Easy Smoked Salmon Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Easy Smoked Salmon Pasta
Description
The Easy Smoked Salmon Pasta is built around simple pantry ingredients that come together quickly. Pasta is boiled al dente, while a sauce is prepared by sautéing garlic in butter and olive oil, then simmered with chicken broth, white wine, lemon juice, and dill until reduced. Heavy cream adds richness to the sauce, which lightly cooks the smoked salmon, preserving its tender texture and smoky flavor.
This method yields a sauce that is creamy yet brightened by the lemon and dill, complementing the smoked salmon without overpowering it. The use of chicken broth and wine adds depth, while seasoning with salt and pepper balances the flavors. Draining and tossing the pasta with this sauce ensures everything is well coated.
The pasta makes for a satisfying dinner or lunch, suitable for those who appreciate seafood and creamy pasta dishes. Freshly grated Parmesan and chopped parsley can be sprinkled on top to add texture and a hint of sharpness.
Choosing thinly sliced cold smoked salmon found in most grocery stores suits this recipe best. If fresh dill is used, increasing its quantity can compensate for its milder flavor compared to dried dill.
Ingredients
- 4 ounces pasta uncooked
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 clove garlic minced
- 1/4 cup chicken broth
- 1/4 cup white wine dry
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dill or use fresh, dried
- 1/4 cup heavy cream aka whipping cream
- 3.5 ounces smoked salmon torn into small pieces
- salt to taste
- black pepper to taste
- Parmesan Cheese optional, for serving, freshly grated parmesan, chopped parsley
- parsley optional, for serving, freshly grated parmesan, chopped parsley
Instructions
- Boil a salted pot of water for your pasta. Cook pasta al dente according to package instructions. Once the water is almost boiling, start making the sauce.
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the garlic and cook for 30 seconds.
- Add the chicken broth, wine, lemon juice, and dill to the pan. Cook until the sauce is reduced by half (about 4-5 minutes).
- Add the cream and let it cook for a minute or two.
- Stir in the salmon and take the pan off the heat. The salmon will quickly cook and change color/texture (but it'll still be tender). Season with salt & pepper as needed.
- Drain the pasta and toss with the sauce. Serve with freshly grated parmesan cheese and parsley if desired.
Notes
- Use thinly sliced cold smoked salmon from the seafood section for best texture and flavor.
- If using fresh dill, consider doubling the amount as it is less concentrated than dried dill.
User Reviews
Overall Rating
5
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