4 servings, 25 minutes total (10 prep, 15 cook). Smoked Salmon in Cream Sauce with heavy cream, garlic, white wine, Parmesan, fresh dill. Silky, rich, and fragrant sauce that coats pasta, rice, or potatoes. Balanced with lemon zest and juice for freshness. Perfect for weekday dinners or elegant entertaining.
Creamy Smoked Salmon Dinner with Rich Flavor Depth
A comforting classic elevated with velvety sauce and smoky notes
A silky cream sauce infused with smoky salmon flavor creates the perfect balance of richness and elegance. Each bite layers the velvety texture of dairy with the distinctive taste of smoked seafood, building a dish that feels both indulgent and refined. Pasta, rice, or tender potatoes are often added to soak in the creamy sauce, while fresh herbs like dill, parsley, or chives introduce a lively contrast to the pronounced smoked undertone.
Smoked salmon brings its signature salty, buttery depth to the sauce, melting slightly into the cream to create a unified base that’s both smooth and aromatic. The smoke profile develops fully as the sauce simmers — not overpowering, but enhancing the natural fattiness and ocean essence of the fish. A splash of white wine or lemon juice introduces gentle acidity that keeps the dish from feeling heavy.
Where This Recipe Comes From
Though cream-based fish sauces are found in many European cuisines, the combination of smoked salmon and cream took hold in Northern and Central Europe — especially in regions known for cold-smoking fish, like Scandinavia and the Baltic. Home cooks discovered that smoked fish, already preserved and full of character, could be quickly elevated into hearty, restaurant-level meals simply by folding it into a warm dairy base. Today it's a staple in both rustic kitchens and elegant dinner parties.
Ingredients and Their Impact
- Smoked salmon: Provides deep umami, saltiness, and texture; melts slightly into the sauce.
- Heavy cream or crème fraîche: Creates the velvety body of the dish and balances salt with fat.
- Garlic and shallots: Build aromatic depth and flavor complexity.
- White wine or lemon: Adds brightness to cut through the richness.
- Herbs like dill, chives, or tarragon: Enhance freshness and lift the smoky flavor.
- Optional chili flakes or pepper: Provide gentle spice and warmth.
Why you’ll love this recipe
- Fast dinner idea ready in about 20 minutes
- Works with pasta, gnocchi, or rice for versatile serving
- A creamy seafood dish that feels luxurious without effort
- Simple ingredients packed with restaurant-quality flavor
- Ideal for date nights, weekends, or relaxed entertaining
- Family-friendly with room for customization
- Naturally rich in protein and satisfying for all seasons
Storage and Make-Ahead Tips
This dish can be made ahead in parts: prepare the cream sauce first, then cool it completely before refrigerating in an airtight container for up to 2 days. Add the smoked salmon just before reheating to prevent the fish from becoming overly soft or opaque. Reheat gently over low heat and avoid boiling, as rapid heating can cause the cream sauce to split. Cooked pasta or rice should be stored separately to maintain texture.
Suggested Serving Ideas
- Tossed through al dente linguine or pappardelle
- Poured over steamed baby potatoes or roasted cauliflower
- Served with crusty bread to scoop every last drop
- Styled as a grain bowl with barley, quinoa, or farro
Feel like exploring more recipes with creamy, indulgent seafood flavors? Here are two delicious ideas you don’t want to miss:
Discover creamy salmon with Tuscan herbs and sun-dried tomatoes:
The Best Creamy Tuscan Salmon Recipe
Try a crispy, spicy twist with smoky salmon bites in the Air Fryer:
Easy Air Fryer Salmon Bites (Chili-Lime)
Technique Spotlight: Cream Emulsion Essentials
Creating a perfectly balanced cream sauce starts with temperature control. Simmer low and slow to avoid curdling and ensure that the fats bind smoothly to the liquid. Introducing lemon or wine after heat-off helps preserve brightness without breaking the emulsion. Smoked salmon should be added last to prevent drying out and to maintain its silky texture.
Do you like this recipe? Just copy and save it – for your kitchen, recipe notebook, or blog post.
- Prepare the aromatics:
Heat 1 tbsp olive oil (15 ml) and 2 tbsp unsalted butter (30 g) in a large skillet over medium heat until the butter melts and becomes slightly foamy. Add 1 finely chopped small yellow onion (about ½ cup / 75 g) and cook for 3–4 minutes until soft and translucent. Add 2 minced garlic cloves (2 tsp / 6 g) and cook for 30 seconds until fragrant. - Deglaze with wine:
Pour in ½ cup dry white wine (120 ml). Increase heat to medium-high and cook for 2–3 minutes until the wine reduces by half. The mixture should smell fragrant and slightly sweet. - Add the cream base:
Lower the heat to medium and slowly stir in 1 cup heavy cream (240 ml). Let it simmer gently for 3–4 minutes until it begins to thicken slightly. Do not boil vigorously to prevent curdling. - Incorporate cheese and seasoning:
Stir in ¼ cup grated Parmesan cheese (25 g) until fully melted and the sauce is smooth. Add 1 tsp fresh lemon zest (2 g), ¼ tsp black pepper (1 g), and ⅛ tsp salt (0.5 g). Stir and taste; adjust seasoning if needed. - Add smoked salmon:
Reduce the heat to low. Add 7 oz chopped smoked salmon (200 g), stirring gently to warm it through without breaking apart too much. Simmer for 1–2 minutes. Do not overcook the salmon; it should remain tender. - Finish with herbs and lemon:
Stir in 2 tbsp finely chopped fresh dill (6 g) and 1 tbsp fresh lemon juice (15 ml). The sauce should look creamy and slightly glossy. If you like heat, mix in ½ tsp red pepper flakes (1 g). - Serve immediately:
Serve the sauce hot over cooked pasta, rice, or potatoes. The sauce will cling well and should have a smooth, silky texture. If it thickens too much, add 1–2 tbsp warm water to loosen it.
FAQ questionCan I use fresh salmon instead of smoked salmon?
Yes, you can, but the result will be different. Smoked salmon provides salt, umami, and smoky aroma, so if you use fresh salmon, you’ll need to season more aggressively and cook it first before adding it to the sauce. The flavor will be milder and less complex.
FAQ questionHow do I prevent the cream sauce from curdling?
Keep the heat at medium-low and avoid boiling the sauce once the cream is added. High heat can break the emulsion and cause curdling. Stir gently and consistently, and add lemon juice only after removing the sauce from direct heat.
FAQ questionCan I make this gluten-free?
Yes, the sauce itself is naturally gluten-free. Serve it with gluten-free pasta, rice, potatoes, or steamed vegetables. Check labels on ingredients like Parmesan and smoked salmon to confirm they’re certified gluten-free.
FAQ questionHow long can I store the sauce?
Store for up to 2 days in an airtight container in the fridge. Reheat gently over low heat and add a splash of water or milk if it’s too thick. Do not freeze—cream-based sauces tend to split when thawed.
FAQ questionWhat can I use instead of heavy cream?
Use full-fat coconut milk for a dairy-free option. The texture will be creamy, but the flavor will be slightly sweeter. Avoid low-fat milk or cream as they can split more easily and won’t give the same richness.
FAQ questionHow do I stop the sauce from becoming too salty?
Smoked salmon already contains salt, so use only a pinch of added salt and taste as you go. Adding lemon juice and fresh herbs at the end helps balance saltiness without diluting flavor.
FAQ questionWhat’s the best way to serve this sauce?
Serve over al dente pasta, fluffy rice, or steamed potatoes. Garnish with fresh dill, cracked pepper, and lemon zest for brightness and color contrast. Add red pepper flakes for mild heat if desired.
I’ve prepared countless salmon dishes during my career, and this smoked salmon in cream sauce is one I’ve refined through repeated testing to create the ideal balance of smoky depth and velvety texture. I always rely on fresh dill and lemon to lift the cream and keep the dish lively.
PEKIS – professional chef and recipe developer with over 25 years of experience, specialized in European and international cuisine.
Serving Suggestions and Pairings
Smoked salmon in cream sauce is a versatile dish that adapts effortlessly to different meals and occasions. Serve it over pasta like linguine or fettuccine for a classic Italian-style dinner, or spoon it generously over fluffy rice or pillowy gnocchi for a comforting twist. It also works beautifully as a topping for roasted baby potatoes or toasted sourdough bread. Add steamed asparagus, sautéed spinach, or a crisp green salad to balance the richness and bring freshness to the plate. A chilled glass of dry white wine such as Sauvignon Blanc or Pinot Grigio complements the creamy and smoky notes perfectly.
Dietary Flexibility
This dish is naturally gluten-free when served with gluten-free pasta, rice, or vegetables. To make it dairy-free, replace the heavy cream with full-fat coconut milk and skip the Parmesan. For reduced sodium, choose low-sodium smoked salmon and season gradually while tasting. The preparation remains simple, even with substitutions, making it easy to adapt to different dietary needs without compromising flavor or texture.
Why It Works for Busy Days
With just 25 minutes total and minimal prep, this dish is a time-saving option for weeknight dinners or last-minute meals. The sauce comes together in one pan, and the smoked salmon requires no pre-cooking. Simple steps, quick cooking, and bold flavors make this a reliable go-to recipe when time is limited but quality matters.
What Makes It Stand Out
The harmony of smoky, creamy, and zesty flavors creates a unique and indulgent combination. The salmon adds depth while lemon and fresh herbs brighten the sauce. It feels luxurious without being complicated. Ideal for family meals, date nights, or elegant entertaining, this dish offers restaurant-quality results at home. The perfect balance of richness and freshness makes it a standout choice every time.
Allergens: Milk, fish
Contains no gluten.
Substitution tips: For dairy-free, replace cream with 1 cup full-fat coconut milk (240 ml) and omit Parmesan (no suitable dairy-free substitute for full flavor). For fish allergies, no suitable substitution available.
Vitamins & minerals (per serving):
- Vitamin D: 6 µg – Supports immune system and bone health
- Vitamin B12: 2.7 µg – Essential for nerve function and red blood cell production
- Selenium: 32 µg – Antioxidant that supports metabolism and thyroid health
- Calcium: 90 mg – Helps maintain strong bones and teeth
- Potassium: 320 mg – Supports heart and muscle function
Antioxidants (per serving):
- Astaxanthin: 2 mg – Marine antioxidant linked to reduced inflammation
- Vitamin E: 1.2 mg – Protects cells from oxidative damage
- Garlic-derived allicin: 4 mg – Supports cardiovascular health and immune function
Recipes worth trying
