Restaurant-Style Smoked Salmon Pasta (15-minutes!)

Think restaurant-quality pasta is too tricky for a weeknight? This Smoked Salmon Pasta will change your mind. With just a handful of ingredients and about 15 minutes, you'll create a sophisticated pasta dish that tastes like it came from your favorite Italian spot.

This site is all about helping home cooks discover just how simple and delicious cooking with seafood can be. If you're ready to move beyond the basics, I'm so glad you're here! Curious about my transformation from meat-and-potatoes-queen to seafood recipe developer? Here's the story.

And if you're in your Smoked Salmon Era like me...try my Smoked Salmon Salad or Smoked Salmon Crostini next!

Ingredients and Substitutions

Before we get to the step by step instructions, a few notes about the ingredients.

• Smoked salmon - hot-smoked gives you flaky chunks, while cold-smoked melts into the sauce for a more intense flavor. Either way, you can't go wrong - use what you have!
• Mascarpone cheese - here's the secret to that silky restaurant-style sauce. It melts beautifully and creates an instant cream sauce without any heavy cream or flour roux. Substitute softened cream cheese, if needed.
• Pasta - I used linguine but grab whatever is taking up space in your pantry. If using fresh pasta, adjust cooking times so as not to overcook your noodles.
• Fresh dill - dried dill works in a pinch but fresh herbs really make this dish sing. Substitute fresh chives.

Full ingredient list and measurements included in the printable recipe card below.

Pro Tips for Smoked Salmon Pasta Success

• Don't break the bank on wine - use something you'd drink, but save the fancy stuff for your glass.
• Save that starchy pasta water! It's liquid gold for creating our sauce.
• Don't skip the shallot - it creates the flavor base that makes this dish special. Substitute sweet onion, scallion whites or a combination of finely diced garlic and onion.
• Keep the sauce loose - it will thicken as it sits and gets absorbed by the past.

Can I make smoked salmon pasta ahead?

This pasta is best served fresh, but you can prep all ingredients ahead. The sauce will thicken when reheated - add a splash of pasta water or cream to bring it back to life.

No mascarpone? What else works?

Cream cheese makes a good substitute - just let it come to room temperature first and thin with a bit more pasta water.

How do I keep my cooked pasta from clumping?

Keep it moving! Toss with a bit of olive oil after draining, and don't let it sit too long before adding to the sauce.

Step by Step Instructions

Step 1 : Cook Pasta

Boil pasta in salted water. Save some starchy water, then drain and drizzle lightly with olive oil.

2. Build Creamy Sauce

Sauté shallots in butter. Add wine, reduce briefly.

Stir in mascarpone and pasta water for the sauce. Add herbs and lemon zest when cheese is creamy.

Toss with pasta, salmon and parmesan. Adjust seasoning and sauce consistency.

Step 3: Garnish and Serve

Garnish with lemon wedges and more dill.

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