Smoked Salmon Pasta

This smoked salmon pasta is a simple meal that creates lotsa flavor by easily tossing together spaghetti and smoked salmon with a lemon cream sauce. Did we mention it’s on the table in less than half an hour?

A yellow and white pot filled with smoked salmon pasta and garnished with fresh chives.

I handwrite all my recipes in a kitchen notebook using different colored biros (pens) so that I can see where and when I have made changes and revisions. I made this simple recipe for smoked salmon pasta as the result of a fridge raid one lunchtime. I seem to have nailed it first time as the whole thing is written in red pen. I scribbled a single word in the top right-hand corner of the page, which I think pretty much sums up the dish: luscious.–Rachel Phipps

Smoked Salmon Pasta

  • Quick Glance
  • Quick Glance
  • 15 M
  • 25 M
  • Serves 2
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Ingredients


Directions

Pull out a large saucepan and fill with at least 8 cups of water. Bring to a rolling boiling and add salt. Drop in your pasta and cook according to the package directions.

While the pasta is cooking, slice the salmon into thin slivers.

Drain the pasta well and return it to the saucepan over low heat.

Add the salmon, lemon zest, chives, and 4 tablespoons cream to the pasta and stir well to combine. If the pasta seems dry, add more cream, 1 tablespoon at a time.

Season to taste with salt and pepper. Be careful here, as smoked salmon can be quite salty in itself, so you’ll want to sneak a taste before seasoning. Serve immediately.

Print RecipeBuy the One Pan Pescatarian cookbook

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Recipe Testers' Reviews

Wow. This simple yet elegant pasta is on the list for a dinner party first course. My devious little brain is already planning a menu for whenever I can have people over. The heavy cream mellows out the smokiness of the salmon, and the chives and lemon zest are perfectly balanced. The only thing I would change would be an additional tablespoon or so of heavy cream to increase the sauce. The aroma of chives and lemon when they were blended into the hot pasta was delicious.

So simple and easy, this took all of 25 minutes to put together. I doubled the recipe for a quick lunch for the two of us and had enough to take to work.

This is a very simple and easy dish to prep and prepare. The lemon zest and chives provide a nice acidic undertone and complement the salmon perfectly. This is a very tasty dish, one that I will definitely make again.

We used some fresh linguine rather than dry pasta. The portion size of the salmon seemed small so I added an extra ounce, which turned out to be perfect. Next time I make it I’ll increase the cream to 6 tablespoons, as the fresh pasta can certainly absorb the liquid.

This easily serves 2 people. I had a little bit of pasta leftover, so I made a breakfast carbonara the next morning. I nuked the pasta at 20% for 2 minutes, then scrambled 2 eggs with a tablespoon of cream and 2 tablespoons of Parmesan, adding the pasta and a bit more smoked salmon about halfway through the scramble to bring it all together. A good topping of fresh black pepper and it was wonderful!

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