Creamy Smoked Salmon Linguine: Better Than Takeout

Creamy Smoked Salmon Linguine is the ultimate easy dinner recipe. After making this many times, I’ve discovered the trick to a perfectly creamy, restaurant-quality sauce. The rich, velvety texture will make your mouth water, and it’s better than takeout! If you love recipes like this, you’ll also enjoy Easy Slow Cooker Korean Beef Noodles Recipe for Easy Dinner and Creamy Thai Dumpling Soup with Coconut Curry Flavor.

What You'll Need for Creamy Smoked Salmon Linguine: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 8 oz linguine
• 6 oz smoked salmon
• 4 cloves garlic
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 lemon
• 2 tbsp butter
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• Garlic
• Lemon zest and juice
• Salt and pepper
• Parmesan cheese
• Optional: Red pepper flakes
• Optional: Capers
• Optional: Sautéed spinach or kale
• Optional: Sliced cherry tomatoes

How to Make Creamy Smoked Salmon Linguine: Better Than Takeout

1. Cook linguine: Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté garlic: In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add cream and lemon: Stir in heavy cream and lemon zest. Simmer for 2-3 minutes until the sauce thickens slightly.
4. Add salmon and pasta: Add smoked salmon to the skillet and break it up with a spoon. Toss in cooked linguine and reserved pasta water. Toss to combine, adding more pasta water if needed to reach your desired consistency.
5. Finish and serve: Stir in parmesan cheese, lemon juice, salt, and pepper. Taste and adjust seasoning if needed. Divide among plates, garnish with chopped parsley, and serve immediately.

Storing & Reheating Creamy Smoked Salmon Linguine: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made up to 1 day ahead and reheated before adding the pasta and salmon.

Freezing Creamy Smoked Salmon Linguine: Better Than Takeout

Freezing is not recommended for this dish.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.

Recipe Notes

• Chef tip: Using cold butter for sautéing helps prevent the garlic from burning.
• Best substitution: For a lighter version, substitute half-and-half for the heavy cream.
• Make-ahead: The sauce can be made up to 1 day ahead and reheated before adding the pasta and salmon.
• Scaling: This recipe can easily be doubled or tripled for a larger crowd.
• Troubleshooting: If the sauce is too thick, add a little more pasta water to reach your desired consistency.

Creamy Smoked Salmon Linguine: Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

10 mins

⏳

Total

20 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 8 oz linguine
• 6 oz smoked salmon
• 4 cloves garlic
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 lemon
• 2 tbsp butter
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Seasonings

• Garlic
• Lemon zest and juice
• Salt and pepper
• Parmesan cheese

Optional Toppings

• Red pepper flakes
• Capers
• Sautéed spinach or kale
• Sliced cherry tomatoes

Instructions

1. Cook linguine: Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté garlic: In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add cream and lemon: Stir in heavy cream and lemon zest. Simmer for 2-3 minutes until the sauce thickens slightly.
4. Add salmon and pasta: Add smoked salmon to the skillet and break it up with a spoon. Toss in cooked linguine and reserved pasta water. Toss to combine, adding more pasta water if needed to reach your desired consistency.
5. Finish and serve: Stir in parmesan cheese, lemon juice, salt, and pepper. Taste and adjust seasoning if needed. Divide among plates, garnish with chopped parsley, and serve immediately.

Notes

• Chef tip: Using cold butter for sautéing helps prevent the garlic from burning.
• Best substitution: For a lighter version, substitute half-and-half for the heavy cream.
• Make-ahead: The sauce can be made up to 1 day ahead and reheated before adding the pasta and salmon.
• Scaling: This recipe can easily be doubled or tripled for a larger crowd.
• Troubleshooting: If the sauce is too thick, add a little more pasta water to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freezing is not recommended for this dish.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
• Make ahead: The sauce can be made up to 1 day ahead and reheated before adding the pasta and salmon.

Nutrition Per Serving

• Calories: 520
• Protein: 22g
• Fat: 35g
• Carbs: 40g
• Fiber: 2g
• Sugar: 2g
• Sodium: 1000mg
• Cholesterol: 120mg
• Sat. Fat: 21g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Smoked Salmon Linguine: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Smoked Salmon Linguine: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!