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Creamy Lemon Vodka Salmon Pasta

12 oz. pasta , such as penne

2 Tbsp. unsalted butter

1 small onion , diced

1/2 cup vodka

1 1/2 cups heavy cream

11 oz. cooked salmon , fork torn

2 Tbsp. lemon juice , preferably Meyer lemon

Zest from 1 lemon

1/4 cup coarsely grated Parmesan Reggiano cheese , plus more for plating

1/2 cup chopped fresh dill (or to taste)

Kosher salt & freshly ground pepper


Bring 4 quarts of salted water to a boil and cook the pasta until al dente, as it will finish cooking in (and absorb!) the sauce. Reserve ½ cup of the pasta water.

Heat the butter in a large skillet over medium heat. Sweat the onion with a sprinkle of salt until it is tender and translucent but not browned, about 5 minutes.

Pour in the vodka and reduce it down until it is almost gone.

Add the cream and cook until it just starts to bubble. Gently stir in the cooked salmon and warm through.

Add the cooked pasta and continue cooking until the sauce begins to thicken, about 2 to 3 minutes. If the sauce is too thick, add a little of the pasta water.

Remove the skillet from the heat and stir in the lemon juice and zest, Parmesan and fresh dill. Taste and season with salt and freshly ground pepper.

Garnish with thin lemon slices, fresh dill and more Parmesan.

Prep Time: 10 min Cook Time: 15 min



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