Introduction: Smoked Salmon Pasta

Smoked salmon is undeniably luxurious. But you don’t need a special occasion or Michelin-starred technique to make it an incredible meal. Creamy Smoked Salmon Pasta is the perfect dinner in under 15 minutes, which makes it a great dinner for busy weekdays, but also impressive enough to serve to guests on the weekend!

As an experienced recipe developer and food writer, with over a decade of working to get recipes right for busy home cooks, I can tell you that this is one of the most reliable, crowd-pleasing recipes in my arsenal. It’s special-occasion-rich without being oppressively heavy, bursting with savory, briny and fresh flavors, and — most important — it is faster to make than it is to get delivery.

Why You’ll Love This Recipe

  • Unbeatable Speed: Fridge to table in 20 minutes. Perfect for busy weeknights.
  • Straightforward, High-Quality Ingredients: With such a short ingredient list, the flavor of the smoked salmon is the star.
  • Fancy Dancy: It’s very impressive, but it tastes and uses ingredients that you probably have on hand.
  • So Adaptable: So flexible with what’s in your fridge (read tips below).

Ingredient Notes: Choosing the Best for Maximum Flavor

It’s made with only a handful of high-quality ingredients is what sets this recipe apart from all the others. Here’s what you need and why:

  • Smoked Salmon (115g / 4 oz): I highly recommend using cold smoked salmon (the silky, thinly sliced type you would put on a bagel) because it has a more delicate flesh and melts into the sauce better. You can also use hot-smoked salmon (flakier, drier), which will produce a different, chunkier texture. Find a brand that you like to eat neat.
  • Pasta (12 oz / 340g): I like to use linguine or fettuccine the most. Their wide, flat surfaces are ideal for cradling like the creamy sauce. Tagliatelle or farfalle (bow-ties) are good substitutes.
  • Heavy Cream (1 cup / 240ml): This is the foundation for our silky and creamy sauce. For a less rich dish, you can use half-and-half, but the sauce will be slightly thinner.
  • Dill (2 tbsp, chopped): Must have! Fresh dill brings a bright, grassy flavor to the table that’s just impossible to beat with salmon. Nothing beats fresh dill in this regard, dried dill is no substitute!
  • Lemon (Zest and Juice): A hint of fresh lemon is needed to help cut the richness of the cream and brightens the taste of the salmon. The zest is a burst of aromatic flavor.
  • Shallot (1 medium): Far milder, sweeter and moister than onion, it’s the sweet, shy aromatic on which the sauce’s entire, only slightly more aggressive flavor is based. If you’re in a pinch, a small yellow onion works as a substitute.
  • Capers (1 tbsp, drained): These little briny pops bring an awesome salty complexity that rounds out the dish.
  • Parmesan Cheese (1/2 cup, grated): Freshly grated Parmigiano-Reggiano is best for flavor and meltability. The prorated stuff sometimes contains anti-caking agents that can lead to grainy sauces.
  • Butter, Olive Oil, Salt and Pepper: The sautéing and seasoning crew.

(Expert Tip: Remove your smoked salmon from the refrigerator as soon as you start cooking.). This will help it get closer to room temperature and integrate more evenly into the warm sauce, without seizing up.

How to Make Smoked Salmon Pasta: Step-by-Step

This is all about timing and juggling. With your ingredients prepped, and the rest is easy.

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4

Ingredients

  • 12oz (340g) linguine or fettuccine
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium shallot, finely minced
  • 1 cup (240ml) heavy cream
  • 4 oz (115g) cold-smoked salmon, cut into bite-sized pieces
  • 1 tbsp capers, drained
  • Zest of half lemon +2 tbsp of fresh lemon juice
  • 50 grams (about ½ cup) of Parmigiano-Reggiano, freshly grated for maximum melt, with more set aside for a final flourish.
  • Two tablespoons of freshly chopped dill, whose herbal fragrance will be complemented by a few fresh fronds for garnish.
  • Freshly ground black pepper, to taste
  • Salt, to taste (careful, because the salmon and capers are salty)

Instructions for Creamy Smoked Salmon Pasta:

  • Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil for your pasta. Add the pasta and cook as the label directs for al dente. Save about 1 cup of the starchy pasta water before draining it. This liquid gold is essential for thickening your sauce down the road.
  • Sauté the Aromatics: As the pasta is cooking, melt the butter and the olive oil in a large skillet or Dutch oven over medium heat. Stir in the minced shallot and cook for 3-4 minutes, until soft and translucent. Do not let it brown.
  • Make the Sauce: Add the heavy cream and simmer on low until it starts to heat through. Cook for 2-3 minutes so it can reduce and thicken a bit.
  • Mix and Emulsify: Turn heat to low. Transfer the drained pasta directly to skillet with the cream sauce. Add the reserved pasta water and Parmesan. Toss vigorously with tongs for a minute or two. The starch from the pasta and the fat from the cheese and the cream will emulsify into a gorgeously glossy sauce that coats each strand. Add a bit more pasta water if the sauce feels too thick.
  • Finish with Flavors Turn off the heat: Carefully add the chopped smoked salmon, capers, fresh dill, lemon zest, and lemon juice and incorporate them very gently. The salmon will undergo carryover cooking as it rests, allowing the residual heat to bring it to a perfect, flaky finish.
  • Season and Serve: Finish with a crack of fresh black pepper to taste. This is where you haven’t yet added the salt — taste first, because the smoked salmon, capers and Parmesan are all quite salty. Season only if needed. Top with more dill, a bit more Parmesan, and another grind of pepper. Serve immediately.

Expert Tips & Variations for the Perfect Dish

  • Don’t Overcook the Salmon: The critical difference-maker is that the salmon is added in right at the end, off the heat. If it steeps too long in the sauce, it can get tough and rubbery.
  • The Pasta Water is Crucial: Don’t skip setting aside some of the starchy pasta water! It’s the magic ingredient that knits the sauce together and keeps it attached to the pasta.
  • Lighten it up: Swap half of the heavy cream with whole milk or half-and-half. For a dairy-free version, use full-fat coconut milk and nutritional yeast instead of Parmesan (although the flavor will be very different).
  • Add Vegetables: Sauté a few handfuls of spinach or arugula in the pan once the shallot has softened, until wilted. Thinly shaved asparagus or peas would also be a nice touch.
  • Kick It Up: A pinch of red pepper flakes, add it at the same time as the shallot for a gentle warmth to the dish.
  • Wine Pairing: Go for a sharp, dry white wine, like Sauvignon Blanc or Pinot Grigio, to play off the richness of the cream and the saltiness of the salmon.

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