Smoked Salmon in Creamy Whiskey Sauce over Pasta

Total Time
Prep 10 mins
Cook 5 mins

This makes a quick yet elegant main course, with rich flavors. The mascarpone cheese can be substituted with cream, but you will need to cook it down for a few minutes after adding to reduce and achieve the proper consistency for the sauce. DO NOT leave the pistachios out, I think they are integral to the dish !

Ingredients Nutrition


  1. In a large frying pan, saute the sage in the butter; when it begins to be fragrant and turn color, remove and discard.
  2. Add the garlic to the pan, and saute for 30 seconds.
  3. Add the salmon to the pan, toss well, add nuts and cook for 30 seconds (the salmon will break down into small pieces, don't be alarmed).
  4. Add the lemon juice and the whiskey, and cook for another minute.
  5. Add in the mascarpone cheese and stir well until it melts and is completely incorporated with the other ingredients.
  6. Add ground black pepper to taste.
  7. Add the hot cooked pasta to your pan and mix it well into the sauce.
  8. It is now ready to serve!
Most Helpful

Could be a really excellent dish. Needs some careful balancing. The sage + slightly browned butter + garlic yields a flavorful butter: probably it's best to taste this before proceeding. The salmon is already salty, so just a few pistachios is plenty. The whiskey and lemon can be doubled, and stirred in at the last moment. <br/>Not a simple recipe, in a way, because the six or seven ingredients have to all be judged right. The cheese + black pepper makes this a cousin of cacio e pepe, which I have posed on this site.

James Elkins July 16, 2013

We enjoyed this very much, but thought it was lacking something. I used about 8 ounces of spinach linguini and an 8 ounce package of cream cheese. Everything blended beautifully together, but DH and I both felt that it needed something. I ground the pistachios pretty finely because DH is not a nut fan. Don't get me wrong, it really tasted good, it was just alittle too bland for us.

Boca Pat March 02, 2005