This Savory Smoked Salmon Linguine is a rich and elegant pasta dish that comes together in minutes. Tender linguine is tossed with silky smoked salmon, a creamy garlic-infused sauce, and fresh herbs for a comforting yet elevated meal. I love how it brings restaurant-quality flavor to my table with almost no effort.

Why You’ll Love This Recipe

I love this recipe because it feels fancy without being fussy. The smoky salmon adds depth, the creamy sauce wraps around every strand of pasta, and a pop of lemon or dill brightens it all up. It’s perfect for a quick weeknight dinner or a last-minute date-night meal. If I enjoy bold flavor and creamy pasta, this one hits every note.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Linguine pasta

• Smoked salmon, flaked or sliced

• Olive oil or butter

• Garlic, minced

• Shallot (optional), finely chopped

• Heavy cream or half-and-half

• Parmesan cheese, grated

• Lemon zest and juice

• Fresh dill or parsley

• Salt and black pepper

• Red pepper flakes (optional for heat)

Directions

1. I cook the linguine in salted boiling water until al dente, then reserve a bit of pasta water and drain the rest.

2. While the pasta cooks, I heat olive oil or butter in a large skillet over medium heat. I sauté garlic and shallot until fragrant and soft.

3. I pour in the cream, stir in the Parmesan, and let it simmer for a few minutes to thicken slightly.

4. I add the smoked salmon, breaking it up gently, and stir in lemon zest, juice, salt, pepper, and a pinch of red pepper flakes if using.

5. I toss in the cooked linguine, adding a splash of pasta water if needed to loosen the sauce. I stir until everything is coated and creamy.

6. I finish with chopped dill or parsley and more Parmesan before serving hot.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so dinner is ready in about 25 minutes total.

Variations

Sometimes I use capers for a briny kick or stir in a handful of baby spinach for extra greens. I’ve also swapped linguine for tagliatelle or spaghetti, depending on what I have. For a lighter version, I use half-and-half instead of cream.

Storage/reheating

I store leftovers in the fridge for up to 2 days. Since it has cream and fish, I reheat it gently on the stove with a splash of milk or cream to keep it smooth. I avoid the microwave if I can—it can dry out the sauce and overcook the salmon.

FAQs

Can I use fresh salmon instead of smoked?

Yes, I’ve cooked and flaked fresh salmon before adding it to the sauce. It’s less smoky but still delicious.

What’s the best type of smoked salmon to use?

I prefer cold-smoked salmon for a silky texture, but hot-smoked also works if I want a flakier, more cooked bite.

Can I make this dairy-free?

Yes, I use a dairy-free cream alternative and skip the Parmesan, or use a vegan version. It still comes out creamy and flavorful.

What kind of pasta works best?

Linguine holds the sauce well, but fettuccine or spaghetti also work. I’ve even tried it with penne and liked the change.

Is this dish good for entertaining?

Absolutely. It feels special, looks elegant, and comes together fast—perfect when I want to impress without stressing.

Conclusion

Savory Smoked Salmon Linguine is my go-to when I want something rich, comforting, and a little luxurious. The smoky salmon, creamy sauce, and bright herbs come together for a pasta dish that always satisfies. Whether I’m cooking for guests or just treating myself, this recipe makes dinner feel special every time.