Craving something that’s both luxurious and simple? Smoked Salmon Linguine is your answer. It’s a perfect blend of rich, smoky salmon paired with a creamy, lemony sauce that clings to every strand of pasta. This dish has the elegance of something you’d find in a restaurant, but it’s simple enough to whip up on a busy weeknight. Ready to impress yourself (and maybe some guests)?
Table of Contents
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4 to 5 servings
Tools for this recipe:
Smoked Salmon Linguine Recipe video:
Ingredients:
- 12 oz linguine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup dry white wine (or vegetable broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6 oz smoked salmon, torn into bite-sized pieces
- 1 lemon (zested and juiced)
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley for garnish (optional)
Instructions:
Step 1: Cook the Linguine
Boil a large pot of salted water, then toss in the linguine and cook until it’s al dente, following the package directions. Drain the pasta, keeping about 1/2 cup of the water aside in case you need to loosen up the sauce later.
Step 2: Sauté the Garlic and Shallots
As the pasta cooks, warm up some olive oil in a large skillet over medium heat. Add the minced garlic and shallots, sautéing for about 2-3 minutes until soft and fragrant, but not browned. The combination of garlic and shallots creates a deliciously aromatic base for the sauce.
Step 3: Deglaze with Wine
Pour in the white wine, letting it bubble and simmer for 2-3 minutes until reduced by half. The wine adds depth to the sauce, but if you prefer not to use alcohol, vegetable broth works as a great alternative.
Step 4: Add Cream and Cheese
Stir in the heavy cream, and cook for another 2-3 minutes until it starts to thicken. Stir in the Parmesan cheese and let it melt fully into the sauce, creating a smooth, rich texture. This will create a rich, velvety texture that coats the pasta perfectly.
Step 5: Season with Lemon and Dill
Mix in the lemon zest, lemon juice, and fresh dill to brighten up the flavors. The lemon brings a bright freshness that cuts through the richness of the cream and smoked salmon, while the dill adds a lovely herby flavor that pairs beautifully with the fish. Add salt, pepper, and a pinch of red pepper flakes for a little extra kick, if you’re into some heat.
Step 6: Add the Smoked Salmon
Turn off the heat and gently fold in the smoked salmon pieces. You don’t want to cook the salmon, just warm it through. The smoky, savory flavor of the salmon blends perfectly with the creamy sauce.
Step 7: Toss the Pasta
Add the cooked linguine to the skillet, tossing it in the sauce until every strand is coated. If the sauce feels too thick, just add a splash of the reserved pasta water to thin it out.
Step 8: Serve
Portion out the Smoked Salmon Linguine onto plates or into bowls. Garnish with fresh parsley for a pop of color, or an extra sprinkle of Parmesan if you’re feeling indulgent.
Step 9: Enjoy
Serve immediately while the pasta is warm and creamy. Pair with a glass of chilled white wine for the ultimate dining experience!
Tips:
- Smoked Salmon Choice: Use high-quality smoked salmon for the best flavor. Cold-smoked salmon (lox) works best for this recipe.
- Add Veggies: For a pop of color and nutrients, toss in some fresh spinach or peas into the sauce right before serving.
- Storage: This dish is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of cream or pasta water to refresh the sauce.
This Smoked Salmon Linguine is an elegant, yet easy dish that will quickly become one of your go-to pasta recipes. It’s packed with flavor from the smoked salmon and lemon, with a creamy sauce that brings everything together perfectly. Enjoy.
Nutrition Information (per serving)
| Nutrient | Amount (approx.) |
| Calories | 600-650 kcal |
| Total Fat | 35-40g |
| – Saturated Fat | 18-22g |
| Cholesterol | 120-140mg |
| Sodium | 900-1000mg |
| Total Carbohydrates | 50-55g |
| – Dietary Fiber | 2-4g |
| – Sugars | 2-3g |
| Protein | 20-25g |
| Vitamin A | 15-20% DV |
| Vitamin C | 25-30% DV |
| Calcium | 20-25% DV |
| Iron | 10-12% DV |
Health Benefits
- High in Omega-3s: Smoked salmon is packed with omega-3 fatty acids, which are great for your heart and brain health.
- Good Source of Protein: The dish provides high-quality protein, essential for muscle repair and overall health.
- Rich in Healthy Fats: The olive oil and salmon contribute heart-healthy fats that help reduce inflammation.
- Bone Health: Parmesan and cream provide calcium, which supports strong bones and teeth.
- Boosts Immune System: Garlic, shallots, and lemon are packed with antioxidants, promoting immune function.
- Promotes Digestive Health: Whole grain or high-fiber pasta options add fiber, aiding in digestion and gut health.
- Brain Support: Omega-3s in salmon have been shown to support cognitive function and mental health.
- Good Source of Vitamin D: Salmon is a great source of vitamin D, which is important for healthy bones and a strong immune system.
- Enhances Skin Health: Healthy fats and vitamin E in the dish promote glowing skin.
- Rich in Antioxidants: Fresh dill, parsley, and lemon provide antioxidants, which help reduce inflammation and cellular damage.
Storage Instructions
- Refrigeration: Keep any leftovers in an airtight container in the fridge for up to 2 days.
- Freezing: It’s not recommended to freeze this dish, as the cream sauce may separate and the smoked salmon may lose its texture.
Reheat and Reuse Instructions
- Reheat on Stovetop: Place leftovers in a skillet over medium-low heat. Add a splash of cream or milk and stir gently until the sauce loosens and the pasta is heated through.
- Microwave Reheating: Transfer to a microwave-safe dish and cover. Heat on medium power for 1-2 minutes, stirring halfway through. If the sauce looks too thick, add a splash of cream or pasta water to bring it back to life.
- Reinvention Tip: Turn leftovers into a creamy salmon pasta bake by adding a bit more cheese and some breadcrumbs on top. Bake in the oven at 350°F (175°C) until golden and bubbly.
Enjoy your delicious Smoked Salmon Linguine with its rich flavors and luxurious texture.
FAQ’s
Q. How do you cook smoked salmon linguine?
To cook smoked salmon linguine, prepare the linguine according to package instructions. In a separate pan, toss the cooked pasta with a creamy sauce made from butter, cream, and lemon juice. Gently fold in the smoked salmon and some fresh dill or chives for added flavor.
Q. Can I use fresh salmon instead of smoked salmon?
While the recipe is specifically for smoked salmon, you can use fresh salmon if you prefer. Simply cook the salmon, flake it into pieces, and add it to the pasta. However, smoked salmon adds a distinctive flavor that’s hard to replicate with fresh.
Q. What kind of sauce is best for smoked salmon linguine?
A light, creamy sauce works best. A combination of butter, heavy cream, lemon juice, and a touch of white wine complements the smoked salmon beautifully. Add some garlic and fresh herbs like dill or parsley for extra flavor.
Q. Can I prepare smoked salmon linguine ahead of time?
It’s best to prepare smoked salmon linguine just before serving. The pasta and sauce can be made ahead of time and stored separately in the refrigerator. Add the smoked salmon just before serving to prevent it from becoming too dry.
Q. How do you store and reheat leftover smoked salmon linguine?
Store leftover smoked salmon linguine in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan over low heat with a splash of cream or milk to restore its creaminess, or use the microwave with a cover to prevent drying out.
Q. What side dishes go well with smoked salmon linguine?
Smoked salmon linguine pairs well with a simple green salad, some garlic bread, or steamed asparagus. A fresh salad with a light vinaigrette complements the rich, creamy pasta without overwhelming the flavors.
