Introduction

This Healthier Smoked Salmon Linguine is a delicious twist on a classic creamy pasta dish. It combines tender linguine with a rich garlic cream sauce, brightened by lemon juice and balanced with smoky salmon and briny capers. Perfect for a satisfying weeknight dinner or a special occasion.

A close-up of creamy pasta with long, pale yellow noodles coated in a smooth white sauce, twirled around a silver fork lifted above the dish. Scattered in and around the noodles are soft pieces of pink salmon and small, round, dark green capers. The pasta is lightly sprinkled with small bits of fresh green parsley. The dish is in a white container, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb linguine
1 cup heavy cream
2 tsp salt
4 tbsp salted butter (Kerrygold recommended)
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 of pasta water before draining the rest. Set pasta aside.
Step 2: Melt butter in a large saucepan or skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown it.
Step 3: Pour in the heavy cream and bring to a gentle boil. Add lemon juice and 3-4 tablespoons of reserved pasta water, then boil again until the sauce thickens slightly. Stir in salt to taste and turn off the heat.
Step 4: Add the cooked linguine to the cream sauce and toss thoroughly to coat the pasta evenly.
Step 5: Break smoked salmon into smaller pieces using a fork. Add the salmon and capers to the pasta and mix gently to combine.
Step 6: Garnish with chopped parsley if desired. Serve the creamy smoked salmon linguine hot and enjoy.

Tips & Variations

For a lighter sauce, substitute half the heavy cream with whole milk or use a lower-fat cream.
Add a pinch of red pepper flakes for a subtle spicy kick.
Fresh dill can be used in place of parsley for a different herbal note.
If capers are too salty for your taste, rinse them under cold water before adding.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce as it warms. Avoid microwaving to prevent the sauce from separating.

How to Serve

The image shows a white rectangular dish filled with fettuccine pasta coated in creamy white sauce. Scattered throughout the pasta are chunks of pink cooked salmon, small green capers, and sprinkled with fresh chopped green parsley. The creamy sauce covers the pasta evenly, giving it a smooth texture, and the salmon pieces are distributed on top and within the noodles. The white marbled surface beneath the dish adds a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, linguine works well, but you can substitute with fettuccine, spaghetti, or even penne if preferred. Adjust cooking times accordingly.

Is it okay to use fresh salmon instead of smoked salmon?

Fresh salmon can be used but it needs to be cooked first and will give a different texture and flavor. Smoked salmon adds a distinctive smoky taste that complements the creamy sauce.