This creamy smoked salmon pasta is an elegant dish that comes together with just a handful of ingredients. As one of those easy dinner recipes that’s ready in about 20 minutes, it delivers a rich, creamy sauce and delicate smoked salmon for a meal that feels both comforting and special.
Whether it’s planned for a cozy date night or a relaxed family dinner, this pasta fits the occasion beautifully. It comes together quickly, leaving more time to enjoy the meal instead of spending the entire evening in the kitchen.
The combination of smoked salmon and a creamy sauce creates a rich yet delicate flavor that coats every piece of perfectly cooked pasta. It’s a simple pairing that feels satisfying without requiring a long list of ingredients.
Crème fraîche gives the sauce a subtle tanginess that adds extra depth. If it isn’t available, heavy cream combined with fresh lemon juice makes a great alternative while keeping the same creamy consistency.
Penne is a great choice for this recipe, but other short pasta shapes work just as well. Varieties with hollow centers or curved shapes help catch the creamy sauce, making every bite even more flavorful.
This recipe uses cold smoked salmon, which has a smoother texture and a milder smoky flavor than hot smoked salmon. It blends beautifully into the creamy sauce without overpowering the other ingredients.
Before draining the pasta, be sure to reserve a little of the cooking water. The starch and salt in the pasta water help create a smoother, silkier sauce while adding extra flavor to the finished dish.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
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1 tbsp olive oil
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3 cloves garlic, minced
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400ml / 1½ cups creme fraîche, see recipe notes for substitution
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125ml / 1/2 cup pasta water
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200g / 7oz cold smoked salmon
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1 lemon, zest only
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2 tbsp capers
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450g / 1lbs pasta, I used penne
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2 tbsp Parmesan cheese
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1 tbsp chives
Instructions
- Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook according to the package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the minced garlic and cook for 10–20 seconds, just until fragrant.
- Stir in the crème fraîche, lemon zest, and capers. Cook gently over low heat, stirring until warmed through. Avoid increasing the heat, as the crème fraîche may separate.
- Add a ladleful of the pasta cooking water and stir until the sauce is smooth and well combined.
- Stir in the smoked salmon and cook for a couple of minutes, just until it changes from bright orange to opaque.
- Before draining the pasta, reserve about 1/2 cup of the cooking water. Add the drained pasta directly to the skillet and gently toss to coat it in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Taste the pasta and season with salt only if needed, as the smoked salmon may already provide enough saltiness.
- Serve immediately, topped with freshly grated Parmesan cheese and chopped chives.
Notes
- Crème fraîche gives this pasta a rich, tangy flavor that complements the smoked salmon beautifully. If you can't find it, substitute it with an equal amount of heavy cream and stir in 1 tablespoon of fresh lemon juice for a similar balance of richness and acidity.
- Penne works especially well in this recipe, but any short pasta shape with ridges, curves, or a hollow center will hold the creamy sauce just as effectively.
- This recipe is made with cold smoked salmon, which is cured and smoked at a lower temperature than hot smoked salmon. The result is a silky texture and a more delicate smoky flavor that blends seamlessly into the sauce.
- Before draining the pasta, be sure to reserve some of the cooking water. The starch in the pasta water helps loosen the sauce while adding extra creaminess and helping it cling to the pasta more evenly.
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