Smoked salmon pasta is a quick and tasty meal you can make in just 20 minutes. It’s creamy, full of flavor, and has a fresh lemon taste that balances everything out. This recipe is great for dinner when you want something special without spending a lot of time cooking. You only need a few simple ingredients to make it.
Why We Love This Smoked Salmon Pasta Recipe
There’s something about this pasta that makes it unforgettable. You’ll love how it comes together quickly, yet feels like something you’d find in a fine-dining restaurant. The cream sauce is silky and rich, yet brightened by fresh lemon juice and zest. Smoked salmon adds depth, while the chives offer a clean, green contrast. This recipe has just the right amount of indulgence to make it special but not overwhelming.
What’s even better? You can tweak it easily based on your preferences or what’s in your fridge. It’s a forgiving dish that rewards even the most basic ingredients with restaurant-quality results. This smoked salmon pasta is a reminder that elegance doesn’t have to be complicated.
Ingredients About Smoked Salmon Pasta
- 1 pound pasta (linguine, fettuccine, or tagliatelle)
- 6 ounces smoked salmon, cut into pieces
- 6 tablespoons (3 ounces) butter
- 2 lemons, zested and juiced
- 2/3 cup heavy cream
- 3 tablespoons minced chives (or 2 tablespoons thinly sliced scallions)
- Kosher salt, to taste
How to Make Smoked Salmon Pasta Directions
Start by bringing a large pot of salted water to a boil. Choose a pasta shape that holds sauce well — long noodles like fettuccine or linguine work beautifully. As the water heats up, you can prepare the rest of the dish.
In a large skillet over medium heat, melt the butter. Once it begins to bubble, stir in the smoked salmon pieces. Let them cook for a minute or two to release their flavor. Add in the fresh lemon juice, half the zest, and half the chives. This brightens the entire dish and adds a refreshing edge. Stir gently to keep the salmon intact.
Next, pour in the heavy cream. Lower the heat so the cream simmers without boiling. Let it cook for about 5 minutes, stirring occasionally. This gives the sauce time to thicken slightly and absorb all the flavors from the salmon and lemon.
Meanwhile, cook the pasta until just shy of al dente. You want it to have a little bite left because it will continue cooking in the sauce. Drain it and save a cup of pasta water — this starchy liquid can help loosen the sauce later if needed.
Add the drained pasta to the skillet with the cream and salmon sauce. Toss it gently using tongs or a spoon, making sure every strand is coated. If the sauce seems too thick or sticky, add a tablespoon or two of the reserved pasta water until it’s silky and smooth.
Taste the pasta and adjust the salt as needed. The smoked salmon is already salty, so be careful not to overdo it. Serve immediately, topped with the remaining lemon zest and chives. The final touch of citrus and herbs really lifts the dish and makes it look stunning on the plate.
How to Serve Smoked Salmon Pasta
You don’t need much to accompany this dish — it’s already a complete and flavorful meal. That said, a few thoughtful sides can make your dinner feel even more special. A crisp green salad with a lemon vinaigrette pairs well, helping to cut through the richness of the cream. You can also serve some roasted vegetables or steamed asparagus on the side for added freshness.
To complete the experience, consider a slice of crusty bread. It’s perfect for mopping up any leftover sauce and adds a nice texture contrast. If you’re serving guests, you can garnish the plates with extra chives or a thin lemon slice for visual appeal. This dish is elegant enough for a dinner party but simple enough for a cozy evening at home.
If you’re packing this pasta in a lunch container, keep it warm in an insulated container and avoid overcooking it, as creamy sauces tend to thicken over time. It’s best enjoyed freshly made, but it still makes a nice next-day treat if reheated gently.
Expert Tips: Smoked Salmon Pasta
To make your smoked salmon pasta truly stand out, here are a few expert tips to keep in mind. First, don’t overcook the smoked salmon. It’s already cooked and only needs to be warmed through. Keeping it in the pan too long can make it tough and chewy. Just a few minutes in the butter and cream is enough to bring out its flavor.
Second, always taste your sauce before adding salt. Smoked salmon naturally contains salt, and adding too much can quickly tip the balance. Start small and adjust at the end.
Use fresh lemon juice — not bottled — for the best brightness and acidity. The zest is just as important as the juice, adding a punch of citrus oil that wakes up the dish. When zesting, be careful to avoid the bitter white pith under the yellow skin.
If the sauce thickens too much while waiting for the pasta, just add a splash of pasta water to bring it back to the right texture. Pasta water is starchy, so it helps the sauce cling to the noodles beautifully.
Lastly, serve the pasta right away. Cream-based sauces tend to thicken as they cool, and this dish is at its best when hot and silky. A warm plate helps keep it from cooling too quickly during serving.
How to Store Smoked Salmon Pasta
Creamy pasta dishes are always best eaten fresh, but if you have leftovers, they can be stored properly for later. Place the remaining pasta in an airtight container and store it in the refrigerator for up to 1 day. It’s not ideal to keep it longer, as the sauce may break or become grainy.
When reheating, do so slowly on low to medium-low heat in a skillet or saucepan. Add a splash of water or cream to help loosen the sauce, stirring often to keep it smooth. Avoid microwaving if possible, as it can heat unevenly and make the salmon rubbery.
If you know in advance you’ll be storing part of the dish, undercook the pasta slightly and reserve extra cream or pasta water to help refresh it when reheating.
Variation of Smoked Salmon Pasta
One of the best parts of this smoked salmon pasta recipe is how easily it can be customized. If you want to add vegetables, you can toss in some cooked peas, spinach, or asparagus. These ingredients bring extra color and nutrition while blending smoothly with the creamy sauce.
You can also change the herbs. Instead of chives, try fresh dill for a Scandinavian twist or parsley for something more neutral. Scallions add a mild onion flavor and are a great alternative if chives aren’t available.
Not a fan of heavy cream? Swap it out with half and half for a lighter version, though it won’t be quite as rich. Avoid using milk, as it may cause the sauce to break.
If you prefer a bit of spice, a pinch of red pepper flakes stirred into the butter can give the dish a subtle kick. A touch of garlic added before the cream can also deepen the flavor profile.
You can even change the pasta shape. While long noodles work best for this recipe, short ones like penne or rigatoni can give it a heartier, more rustic feel.
Frequently Asked Questions
Can I make smoked salmon pasta ahead of time?
It’s best made fresh, but if needed, you can prep the sauce a few hours ahead and reheat it gently. Cook the pasta just before serving.
What kind of smoked salmon should I use?
Use cold-smoked salmon for a softer texture and milder taste. Hot-smoked salmon has a firmer texture and stronger flavor — both work, depending on your preference.
Can I use something other than cream?
You can substitute with half and half, but don’t use plain milk. The sauce needs fat to stay stable and creamy.
How do I prevent the sauce from drying out?
Reserve pasta water and add it as needed when tossing the pasta with the sauce. This keeps the mixture smooth and helps it cling to the noodles.
Is this recipe suitable for children?
Yes, as long as they enjoy the taste of smoked salmon. The lemon and cream help mellow the flavor, making it more kid-friendly.
Can I use frozen smoked salmon?
Yes, just thaw it completely and pat it dry before adding it to the pan.
Smoked Salmon Pasta
Ingredients
- 1 pound pasta (linguine, fettuccine, or tagliatelle)
- 6 ounces smoked salmon (cut into pieces)
- 6 tablespoons butter (3 ounces)
- 2 lemons (zested and juiced)
- 2/3 cup heavy cream
- 3 tablespoons minced chives (or 2 tablespoons thinly sliced scallions)
- to taste Kosher salt
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just shy of al dente.
- In a large skillet over medium heat, melt the butter. Stir in the smoked salmon pieces and cook for 1-2 minutes.
- Add fresh lemon juice, half the lemon zest, and half the chives. Stir gently.
- Pour in the heavy cream and lower the heat to simmer for about 5 minutes, stirring occasionally.
- Drain the pasta, reserving a cup of pasta water. Add the pasta to the skillet and toss to coat.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
- Adjust salt to taste and serve immediately, topped with remaining lemon zest and chives.
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