Save The aroma of hot-smoked salmon always transports me to a tiny kitchen in Copenhagen where I first tasted this dish. Snow was falling outside, and within minutes, my friend Sarah had created something that felt both luxurious and comforting. I've been making it ever since, tweaking and perfecting until it became my go-to for unexpected guests or evenings when I need a hug in a bowl.
Last Tuesday, my neighbor knocked on my door just as I was pulling this pasta together. I ended up doubling the recipe on the spot and we ate standing up in my kitchen, forks in hand, talking until the pasta was gone and the wine bottle empty. That's the kind of dinner this is.
Ingredients
- 350 g (12 oz) dried fettuccine or spaghetti: Long strands really carry the sauce beautifully, but whatever you have in your pantry will work perfectly fine
- Salt: Generously salt your pasta water until it tastes like the sea, this is your only chance to season the pasta itself
- 2 tbsp unsalted butter: Creates that velvety foundation that makes restaurant sauces so irresistible
- 2 cloves garlic, minced: Don't be tempted to add more, you want just a whisper of garlic here
- 1 small shallot, finely chopped: Shallots bring this subtle sweetness that regular onions just can't match
- 200 ml (3/4 cup + 2 tbsp) heavy cream: This creates that luxurious coating you're craving
- 1 tsp Dijon mustard: The secret ingredient that cuts through the richness and makes people ask what's in it
- Zest and juice of 1 lemon: Brightens everything and prevents the sauce from feeling too heavy
- 100 ml (scant 1/2 cup) reserved pasta cooking water: This starchy liquid is pure gold for emulsifying your sauce
- Freshly ground black pepper, to taste: Plenty of it, the gentle heat plays beautifully with the smoky salmon
- 150 g (5 oz) hot-smoked salmon, flaked: The star of the show, already cooked and packed with incredible flavor
- 30 g (1/4 cup) grated Parmesan cheese: Adds that savory umami punch that ties everything together
- 2 tbsp chopped fresh dill or flat-leaf parsley: Fresh herbs make everything taste alive and finished
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook the pasta until it's just al dente, then reserve that precious pasta water before draining
- Build your flavor base:
- Melt the butter in a large skillet over medium heat and sauté the garlic and shallot until soft and fragrant, about 2 to 3 minutes
- Create the creamy sauce:
- Stir in the heavy cream, Dijon mustard, lemon zest, and juice, then let it simmer gently for 2 to 3 minutes while you prepare the salmon
- Add the star ingredient:
- Gently fold in the flaked hot-smoked salmon and half of the chopped dill or parsley, letting it warm through without breaking up too much
- Bring it all together:
- Toss the drained pasta into the skillet, adding reserved pasta water as needed to create that silky, coating consistency, then sprinkle in the Parmesan and toss until everything is beautifully coated
- Finish with finesse:
- Season generously with black pepper, adjust salt if needed, and serve immediately topped with the remaining herbs and extra lemon zest if you're feeling fancy
Save My sister requested this recipe three times in one month after I first made it for her family dinner. Now her teenage son asks for it specifically on his birthday.
Making It Your Own
Sometimes I add a splash of dry white wine after sautéing the shallot, letting it reduce almost completely before adding the cream. It adds this subtle complexity that makes people pause and take notice. Other nights, when I'm watching my cream intake, I use half cream and half milk, still rich enough to feel indulgent but light enough for a Tuesday.
The Wine Question
A crisp Sauvignon Blanc cuts through the cream beautifully, but honestly, a cold Pinot Grigio works just as well. The key is something bright and acidic to balance the richness of the sauce. I've also served this with a dry rosé on warm summer evenings and it was absolutely perfect.
Timing And Temperature
Everything moves quickly once the pasta hits the water, so have all your ingredients prepped and ready before you start cooking. The sauce comes together in minutes, and you want to toss the pasta while it's still piping hot so it drinks up that sauce.
- Hot-smoked trout makes a lovely substitute if salmon isn't your thing
- Leftovers reheat surprisingly well with a splash of cream or pasta water
- The sauce actually tastes better the next day as the flavors meld together
Save There's something so satisfying about a dish that comes together this quickly yet tastes this special. I hope it becomes one of those recipes you turn to again and again.
Kitchen Tips & Answers
- → Can I use fresh salmon instead of hot-smoked?
Hot-smoked salmon provides the signature flavor, but you can substitute with fresh salmon fillets. Pan-sear the fresh salmon first until cooked through, then flake it into the sauce during the final step of combining.
- → What pasta shapes work best?
Fettuccine and spaghetti are ideal as the silky sauce clings beautifully to long strands. Tagliatelle, linguine, or penne would also work well for capturing the creamy sauce in their curves.
- → How can I make this lighter?
Replace half the heavy cream with whole milk for a lighter version while maintaining richness. You can also increase the lemon juice and herbs to boost flavor without adding extra calories.
- → Can I prepare this ahead?
The sauce base can be made ahead and refrigerated for up to 2 days. Reheat gently with a splash of pasta water before tossing with freshly cooked pasta, as the dish is best served immediately while the sauce is perfectly silky.
- → What sides complement this pasta?
A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed asparagus or roasted green beans also pair wonderfully. A glass of Sauvignon Blanc or Pinot Grigio complements the creamy, citrusy notes.
- → Why reserve pasta water?
Pasta water contains starch that helps emulsify the sauce, creating that silky, glossy texture that clings to the pasta. Adding it gradually prevents the cream from separating and ensures perfect coating consistency.