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+ servings

Smoked Salmon Linguine with Lemon Cream Sauce

Course Dinner
Keyword cream, lemon, linguine, pasta, smoked salmon
Servings 2 people
Author Lokness


  • 6 - 7 ounces smoked salmon (canned or packaged)
  • 8 ounces dry linguine
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons olive oil
  • 1/3 cup shallots (finely diced)
  • dash of red pepper flakes
  • juice from ½ lemon
  • zest from ½ lemon
  • ½ cup heavy cream
  • salt
  • ground black pepper


  • In a medium bowl, place in the salmon and break into small pieces with a fork. Set aside.
  • Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Save 1 cup pasta water. Drain pasta. Set aside.
  • Meanwhile, in a large skillet over medium heat, warm up the butter and olive oil. Add shallots and cook for 8 minutes. Throw in a dash of red pepper flakes. Add lemon juice and zest. Pour in the heavy cream and ½ cup reserved pasta water. Mix well. Cook until warm. Add the salmon pieces and cook for 2 minutes. Stir in the pasta. If the sauce is too thick, add a little more reserved pasta water. Season with salt and pepper. Serve immediately.


  1. I used canned salmon, but you can use the regular smoked salmon that you find in the fridge of supermarket.
  2. I highly recommend using sockeye salmon, either canned or packaged. It has much more flavors!
  3. Want to get some Alaska salmon? Buy
(Adapted from Salmon EtcIt doesn’t say where the recipe is from. If this is your recipe or you know who owns this recipe, please let me know.)