Smoked Salmon Pasta – Luxurious, Silky & Ready
This dish features pasta tossed in a creamy garlic sauce made with butter, cream, and Parmesan cheese. Flakes of smoked salmon are gently folded in, allowing their smoky flavor to infuse the sauce without overpowering it. A splash of lemon juice and fresh dill adds brightness and balance. The final dish is smooth, savory, and deeply satisfying.
Ingredients
- 12 oz pasta (fettuccine, linguine, or penne)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6 oz smoked Salmon, sliced or flaked
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Cook pasta in salted boiling water until al dente. Drain and reserve 1/2 cup pasta water.
- In a large pan, heat butter and olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and simmer gently for 3–4 minutes.
- Stir in Parmesan cheese until the sauce becomes smooth and creamy.
- Fold in smoked salmon gently to warm through (do not overcook).
- Finish with fresh dill and serve immediately.
Notes
- Smoked salmon should be added at the end to preserve texture.
- Fresh dill enhances the seafood flavor.
- Lemon balances the richness of the cream.
- Do not boil the cream sauce—keep it gentle.
- Any short pasta shape works well.
- Reserve pasta water for sauce adjustment.
- Freshly grated Parmesan melts best.
- Use high-quality smoked salmon for best results.