8 ounces hot- or cold-smoked salmon, cut into pieces
1/2 cup finely chopped flat-leaf parsley
How to Make It
Bring a large pot of salted water to a boil. Meanwhile, in a large, high-sided frying pan over medium heat, melt butter. Add onion and cook, stirring, until onion is soft but not browned, about 3 minutes. Stir in cream, lemon zest and juice, 1/2 tsp. salt, and 1/2 tsp. pepper. Reduce heat to medium-low and cook until mixture has thickened slightly, 4 to 5 minutes.
Add pasta to water and cook according to package instructions. Drain, reserving 1 cup cooking water.
Add salmon to cream mixture and stir to combine. Pour pasta into frying pan with salmon-cream mixture and toss to coat, adding some of the cooking water as needed to moisten pasta. Add parsley and toss to combine. Season to taste with salt and pepper.
My husband works at a seafood restaurant and last night he came home with about 2 lbs of smoked salmon that would have otherwise gone bad so they let him bring it home. I have never in my life cooked anything with salmon in it. I decided to find a recipe and came across this one and decided to go for it (to be honest, the picture had me hooked from the moment the page loaded). I have, literally, just finished my plate and I had to jump on here to say this is THE BEST dinner I've had in a long time. That includes everything I've ordered on a "restaurant night". The only change I made was that I used linguine instead of vermicelli (I'm not a huge fan of thin pasta). Thank you so much for this great recipe!! I will definitely be making this again (after all I still have about another pound of smoked salmon left) =D
This went together fast, and was very tasty. A good way to get some salmon in my family when I don't have it fresh. The lemon juice and rind was a good counterbalance to the smoky salmon. I didn't have Italian parsley, but I imagine it would make the dish even tastier. We sprinkled some red pepper flakes over each serving to taste, too.
This dish has become one of a dozen or so of my go-to meals for an easy weeknight dinner or an impressive dish for casual company. Incredibly simple but somehow special. Use Italian parsley instead of the deer-resistant curly stuff.
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