Smoked Salmon Pasta

LentenQuick and EasyPastaSalmon

Smoked salmon with pasta in a sauce of shallots, garlic, white wine, lemon, and cream, with toasted pine nuts and parsley.

Photography Credit: Elise Bauer

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

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


  • 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


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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Showing 4 of 44 Comments / Reviews

  • Anita

    I’m so excited to make this for a brunch potluck this weekend! Will probably leave out the cream to keep it light.

  • KTV

    I made his tonight for dinner and my family really enjoyed it. I followed the recipe pretty closely for quantities except I used quinoa pasta instead of regular. I forgot to save the pasta water so used a bit of veggie broth that I had on hand. Added a touch more cream and wine. Oh and used peas instead of asparagus. It was great!!

  • jason

    I forgot the capers☺

  • jason

    If u like salmon spaghetti then maybe put finely chopped onion in with minced garlic in hot garlic oil pan and brown. Then add the cream and smoked salmon and dill and lemon zest and juice and touch tomato paste. Balance to suit u then serve up on aldente spaghetti

  • 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.

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