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Capellini with Salmon and Lemon-Dill-Vodka Sauce

['1 medium onion, finely chopped (about 1 cup)', '1 tablespoon olive oil', '3 cups reduced-sodium chicken broth (24 fl oz)', '1 cup heavy cream', '1/3 cup vodka', '1/2 teaspoon salt', '1/2 cup chopped fresh dill', '1 1/2 teaspoons finely grated fresh lemon zest', '2 tablespoons fresh lemon juice', '1/4 teaspoon coarsely ground black pepper', '2 cups flaked broiled salmon', '10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)']

Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

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