Creamy Pasta with Smoked Salmon (2024)

Would you like to impress your significant other with a tasty pasta number? This creamy pasta with smoked salmon is quite remarkable yet requires minimal ingredients and takes just 20 minutes to throw together.

If you are a fan of these flavours, take a look at another pasta recipe made with fresh salmon and mixed greens.

I’ve been wanting to share this smoked salmon pasta recipe for a while, so forgive me if I am a bit too excited to finally deliver. And, if I could be so bold, do I ever!!

This creamy pasta recipe is truly something special and so simple to make. I personally think it’s ideal for a date night since it’s easy, quick and delicious. Because who wants to spend hours in the kitchen before a hot date? Red face, frizzy hair…no thank you.

But even if a date night isn’t the plan, this dish is also a huge winner with kids. Mine gobbled it up as soon as I took the last photo and asked if the leftovers were for dinner.

And why is it so good? It has the rich, delicate flavour of smoked salmon wrapped in a creamy sauce on a bed of al dente pasta. Can you think of anything better?

How to make salmon pasta

When I developed this recipe I drew on the flavours that are traditionally served with smoked salmon like lemon, capers, creme fraiche and chives.

I decided not to use any Parmesan cheese in the sauce itself. There is a risk that the the bold flavours of smoked salmon and aged cheese will compete, rather than compliment. Instead I served the finished product with a sprinkling of freshly grated Parmesan cheese. That amount was just perfect.

It acted as a light seasoning rather than a dominating flavour, which was just right. I wanted the smoked salmon to be my shining star in this stunning pasta dish.

Serving suggestions

A pasta dish like this one will stand on its own without needing a lot of dishes served on the side. But because of the rich, creamy pasta sauce and smokiness of the salmon, a fresh green salad will add a lovely balance to a meal.

I also chose to add a tiny dusting of green chives. Even a small amount added a touch of colour and some brightness of flavour to this creamy pasta.

And if you are so inclined, a crisp, dry white wine will be the perfect accompaniment while adding a touch of class. White wine is one of the best ways of cutting through a creamy sauce and cleansing the palate between bites. A Sauvignon Blanc or dry Riesling would be my choice!

Recipe tips and notes

• I wanted to use creme fraiche in this smoked salmon pasta recipe as I believe the slightly tangy taste adds another dimension of flavour to this dish. However, if creme fraiche is unavailable use heavy cream and 1 tbsp of fresh lemon juice.
• I chose to make this pasta using penne, but other short pasta shapes will also do well. Using a pasta with a hollow centre or scoop such as conchiglie gives the creamy sauce a place to settle and makes each mouthful a lot more satisfying.
• This recipe is made with cold smoked salmon, which is smoked at a lower temperature than hot smoked salmon. It results in salmon that is smoother in texture and has a less smokey flavour.
• Reserve some of the pasta water before draining the pasta to add later to the sauce. Because pasta water holds on to salt and starch, it adds both flavour and creaminess when added to the sauce.

Leftovers and storage

As with most pasta dishes, this one will keep in a fridge for up to three days if stored in an airtight container. It can easily be reheated in a microwave, although the pasta will become softer than when first served.

I do not recommend freezing pasta dishes that have been tossed in sauce as this one has. The taste might still be okay but freezing will not do good things to the texture of the dish. The sauce might curdle and pasta will become overcooked when reheating, so best to keep this one unfrozen.

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