Creamy Smoked Salmon Pasta
This bright and briny 20-minute smoked salmon pasta recipe features al dente pasta tossed in a silky lemon cream sauce folded with lots of salmon. Adapted from Italy's famed Silver Spoon recipe for authentic Italian pasta al salmone, it is an easy, elegant one-pan dinner that never fails to impress.
Servings: 4 people
Calories: 789kcal
Essential Equipment
- Microplane or lemon zester
- Pasta tongs (if using long noodles, like linguine or tagliatelle)
Ingredients
- 1 pound pasta, such linguine, tagliatelle, penne, or rigatoni
- 6 ounces smoked salmon, cut into pieces
- 6 tablespoons (3 ounces) unsalted butter
- 2 lemons, zested and juiced
- 3/4 cup heavy cream
- 3 tablespoons minced chives, divided (can substitute 2 tablespoons thinly-sliced scallions)
- Kosher salt and fresh-ground black pepper, to taste
- Optional add-ins: 1 tablespoon capers, drained and rinsed
Instructions
- Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until just shy of al dente (fully cooked but still slightly firm), stirring a few times during cooking. Drain the pasta, reserving about 1/4 cup of pasta water.
- Cook the smoked salmon base. While pasta is boiling, melt the butter in a large skillet over medium heat. Add the smoked salmon pieces, lemon juice, half of the lemon zest, and half of the chives. Cook for 1 to 2 minutes, stirring occasionally. (If you're using rinsed capers, add them now.)
- Add the cream and simmer. Reduce the heat to low. Stir in the cream and cook at a gentle simmer for 4 to 5 minutes, stirring once or twice. PRO TIP: Do not boil the sauce; just gently simmer. Boiling the sauce will cause it to over-reduce, and risk separating.
- Fold the pasta into the sauce. Add the drained pasta to the skillet of salmon-cream sauce. Cook for a few minutes, tossing to coat. If the pasta looks a little dry, add pasta water a tablespoon or two at a time until it's tossed in a glossy, creamy sauce. Taste for seasoning.
- Garnish and serve. Divide the finished pasta among pasta bowls. Top with the remaining chives and lemon zest. Serve immediately.
Video
Notes
Ingredient Notes
- Grated cheese (or lack thereof): Do not use grated cheese, such as Parmigiano-Reggiano. It's not common in Italian seafood pastas -- including this -- to keep the spotlight on the fish.
- Herbs: Chives complement the smoked salmon perfectly, but you can also substitute or add thinly-sliced scallions, minced parsley, or minced fresh dill
- Adding vegetables: Peas, diced asparagus, or spinach make a good vegetable addition. Add peas or asparagus with the salmon; spinach can be added to the sauce just before the pasta, since it wilts quickly.
- Cream: You can substitute half-and-half for the heavy cream. Do not use milk, which is too thin.
- Storage: Like all creamy pastas, this dish is best served immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to two days.
- Reheating: Reheat leftover salmon pasta slowly in a pan on low- to medium-low heat with a few tablespoons of water or extra cream to help reconstitute a sauce. Stir frequently.
Nutrition
Calories: 789kcal | Carbohydrates: 91g | Protein: 25g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 488mg | Potassium: 456mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1328IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
