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Would you like to impress your significant other with a tasty pasta number? This creamy pasta with smoked salmon is quite remarkable yet requires minimal ingredients and takes just 20 minutes to throw together.
If you are a fan of these flavours, take a look at another pasta recipe made with fresh salmon and mixed greens.
I’ve been wanting to share this smoked salmon pasta recipe for a while, so forgive me if I am a bit too excited to finally deliver. And, if I could be so bold, do I ever!!
This creamy pasta recipe is truly something special and so simple to make. I personally think it’s ideal for a date night since it’s easy, quick and delicious. Because who wants to spend hours in the kitchen before a hot date? Red face, frizzy hair…no thank you.
But even if a date night isn’t the plan, this dish is also a huge winner with kids. Mine gobbled it up as soon as I took the last photo and asked if the leftovers were for dinner.
And why is it so good? It has the rich, delicate flavour of smoked salmon wrapped in a creamy sauce on a bed of al dente pasta. Can you think of anything better?
How to make salmon pasta
When I developed this recipe I drew on the flavours that are traditionally served with smoked salmon like lemon, capers, creme fraîche and chives.
I decided not to use any This is an affiliate link.Parmesan cheese in the sauce itself. There is a risk that the the bold flavours of smoked salmon and aged cheese will compete, rather than compliment. Instead I served the finished product with a sprinkling of freshly grated Parmesan cheese. That amount was just perfect.
It acted as a light seasoning rather than a dominating flavour, which was just right. I wanted the smoked salmon to be my shining star in this stunning pasta dish.
Recipe Tips and Notes
- I wanted to use creme fraîche in this smoked salmon pasta recipe as I believe the slightly tangy taste adds another dimension of flavour to this dish. However, if creme fraîche is unavailable use heavy cream and 1 tbsp of fresh lemon juice.
- I chose to make this pasta using This is an affiliate link.penne, but other short pasta shapes will also do well. Using a pasta with a hollow centre or scoop such as conchiglie gives the creamy sauce a place to settle and makes each mouthful a lot more satisfying.
- This recipe is made with cold smoked salmon, which is smoked at a lower temperature than hot smoked salmon. It results in salmon that is smoother in texture and has a less smokey flavour.
- Reserve some of the pasta water before draining the pasta to add later to the sauce. Because pasta water holds on to salt and starch, it adds both flavour and creaminess when added to the sauce.
Serving suggestions
A pasta dish like this one will stand on its own without needing a lot of dishes served on the side. But because of the rich, creamy pasta sauce and smokiness of the salmon, a fresh green salad will add a lovely balance to a meal.
I also chose to add a tiny dusting of green chives. Even a small amount added a touch of colour and some brightness of flavour to this creamy pasta.
And if you are so inclined, a crisp, dry white wine will be the perfect accompaniment while adding a touch of class. White wine is one of the best ways of cutting through a creamy sauce and cleansing the palate between bites. A Sauvignon Blanc or dry Riesling would be my choice!
Storage and leftovers
As with most pasta dishes, this one will keep in a fridge for up to three days if stored in an This is an affiliate link.airtight container. It can easily be reheated in a microwave, although the pasta will become softer than when first served.
I do not recommend freezing pasta dishes that have been tossed in sauce as this one has. The taste might still be okay but freezing will not do good things to the texture of the dish. The sauce might curdle and pasta will become overcooked when reheating, so best to keep this one unfrozen.
More salmon recipes
Pasta with Smoked Salmon
Equipment
- This is an affiliate link.Large pot
- This is an affiliate link.Enamel colander
- This is an affiliate link.Fine grater
- This is an affiliate link.frying pan
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 3 cloves garlic, minced
- 400ml / 1½ cups creme fraîche, see recipe notes for substitution
- 125ml / 1/2 cup pasta water
- 200g / 7oz cold smoked salmon
- 1 lemon, zest only
- 2 tbsp capers
- 450g / 1lbs pasta, I used penne
- 2 tbsp This is an affiliate link.Parmesan cheese
- 1 tbsp chives
Instructions
- Set a large pot of water over medium heat and bring to a boil, add salt once boiled. Add pasta and cook according to package instructions.
- While the pasta is cooking, heat 1 tbsp of olive oil in a large pan, then add minced garlic and cook briefly over low heat for 10-20 seconds, then add creme fraiche, lemon zest and capers, heat through. Make sure the heat is set to low to keep the sauce smooth, otherwise creme fraiche might separate. Add the pasta water from the boiling pot and stir to combine.
- Add the smoked salmon cut into strips and cook for a couple of minutes until the salmon turns from bright orange to opaque.
- Drain the pasta, while reserving 1/2 cup of water. Add the pasta directly to the pan with the sauce and toss gently to combine. Add a splash of water if the sauce is too dry until it reaches desired consistency. Taste the pasta and add salt only if necessary. It will depend on the saltiness of your smoked salmon.
- Serve sprinkled with freshly grated Parmesan cheese and chopped chives.
Notes
- You can substitute the creme fraîche with the same amount of heavy cream and 1 tbsp of fresh lemon juice.
- I used creme fraîche in this recipe because the tangy taste adds a different dimension of flavour to the pasta. But if creme fraîche is unavailable use heavy cream and 1 tbsp of fresh lemon juice.
- I used penne but other short shapes will do just as well. Choose one that has a hollow centre or scoop to pick up the creamy sauce and bring more flavour to each mouthful.
- The cold smoked salmon used in this recipe is smoked at a lower temperature than hot smoked salmon. This process gives the salmon a smoother texture with less smokey flavour.
- Don’t forget to reserve some of the pasta water before draining because you will want to add it to the sauce later. Pasta water holds onto salt and starch and can add flavour and creaminess to the sauce, and is the best way to thin it out a bit if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was looking for something different to cooked for family dinner using my son’s favourite smoked salmon.
Found your recipe & thankfully
Amazing recipe we loved it, my husband said it was a dish an upscale restaurant would serve! Your directions were spot on. Thank you for a great new recipe!
No need to cook the smoked salmon or sauce, just add both to hot pasta and stir to make your life easier! Then add chives and lemon, garlic not really required in my opinion.
Salmon spends literally 2 minutes in the sauce and not to be cooked but warmed up. Feel free to skip this step if you find it unnecessary.
Have cooked this recipe before. Love it! So simple and quick, but seems so very luxurious. Served with french beans and tender stem broccoli. Perfect thank you!
My pleasure, Gill. So glad you loved it!
Love the recipe!
I substituted fresh Salmon poached it in milk in the Microwave for 3 mins. Let it stand. Used the milk for the sauce. Then made up the liquid using heavy cream with the lemon juice as suggested. Unfortunately it’s still too cold for chives. They haven’t come through yet.
Happy to hear you loved the recipe, Diane!
I tried this, it wasn’t quite what I expected, a little too tangy for our taste. Maybe too much lemon, I don’t know. I also used the heavy whipping cream with lemon, had to add a little flour to thicken the sauce. There also wasn’t that much taste, had to be creative to get more flavor. Well. I can say I tried it.
Needed flour to thicken. Not overly impressed with this recipe.
Hi Rob, I haven’t had issues with this sauce thickening. In fact you can see how thick it is in photos. Have you used full fat creme fraiche, which is incredibly thick on its own? If you used fresh cream instead, it also needs to be full fat 36%. Using ingredients other than listed in the recipe will alter the outcome.
Very nice recipe. Could adjust the quantities upwards to cater for 4 really hungry people.
Let me just tell you!!! We love love smoked salmon with any dish. I love the creamy sauce and pasta combo. Absolutely stunning and delicious.
Can’t wait to try this pasta! It’s basically two of my guilty pleasures..pasta and smoked salmon. And the fact that it’s under 30 minutes is always a win.
I love a good creamy pasta especially when its infused with vodka or white wine. I like how you added smoked salmon here. This pasta recipe is perfect for date night, or even for a dinner party!
Smoked salmon immediately gives this pasta such a flavour boost. We love this dish so much!
Did you add vodka or white wine to this recipe?