Salmon Pasta Recipe
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This Salmon Pasta recipe comes together in 30 minutes and is perfect for a quick meal to serve any night of the week. I toss linguine in a creamy sauce with garlic, smoked salmon, and fresh dill. It is simple to make and always impress everyone when I serve it.
I could happily eat salmon every day if the rest of my family enjoyed it as much as I do. If you are a salmon fan too, you have to try my blackened salmon or this easy pan seared salmon. They are both simple to make and packed with flavor.
Salmon Pasta
Salmon Pasta, or pasta al salmone, is a simple recipe of cooked pasta tossed in a reach cream sauce with smoked salmon and herbs. There can be variations to the dish, including herbs used or additions like shallot, garlic, and capers, which I did to make the pasta tastier.
This dish became popular in the 1980s in both Italian and Italian American homes. It is very similar to Penne alla Vodka, which uses a cream base. This would have been commonly made with penne pasta and served as a first course in Italy. It is rich enough to be the main entrée and should be treated as such.
If you have a tight schedule during the week and are not sure what to cook for your family, I highly recommend giving this recipe a try. It is full of flavor and takes only 30 minutes from start to finish when you follow my recipe as it is.
Ingredients and Substitutions
- Salmon – My smoked salmon makes the most flavorful pasta. However, you can use any cooked salmon for this recipe.
- Pasta – You can use any shape of dry or fresh homemade pasta. If using dry pasta, use 12 ounces.
- Oil – I prefer to use olive oil for this dish. However, you can use your favorite neutral-flavored oil.
- Herbs – Fresh dill is the most complimentary herb to use. You can also use fresh thyme or even tarragon. Substitute 1 to 1 fresh to dry.
- Capers – This is optional, but the capers’ hints of lemon and olive flavor improve the dish.
- Onions – I used shallots and whole garlic cloves. If shallots are not an option, you can substitute them with white, yellow, red, or sweet onions.
- Lemon – Some freshly squeezed lemon juice on the pasta brightens up the recipe when it is finished.
- Wine – This is optional, but dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, will work. If you do not alcohol wine, skip this procedure.
How to Make Salmon Pasta
Prep the aromatics: First, I prepare the shallot, garlic, and dill so they are ready to cook.
Prep the salmon: I cut the smoked salmon into ½-inch chunks and set them aside.
Heat the oil: I add the olive oil to a medium to large sauce pot and set it over low to medium heat.
Cook the shallots: I stir in the shallots, lightly season them with salt to draw out moisture, and cook for 3 to 4 minutes until they just start to turn brown.
Add the garlic: I stir in the garlic and cook for 30 to 45 seconds until it becomes fragrant.
Add the capers and wine: I pour in the capers along with a bit of their brine, then add the white wine.
Reduce the wine: I cook the wine over medium heat until it is au sec, or almost gone, leaving about 2 tablespoons of liquid in the pot.
Make the cream sauce: I pour in the cream and cook, stirring occasionally, until it thickens. The sauce should coat the back of a spoon, and when I run my finger through it, the top part should stay in place without running into the line. That is when I know it is perfect.
Finish the sauce: I stir in the salt, pepper, salmon, fresh dill, and lemon juice, then keep the sauce warm over low heat.
Cook the pasta: I add the pasta to a large pot of boiling salted water and cook it according to the package instructions or until al dente.
Combine the pasta and sauce: I drain the pasta and gently fold it into the cream sauce with the salmon until everything is completely coated.
Garnish and serve: I like to finish by sprinkling a little minced fresh parsley on top before serving.
Chef Tip + Notes
The key to making my salmon pasta is letting the cream sauce cook slowly. When I give it time, it turns silky and coats every strand of pasta perfectly.
- Dry herbs: If you are using dry herbs, add them to the pan when you pour in the cream. You start with dry herbs to help reconstitute them, and you finish dishes with fresh herbs.
- Season in layers: I season the shallots, then the sauce, then again at the end to make sure the flavors pop without overdoing the salt.
- Serve immediately: This dish is best enjoyed fresh from the pan while the sauce is creamy and the salmon is tender.
- Use good quality smoked salmon: I always pick a salmon that’s rich in flavor but not overly salty, so it balances well with the cream sauce.
- Cook pasta just to al dente: I like to stop cooking it right before it’s done, since it will finish in the sauce and soak up extra flavor.
Serving Suggestions
I like serving this salmon pasta with a crisp side salad like my Italian tomato salad with a red wine vinaigrette for something differently fresh. On cooler nights, I add a slice of homemade focaccia or my garlic bread to absorb the creamy sauce. For a sweet finish, you could serve it with lemon tart or a slice of pistachio cake.
Make-Ahead and Storage
Make-Ahead: This is meant to be eaten as soon as it is finished being made.
How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 3 to 4 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
More Salmon Recipes
Salmon Pasta Recipe
Ingredients
- 2 tablespoons olive oil
- 1 peeled small diced shallot
- 2 finely minced garlic cloves
- 2 tablespoons capers and brine
- 1/3 cup dry white wine
- 2 cups heavy whipping cream
- 8 ounces smoked salmon, cut into ½” chunks
- 1 tablespoon finely minced fresh dill
- Juice of ½ lemon, about 1 to ½ tablespoons
- 1 pound fresh or dry linguine
- coarse salt and fresh cracked pepper to taste
Instructions
- Start my preparing the shallot, garlic, and dill.
- Cut the smoked salmon into ½” chunks. Set them aside.
- Add the olive oil to a medium to large-sized sauce pot over low to medium heat.
- Stir in the shallots, gently season with salt to draw out moisture, and cook them for 3 to 4 minutes or just until they start to turn brown.
- Add the garlic and cook just until fragrant, which takes 30 to 45 seconds.
- Add the capers with some of the brine they are in along with the white wine.
- Cook the wine over medium heat until it is au sec, or almost gone. About 2 tablespoons of liquid should remain.
- Pour in the cream and cook it while occasionally stirring until it becomes very thick.
- The cream sauce should easily coat the back of a spoon. If you run your finger through the center of the back of the spoon and the top part of the cream does not dribble into where you ran your finger, then you are at the perfect consistency.
- Stir in salt, pepper, salmon, fresh dill, and lemon juice, and keep the sauce warm over low heat.
- Add your pasta to a large pot of boiling salted water and cook it according to its instructions or until al dente.
- Drain the pasta and fold it into the cream sauce with salmon until it is completely coated.
- Serve with an optional garnish of minced fresh parsley.
I HATE fish, especially strong tasting fish like salmon, but when I saw the photo of this recipe, it looked so interesting that I wanted to learn more. I was turned off when I saw that the main ingredient was smoked salmon (blech) but I figured that if I hated it, I could pick the fish out and try the sauce with some other protein another time. Well guess what??? I LOVED IT. I actually ate fish and enjoyed every bite. My good friend is a pescaterian and I can’t wait to make this for her birthday. She will be amazed. Best part is that it was so quick and easy to make. I can’t wait for dinner tonight yumm
Glad you enjoyed it!