Bring a large pot of water to a boil. Add salt and cook the linguine according to package directions until al dente, 8-10 minutes. Drain, reserving 1/4 cup of pasta water.

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.

Add heavy cream to the skillet and bring to a gentle boil. Let simmer for 3-5 minutes until slightly thickened. Stir in reserved pasta water and lemon juice.

Remove from heat, season with salt and pepper, and toss the drained linguine in the sauce.

Fold in the cold-smoked salmon, breaking it into pieces, and add capers if using.

Serve warm, garnished with freshly chopped parsley.