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    Salmon Pasta Recipe (Pasta al Salmone)

    Published April 16, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This delicious Salmon Pasta Recipe, which consists of linguine tossed in a rich sauce of cream, garlic, smoked salmon, and dill, comes together in under 30 minutes. If you want to make a simple dish to impress your guests, look this way.

    I would eat salmon every day for the rest of my life, if only the rest of my family liked it as much as I do. If you love it as well, then you must try my Blackened Salmon or Pan Seared Salmon.

    creamy salmon pasta in a bowl


     

    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.

    Ingredients and Substitutions

    salmon pasta ingredients
    • SalmonSmoked 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

    Start by preparing the shallot, garlic, and dill.

    cutting dill

    Cut the smoked salmon into ½” chunks. Set them aside.

    slicing salmon

    Add the olive oil to a medium to large-sized sauce pot over low to medium heat.

    adding oil to a pan

    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.

    cooking shallots

    Add the garlic and cook until fragrant, which takes 30 to 45 seconds.

    stirring garlic into a pan

    Add the capers with some of the brine they are in with the white wine.

    deglazing with white wine

    Cook the wine over medium heat until it is au sec, or almost gone. There should be about 2 tablespoons of liquid.

    cooking wine with capers and shallots

    Pour in the cream and cook it while occasionally stirring until it becomes 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.

    thick cream in a pot

    Stir in salt, pepper, salmon, fresh dill, and lemon juice, and keep the sauce warm over low heat.

    adding salmon and dill to a pot of cream

    Add your pasta to a large pot of boiling salted water and cook it according to its instructions or until al dente.

    adding pasta to water

    Drain the pasta and fold it into the cream sauce with salmon until completely coated.

    folding pasta into a pot of cream

    Serve with an optional garnish of minced fresh parsley.

    pasta al salmone in a bowl

    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.

    Chef Billy Parisi

    Chef Notes + Tips

    • 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.
    • Al dente means to the tooth, which translates to firm but not crunchy.

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    Let's Cook - Chef Billy Parisi

    Salmon Pasta Recipe (Pasta al Salmone)

    This delicious Salmon Pasta Recipe of linguine tossed in a rich sauce of cream, garlic, smoked salmon, and dill, comes together in no time.
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 20 minutes

    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.

    Notes

    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.
    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.
    Al dente means to the tooth, which translates to firm but not crunchy.

    Nutrition

    Calories: 884kcalCarbohydrates: 68gProtein: 27gFat: 55gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 230mgSodium: 619mgPotassium: 459mgFiber: 0.4gSugar: 4gVitamin A: 1866IUVitamin C: 2mgCalcium: 110mgIron: 5mg
    Course: First COurse, Main Course
    Cuisine: American Italian, Italian