• Produced from Wild Alaskan Sockeye Salmon
  • Hot smoked with fruitwoods and hardwoods
  • Skin on

30 min
4 servings


  • 1 package Ducktrap Smoke Roasted Wild Salmon, separated into chunks
  • 1 lb fresh asparagus, trimmed and cut into 2-inch lengths 1½ pound linguine
  • 2 cloves garlic, crushed and chopped ¼ cup shallots, chopped
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese, plus more for garnish
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons grated orange rind
  • 2 tablespoons orange juice and/or
  • 1 tablespoon orange-flavored liqueur
  • Salt and pepper, to taste


  1. Cook asparagus in pot of salted boiling water for 2 minutes. Drain, rinse and cool in ice water.
  2. Heat olive oil in large skillet. Sauté garlic and shallots for 5 minutes, being careful not to brown. Add cream and simmer over low heat about 5 minutes until thickened. Add orange juice and/or liqueur and orange rind. Remove from heat and set aside.
  3. Cook linguine according to package directions. Do NOT drain.
  4. Return skillet to medium-low heat. Using tongs, add cooked linguine to sauce in skillet to finish cooking.
  5. Add asparagus and cook until warmed, about 3 minutes.
  6. Add salmon, salt, pepper, dill, parmesan cheese and stir gently. Serve immediately with extra Parmesan cheese.