A few weeks ago, I got a nice email from the folks at Rushing Waters Fisheries in Wisconsin asking if I’d be interested in trying some of their smoked fish. I was hesitant at first, because I usually try to avoid farm-raised seafood, when possible. But after doing some research I found out that while Rushing Waters is a salmon and trout farm, they use all natural and organic farming practices and truly care about the fish they raise and the end product.  They actually still harvest each and every fish by hand! Something almost completely unheard of in today’s fish farming industry. After learning of their responsible practices, I signed on to review their products.

I was incredibly impressed with the quality, flavor and variety of the products they provided. I’m a big fan of smoked fish and this stuff was no exception! It was just as good as my sister’s world-famous smoked salmon that she makes for us every Christmas. And that’s saying a lot!

Rushing Waters sent me a ton of fish and while I’m a big fan of just simply having some smoked salmon on crackers, I knew I needed some fun recipes to divvy out the haul. The first of those dishes is this smoked salmon carbonara. I took my classic spaghetti alla carbonara recipe, cleaned it up and added some flavorful, flaky salmon. The end result is guilt-free comfort food at it’s best. I’m sure you guys are sick of hearing about how good salmon is for you, but let me give you just a little reminder. Salmon is packed with lean protein and omega-3 fatty acid, which helps keep your brain, eyes and heart all in tip-top condition. The American Heart Association recommends we get two to three servings of oily fish like salmon a week. This recipe will help you reach that mark.

Oh! And I forgot to mention, it comes together in like 2.2 seconds 10 minutes. Perfect for a weeknight dinner. Now this is some fast food I can get behind.


Smoked Salmon Carbonara

Smoked Salmon Carbonara

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Smoked salmon carbonara comes together in a snap. Perfect for a weeknight dinner. Now this is some fast food I can get behind.


  • 10 ounces whole grain thin spaghetti
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 8 ounces smoked salmon
  • 2 eggs
  • 2 egg whites (about 1/4 cup)
  • 1/2 cup shredded Parmesan
  • Salt and pepper, to taste


  1. Cook spaghetti according to directions, omitting salt and fat. Before draining, reserve 2 cups of pasta water.
  2. In a Dutch oven over medium heat, heat olive oil and add garlic. Cook until garlic is softened, about 3 minutes. Add in salmon and cook until salmon is warmed.
  3. In a small bowl, whisk together eggs and egg whites.
  4. Remove Dutch oven from heat and add cooked spaghetti. Stir to evenly distribute salmon and garlic.
  5. While stirring briskly, stream in eggs until egg is no longer slimy-looking and thickens. Add in pasta water, 1/2 cup at a time, until pasta is creamy and saucy.
  6. Divide pasta into four bowls, divide cheese on top of the pasta.
  7. Taste for seasoning and add salt and pepper if necessary. Both the salmon and cheese are salty, so you might not need to add any salt.
Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 328Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 113mgSodium: 1441mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 23g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


In exchange for this blog post, I was compensated with one sampler pack and two tubs of spread. My review of the product was not biased or influenced in any way by this compensation.

Good luck!


  1. Oh yum! I would definitely make Philadelphia Sushi Rolls with the Smoked Salmon. I LOVE Philly Rolls with the smokiest of salmons and creamiest of cream cheese. I hate when I get Philly rolls and the amount of salmon is lacking…greatly. I would love to be able to make it the way I want it–huge chunks of salmon along side a semi-huge chunk of cream cheese–all rolled up in a semi-thin amount of rice and wrapped in the crispy, salty nori–YUM!

  2. I’d eat it in an omelet for breakfast, then on a bagel with cream cheese for lunch and on a salad for dinner. Yum!

  3. YUM! I’ve just begun overhauling my diet- 80% vegan, 20% lean, organic animal protein. So my favorite smoked salmon recipe is something a British friend taught me a few years ago and is super simple and delicious.

    The Millionaire’s Breakfast

    -Two slices of your favorite toasted bread
    -Mango chutney
    -Two slices of Bacon or Fakon
    -Smoked salmon
    -butter (optional)

    If your buttering, butter one side of one slice of toast. Spread mango chutney on one side of the second slice of toast. Pile on the bacon and smoked salmon. Delicious!!!

  4. Now I’m officially drooling! I would love to experiment with new recipes and flavors. Fish usually intimidates the heck out of me, so I’d love the opportunity to win some to try out!

  5. Smoked fish is my favourite thing in the world – I blame it on my Canadian Jewish upbringing!

    I can think of a billion things I would do it with it, but to be honest, it most likely would just be put in my mouth 🙂

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