Creamy Pasta with Smoked Salmon

Would you like to impress your significant other with a tasty pasta number? This creamy smoked salmon pasta is quite remarkable, with elegant flavour from smoky salmon all through the creamy sauce. Yet it 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. 

Would you like to save this recipe?

We’ll email this recipe to you, so you can come back to it later!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

I’ve been wanting to share this smoked salmon pasta recipe for a while, so forgive me if I am a bit too excited that I can

finally deliver.

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. And because it cooks in just 20 minutes, it’s quick enough to whip up for a midweek 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?

Ingredients

My goal for this dish was for an elegant pasta that can be made quickly and easily. This meant keeping the ingredient list short and pulling from flavours that are traditionally served with smoked salmon. Here’s what you’ll need:

• Cold smoked salmon – also called lox in the US, it’s smoked at a lower temperature than hot smoked salmon. It results in salmon that is smoother in texture and has a less smokey flavour.
• Olive oil
• Creme fraîche – it has a slightly tangy taste adds another dimension of flavour to this dish.
• Lemon – citrus and fish belong together! We’ll only need the zest for this recipe.
• Garlic – always good!
• Capers – for a bright, tangy contrast to the smoky salmon and creamy sauce.
• Chives – sprinkle a little on top for serving, both for flavour and to add a little colour.
• A short pasta like This is an affiliate link.penne – 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 is an affiliate link.Parmesan cheese – I decided not to use any in the sauce itself to avoid competing with the bold flavours of smoked salmon and aged cheese, rather than compliment. Instead I served the finished product with a sprinkling of freshly grated Parmesan cheese to act as a light seasoning rather than a dominating flavour, which was just right.

The goal is for smoked salmon to be my shining star in this stunning pasta dish. I’m pleased to report that this is just what happened.

How to make salmon pasta

• The sauce comes together quickly, so start heating your pot of water first. You want your pasta and sauce to be ready as close together as you can. Look at your pasta package for timings. Salt the water before adding the pasta.
• Start by heating olive oil in a large pan. Use low heat so the minced garlic doesn’t burn (never pleasant!). Leave the garlic for just 10-20 seconds before adding the creme fraîche, lemon zest and capers. Add in a little pasta water from the pot and give it a stir to make the sauce smooth and creamy.
• Cut your smoked salmon into strips and add it to the pan. You can tell it’s ready when it looks more opaque – look at the photos for guidance. It will only take a couple of minutes.
• Take about a 1/2 cup of water from the pasta pot (in case you need to thin out the sauce a little), then drain the pasta and toss it directly into the sauce. I know this isn’t how everyone serves their pasta, but Italians do this for a reason: the sauce coats the pasta so much better than when they are served separately.
• Taste the pasta and add a bit of salt if necessary. Smoked salmon can already be salty, which is why I only add it at this step.
• Serve it with a sprinkling of freshly grated Parmesan cheese and chopped chives.

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 or vegetables 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 impact the texture. The sauce can curdle and the pasta become soggy after reheating, so best to keep this one unfrozen.

4.70 from 13 votes

Creamy Smoked Salmon Pasta Recipe

By Julia Frey of Vikalinka

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 4

SaveSaved Pin Print

Luxurious pasta in creamy sauce with smoked salmon and capers that comes together in 20 minutes. Perfect for a date night!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

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 

1x2x3x

• ▢ 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 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

Calories: 725kcal | Carbohydrates: 91g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 640mg | Potassium: 527mg | Fiber: 4g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 16.3mg | Calcium: 180mg | Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!