Smoked Salmon Pasta

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What I love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled together so quickly and it’s not particularly heavy, as so many cream sauce pastas can be.

There’s also room for maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can’t be bothered; add some asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon.

The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together.

Smoked Salmon Pasta

Smoked Salmon Pasta Recipe

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  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 2 to 3

Ingredients

  • 8 ounces spaghetti (or other) pasta
  • Salt
  • 1/4 cup pine nuts
  • 2 Tbsp olive oil
  • 1/3 cup chopped shallots (can substitute onions)
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
  • 1/4 cup cream
  • 1 Tbsp lemon juice
  • 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
  • 2 Tbsp chopped fresh parsley or dill
  • 4 ounces smoked salmon, cut into bite sized pieces
  • Fresh ground black pepper

Method

1 Put pasta water on to boil: Heat to boiling a large pot with at least 4 quarts of salted water in it. (2 Tbsp of salt for 4 quarts of water.)

2 Toast the pine nuts: While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

3 Start cooking the pasta: Once the water is boiling, add the pasta to the pot. Cook uncovered on high heat at a rolling boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.

4 Prepare the sauce: While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half.

If you want a slightly creamy sauce, add the cream and let boil a minute more.

The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.

5 Add pasta, some pasta cooking liquid, smoked salmon, toasted pine nuts, parsley, zest to sauce: Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.

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Links:

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts from Nook and Pantry

Smoked Trout Pasta with Verde Sauce from What's On My Plate

Spaghetti con Acciughe by Hank of Hunter Angler Gardener Cook

Smoked Salmon Pasta

Showing 4 of 40 Comments

  • Nicole Normand

    I made this last night with cooked asparagus. It made 3 nice portions. The problems that I incurred were that it did not blend properly, and it was a bit dry, so I used my salad spoons to blend it all and added a bit more cream and cream cheese. I still give this 4 stars as it tasted great. I think next time I do it, I will warm the salmon into my sauce, hoping it will make a difference.

  • sue

    I first made this salmon pasta dish a few weeks ago and loved it so much that I am cooking it again tonight for dinner. I use dill and not parsley because it has a nicer flavour with fish. Thank you for sharing this lovely recipe.

  • marilene

    Will this work with pickled lemon.

  • Roman H.

    No cream, red onion instead of shallot, dill instead of parsley = absolutely brilliant. Thanks!

  • Linda

    Hi Elise,

    I made this last night and my husband and I both give it 5 stars! It was not only super easy, but absolutely delicious. I followed the recipe except for adding just a touch more cream…actually I used non fat dairy creamer that I get for my husband’s coffee and it worked great. Trader Joe’s has it…also got my smoked salmon there. Served with a caesar salad and a glass of Chardonnay and made lots of yum sounds while we were eating :-)
    Love this site and all of your recipes! Thanks for the inspiration.

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