Pasta Smoked Salmon
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Pasta with smoked salmon is an elegant but easy dinner to make. With just a handful of ingredients, smoked salmon pasta in a creamy sauce is ready in under 20 minutes. Living in London, I knew it would not be my forever life. So I tried to be “present” in every moment.
I was imprinting memories. Most of the time, even if I had been out very late, I would walk home from Leicester Square. And, if the moon were full enough for me to feel safe, I would follow the twisting Thames all the way back to my flat, just a short walk from Sloane Square.
The city held me in its grip, the history, the architecture, the neat rows of houses with lacquer-black doors and window boxes full of red geraniums, and I didn’t want to miss a moment, not a breath of it.
That walk would take me from Charing Cross, through Westminster and the Houses of Parliament, and end up just past the Tate Gallery and Vauxhall Bridge, where Millbank turned into Grosvenor Road in Pimlico. On the South side of the river, I could see Lambeth Palace. I don’t remember ever being afraid, no matter how late in the evening it was. Maybe it was the hubris of youth? I would follow the teasing moon, as he flickered his fingers on the rippling waters of the river. It was impossible to get lost, for the flat was only one block from the Thames.
Many of those nights, my friends and I would end up eating a very late supper. For some reason, smoked salmon fettuccine always seemed to fit the bill. And so, every time I make it, I am transported back to a carefree time, long gone, a distant memory of reckless youth and chasing the moon along the Thames.
What kind of smoked salmon is best for this recipe
For cooked recipes like this, hot smoked salmon is best. Hot-smoked salmon has a meatier texture than cold smoked salmon or lox. I also use it in this Savory Smoked Salmon Cheesecake.
Cold-smoked salmon is used in dishes that do not require cooking, like Lox and Bagels or Smoked Salmon Afternoon Tea Sandwiches.
Surprisingly, this is a fairly budget-friendly dish, since such a small amount of smoked salmon is needed. Do not use fresh salmon in this dish.
TIP! Purchase smoked salmon trimmings or hot smoked salmon pieces since they will be torn into bite-sized pieces anyway. The trimmings are usually a couple of dollars cheaper than whole filets.
What type of pasta is best for this dish?
I like a thicker pasta, like fettuccine works best with this creamy pasta sauce. Avoid angel hair, which is too fine for this dish.
Ingredients for pasta with smoked salmon
Although this is a dish I learned to make in England, it still has Italian roots. That means it isn’t served with Parmesan cheese (or any cheese for that matter). You also won’t find garlic in this recipe, as it will mask the delicate flavor of the smoked salmon. For an elevated dish, substitute Crème Fraîche for the heavy cream. Linguine would also work. Since the smoked salmon is the star of this dish, there are minimal ingredients; choose the best quality you can afford.
- Fresh fettuccine
- Hot smoked salmon fillet
- Shallots
- Unsalted butter
- Dry white wine; I keep a bottle of good-quality Vermouth on hand to use in a pinch
- Tomato paste
- Heavy cream
- Fresh dill or fresh parsley, if you’re not a fan of dill.
- Kosher or sea salt to taste.
How to make this creamy pasta recipe
If you are using fresh pasta, have the sauce ready before cooking the pasta. Follow the package directions for the pasta you’ve purchased, as cooking times can vary.
- Mince shallots and tear the smoked salmon into small pieces.
- Heat a large pot of water to a boil. Add a 1/2 teaspoon of salt to the water. Don’t over-salt the water, as some smoked salmon can be salty.
- While the pasta is cooking, heat a large skillet over medium heat. Add the butter and shallots and saute until soft and translucent.
- Add the Vermouth to the pan and cook for a minute or two.
- Stir in the heavy cream and tomato paste, and cook for a few minutes, until it’s reduced a bit and a little thicker.
- Add the smoked salmon pieces and fresh dill.
- Cook the pasta just until al dente. Drain and reserve about a half cup of the pasta cooking water to thin the creamy sauce if necessary.
- Toss the cooked pasta in the cream sauce and stir until well coated. Add some of the pasta water, a few tablespoons at a time if needed, to thin the sauce.
- Add additional fresh chopped dill or parsley, and season to taste with additional salt if necessary.
- Serves 4 as a main dish or 6-8 as an appetizer. It’s very rich!
What to serve with this dish
Pasta is traditionally served on its own as a complete course. You won’t find it on a plate as a “side dish” in Italy. Serve a fresh green salad or Caprese Salad before or after this dish. For an Italian main dish, try Pollo al Limone. Follow the meal with Tiramisu or Biscotti.
Looking for more easy pasta dishes?
Caprese Pasta Salad with Cherry Tomatoes and Fresh Basil
Summer Pasta with Fresh Tomatoes
15 Minute Greek Pasta with Yogurt, Lemon Zest, and Garlic
Orzo Pasta with Chicken, Feta Cheese, and Lemon
Pasta with Smoked Salmon
Ingredients
- 12 oz fresh fettuccine
- 4 oz smoked salmon diced
- 2 shallots minced
- 2 tablespoons butter
- 3 tablespoons dry white wine I always keep a bottle of good quality Vermouth on hand to use in a pinch
- 2 cups heavy cream
- 1 Tablespoon tomato paste
- Fresh dill chopped
- Salt to taste
Instructions
- Mince shallots and tear the smoked salmon into small pieces.
- Heat a large pot of water to a boil. Add a 1/2 teaspoon of salt to the water. Don't over-salt the water, as some smoked salmon can be salty.
- While the pasta is cooking, saute the shallots in butter over a medium heat, until soft and translucent.
- Add the Vermouth to the pan and cook a minute or two, scraping up any bits.
- Stir in the cream and tomato paste, and cook for a few minutes, until it's reduced a bit and a little thicker. Add the smoked salmon and fresh dill.
- Cook the pasta just until al dente. Drain and reserve about a half cup of the pasta cooking water to thin the creamy sauce if necessary.
- Toss the cooked pasta in the cream sauce and stir until well coated. Add some of the pasta water if needed to thin the sauce. Add fresh chopped dill or parsley and season to taste with additional salt if necessary.
- Add additional fresh chopped dill or parsley, and season to taste with additional salt if necessary.
- Serves 6-8 as an appetizer or primi, and 4 as a main dish. It's very rich!
Nutrition
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I was never afraid when I lived in London. I remember the tube did not run all night so if you were out late and a poor student your only choice was to walk home but I never felt afraid. Back then the Bobbys didn’t even carry guns.
The smoked salmon sounds delicious! I am definitely making this – maybe for Valentine’s Day – not sure my Valentine deserves it!
Your Valentine so deserves it!
Hi Cyni,
Your Blog’s are wonderful. Every recipe sounds delicious!!! Your writing skills are over the top. Love it!!!
With Love,
Elaine
Thanks Elaine! I’m having a lot of fun with it!
This is super enticing! Creamy is best with pasta!
Such a simple, yet classy dish! Perfect for entertaining as much as it’s a quick, weeknight meal! I agree, I don’t understand why more people don’t make these kinds of dishes at home instead of going out to eat so much!
Love the sound of this dish and that it takes you back to those carefree youth days! Love London too — though must say it is too expensive!
Loving the flavors here. I really enjoy smoked salmon and dill with cream cheese on a bagel 🙂
A meal you can feel good about eating!
It’s definitely a delicious and rich dish!
Would love this for a date night in! Looks so delicious!
Thank you Taylor!
So glad to have this recipe Cynthia, and hear about your times in London. My son Jonathan is thinking about spending his junior year there in a study abroad program. We have family there too and so I’d love an excuse to visit while he’s there. I received some smoked salmon in a gift basket for Christmas, and now I know just what to do with it. This dish looks extra creamy and delicious!
Really enjoyed hearing about your memories that this meal brings back! It does look perfect for a date night in! Definitely a must make!
I would love a plate of this in front of my right now! Creamy pasta dishes are my weakness. Looks amazing!! <3
Acid, heat, & texture are seriously lacking in this recipe. I modified by also using Calabrian chili oil and chilis while sauting the onions, red bell pepper, and garlic (peppers & garlic was an add), and also added lemon zest to the sauce and finished with toasted panko, parsley, and capers for the acid.
Sounds like you’ve created a completely different recipe! However, that’s not at all how it’s made in Britain.
Unfair to give this recipe a 2 star, negative review when you didn’t even make it. It’s delicious if you actually tasted it.
Interesting. I would not expect acid nor heat in this recipe. The appeal comes from the simplicity and the smooth richness in the blend of flavors. Perhaps you’re more in tune to a Bobby Flay-ish use of peppers. I think the recipe stands on its own.
No, there is no heat in this recipe…that would be odd.
I’ve made this twice. It’s simply delicious . Perfectly balanced and easy to make.
thank you Robin! It’s such a simple dish too…in both flavors and ease!
A lovely, gentle recipe. Very easy. We used 18% Table Cream as the heavy cream (in Canada, we call it whipping cream) was completely sold out at our neighbourhood grocer! We loved the will flavour! I’m not a salmon fan but I enjoyed this. A lovely effort put forth by my husband & children for Mother’s Day.
Thank you Beverly! It is a simple recipe with delicate flavors. So easy too! Happy Mother’s Day!
Incidentally, I have been making pretty much exactly this recipe for decades now, only adding some sautéed spinach to it sometimes. It is absolutely super yummy and flavorful, and it’s one of my favorite pasta dishes, with or without the spinach. It’s smoky, slightly acidic quality makes it a light dish of which I can hardly ever get enough (I have to slap my hands not to go for … thirds). Thank you for posting this wonderful classic. I need to make it again soon.
Thank you Susanne! I love it too! So simple and elegant.
Pasta, salmon, dill and cream are a marriage made in heaven
Made this pasta and salmon dish today and everyone loved it. Will definitely make it again. It was easy and delicious. Thank you.
Awesome!so glad you liked it!
thank you! I deleted the other review. Mine doesn’t have lemon juice in it!
Made this last weekend for guests and it was a hit! Can’t wait to make it again for some other friends. What’s great is that it’s a fairly simple recipe but is also elegant. The smoked salmon sets it off perfectly. I made an adjustment on the amount of heavy cream I used. Fearing it would be too rich I cut it with half n half in equal portions and it was perfect for our taste. Didn’t have any Vermouth so I used some Sauvignon Blanc instead. Also I added more salmon since the package I bought was 8oz and I used a full pound of fettuccine. I love left overs and this heated up beautifying in a steamer for a few minutes for several small meals. Definitely a keeper recipe!
Sounds like it turned out great! I’m sure the Sauv worked out well!
I have made this excellent recipe twice! Both times truely fine. The only change I made was to add two tsp capers. Many thanks for this recipe!
Love that twist! Thank you!
Curious—the prepped ingredients pic looks like cold smoked salmon (aka lox), while the prepared dish looks like hot smoked salmon. I find them quite different, and the ingredient list does not specify. Which type was used or intended?
I should probably make an addendum to the post regarding types of salmon. Hot smoked salmon gives it a richer taste, but not everyone has access to several types of cured salmon, and lox is probably more readily available for most people.