creamy smoked salmon pasta

French

Elevate your dinner game with this creamy smoked salmon pasta, a luscious blend of silky sauce, tender smoked salmon, and perfectly cooked pasta.

Bursting with rich, smoky flavors and a hint of zest, this dish promises to satisfy your cravings for a decadent yet effortless meal. Perfect for weeknights or impressing guests!

Smoked salmon pasta easy recipe

How irresistible is this smoked salmon pasta? This recipe is quick, simple, and packed with flavor, a perfect choice for busy days when you want something delicious with minimal effort.

A true delight for the senses, this dish combines the smoky, savory notes of salmon with the creamy, luxurious texture of the sauce, perfectly coating al dente pasta.

With just a handful of ingredients and only 20 minutes of prep time, it’s an easy yet indulgent way to elevate any meal.

You can use any pasta variety for this recipe, but I opted for slightly wide pasta shells for a heartier bite.

My kids, on the other hand, prefer it with farfalle, perhaps it’s the playful bowtie shape that wins them over.

In fact, my notoriously picky eaters polished off their plates before I even finished snapping pictures!

This smoked salmon pasta has become a family favorite, disappearing in moments and leaving everyone asking for seconds.

Whether you’re making a cozy weeknight dinner or impressing guests with a gourmet twist, this creamy smoked salmon pasta is sure to satisfy. It’s rich, flavorful, and destined to become a staple in your kitchen.

Ingredients for creamy Smoked salmon pasta

• 500g of pasta:
  • Any type works, tagliatelle, farfalle, spaghetti, penne, fusilli, or rigatoni.
  • Leftover cooked pasta from the night before works perfectly too.
  • For this recipe, pasta shells were used, but choose your favorite variety.
• A few slices of smoked salmon:
  • If unavailable, substitute with fresh salmon. It won’t have the smoky flavor but remains equally delicious.
  • For a gourmet touch, homemade salmon gravlax works beautifully, just adjust the salt in the recipe.
• 1 onion:
  • Sauté in extra virgin olive oil until translucent for a flavorful, creamy base.
  • Chop finely with a knife to avoid releasing too much juice.
• 250ml liquid cream:
  • No cream? Substitute with milk and cream cheese! Use 1-2 triangles of Kiri or La Vache Qui Rit, or 2 tablespoons of Philadelphia.

Seasonings and Additions

• A twist of freshly ground black pepper for a spicy, intense flavor.
• Optional:
  • Fresh or dried chives for an aromatic touch.
  • A splash of lemon juice to brighten the cream.
  • Fresh dill as a flavorful alternative to chives.
  • Capers for a tangy twist (if your diners enjoy them).

Cooking Tip

• Start cooking the pasta first, as it’s the longest step. Prepare the creamy smoked salmon sauce while the pasta cooks, dinner ready in under 20 minutes!

Step-by-step to prepare smoked salmon pasta

1- Cook the pasta:

• Bring a pot of salted water to a boil.
• Add the pasta and cook according to the instructions on the package for the perfect texture.

2- Prepare the onion base:

• Heat a splash of olive oil in a frying pan over medium heat.
• Finely chop a fresh onion and sauté it in the oil until it becomes soft and translucent.

3- Cook the smoked salmon:

• Add a few pieces of smoked salmon to the pan with the onion.
• Let it simmer gently until the salmon lightens in color.

4- Create the creamy sauce:

• Lower the heat and stir in crème fraîche.
• Season with salt (if needed) and freshly ground black pepper to taste.

5- Simmer and adjust: Allow the sauce to simmer and reduce slightly, adjusting to your preferred consistency.

6- Finish with fresh salmon: Add the remaining pieces of finely chopped smoked salmon to the sauce just before serving for a fresh, smoky flavor.

7- Combine and serve:

• Drain the pasta, reserving a little cooking water.
• Toss the pasta in the sauce, adding a splash of the reserved cooking water if needed for a silky finish.
• Serve immediately while hot.

Creamy Smoked Salmon Pasta Video Tutorial

Pro Tips for Perfect Smoked Salmon Pasta

1. Choose the Right Cream for a Silky Sauce
   • Opt for full-fat or semi-thick cream for a rich, velvety texture. Light creams work, but the sauce won’t be as luscious.
   • Always add the cream at the end, off the heat, to prevent it from splitting or turning grainy.
2. Handle Smoked Salmon Gently to Preserve Its Flavor
   • Stir in the smoked salmon at the last minute, just long enough to warm it through. Overcooking will dry it out and dull its flavor.
   • Slice the salmon into thin strips or small pieces so it distributes evenly in the sauce and you avoid overly salty bites.
3. Cook Pasta Al Dente for the Best Texture
   • Don’t overcook your pasta. Keep it slightly firm so it holds up to the creamy sauce and keeps absorbing flavor after mixing.
   • Reserve a little pasta cooking water and add a spoonful or two to loosen the sauce if it gets too thick.
4. Common Mistakes to Avoid
   • Don’t overcook the salmon, too much heat dries it out and erases its delicate aroma.
   • Don’t overload the sauce with cream. Start with a small amount, taste, and add more only if needed. Too much cream can mask the salmon.
   • Be careful with salt! Smoked salmon is already salty, so always taste before seasoning.
   • Choose short pasta shapes (like shells, penne, or fusilli) that hold onto the creamy sauce.
5. Bonus Tips for Extra Flavor
   • Add lemon zest or a squeeze of juice just before serving for a burst of freshness.
   • Finish with freshly ground black pepper and chopped chives for extra depth.
   • Try mixing in wilted spinach or sautéed leeks for a veggie twist, or sprinkle with grated Parmesan for extra indulgence.

With these easy tips, you’ll enjoy perfectly balanced, delicious, and irresistible smoked salmon pasta every time!

Storing, Freezing & Reheating Smoked Salmon Pasta

– Storing in the Fridge

• Smoked salmon pasta keeps for 1-2 days in the refrigerator, stored in an airtight container.
• For extra freshness, add a splash of cream or a little water before sealing to keep the sauce from drying out.
• Tip: Don’t wait too long to eat leftovers, smoked salmon doesn’t keep well for extended periods after cooking.

– Freezing

• Freezing is possible, but not ideal. Smoked salmon can become dry and lose its delicate texture when frozen.
• If you do want to freeze it, let the pasta cool completely, place it in an airtight container, and consume within a month.
• Thaw overnight in the fridge, and stir gently after reheating.

– Reheating

• On the stovetop: Place the pasta in a saucepan with a spoonful of cream or a little milk. Warm over low heat, stirring often, until the dish is hot and the sauce is creamy again.
• In the microwave: Transfer pasta to a microwave-safe dish, add a splash of cream or milk, cover, and heat in 30-second bursts, stirring in between for even heating.
• Pro tip: Avoid overheating, as this can dry out the salmon and make the pasta mushy.

– Food Safety Note

• Only reheat smoked salmon pasta once. To reduce any risk, don’t reheat the same batch multiple times.
• Serve immediately after reheating for the best flavor and texture.

Frequently Asked Questions About Smoked Salmon Pasta

– Can I make this recipe without cream? Yes! You can swap the cream for cream cheese, plain yogurt, or a plant-based alternative for a lighter version.

– What types of pasta work best? Short shapes like shells, penne, or fusilli are perfect for holding the sauce, but spaghetti or tagliatelle also work well.

– Does smoked salmon need to be cooked for a long time? Not at all. Add it right at the end, it only needs to be warmed through to stay tender and flavorful.

– Can I use fresh or frozen salmon instead? Yes, you can use fresh or frozen salmon cut into small cubes. Just cook it briefly in a pan before adding to the sauce.

– How can I keep the sauce from getting too runny? Let the sauce simmer gently to reduce, and add a spoonful of pasta cooking water to help it thicken and bind.

– Is this recipe suitable for a special occasion? Definitely! Serve in elegant dishes, garnish with fresh chives and a touch of lemon for a festive presentation.

– How can I adapt the recipe for kids? Use a mild cream, go easy on the pepper, and cut the salmon into small pieces for a kid-friendly texture.

– Can I substitute the lemon? Yes, you can use a splash of mild vinegar or simply leave it out based on your preferences.

– Which type of cream should I use (light, full-fat, plant-based)? Full-fat cream gives the richest result, but light or plant-based creams (like soy or oat) also work beautifully.

Other recipes to try

• Potato and egg salad recipe
• easy creamy mushroom soup
• Oven Baked Salmon With Lemon Cream Sauce
• French boeuf bourguignon