pasta

While fettuccine is classic, I have found that tagliatelle works just as well to catch every drop of sauce.

Balancing Flavors

Taste the sauce before adding the salmon because the fish can vary in saltiness.

Serving Suggestions

A crisp white wine cuts through the creaminess beautifully.

• Pair with a chilled Sauvignon Blanc.
• Serve with a simple green salad on the side.
• Keep lemon wedges handy for extra zing.

Save

I hope this recipe brings a touch of elegance to your weeknight routine.

Recipe Questions & Answers

→ What type of pasta works best?

Fettuccine or tagliatelle are ideal for holding the creamy sauce, but any long pasta will work well.

→ Can I use cold smoked salmon instead?

Hot smoked salmon provides a richer, cooked flavor, but cold smoked salmon can be used for a milder taste.

→ How can I make the sauce lighter?

Substitute half-and-half for heavy cream to reduce calories while maintaining a creamy texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the smoky and creamy flavors beautifully.

→ Can I add vegetables to this pasta?

Yes, spinach or peas can be added to the sauce for extra color and nutrition.