Ingredients:

  • 4 (6 oz / 170g each) Salmon Fillets, skin on or off
  • 2 Tbsp Olive Oil
  • Salt & Black Pepper, To taste
  • 1 lb Fettuccine or Linguine
  • 1 Tbsp Kosher Salt (for boiling water)
  • 8 Tbsp (1 stick) Unsalted Butter, cut into cubes
  • 4 cloves Freshly minced Garlic
  • 2 cups Heavy Cream
  • 1 cup, tightly packed Freshly Grated Parmesan Reggiano
  • Zest From 1/2 medium Lemon
  • 3 Tbsp Fresh Dill, finely chopped, divided
  • 1 Tbsp Fresh Chives, finely chopped, for garnish
  • 1/2 to 3/4 cup Reserved Pasta Water

Instructions:

  1. Prep Ingredients: Pat the salmon fillets dry and season generously with salt and pepper. Finely mince the garlic and chop the fresh herbs. Grate the Parmesan and set aside.
  2. Boil the Pasta: Bring the stockpot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until perfectly al dente (usually 8-10 minutes).
  3. Reserve Water: Just before draining, scoop out at least 1 cup (240ml) of the starchy pasta cooking water. Drain the pasta and set aside.
  4. Sear the Salmon: Heat the olive oil in the large skillet over medium-high heat. Once shimmering, place the salmon fillets skin-side down (if using skin-on).
  5. Cook and Flake: Sear for 4–5 minutes until the skin is crisp and a strong crust has formed. Flip and cook for another 2–4 minutes until the internal temperature reaches 145°F (63°C). Transfer the salmon to a plate. Once slightly cooled, flake the fish into large, rustic pieces, discarding the skin. Wipe the skillet clean.
  6. Sauté the Aromatics: Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and sauté gently for 1 minute until fragrant (do not let the garlic brown).
  7. Add Cream: Pour in the heavy cream and bring the mixture to a very gentle simmer. Immediately reduce the heat to the lowest setting. Cook for 3–4 minutes until slightly thickened.
  8. Emulsify (The Critical Step): Remove the pan completely from the heat source. Whisk in the Parmesan, a small handful at a time, incorporating fully before adding more. This ensures a smooth emulsion.
  9. Flavor Finish: Stir in the lemon zest and two tablespoons of chopped dill. Season with salt and pepper to taste.
  10. Toss the Pasta: Return the sauce pan to the lowest possible heat setting. Add the drained pasta to the sauce.
  11. Adjust Consistency: Toss to coat, adding the reserved pasta water, 1/4 cup (60ml) at a time, until the sauce clings beautifully to the pasta.
  12. Fold in Salmon: Gently fold in the flaked salmon pieces, being careful not to break them up entirely. Heat for just 30 seconds to warm through.
  13. Serve: Serve immediately, topped with the remaining fresh dill and chives.