Creamy Smoked Salmon Pasta

Ingredients

• 12 oz Linguini Pasta (dry, about 340 g)
• 8 oz Smoked Salmon (sliced into bite‑size pieces)
• 4 cups Fresh Spinach (packed, roughly 120 g)
• 1 small Red Onion (thinly sliced)
• 2 pieces Garlic Cloves (minced)
• 2 tablespoons Fresh Chives (chopped)
• 1 tablespoon Capers (rinsed)
• 1 tablespoon Fresh Dill (chopped)
• 1 teaspoon Lemon Zest (from one lemon)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Whiskey (any good bourbon or rye)
• 1 teaspoon Whole Grain Mustard (smooth)
• 1 cup Heavy Whipping Cream (cold)
• ½ cup Parmesan Cheese (freshly grated)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 tablespoon Unsalted Butter (cut into cubes)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the linguini and cook until al dente according to package directions (about 9‑10 minutes). Reserve ¼ cup of the hot pasta water, then drain the pasta.

   Time: PT10M

   Temperature: 212°F

2. Heat Butter and Oil

   While the pasta cooks, place a large skillet over medium heat and add 1 Tbsp butter and 1 Tbsp olive oil. Let the butter melt and the oil heat up (about 1 minute).

   Time: PT1M

   Temperature: medium heat

3. Sauté Onion

   Add the sliced red onion to the skillet and sauté until softened and translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

4. Add Aromatics

   Stir in the minced garlic, chopped chives, capers, dill, and lemon zest. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

5. Heat Smoked Salmon

   Add the smoked salmon pieces and cook for 1‑2 minutes just to warm through; do not over‑cook.

   Time: PT2M

   Temperature: medium heat

6. Deglaze with Whiskey

   Pour in the whiskey, increase heat slightly, and simmer for about 2 minutes until the alcohol evaporates and the liquid reduces slightly.

   Time: PT2M

   Temperature: medium‑high heat

7. Incorporate Mustard

   Stir in the whole grain mustard and cook for another minute to blend the flavors.

   Time: PT1M

   Temperature: medium heat

8. Add Cream and Lemon Juice

   Add the lemon juice followed by the heavy whipping cream. Season with salt and black pepper. Heat gently, stirring, for about 2 minutes until the sauce is warmed through and slightly thickened.

   Time: PT2M

   Temperature: medium heat

9. Combine Pasta

   Add the cooked linguini to the skillet, tossing to coat the noodles in the sauce.

   Time: PT1M

   Temperature: medium heat

10. Wilt the Spinach

    Add the fresh spinach, cover the skillet, and let sit for 2 minutes until the leaves wilt.

    Time: PT2M

    Temperature: medium heat

11. Adjust Sauce Consistency

    If the sauce looks too thick, stir in the reserved ¼ cup pasta water until the desired creaminess is reached (about 30 seconds).

    Time: PT30S

12. Finish with Parmesan

    Turn off the heat and fold in the grated Parmesan cheese until melted and fully incorporated.

    Time: PT1M

13. Plate and Serve

    Transfer the pasta to serving plates or a large bowl, garnish with extra lemon zest or chopped chives if desired, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Linguini Pasta: spaghetti, fettuccine
• Instead of Smoked Salmon: cooked salmon, smoked trout
• Instead of Fresh Spinach: baby kale, arugula
• Instead of Red Onion: white onion, shallot
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Fresh Chives: green onions
• Instead of Capers: green olives, chopped
• Instead of Fresh Dill: tarragon
• Instead of Lemon Zest: lemon peel
• Instead of Lemon Juice: bottled lemon juice
• Instead of Whiskey: dry white wine, sherry
• Instead of Whole Grain Mustard: Dijon mustard
• Instead of Heavy Whipping Cream: half‑and‑half, creme fraiche
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine

Equipment Needed

• Large Pot
• Colander
• Large Skillet or Frying Pan
• Wooden Spoon or Silicone Spatula
• Measuring Cups
• Measuring Spoons
• Chef’s Knife
• Cutting Board
• Microplane Zester (optional)
• Cheese Grater
• Serving Plate or Bowl

Critical Steps — Do Not Skip

• Cooking the linguini al dente
• Heating the smoked salmon only briefly to avoid over‑cooking
• Reducing the whiskey so the alcohol flavor mellows
• Allowing the spinach to fully wilt under a covered pan
• Adjusting sauce thickness with reserved pasta water

Chef Tips from the Video

• Use high‑quality smoked salmon for the best flavor; thin slices integrate better with the sauce.
• Fresh lemon zest adds brightness – add it at the end for maximum aroma.
• A splash of good bourbon adds depth; if you prefer less alcohol flavor, substitute with dry white wine.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended – the texture of the cream and spinach changes when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Measure and prep all aromatics (onion, garlic, chives, dill, capers) before cooking.
• Reserve the pasta water before draining; it’s essential for adjusting sauce consistency later.

Frequently Asked Questions