Why You’ll Love this Creamy Smoked Salmon Pasta
If you’re looking for a quick yet impressive dinner that tastes like it came from a fancy restaurant, this creamy smoked salmon pasta is about to become your new favorite. The rich, velvety sauce clings perfectly to every strand of pasta, while delicate pieces of smoked salmon add a luxurious touch without breaking the bank.
I love how this dish comes together in just about 20 minutes, perfect for those nights when I want something special but don’t have hours to spend in the kitchen. The combination of garlic, butter, and white wine creates depth of flavor that tastes like you’ve been cooking all day.
What Ingredients are in Creamy Smoked Salmon Pasta?
The beauty of this creamy smoked salmon pasta lies in its simple yet luxurious ingredients. You don’t need a pantry full of exotic items to create this restaurant-worthy dish—just a handful of quality components that work together to create something truly special. The combination of smoky salmon, aromatic garlic, and rich cream creates a perfect balance of flavors that feels indulgent without being overwhelming.
- 1/2 pound smoked salmon
- 1/2 small red onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 2 ounces extra virgin olive oil
- 1 cup whipping cream
- 250 grams pasta (about 8.8 ounces)
- 2 ounces dry white wine
- Fresh parmesan cheese (optional, for serving)
When shopping for these ingredients, quality matters, especially for the smoked salmon. Look for salmon with a vibrant color and avoid anything that seems dry or has white crystals forming on it. For the wine, you don’t need anything fancy—just something dry that you’d enjoy drinking. Any pasta shape works well here, though I find that ribbon pastas like fettuccine or linguine hold the creamy sauce particularly well. And while the parmesan is listed as optional, I can’t imagine serving this without a light dusting of freshly grated cheese on top, adding that perfect salty finish to each bite.
How to Make this Creamy Smoked Salmon Pasta
Making this luxurious pasta dish is surprisingly straightforward, and the results are absolutely worth the minimal effort.
Start by bringing a large pot of salted water to a boil for your 250g of pasta. While that’s heating up, warm 2 ounces of extra virgin olive oil in a frying pan over medium heat. Add your finely chopped 1/2 small red onion and 3 minced garlic cloves, sautéing until they turn a beautiful golden color—this is where the aromatic foundation of our sauce begins.
Now comes the fun part: adding 2 ounces of dry white wine to deglaze the pan. Let it sizzle and reduce for about 30 seconds, scraping up any flavorful bits from the bottom of the pan. This quick step adds incredible depth to our sauce.
Next, melt 1 tablespoon of butter into the mixture, followed by 1 cup of whipping cream. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then reduce the heat and let everything simmer gently for about 10 minutes.
Meanwhile, cook your pasta according to package directions until it’s perfectly al dente. The timing works out beautifully here—your sauce and pasta should finish at about the same time.
Once your pasta is cooked, drain it well but don’t rinse it (we want that starchy coating to help our sauce cling). Add your 1/2 pound of smoked salmon directly to the cream sauce, letting it warm through without actually cooking it—we want to preserve that smoky flavor and tender texture.
Then toss the drained pasta directly into the sauce, gently folding everything together until each strand is coated in that velvety goodness. Serve immediately in warmed bowls, and if you’re feeling extra indulgent, top each portion with a generous sprinkle of fresh parmesan cheese.
Don’t you just love how the cheese melts slightly into the warm pasta? Pure comfort in every bite.
Creamy Smoked Salmon Pasta Substitutions and Variations
While most home cooks adore this classic smoked salmon pasta recipe, you might occasionally need to make substitutions based on what’s in your pantry or dietary preferences.
Can’t find smoked salmon? Try hot-smoked trout or even canned salmon in a pinch.
Dairy-free folks can swap the cream for coconut milk or cashew cream—different flavor profile, sure, but still delicious.
No white wine? A splash of lemon juice works beautifully.
I sometimes throw in fresh dill or capers for a briny kick, or swap the pasta for zucchini noodles when I’m craving something lighter.
The beauty of this dish? Its adaptability.
What to Serve with Creamy Smoked Salmon Pasta
Now that you’ve mastered the pasta itself, let’s talk about perfect accompaniments to round out your meal.
I always reach for a crisp green salad with lemon vinaigrette—the acidity cuts through the cream beautifully. A side of garlic bread? Non-negotiable in my kitchen.
For wine, nothing complements this dish better than the same dry white you used in the sauce. Sauvignon Blanc or Pinot Grigio, chilled just right. Trust me.
Roasted asparagus or steamed broccolini can add that needed pop of green.
Simple, elegant, done. Who needs complicated when the pasta is already the star?
Final Thoughts
This creamy smoked salmon pasta has become my go-to recipe whenever I want to impress without spending hours in the kitchen. The combination of silky cream sauce, smoky salmon, and al dente pasta creates that restaurant-quality meal right at home.
I love how versatile this dish is, too. Sometimes I add fresh dill or capers when I’m feeling fancy, or swap in whole wheat pasta when I’m trying to be good.
Trust me, even my pasta-skeptic friends ask for seconds.
Creamy Smoked Salmon Pasta
Ingredients
Equipment
Method
- Cook the penne pasta according to package instructions until al dente.
- While pasta cooks, heat a drizzle of olive oil in a frying pan over medium heat. Add the crushed garlic and sauté for just a few seconds until fragrant, being careful not to burn it.
- Add the smoked salmon to the pan and gently warm through. This isn’t to fully cook the salmon, just to infuse it with the garlic flavor.
- Add the capers and chopped spring onions to the salmon mixture, stir gently, then set aside.
- In a separate saucepan over low heat, melt the butter completely. Add the flour and stir to form a roux (it will look lumpy and dry).
- Remove from heat and very gradually whisk in the milk and cream, adding just a little at first to prevent lumps from forming. Return to low heat and continue stirring until the sauce becomes smooth and silky.
- Fold the cream sauce into the salmon mixture until well combined.
- Drain the pasta and add it to the salmon sauce, tossing until every piece is coated.
- Season with salt and pepper to taste, and sprinkle with freshly grated Parmesan cheese before serving.
