Wash the salmon fillet, dab dry and cut into strips.
Bring the fish stock to the boil, remove from the heat and stir in the crème fraîche. Add the salmon to the sauce and cook in it for 2 to 3 minutes over low heat until done, about 4 minutes. Season to taste with salt, pepper and sugar, lemon zest and juice. Mix in the lemon balm.
In the meantime, cook pasta in plenty of boiling salted water until al dente, drain, spread on plates and pour the sauce over it.
Serve the linguine garnished with lemon balm.
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