Smoked Salmon Lemon Butter Pasta
Say hello to one of my favorite Friday night dinners after a busy week! This smoked salmon lemon butter pasta is super simple and comes together in about 15 minutes. The smoked salmon makes it feel a little more grown-up and sophisticated than your typical pasta dish, but you’ll only need a handful of store-cupboard ingredients. The lemon butter sauce has garlic and red pepper flakes for extra kick, and we’re finishing the bowl off with chopped parsley to make it pop!
Need more ideas for pasta night? I’ve got you! I think you’ll also like my creamy ham and pea pasta, canned tuna pasta, Philly cheesesteak pasta, garlic butter mushroom pasta, and spicy bacon and tomato pasta.
Ingredients & Process Overview
You’ll need linguine, butter, garlic, lemon juice and zest, smoked salmon, fresh parsley, red pepper flakes, and a little salt and pepper. Because the ingredient list is so short, each one gets a chance to shine.
The sauce starts with melted butter, garlic, and a pinch of red pepper flakes for gentle warmth. Fresh lemon juice and zest add brightness, while a splash of reserved pasta water helps create a silky sauce that coats every strand of the linguine. The smoked salmon is folded in at the end so it stays tender and flavorful, and a scattering of fresh parsley brings everything together with a pop of color and freshness.
Recipe Notes & Tips
- Use good-quality smoked salmon for the best flavor. Since it’s one of the main ingredients, its quality really shines through in the finished dish.
- Reserve some pasta water before draining. The starchy water helps create a silky sauce and is perfect for loosening the pasta if needed.
- Add the smoked salmon at the end of cooking. This keeps it tender and prevents it from becoming dry or overly salty.
- Fresh lemon juice and zest make a big difference here. Bottled lemon juice won’t provide the same bright flavor.
- Be careful not to boil the sauce after adding the smoked salmon. Gentle heat is all that’s needed to warm it through.
- If the pasta seems dry, add a splash of reserved pasta water and toss until the sauce becomes glossy and coats the noodles.
- Taste before adding extra salt. Smoked salmon can vary quite a bit in saltiness.
Storage & Reheating
This one’s best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat with a splash of water to help loosen the sauce. Avoid overheating, as the salmon can become tough.
Smoked Salmon Lemon Butter Pasta
Ingredients
- 12 ounces linguine
- 2 tablespoons butter
- 3 cloves garlic minced
- Zest and juice of 1 lemon
- 1/4 teaspoon red pepper flakes
- 6 ounces smoked salmon torn into pieces
- 1/4 cup chopped parsley
- Salt and black pepper
Instructions
- Cook linguine, drain, and reserve pasta water.
- Melt butter in pan.
- Add garlic and red pepper flakes, stir for a minute or two until fragrant.
- Add lemon juice and zest.
- Toss with pasta and a little of the reserved pasta water.
- Fold in smoked salmon.
- Add parsley.
- Serve immediately.
Have you tried this recipe? I’d love to hear about how it turned out for you! You can leave a review and rating below.