Recipes › Pasta › Creamy Smoked Salmon Pasta Recipe

Creamy Smoked Salmon Pasta Recipe

Recipe by Pedro M. A. Neves

This elegant Italian-inspired dish combines delicate smoked salmon with a silky cream sauce and fresh pasta for a restaurant-quality meal ready in under 30 minutes. The subtle smokiness of the salmon pairs beautifully with lemon, dill, and a touch of capers, creating a sophisticated yet simple weeknight dinner. Fresh tagliatelle or linguine carries the luxurious sauce that makes every bite memorable.

Ingredients

• 400g fresh tagliatelle or linguine
• 200g smoked salmon, sliced into strips
• 300ml heavy cream
• 100ml dry white wine
• 2 cloves garlic, minced
• 30g butter
• 2 tablespoons capers, rinsed
• 2 tablespoons fresh dill, chopped
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• 30g Parmigiano-Reggiano, grated
• 2 tablespoons olive oil
• Fresh dill sprigs for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook according to package directions until al dente, approximately 3-4 minutes. Reserve 200ml of pasta water before draining.

2. While pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.

3. Pour the white wine into the skillet and simmer for 2 minutes to reduce slightly and allow alcohol to evaporate.

4. Lower heat to medium-low and slowly pour in the heavy cream, stirring constantly to combine with the wine and butter base. Simmer gently for 2 minutes until the sauce thickens slightly.

5. Add lemon zest, lemon juice, capers, and chopped fresh dill to the cream sauce. Stir to incorporate and taste, adjusting seasoning with salt and pepper as needed.

6. Gently fold the smoked salmon strips into the warm cream sauce, being careful not to break them apart. Heat through for 1 minute without allowing the sauce to boil.

7. Add the drained hot pasta to the skillet with the salmon cream sauce. Toss gently to coat, adding pasta water a few tablespoons at a time if the sauce seems too thick. The consistency should be silky and light.

8. Divide the creamy smoked salmon pasta among four warm plates. Top each serving with grated Parmigiano-Reggiano and a fresh dill sprig for garnish.

Substitutions

• Substitute heavy cream with crème fraîche for a lighter, tangier version with the same creamy texture
• Replace smoked salmon with sliced smoked trout for a milder smoke flavor and different texture
• Use vegetable broth instead of white wine for an alcohol-free version with added depth
• Substitute fresh dill with tarragon or chives for a different herbal profile

Tips

• Keep the sauce temperature gentle to prevent the cream from breaking and to preserve the delicate texture of the smoked salmon
• Reserve pasta water before draining—the starch helps emulsify the sauce and achieve the ideal consistency
• Do not overcook the salmon once added to the sauce; it only needs gentle heating through to maintain its tender texture and avoid a rubbery result
• Taste and season only at the end, as capers and Parmigiano-Reggiano both contribute saltiness

While this dish reflects modern Italian-inspired cooking, smoked salmon pasta bridges Italian culinary tradition with Northern European flavors. Italians have historically paired fresh pasta with seafood sauces, and this creamy preparation draws on the rich butter and cream traditions of Northern Italy, particularly around regions like Piedmont and Liguria.

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