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smoked salmon pasta
Ash Tyrrell

Smoked Salmon Pasta Recipe

Smoked salmon pasta is one of those dishes that feels fancy but comes together so effortlessly. Whenever I make it, it feels like I’m treating myself to something indulgent—without spending hours in the kitchen or dirtying every dish I own.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 8  oz spaghetti or your favorite pasta – use a sturdy shape so the sauce clings well
  • Salt – for seasoning both the pasta water and sauce
  • ¼  cup pine nuts – toast them for extra nuttiness
  • 2  Tbsp extra-virgin olive oil – choose good quality for flavor
  • ⅓  cup finely chopped shallots or onion – shallots add sweetness without sharpness
  • 2 cloves garlic minced – fresh garlic works best, avoid pre‑minced jarred
  • ⅓  cup dry white wine – adds acidity; water with lemon juice works if you skip wine
  • ¼  cup cream – adds silkiness; don’t skimp or it’ll be thin
  • 1  Tbsp lemon juice – fresh squeezed brightens the sauce
  • 2  Tbsp lemon zest divided – zest adds burst of fresh aroma
  • 2  Tbsp chopped fresh parsley or dill – parsley for freshness dill for a briny note
  • 4  oz smoked salmon cut bite-size – choose quality—avoid overly salty pre‑packaged
  • Freshly ground black pepper – adds depth

Method
 

  1. I start by bringing a large pot of salted water to a rolling boil—this is key for perfectly cooked pasta. While it heats, I use a skillet to toast pine nuts on medium heat, stirring until they’re just golden and fragrant. Toasting unlocks that rich, nutty flavor that adds a lovely textural contrast later. Once done, I set them aside so they stay crisp.
  2. When the water boils, I add spaghetti and cook it to al dente—firm but tender is the goal. Before draining, I scoop out about a cup of pasta cooking water and set it aside. That starchy water is magic for tying together the sauce and pasta later on. After draining, I drizzle the noodles with a bit of olive oil to stop sticking.
  3. In the same skillet, I warm olive oil over medium heat and sauté shallots until they soften, followed by garlic until fragrant—about two minutes total. Then I pour in white wine, lemon juice, and half of the lemon zest, turning up the heat so it reduces by half. That reduction concentrates flavor, giving the sauce a balanced zing.
  4. Once the liquid has reduced, I stir in cream and let it bubble gently for about a minute until it thickens slightly. This creates a lush, velvety base. If it thickens too much before the pasta is ready, I just pull it off heat to keep it from over‑reducing.
  5. I return the pan to low heat, toss in the pasta, and add a splash of reserved pasta water to loosen the sauce. Then I fold in the smoked salmon pieces, toasted pine nuts, parsley (or dill), and the rest of the lemon zest. A final grind of black pepper adds warmth and rounds everything out.
  6. At this point, I do a quick taste check—if the salmon’s salty enough, I skip adding salt. I plate it right away so the salmon stays tender and not over-heated. It’s best enjoyed fresh, while the cream sauce is still silky and the nuts are crunchy.