Pasta has a way of making any night better, and this smoked salmon linguini is one to keep in your back pocket. The sauce is light with a touch of creaminess from the leek and white wine sauce. Dill and Parmesan cheese finish it off in a way that feels fresh and comforting.
This smoked salmon linguini recipe is one of our go-to dinners when we want something that feels a little fancy but doesn't take much effort. The sauce comes together in the time it takes the pasta to cook, and the smoked salmon and dill make it feel way more special than the effort involved.
It's perfect for a weeknight meal. But honestly, I'd happily serve it with apple pecan salad and a glass of white wine, and call it a night.
My best recipe tips
- Leeks may seem a little daunting at first. If you haven't cooked with them before, see my tutorial on how to prepare leeks for cleaning and chopping tips.
- Just before draining the pasta, scoop out and reserve some of the starchy pasta cooking water for making the sauce later.
- Adjust the amount of red pepper flakes. Add more to spice things up or omit it altogether if you're sensitive to spice.
How to make smoked salmon pasta
*** The full recipe is in the printable recipe card below. ***
- Cook the pasta: Cook the linguini in well-salted water. Reserve some of the pasta cooking water for later.
- Cook the aromatics: Sauté the leeks until tender.
- Make the sauce: Sauté the garlic and red pepper flakes for 1 minute, then stir in the white wine. Simmer for a few minutes.
- Finish the sauce: Toss the pasta with the white wine, then slowly toss in the Parmesan cheese. Use some of the pasta cooking water to loosen up the sauce and melt the cheese.
- Finish it off: Add the smoked salmon and dill. Toss to combine. Serve!
Storage
This pasta and smoked salmon recipe is best when enjoyed right way. However, it's still pretty darn good as leftovers. Once cooled, transfer any leftover to an airtight container and store in the refrigerator for up to 3 days.
Reheat the leftovers in the microwave, stirring occasionally, or in a skillet set over medium-low heat.
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Smoked Salmon Linguini
Ingredients
- 12 ounces linguini See Note for substitutions
- ½ cup pasta cooking water (may not need the full amount)
- 1 tablespoon plus 1 teaspoon olive oil divided
- 1 leek thinly sliced, white & light green sections only - See Note 2 below for prep tips
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 1 cup dry white wine such as sauvignon blanc
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup grated Parmesan cheese See Note 3
- 4 ounces smoked salmon roughly chopped
- 3 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Cook the linguini in well salted water according to package directions. Before draining the pasta, scoop out and reserve ½ cup of the pasta cooking water.
- While the pasta is cooking, prepare the sauce. Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add the leeks and cook, stirring occasionally under tender, about 5 minutes. If the leeks are drying out, add 1 to 2 tablespoons of hot water to the skillet.
- Push the leeks aside and add the remaining teaspoon of olive oil. Stir the garlic and red pepper flakes into the olive oil. Cook for 1 minute. Add the white wine and simmer, stirring occasionally, for 3 minutes.
- Add the cooked linguini to the white wine sauce, along with the lemon juice and zest. Toss to coat. Add the Parmesan cheese a couple of tablespoons at a time, tossing with the pasta to melt. If the pasta has absorbed all of the sauce, add a splash of the reserved pasta cooking water as needed to help melt the cheese.
- Add the smoked salmon and dill. Toss to combine. Taste the pasta and season with additional salt and pepper, if needed. Serve.
Video
Notes
Nutrition
Frequently Asked Questions
It's best when enjoyed right after cooking, but is almost as good when reheated. Reheat the smoked salmon linguini in the microwave or in a skillet over medium-low heat.
I don't recommend freezing smoked salmon pasta. The texture doesn't hold up well after defrosting.
Salmon pasta can be made with a creamy sauce, a tomato sauce (try it with a puttanesca) or a white wine sauce, like in this recipe.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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