Cook the Linguine: Bring a large pot of salted water to a rolling boil. Add linguine pasta and cook according to package instructions, about 8-10 minutes until al dente. Reserve 1/4 cup of pasta water before draining.

Sauté the Garlic: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant and slightly golden.

Prepare the Cream Sauce: Pour in heavy cream into the skillet with garlic and bring to a gentle boil, then stir in reserved pasta water and lemon juice. Simmer for another minute until sauce thickens.

Combine the Pasta and Sauce: Remove skillet from heat and add drained linguine to the sauce, tossing gently to coat each strand.

Fold in the Salmon and Capers: Add cold-smoked salmon and capers to the linguine, folding gently to keep the salmon intact.

Adjust Seasoning and Serve: Taste and adjust seasoning with salt if necessary. Serve immediately garnished with fresh parsley.