Creamy Smoked Salmon Pasta with Leeks, Lemon and Dill Recipe
Move over Alfredo. This Creamy Smoked Salmon Pasta is 100 times better. Made with flaky, hot-smoked salmon, nutty and creamy Gruyere – Gouda cheese and delicate, lightly sweet leeks this simple pasta dish is irresistible.
New take on comfort food that’s both indulgent and very satisfying.
Why you will love this recipe
It’s comfort food – creamy sauce, tender salmon, zesty lemon zest, fresh dill, and a touch of heat from horseradish.
It’s quick enough for weeknights and elegant enough for date night—it takes 30 minutes max, but it eats like a fancy restaurant takeout.
The cheese combo is chef’s kiss – Gouda and Gruyère, creamy, nutty, and a whole lot cheesey.
Ingredients, Variations and Substitutions
Penne pasta – I used penne because it’s sturdy, satisfying, and already in my pantry (win). For a different bite, try rigatoni, fusilli, or even a long pasta like tagliatelle. Just be sure to cook it al dente.
Hot-smoked salmon – rich, tender, and just a little smoky. I like using leftover smoked salmon because it’s flaky and holds up well in the sauce. Cold-smoked (lox-style) will work too, just stir it in at the end. No salmon? Try smoked trout, leftover cooked salmon, or even pan-seared shrimp if you’re feeling wild.
Leeks – sautéed in unsalted butter, they mellow down, adding little sweetness to the cream-based sauce. If you don’t have any, a shallot or sweet yellow onion will work just fine.
Prepared horseradish gives the sauce a little zing. It’s subtle, not spicy. If horseradish isn’t your thing, add a tiny splash of white wine vinegar or a little extra lemon zest.
Dijon mustard adds a little tang. A grainy mustard or even Polish-style mustard would work too.
Dry white wine is used to deglaze the pan and add acidity. You could use vermouth or even vodka. No booze? A good squeeze of lemon juice will give you that same balance.
Sour cream adds tang and body to the sauce. I like to whisk it with heavy cream. You can also use crème fraiche or cream cheese to make the cream sauce.
Mix of Gouda and Gruyère creates a super smooth, lightly nutty, and oh so creamy cheese sauce. You can use either one on its own, or swap in fontina, mild cheddar or parmesan cheese if that’s what you’ve got. Just shred it fine so it melts easily into the sauce.
Lemon zest and fresh dill, both used as finishing touches to complete this great dish. If dill isn’t your thing, parsley or chives are great backups.
Equipment you will need
- Large pot
- Large skillet or sauté pan
- Sharp knife
- Cutting board
- Wooden spoon or silicone spatula.
- Fine grater or zester.
- Measuring cups and spoons
- Colander
Top Tips
Don’t overcook the pasta – pull your penne a minute early and finish it in the sauce. It’ll soak up the flavor and stay al dente. Also, save some pasta cooking water! It will help to thin out the sauce.
Go low and slow with the leeks – you want them meltingly soft, not browned. This builds sweetness and depth into the sauce without overpowering the delicate salmon.
Add the smoked salmon last, especially if you’re using hot-smoked or already-cooked salmon. Just gently fold it in at the end so it stays tender and flaky.
Shred the cheese finely – Gouda and Gruyère melt beautifully, but only if they’re shredded well. Big chunks can clump, and nobody wants a cheese blob surprise in the middle of a delicate sauce.
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil. Cook the dry pasta al dente, about 1–2 minutes less than the package says. Reserve ½ – 1 cup of pasta water, then drain and set aside.
- In a large skillet, melt butter (or use a splash of olive oil) over medium heat. Add your sliced leeks and a pinch of salt. Cook gently until soft and fragrant, about 5–7 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the horseradish and mustard, then pour in the wine to deglaze the pan. Let it simmer and reduce for 1–2 minutes.
- Lower the heat. Add the sour cream and heavy cream, stirring until smooth and just warmed through; don’t let it boil.
- Reduce the heat to low and stir in the shredded Gouda and Gruyère, a handful at a time. Let each addition melt before adding the next. Stir until smooth. If it looks too thick, loosen it with a splash of reserved pasta water.
- Add lemon zest and a splash of lemon juice, and a fresh dill
- Add the drained penne to the skillet and toss to coat. Let it simmer together for 1–2 minutes to marry the flavors. Add more pasta water if needed.
- Gently flake the hot smoked salmon into bite-sized pieces and stir it into the sauce. Don’t overmix, you want distinct, tender pieces. If you’re using cold-smoked salmon, add it right at the end and warm it.
- Turn off the heat and stir in plenty of fresh chopped dill and lemon zest. Give it a taste, add a squeeze of lemon juice or a pinch of salt if needed.
- Spoon into bowls and finish with extra dill, a few small pieces of salmon on top, and maybe a final sprinkle of cheese if you’re feeling extra.
Best ways to enjoy this great dish.
- With a glass of wine like Sauvignon Blanc, Grüner Veltliner, or even a dry Riesling.
- With something crunchy on the side, rustic rye bread, a warm pretzel roll, or a slice of sourdough.
- With fresh green salad and a squeeze of fresh lemon juice
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Storage instructions, reheating
Storage Tips
Let the pasta cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days. Since it has cream and seafood, it’s best not to push it past that.
Avoid freezing: Creamy sauces don’t always love the freezer, and smoked salmon can turn mushy after thawing. If you must freeze it, do so without the salmon and add fresh when reheating.
Reheating Tips
Creamy pasta loves low, gentle heat. Here’s how to bring it back to life:
- On the stove: Add a splash of water, broth, or cream to a skillet. Warm the pasta over medium-low heat, stirring gently until creamy and hot. Fold in a little more cheese or fresh dill to refresh the flavors.
- In the microwave: Place a portion in a microwave-safe bowl, add a splash of liquid, cover loosely, and heat in 30-second bursts, stirring in between until warm and creamy.
- Avoid boiling or high heat, or you’ll risk the sauce breaking and the salmon drying out. We want silky, not sad.
Creamy Smoked Salmon Pasta with Leeks, Lemon and Dill Recipe
Equipment
- large pot
- skillet or saute pan
- Sharp knife, cutting board
- spoon or spatula
- grater and zester
- measuring cups and spoons
- colander
Ingredients
- 8 oz pasta penne, tagliatelle or pappardelle
- 1 tbsp butter
- 1 small leek white and light green parts only, finely sliced
- 1 garlic clove minced
- 1 tsp prepared horseradish adjust to your spice tolerance
- 1 tsp Dijon or Polish-style mustard
- ¼ cup dry white wine or a splash of vodka
- ¾ cup sour cream
- ½ cup heavy cream
- ¼ cup shredded Gouda
- ¼ cup shredded Gruyère
- 6 oz smoked salmon torn into bite-sized pieces
- 1 Zest of 1 lemon
- 2 tbsp fresh dill chopped
- Salt & black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the dry pasta al dente, about 1–2 minutes less than the package says. Reserve ½ – 1 cup of pasta water, then drain and set aside.
- In a large skillet, melt butter (or use a splash of olive oil) over medium heat. Add your sliced leeks and a pinch of salt. Cook gently until soft and fragrant, about 5–7 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the horseradish and mustard, then pour in the wine to deglaze the pan. Let it simmer and reduce for 1–2 minutes.
- Lower the heat. Add the sour cream and heavy cream, stirring until smooth and just warmed through; don’t let it boil.
- Reduce the heat to low and stir in the shredded Gouda and Gruyère, a handful at a time. Let each addition melt before adding the next. Stir until smooth. If it looks too thick, loosen it with a splash of reserved pasta water.
- Add the drained penne to the skillet and toss to coat. Let it simmer together for 1–2 minutes to marry the flavors. Add more pasta water if needed.
- Gently flake the hot smoked salmon into bite-sized pieces and stir it into the sauce. Don’t overmix, you want distinct, tender pieces. If you’re using cold-smoked salmon, add it right at the end and warm it.
- Turn off the heat and stir in plenty of fresh chopped dill and lemon zest. Give it a taste, add a squeeze of lemon juice or a pinch of salt if needed.
- Spoon into bowls and finish with extra dill, a few small pieces of salmon on top, and maybe a final sprinkle of cheese if you’re feeling extra.
Notes
Nutrition
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Conclusion
There you have it, a Creamy Smoked Salmon Pasta recipe. An easy meal that delivers crave-worthy flavors and textures.
It is fresh, indulgent, balanced, and totally satisfying.
So grab that penne, favorite skillet, and let’s make a good pasta dish. Your taste buds will thank you.
FAQ
Can I use a different type of pasta?
Totally! Penne is great because it holds the sauce well, but feel free to swap in fusilli, farfalle, or even spaghetti. Just adjust cooking time so it stays al dente.
Can I use cold-smoked salmon instead of hot-smoked?
Yes! Cold-smoked salmon is milder and less “cooked,” so add it right at the end to warm through gently without overcooking. It gives a nice silky texture.
What can I substitute for Gouda or Gruyère?
Try Emmental, Jarlsberg, Parmesan cheese or even a mild cheddar. The key is a cheese that melts smoothly and has a bit of nuttiness or sweetness to balance the smoky salmon.
Can I make this recipe dairy-free?
You can! Use a dairy-free cream substitute (like coconut cream or cashew cream) and swap the cheese for a vegan melty cheese or skip it altogether. Just keep an eye on the seasoning to keep it flavorful.
Hungry for more? Check out the latest posts from My Omni Kitchen.
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- Creamy Smoked Salmon Pasta with Leeks, Lemon and Dill Recipe
