Salmon Spaghetti
Spaghetti, smoked salmon and dry white wine come together in this seafood — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Dairy Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until just al dente, reserving a cup of the starchy cooking water before draining.
- While the pasta cooks, finely chop the onion and gently sweat it in the olive oil over medium-low heat for 6 to 8 minutes until soft and translucent but not browned.
- Pour in the white wine, raise the heat and let it bubble for 2 to 3 minutes until the raw alcohol smell cooks off and the liquid reduces by about half.
- Lower the heat and stir in the double cream, crème fraîche and creamed horseradish, simmering gently for 2 minutes until the sauce thickens enough to coat the back of a spoon.
- Cut the smoked salmon into ribbons and stir most of it into the warm sauce off direct high heat, letting the residual warmth just heat it through so it stays silky rather than rubbery.
- Add the drained spaghetti to the sauce with most of the chopped dill, tossing and loosening with splashes of reserved pasta water until every strand is glossy and coated.
- Season with salt, plenty of black pepper and a squeeze of lemon, then serve topped with the remaining salmon ribbons and dill.
You'll use: Large pot · Saucepan
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Double Cream
- heavy cream · whipping cream
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Salmon Spaghetti take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Salmon Spaghetti is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spaghetti with Salmon (3319153890).jpg by David Pursehouse from Kawasaki, Japan, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.