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Creamy Smoked Salmon Linguine

An elegant yet easy 30-minute pasta with silky smoked salmon in a luxurious, tangy cream sauce with dill, lemon, and capers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-Inspired, Modern
Calories: 620

Ingredients
  

Pasta & Salmon
  • 12 ounces linguine (340g)
  • 8 ounces cold-smoked salmon roughly chopped (225g)
  • 1 tbsp olive oil
  • 1 large shallot finely minced
  • 2-3 cloves garlic minced
  • 0.5 cup dry white wine optional (e.g., Sauvignon Blanc)
  • 4 ounces full-fat cream cheese softened, cubed (113g)
  • 1 cup reserved pasta water
  • 0.5 cup heavy cream or crème fraîche
  • 0.25 cup Parmesan cheese freshly grated, plus more for serving
  • 1 lemon zest and 1 tbsp juice
  • 2 tbsp capers drained
  • 0.25 cup fresh dill chopped, plus more for garnish
  • 0.25 cup fresh chives chopped
  • salt and black pepper to taste

Equipment

  • Large pot
  • Large deep skillet or Dutch oven
  • Tongs
  • Whisk
  • Grater/Zester

Method
 

  1. Cook linguine in well-salted boiling water until al dente. Reserve 1 ½ cups pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Sauté shallot until soft (3-4 min). Add garlic; cook 1 min until fragrant.
  3. If using, add white wine. Simmer 2-3 min until reduced by half.
  4. Reduce heat to low. Add cream cheese and ½ cup reserved pasta water. Whisk until smooth and melted.
  5. Stir in heavy cream and grated Parmesan. Whisk until combined. Add lemon zest and juice. Adjust consistency with more pasta water if needed.
  6. Add drained hot pasta to the sauce. Toss vigorously with tongs for 1-2 min until thoroughly coated.
  7. Remove skillet from heat. Gently fold in smoked salmon, capers, dill, and chives.
  8. Taste and season with black pepper (salt cautiously). Garnish with more dill, chives, and Parmesan. Serve immediately.

Notes

Quality of smoked salmon is key. Use cold-smoked (Nova/Lox-style). Adding salmon off-heat preserves its delicate texture. Pasta water is essential for a silky, emulsified sauce.