Pasta Garlic Cream Sauce with Smoked Salmon

READY IN: 40mins
Recipe by J C9648


Top Review by Carolynskitchen

The bomb diggity! I went searching becuase we catch a lot of fish and smoke ourselves and I often wonder what else can I do with it besides laying it on top of a bunch of salad greens. This dish was a HUGE HIT at the family dinner table with children ages 6, 10, 12 - who all asked for seconds. I am the type that doesn't measure and made the recipe for the family of 5 and have one serving left over. roasted two very small onions harvested from my own garden in toaster oven, made a beschemel with 2T of butter & 2 T of flour and added approx 2 C of Half & half because I didn't have cream handy and added approximately 1/4 c of the grated parmessan cheese I had on hand, knowing they would sprinkle more on top. Salt, pepper and dried dill to taste. Added to 1 lb of bowtie pasta. Everything modified to what I had on hand. Saucy enough and not overly cheesey. A keeper! thanks JC for a wonderful recipe!

Ingredients Nutrition


  1. Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.) Drain and set aside.
  2. Saute garlic in olive oil over medium heat.
  3. Cook until the garlic begins to sweat, but doesn't turn brown.
  4. Add butter.
  5. Once butter melts, add cream and bring to a simmer.
  6. Add the pasta and keep simmering.
  7. Then add the smoked salmon (cut into 1" cubes) and half of the cheese.
  8. Toss well until the cheese is incorporated into the sauce.
  9. Cut the green onions into 1/2" pieces.
  10. Coat in olive oil and broil in the oven.
  11. You can do this before cooking the pasta.
  12. Add the roasted green onions into the sauce.
  13. Season with salt and pepper.
  14. Serve in a large bowl or on a plate.
  15. Garnish with the remaining cheese and dill.
  16. Serves 2.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a