Savory smoked salmon tossed into a silky cream sauce and ribboned linguine — it’s fast, elegant, and forgiving. This weeknight-friendly dish comes together in about 20 minutes, uses pantry staples, and feels special enough for guests. If you love smoky seafood flavors with a bright lemon finish, this is an easy go-to; and if you like trying salmon in different formats, you might also enjoy our BBQ salmon tacos with mango slaw for a lively, contrasting meal.
Why you’ll love this dish
This linguine balances rich cream, citrus brightness, and delicate smoked salmon for a restaurant-style plate at home. It’s quicker than many seafood dishes because the salmon is already cooked and the sauce only needs a brief simmer. It’s also versatile — scale up for dinner parties or halve it for a simple solo supper.
“Quick to make, big on flavor — the smoked salmon makes this feel decadent without the fuss.” — a happy midweek convert
Perfect occasions: weeknight dinners, light date-night meals, brunches with friends, or when you want a pantry-first recipe that still impresses.
Step-by-step overview
You’ll boil the linguine until al dente, make a garlic-scented cream sauce, fold in lemon and smoked salmon, then toss everything together so the pasta is evenly coated. The most important timing tip: don’t overcook the smoked salmon — it needs just a gentle heat to warm and keep its texture. Reserve a splash of pasta water to loosen the sauce if needed.
What you’ll need
- 200 g linguine pasta
- 200 g smoked salmon, sliced into bite-size strips (cold-smoked or hot-smoked both work; see FAQs)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon lemon juice (fresh preferred)
- Salt and freshly ground black pepper, to taste
- Chopped fresh dill or parsley for garnish
Notes/substitutions:
- Heavy cream can be swapped for crème fraîche for a tangier finish, or for a lighter result use half-and-half with a teaspoon of butter to add richness.
- Gluten-free or alternative pasta shapes (penne, fettuccine) can be used in place of linguine.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/4 cup pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and lemon juice. Reduce heat to medium-low and simmer for 2–3 minutes, stirring, until the sauce thickens slightly.
- Add the smoked salmon to the skillet and gently toss to warm through. Keep the pieces intact; they should stay tender.
- Season the sauce with salt and pepper to taste. Remember smoked salmon has salt already, so taste before adding much salt.
- Add the drained linguine to the skillet and toss to coat. If the sauce feels too thick, loosen it with small amounts of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with chopped dill or parsley and an extra squeeze of lemon if you like.
Best ways to enjoy it
Serve this with a crisp green salad and a lemon wedge. A chilled glass of dry white wine (Sauvignon Blanc or Pinot Grigio) complements the smoky, creamy flavors. For a crunchy contrast, add toasted breadcrumbs or a sprinkle of toasted pine nuts on top.
If you want a meaty party snack on the side, pair the pasta with a platter that includes cured items such as Beef Pepperoni — the ultimate savory snack, olives, and crusty bread.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 2–3 days. Because the dish contains dairy and fish, keep it refrigerated promptly (within 2 hours of cooking).
- Freezing: Cream-based pasta does not freeze well — the sauce can separate and become grainy. If you must freeze, remove the salmon and freeze the sauce and pasta separately; texture may still change.
- Reheating: Warm slowly on the stovetop over low heat with a splash of milk or cream to bring the sauce back together. Alternatively, microwave in short bursts at medium power, stirring often and adding liquid as needed. Do not reheat more than once for best food safety.
Pro chef tips
- Reserve pasta water: The starchy water is your best tool to adjust sauce texture and help it cling to the linguine.
- Warm, don’t simmer the salmon: Overcooking smoked salmon causes it to dry and break apart. Fold it in at the end and just warm through.
- Use fresh lemon zest: A little lemon zest added just before serving brightens the whole dish more than juice alone.
- Garlic timing: Cook garlic only until fragrant — it can turn bitter if browned.
- Portion control: 200 g pasta and 200 g salmon is generous for two; scale as needed for more guests.
Creative twists
- Vegetables: Stir in peas, sautéed asparagus tips, or baby spinach in step 4 for color and texture.
- Spicy kick: Add a pinch of red pepper flakes when you sauté the garlic.
- Dairy-free: Use full-fat coconut cream and a squeeze of extra lemon; note this will add a subtle coconut note.
- Seafood swap: Replace smoked salmon with smoked trout or flaked cooked salmon.
- Citrus-herb upgrade: Finish with chopped chives and a spoonful of crème fraîche for a slightly tangy finish.
Common questions
Q: Can I use cold-smoked and hot-smoked salmon interchangeably?
A: Yes. Cold-smoked salmon is softer and more delicate; hot-smoked is firmer and more cooked in flavor. Both work — just warm gently so you don’t overcook either.
Q: How long does this take from start to finish?
A: Plan on about 20–25 minutes total: pasta boiling is the longest step while the sauce comes together in under 10 minutes.
Q: Can I make this ahead for a dinner party?
A: You can prepare the sauce and pasta slightly undercooked (very al dente) and refrigerate separately for a few hours. Reheat the sauce gently and add pasta briefly to finish cooking and combine. Add the smoked salmon right before serving to maintain texture.
Q: What can I use instead of heavy cream?
A: Crème fraîche keeps the sauce stable and adds tang. Light alternatives like half-and-half work if you add a knob of butter to replace some fat. Non-dairy options (oat cream or coconut cream) can work but will change the flavor profile.
Q: Is smoked salmon safe to reheat?
A: Reheating smoked salmon briefly to warm is fine; avoid long, high-heat cooking. Reheat only once and store leftovers properly for up to 2–3 days.
Smoked Salmon Linguine
Ingredients
Main Ingredients
- 200 g linguine pasta Substitute with gluten-free pasta if needed.
- 200 g smoked salmon, sliced into bite-size strips Cold-smoked or hot-smoked both work.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream Can be swapped for crème fraîche or half-and-half.
- 1 tablespoon lemon juice Fresh preferred.
- to taste Salt and freshly ground black pepper Remember smoked salmon already has salt.
- for garnish Chopped fresh dill or parsley
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/4 cup pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and lemon juice. Reduce heat to medium-low and simmer for 2–3 minutes, stirring, until the sauce thickens slightly.
- Add the smoked salmon to the skillet and gently toss to warm through. Keep the pieces intact; they should stay tender.
- Season the sauce with salt and pepper to taste. Remember smoked salmon has salt already, so taste before adding much salt.
- Add the drained linguine to the skillet and toss to coat. If the sauce feels too thick, loosen it with small amounts of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with chopped dill or parsley and an extra squeeze of lemon if you like.