1. How long does cooked salmon pasta last in the fridge?

Many people have questions about storing, reheating, and handling smoked salmon pasta. Below are the most commonly asked questions.

2. How long does smoked salmon cream cheese last?

Smoked salmon cream cheese can last up to 10 days if stored in a sealed container in the refrigerator.

3. Can you reheat Creamy Smoked Salmon Pasta

Yes, but be careful not to overheat it, as smoked salmon can become dry and tough. Here’s the best way: Stovetop: Heat over low heat, adding a splash of cream or milk to restore the sauce’s smooth texture. Microwave: Use short 20-second bursts, stirring in between to prevent overcooking.

4. How do you keep moked salmon moist?

To keep smoked salmon moist, always store it in an airtight container in the fridge. If using it in pasta, add it at the last step to prevent overcooking.

5. What does smoked salmon taste like?

Smoked salmon has a rich, buttery taste with a hint of saltiness and smokiness. The cold-smoked variety is delicate and silky, while hot-smoked salmon has a more robust, flaky texture.

Creamy Smoked Salmon Pasta: A Luxurious & Easy Recipe

Description

This Creamy Smoked Salmon Pasta is the perfect blend of indulgence and simplicity. A luscious, velvety sauce coats each strand of pasta, while the delicate smokiness of the salmon enhances every bite. Finished with a hint of lemon and fresh dill, this dish is both rich and refreshing. Best of all? It comes together in under 30 minutes, making it ideal for both quick weeknight meals and elegant dinner gatherings.

Ingredients

Scale

200g smoked salmon (cold-smoked for silkiness, hot-smoked for a firmer texture)
250g pasta (linguine or fettuccine; substitute with whole wheat or gluten-free pasta if needed)
1 cup heavy cream (use half & half for a lighter version)
2 cloves garlic, minced (or substitute with shallots for a slightly sweeter taste)
½ cup Parmesan cheese, grated (can replace with Pecorino Romano)
1 tbsp lemon juice (balances the richness with acidity)
2 tbsp butter (helps create a silky sauce)
1 tbsp fresh dill, chopped (optional, but enhances flavor)
Freshly ground black pepper, to taste
Salt, to taste (optional—smoked salmon and Parmesan are already salty)
½ cup reserved pasta water (helps achieve the perfect sauce consistency)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil.
Cook the pasta until al dente, according to package instructions.
Before draining, reserve ½ cup of pasta water to help emulsify the sauce.
Drain and set aside.

Step 2: Make the Creamy Smoked Salmon Sauce

In a large pan, melt butter over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream, stirring continuously to prevent curdling.
Sprinkle in Parmesan cheese, stirring until fully melted and smooth.
Stir in lemon juice to enhance the flavors.
Reduce the heat to low and gently fold in the smoked salmon, breaking it into smaller pieces.

📌 Pro Tip: Avoid overcooking the smoked salmon—since it’s already cured, too much heat can make it dry and rubbery.

Step 3: Combine Pasta and Sauce

Add the drained pasta directly into the pan with the sauce.
Toss everything together until the pasta is evenly coated.
If the sauce is too thick, gradually add reserved pasta water, 1 tablespoon at a time, until desired consistency is achieved.
Finish with freshly ground black pepper and chopped dill for extra flavor.

Step 4: Serve and Garnish

Plate the pasta elegantly by twirling it into a mound using tongs.
Top with extra slices of smoked salmon for an elegant touch.
Drizzle with a little extra lemon juice for brightness.
Garnish with Parmesan, fresh dill, or capers for added depth.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: dinner
Cuisine: Italian-inspired

Nutrition

Serving Size: 2-3 servings
Calories: 550 kcal
Fat: 35g
Carbohydrates: 45g
Protein: 20g