Healthier Smoked Salmon Linguine Recipe
Introduction
Finding a quick yet satisfying dinner for busy weeknights can be tough. This healthier smoked salmon linguine is ready in under 30 minutes, using simple ingredients to create a flavorful, creamy pasta everyone will love.
Ingredients
- 1 lb linguine
- 1 cup heavy cream
- 2 tsp salt
- 4 tbsp salted butter
- 1/4 cup lemon juice
- 6-8 garlic cloves, finely chopped
- 1 tbsp chopped parsley
- 1 lb smoked salmon
- 3-4 tbsp reserved pasta water
- 2 tbsp capers, drained
Instructions
- Step 1: In a large pot, bring water to a boil. Add linguine and cook according to the package instructions. Reserve 1/4 cup of the pasta water before draining the rest, then set the pasta aside.
- Step 2: In a large saucepan or skillet, melt butter over medium heat. Add chopped garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
- Step 3: Add heavy cream to the pan and bring to a gentle boil. Stir in lemon juice and 3-4 tablespoons of reserved pasta water. Let the sauce come to a boil again and thicken slightly. Add salt to taste, stir, then remove from heat.
- Step 4: Add the cooked linguine to the cream sauce and toss thoroughly to coat the pasta evenly.
- Step 5: Break the smoked salmon into smaller pieces with a fork. Add the salmon and capers to the pasta and toss gently to combine.
- Step 6: Garnish with chopped parsley if desired. Serve hot and enjoy your creamy smoked salmon linguine.
Tips & Variations
- Use any long pasta like fettuccine, spaghetti, or angel hair if linguine isn’t available.
- Cold-smoked salmon works best for a silky texture, but hot-smoked or smoked trout can be good substitutes.
- For a lighter sauce, substitute half-and-half mixed with 2 tablespoons of butter for cream.
- If you don’t like capers, try green olives or pickled jalapeños for a similar briny kick.
- Swap parsley for fresh dill or chives to vary the herb flavor.
- Add the smoked salmon at the end to keep it tender and avoid drying it out.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce, and the salmon texture may change slightly. To reheat, warm gently over low heat with a splash of cream or milk to loosen the sauce, or microwave in short intervals, stirring in between to avoid overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What kind of smoked salmon should I use?
Cold-smoked salmon (lox) is best for this dish because of its smooth, silky texture that blends well with the cream sauce. Avoid canned or hot-smoked varieties if you want the classic flavor and texture.
Can I make this dish ahead of time?
Yes, you can cook the pasta and prepare the sauce separately, storing both in the fridge for up to 24 hours. When ready to serve, warm the sauce, add the pasta, and fold in the smoked salmon at the last minute for the best texture and flavor.
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Healthier Smoked Salmon Linguine Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Healthier Smoked Salmon Linguine is a quick and elegant pasta dish combining silky cold-smoked salmon with a garlicky cream sauce and bright lemon notes. Ready in under 35 minutes, it offers restaurant-quality flavor using simple ingredients perfect for busy weeknight dinners or last-minute entertaining.
Ingredients
For the Pasta:
- 1 lb linguine
For the Garlic Cream Sauce:
- 1 cup heavy cream
- 2 tsp salt
- 4 tbsp salted butter (preferably Kerrygold)
- 1/4 cup lemon juice
- 6–8 garlic cloves, finely chopped
For the Final Dish:
- 1 tbsp chopped parsley
- 1 lb cold-smoked salmon (lox), preferably Nova or Scottish style
- 3–4 tbsp reserved pasta water
- 2 tbsp capers, drained
Instructions
- Cook the Pasta: In a large pot, bring water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining the pasta. Set pasta aside.
- Prepare the Cream Sauce: In a large saucepan or skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown the garlic. Pour in the heavy cream and bring it to a gentle boil.
- Thicken the Sauce: Add lemon juice and 3-4 tablespoons of reserved pasta water to the boiling cream. Allow the mixture to come to a boil once more; the sauce will thicken slightly. Stir in salt to taste, then remove the pan from heat to avoid splitting.
- Combine Pasta with Sauce: Add the cooked linguine to the cream sauce, tossing thoroughly to coat the pasta evenly with the sauce.
- Add Smoked Salmon and Capers: Using a fork, break smoked salmon into smaller pieces. Add the salmon and capers to the pasta in the pan, gently tossing together to combine without overcooking the salmon.
- Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve the creamy smoked salmon linguine hot and enjoy immediately.
Notes
- Use cold-smoked salmon (lox) for the best silky texture; avoid hot-smoked or canned varieties unless substituting.
- Reserve some pasta water, as the starch helps create a creamy, silky sauce that clings to the pasta.
- Do not overcook the pasta; al dente works best since it will continue to cook slightly in the sauce.
- Add smoked salmon at the end to avoid toughening or overcooking it.
- If you don’t have capers, chopped green olives or pickled jalapeños provide a nice briny alternative.
- This dish pairs beautifully with light salads or steamed vegetables to balance richness.
- Store leftovers in airtight containers in the fridge up to 3 days; reheat gently with cream or milk to loosen sauce.
- For a make-ahead option, prepare pasta and sauce separately and combine with salmon just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: smoked salmon linguine, creamy pasta, quick dinner, easy pasta recipe, garlic cream sauce, capers, healthy salmon pasta, weeknight dinner, Italian pasta
