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Creamed Salmon and Peas Over Linguini - Tender chunks of salmon sautéed in a wonderful cream and mustard sauce that is flavored with pancetta and shallots, then served over linguini. (It’s incredible!)

My husband Jack first made this Creamed Salmon and Peas Over Linguini for me many years back when we first started dating. It was one of many delicious dishes that Jack cooked for me back then in his attempt to impress me and let’s just say – it totally worked! 😉

Jack gives all the credit for this fantastic recipe to a former co-worker named Susan who worked for him back during his professional food service management career. At the time, the company Jack worked for had a “traveling chef” program where one chef went from location to location and cooked a specialty dish at made-to-order sauté stations.

Creamed Salmon and Peas Over Linguini - Tender chunks of salmon sautéed in a wonderful cream and mustard sauce that is flavored with pancetta and shallots, then served over linguini. (It’s incredible!)

Susan was one of the traveling chefs whose primary role in Jack’s professional kitchen was as ‘garde manager’ (a French term for ‘keeper of the food’) where she managed the cold food items including cold meats and salads and garnishes. But Susan was also a fantastic cook in other areas of the kitchen – and this Creamed Salmon and Peas Over Linguini was a recipe she became known for!

This Creamed Salmon and Peas Over Linguini was so popular that even after the traveling chef program ended, Jack’s customers asked for it again and again! The dish has tender chunks of salmon sautéed in a wonderful cream and mustard sauce that is flavored with pancetta and shallots, then served over linguini. (It’s incredible!)

This Creamed Salmon and Peas Over Linguini can be prepped ahead of time and assembled last minute (as Jack’s team did in a food service setting) – or prepared all at once and served immediately as described in the recipe below.

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Creamed Salmon and Peas Over Linguini

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6-8 servings


  • 1 pound dry linguini
  • 2 tablespoon extra virgin olive oil, divided
  • 2 tablespoons butter, divided
  • 2 pounds thick salmon filet, skinned and cut into two inch pieces
  • ¼ cup pancetta minced (about 2 ounces in weight)
  • ½ cup shallots chopped (about 2 ounces in weight)
  • ¼ cup white wine
  • 2 tablespoons flour
  • 1 pint heavy cream
  • 1/3 cup country Dijon mustard (country Dijon is like whole grain and creamy Dijon mixed together)
  • ½ pound (8 ounces) frozen green peas, thawed
  • Chopped parsley for garnish (optional)


  1. Bring a pot of water to boil and cook linguini according to package directions.
  2. While linguini is cooking, heat a large non stick sauté pan with half the oil and half the butter over medium high. Once the butter is frothy and hot, add half of the salmon, placing the pieces in without touching. Sauté for about 1 ½ minutes and turn each piece with tongs. Cook other side for another 1 ½ minutes and remove to a platter. Add remaining oil and butter and once hot cook second half of salmon, removing to the platter once done. The salmon does not need to be cooked all the way through. It will cook further in the sauce.
  3. Lower the heat to medium and add pancetta and cook until almost crisp, about 2 minutes. Add shallots and cook for another two minutes until they start to get soft.
  4. Add wine and deglaze pan.
  5. Once wine has all but evaporated, add flour and stir. Mixture may be a little dry. Keep stirring with a wooden spoon until the raw flour smell is gone, about two minutes.
  6. While the flour is cooking, heat cream in the microwave until hot but not scorched. Add to the shallot mixture and keep the heat on a medium heat so the cream bubbles but does not boil. With a wire whip, stir in mustard.
  7. Taste and season only if needed. I did not season my finished dish any further.
  8. Add in peas and cooked salmon and gently stir and let simmer until the mixture thickens somewhat, up to five minutes. Remove from heat.
  9. To serve, place cooked drained linguini on a platter or individual serving dishes and ladle salmon mixture over the top.
  10. Garnish with optional chopped parsley.

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  • Angie wrote:

    What a great pasta dinner recipe! I love how healthy it is too. We don’t eat enough salmon.

  • Charlene wrote:

    This sounds wonderful. My Mother always made Creamed Salmon with canned Salmon and white sauce with peas over massed potatoes. Everyone loved it.
    I am going to try this, it looks so good. Thanks for posting.

    • Martha wrote:

      That sounds very much like a dish my mother used to make Charlene! Hope you enjoy the recipe!

  • Angie | Big Bear’s Wife wrote:

    That “traveling chef” program sounds so neat and I LOVE this pasta. I could literally eat pasta every day!

  • Medeja wrote:

    Love pasta dishes! Looks delicious!

  • heather | girlichef wrote:

    Now this sounds like a dish I woud really love, I have such a weakness for salmon. Perfect weeknight meal.

  • Lauren Kelly Nutrition wrote:

    I just love this so much! My husband would go crazy if I made this for him 🙂

  • Kirsten/ComfortablyDomestic wrote:

    Keeper of the Food is perhaps the best kitchen title ever. Good thing Jack brought this recipe with him–it looks fantastic!

    • Martha wrote:

      I love that title too Kirsten!

  • Ashley @ Wishes and Dishes wrote:

    I can see why this dish won you over! How sweet that he cooked this for you. I’m going to try it out! The list of recipes I need to make from your site keeps growing and growing 🙂

    • Martha wrote:

      Thanks Ashley! (It was a very sweet – and delicious – way to be courted!)

  • Germaine wrote:

    Thanks Martha –

  • Germaine wrote:

    LOVE salmon but just wondering about can be used instead of the wine can a veg broth be used


    • Martha wrote:

      Hi Germaine – Yes – vegetable or chicken broth would work fine! Hope you enjoy the recipe!

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