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This smoked salmon pasta recipe is simple but tastes fancy! It only takes about 20 minutes to make, and it’s perfect for date night.
When I was growing up, I always looked forward to having smoked salmon. It was usually served when we had guests over. I guess having European parents and growing up in the 90s meant this was a popular choice. I don’t eat it too often nowadays, but I thought that buying some and turning it into a pasta would be something a little different. In a good way. 🙂
The sauce has white wine, dill, chicken broth, lemon, butter, garlic, and a bit of cream, so it’s wonderfully flavorful. There isn’t too much cream in here, so it’s not particularly heavy.
What kind of smoked salmon to buy
I buy the thinly sliced, cured, cold smoked variety (look for it in the frozen fish section of your local grocery store). It’s similar to lox that you’d put on your bagels, but lox is not usually smoked.
Smoked salmon isn’t cooked, so when you add it to the sauce at the end it will cook and change texture and color, but it’ll still stay lovely and tender. If you really don’t want it to get cooked, simply toss your pasta with the sauce, plate it, and then add the smoked salmon on top right when you serve.
How to make smoked salmon pasta
- Melt the oil and butter in a skillet;
- Add the garlic and cook until fragrant;
- Stir in the chicken broth, wine, lemon juice, and dill. Reduce the sauce by half.
- Add in the cream and cook for about a minute;
- Add in the salmon and take the pan off the heat. Toss with the pasta and enjoy!
Pro tip: If you don’t want to use white wine for whatever reason, double the chicken broth instead.
I was debating adding capers to this creamy smoked salmon pasta recipe, but I decided not to. I love capers, so I think it would taste great, but I know not everyone likes them. Add some in and let me know if you try it!
I used fusilli pasta, but feel free to use whatever shape you have in your pantry.
Will you give this smoked salmon pasta a try?
Questions? Let me know in the comments!
Easy Smoked Salmon Pasta
- 4 ounces uncooked pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 clove garlic minced
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dried dill or use fresh
- 1/4 cup heavy/whipping cream
- 3.5 ounces smoked salmon torn into small pieces
- Salt & pepper to taste
- For serving: freshly grated parmesan, chopped parsley optional
- Boil a salted pot of water for your pasta. Cook pasta al dente according to package instructions. Once the water is almost boiling, start making the sauce.
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the garlic and cook for 30 seconds.
- Add the chicken broth, wine, lemon juice, and dill to the pan. Cook until the sauce is reduced by half (about 4-5 minutes).
- Add the cream and let it cook for a minute or two.
- Stir in the salmon and take the pan off the heat. The salmon will quickly cook and change color/texture (but it'll still be tender). Season with salt & pepper as needed.
- Drain the pasta and toss with the sauce. Serve with freshly grated parmesan cheese and parsley if desired.
- I used the thinly sliced cold smoked salmon you can find in the frozen/refrigerated seafood section of most grocery stores.
- If using fresh dill, try doubling the amount since it's less concentrated.
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