Healthier Smoked Salmon Linguine Recipe
Introduction
This healthier smoked salmon linguine is a quick and satisfying dinner perfect for busy weeknights. Ready in under 30 minutes, it combines smooth smoked salmon with a garlicky cream sauce and bright lemon for a restaurant-quality meal at home.
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 pasta water (reserved from cooking pasta)
- 2 tbsp capers, drained
Instructions
- Step 1: In a large pot, bring water to a boil. Add linguine and cook according to package instructions. Reserve 1/4 cup pasta water before draining and set 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, careful not to brown it. Add heavy cream and bring to a gentle boil.
- Step 3: Stir in lemon juice and 3-4 tablespoons of the reserved pasta water. Let the mixture boil again until the sauce thickens slightly. Add salt to taste and turn off the heat.
- Step 4: Add cooked linguine to the cream sauce and toss well to coat evenly.
- Step 5: Break smoked salmon into smaller pieces with a fork. Add salmon and capers to the pasta and gently combine.
- Step 6: Garnish with chopped parsley if desired. Serve your smoked salmon linguine hot and enjoy!
Tips & Variations
- Use any long pasta like fettuccine or spaghetti if linguine isn’t available; just adjust cooking time.
- Cold-smoked salmon (lox) works best for a silky texture, but hot-smoked or smoked trout are good alternatives.
- Replace heavy cream with half-and-half plus butter for a lighter sauce, though it will be less rich.
- Swap capers with chopped green olives or pickled jalapeños for different flavor notes.
- Fresh garlic is best, but garlic powder can be used in a pinch.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb some sauce and the salmon texture might change slightly. Reheat gently in a pan over low heat with a splash of cream or milk to loosen the sauce, or microwave in 30-second intervals, stirring in between. Avoid overheating to keep the salmon tender and the sauce smooth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use hot-smoked salmon instead of cold-smoked?
Yes, hot-smoked salmon can be used, though it has a firmer texture and smokier flavor. Cold-smoked salmon is preferred for its silky texture that blends smoothly with the cream sauce.
How do I prevent the sauce from splitting?
Remove the pan from heat before adding heavy cream and lemon juice, and stir gently. Avoid boiling the sauce aggressively once cream is added to keep it smooth and prevent curdling.
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Healthier Smoked Salmon Linguine Recipe
- Total Time: 25-35 minutes
- Yield: 4 servings 1x
Description
This Healthier Smoked Salmon Linguine is a quick and elegant pasta dish that combines silky cold-smoked salmon with a rich garlic cream sauce and briny capers. Ready in under 35 minutes, it uses simple everyday ingredients to deliver restaurant-quality flavors perfect for busy weeknights or last-minute entertaining. The dish is simple to prepare with no special skills needed, making it a foolproof, satisfying meal that the whole family will love.
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)
- 3–4 tbsp reserved pasta water
- 2 tbsp capers, drained
Instructions
- Cook the Pasta: In a large pot, bring water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining the rest. Set the pasta aside.
- Prepare the Cream Sauce: In a large saucepan or skillet, melt the butter over medium heat. Add the finely chopped garlic and sauté for about 30 seconds until fragrant, taking care not to brown it. Pour in the heavy cream and bring the mixture to a gentle boil.
- Thicken the Sauce: Add the lemon juice and 3-4 tablespoons of reserved pasta water to the boiling cream. Allow the mixture to come to another gentle boil and let it thicken slightly. Season with salt to taste. Remove the pan from heat to prevent the sauce from splitting.
- Combine Pasta with Sauce: Add the cooked linguine to the sauce and toss thoroughly so the pasta is evenly coated with the creamy mixture.
- Add Smoked Salmon and Capers: Use a fork to break the smoked salmon into smaller pieces. Gently fold the salmon and capers into the pasta, mixing just enough to combine without breaking the salmon too much. The residual heat will warm the salmon without overcooking it.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top if desired. Serve the smoked salmon linguine immediately while hot and creamy.
Notes
- Use cold-smoked salmon (lox) for the best silky texture that blends well with the cream sauce. Avoid canned or hot-smoked salmon for this recipe.
- If you can’t find linguine, substitute with fettuccine, spaghetti, or angel hair, adjusting cooking time as needed.
- Reserve some pasta water before draining; it helps create a silky sauce that clings to the noodles.
- Add smoked salmon at the end to prevent it from becoming tough and dry.
- Take the pan off heat before adding cream and lemon juice to prevent sauce from splitting.
- The dish pairs wonderfully with a light arugula salad, roasted asparagus, or steamed broccoli to balance the richness.
- Store leftovers in an airtight container in the fridge up to 3 days. Gently reheat with a splash of cream or milk to loosen the sauce.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: smoked salmon linguine, creamy pasta, garlic cream sauce, quick dinner, healthy pasta recipe, cold smoked salmon, Italian pasta dish
