Creamy Smoked Salmon Pasta

This Creamy Smoked Salmon Pasta is a simple yet decadent recipe packed with Italian flavors. Made with fewer than 10 ingredients, it’s an easy and elegant comfort food recipe that’s sure to impress friends and family.

I’ve always loved smoked salmon on a toasted bagel with cream cheese, capers, and lemon—it’s my go-to brunch combo. So I thought, why not turn those flavors into pasta?

This creamy smoked salmon pasta is rich, velvety, and full of the savory, citrusy notes I love—only this time, you’re twirling them onto your fork. It reminds me of northern Italian dishes with cured fish, cream sauces, and fresh herbs. Simple, elegant, and ready in under 30 minutes.

Let’s bring those brunch flavors to your dinner table.

Why You’ll Love This Recipe

• Under 30 minutes start to finish — Whether it’s a busy weeknight or a last-minute dinner with friends, this dish is quick without sacrificing flavor.
• Restaurant-worthy flavors at home — The balance of smoky salmon, tangy capers, and bright lemon tastes like something you’d order out, but it’s made with simple ingredients.
• Elegant enough for guests, but easy enough for any night — The presentation and flavor make it dinner-party ready, yet the process is stress-free and approachable.
• Pantry-friendly with fresh touches — Most of the ingredients are easy to keep on hand, and fresh herbs or lemon zest take it to the next level.
• A new way to enjoy smoked salmon — If you love bagels and lox or brunch-style dishes, this is a creative way to enjoy those flavors in a comforting pasta format.

What Is Creamy Smoked Salmon Pasta?

Creamy smoked salmon pasta is a comforting Italian-inspired dish made with shallots, capers, lemon zest, and smoked salmon, all tossed in a creamy tomato-infused sauce. The flavors are bright, savory, and perfectly balanced.

It’s inspired by northern Italian cooking, where you’ll often find recipes with preserved fish, cream sauces, and seasonal herbs. You may even see smoked salmon in holiday pastas or antipasti.

Jenn’s Tip: Don’t add the smoked salmon too early—let the heat of the pasta warm it through at the end so it stays silky and tender, not overcooked.

Ingredients

• Penne pasta (or farfalle, cavatappi) — short, sturdy pasta shapes that hold creamy sauces well and provide great texture in each bite.
• Olive oil — for sautéing; use a mild, good-quality olive oil to avoid overpowering the sauce.
• Shallots, thinly sliced — they melt into the sauce and add a sweet, delicate onion flavor.
• Capers — these briny little bursts add brightness and balance the richness of the cream.
• Smoked Salmon – Hot smoked salmon is preferred for this dish because it’s fully cooked, flaky, and holds up well in the warm sauce. Cold-smoked salmon has a silky texture and can be used if added at the very end, just before serving.
• Heavy whipping cream — forms the base of the sauce, making it rich, velvety, and comforting.
• Tomato paste — adds umami, depth, and a subtle tomato background that rounds out the sauce.
• Lemon zest — lifts the entire dish with citrusy brightness; it’s essential to balance the creamy base.
• Fresh parsley — adds freshness, color, and a clean herbal finish.
• Fresh basil — brings a hint of sweetness and a soft herbal note that complements the salmon.

How to Make Creamy Smoked Salmon Pasta

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a sauté pan, heat olive oil and sauté shallots for 2–3 minutes.
3. Stir in tomato paste, cook for 1 minute. Add capers and a splash of white wine (optional); simmer until slightly reduced.

4. Pour in cream and simmer over medium-low heat until thickened (3–5 minutes).

5. Add the pasta and smoked salmon, then gently toss everything together. If needed, stir in a bit of pasta water to loosen the sauce.

6. Finish with herbs and lemon zest. Serve immediately.

Substitutions and Variations

• Swap out the pasta shape. Short pasta shapes like penne, farfalle, or cavatappi work well.
• Add more fresh herbs for a flavor twist. Try dill or chives instead of basil for a brunch-style twist.
• If you’re looking for an alternative to heavy cream, use crème fraîche or mascarpone.
• Make it spicy. Add a pinch of red pepper flakes for spice.
• Add additional vegetables if desired. Toss in asparagus slices, spinach, or extra lemon juice for brightness.

Expert Tips

• If your sauce breaks, lower the heat and slowly whisk in more cream or reserved pasta water to bring it back together.
• Be sure to reserve extra pasta cooking water for the sauce. Its starch helps emulsify the sauce and gives it that silky, glossy finish.
• Hot-smoked salmon is preferred for this dish, as it holds up better in the sauce and maintains its flaky texture when heated. Cold-smoked salmon can also be used, but it’s more delicate and best added at the very end to avoid losing its silky texture or becoming rubbery.
• Cook your pasta al dente so it holds up well when tossed in the sauce without getting mushy.
• Finish with a squeeze of lemon juice just before serving to brighten the entire dish and cut through the richness.

Storage and Freezing

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of cream or pasta water to revive the sauce. The salmon may firm up a little when reheated.

Freezing is not recommended—cream sauces and smoked salmon don’t freeze well.

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