When you have a beautiful piece of smoked salmon, turning it into a creamy pasta is one of the tastiest ways to enjoy it. The salmon’s smoky flavor melds into the sauce, giving the dish depth and character while keeping the preparation quick and simple.
The Ingredients
- Smoked salmon: The main flavor component — smoky and savory without overpowering the dish.
- Pasta: Fettuccine or penne work well; gnocchi is a good alternative for a different texture.
- Wine and fresh lemon juice: White wine and lemon brighten the sauce and balance the cream and salmon.
- Heavy cream: Gives the sauce body and richness.
- Butter: Adds silkiness and flavor.
- Onion: Provides a mild savory base; shallots, leeks, or garlic are suitable substitutes.
- Grated Parmesan cheese: Brings a nutty, salty finish.
- Optional add-ins:
- Capers or black/Kalamata olives for briny notes.
- Asparagus for an earthy, textural contrast — cook it in the pasta water and add with the salmon.
- Leeks, garlic, or shallots in place of the onion.
- Crisped salmon skin “bacon”: remove the skin, crisp it in a skillet with a little oil, chop, and sprinkle over the finished pasta for crunch.
The star of this dish is the smoked salmon. You can buy it or smoke your own if you have a smoker; homemade hot-smoked salmon makes an excellent base for this pasta.
How To Make Smoked Salmon Pasta
- Cook the pasta al dente — it will absorb some sauce. Reserve 1/2 cup of the pasta cooking water before draining.
- Sauté the onion in melted butter with a pinch of salt over medium heat until soft and translucent, about 4–5 minutes. Add the white wine and reduce until mostly evaporated.
- Stir in the heavy cream and heat until it just begins to bubble.
- Gently fold in the smoked salmon and warm it through. Taste and adjust seasoning with salt and pepper. Add any prepared asparagus, olives, or capers now if using.
- Add the cooked pasta to the skillet and cook, stirring, until the sauce starts to thicken, about 2–3 minutes. If the sauce becomes too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Remove from heat and stir in lemon zest, lemon juice, and the grated Parmesan. Taste and adjust salt, pepper, or lemon to your preference.
- Garnish with chopped fresh herbs (basil or parsley), toasted pine nuts, extra Parmesan, and the crispy salmon-skin “bacon” if desired. Serve immediately.
Quick Tips for Success
- Check the salmon’s salinity: Taste the smoked salmon before seasoning the dish. Cold-smoked or heavily cured salmon can be quite salty, so add salt sparingly.
- Brighten with lemon: Fresh lemon juice balances the richness of the cream and complements the salmon.
- Use the salmon skin: If your salmon has skin, crisp it in a skillet for a flavorful crunchy garnish.
- Try different add-ins: Sun-dried tomatoes, artichoke hearts, spinach, or roasted vegetables all pair well with smoked salmon and cream.
Hot Smoked vs Cold Smoked Salmon
Hot-smoked salmon is fully cooked and has a flakier texture, while cold-smoked salmon is typically cured and has a silkier texture with higher saltiness. For this creamy pasta, hot-smoked salmon is convenient and blends well into the sauce; if you use cold-smoked salmon, reduce added salt and taste as you go.
Coarse vs Fine-Grated Parmesan Cheese
Coarsely grated Parmesan tends to deliver more flavor and texture than very finely grated cheese, which can dissipate quickly. Use a coarser grate for a more pronounced, savory finish.
More Delicious Pasta Recipes
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Smoked Salmon Pasta
Author: Justin McChesney-Wachs
425kcal
5 from 7 votes
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Prep 10
Cook 15
Total 25
Quick, easy and undeniably delicious: smoked salmon folded into a creamy pasta makes a simple weeknight meal or a special dinner.
Servings 4
Course Main
Cuisine Italian
Ingredients
- 12 oz. pasta (such as fettuccine or penne)
- 2 Tbsp. unsalted butter
- 1/4 cup chopped onion (about 1/2 medium onion)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 11 oz. smoked salmon (fork torn)
- Diamond Kosher salt & freshly ground pepper
- 2 Tbsp. lemon juice (from about 1/2 a lemon)
- zest from 1 lemon
- 1/4 cup coarsely grated Parmesan Reggiano cheese (plus more for plating)
- 1/4 cup chopped fresh herbs or torn basil (or to taste)
- toasted pine nuts for garnish
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving 1/2 cup of pasta water.
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Sauté the Onions: In a large skillet over medium heat, melt the butter. Add the chopped onion with a pinch of salt, cooking until tender, about 4–5 minutes.
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Deglaze with Wine: Pour in the white wine and simmer until it is almost evaporated.
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Add the Cream: Stir in the heavy cream and heat until it just begins to bubble.
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Incorporate the Salmon: Gently fold in the smoked salmon, heating until warmed through. Season with salt and pepper to taste. Add capers, olives, or asparagus if desired.
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Add the Pasta: Add the cooked pasta to the skillet and cook until the sauce thickens, about 2–3 minutes. If needed, thin the sauce with reserved pasta water, a few tablespoons at a time.
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Finish with Lemon: Remove from heat and stir in lemon juice, lemon zest, and grated Parmesan. Taste and adjust seasoning.
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Garnish and Serve: Top with fresh herbs, toasted pine nuts, extra Parmesan, and crisped salmon skin if you made it. Serve immediately.
Notes
- Cold-smoked (cured) salmon is usually saltier than hot-smoked salmon; taste before adding extra salt.
- Reserve pasta water to loosen the sauce as needed.
- If the salmon has skin, crisp it and use it as a crunchy garnish.
- Capers, olives, or asparagus are excellent add-ins to vary flavor and texture.
Nutrition
Calories425kcal
Carbohydrates9g
Protein19g
Fat33g
Carbohydrates9g
Protein19g
Fat33g
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