Pasta with smoked salmon: 5 creamy and quick recipes

Summary: Few culinary combinations are as satisfying as pasta with smoked salmon. The creaminess of a good sauce coating the pasta, the pieces of smoked salmon delicately melting in each bite, and the contrast between the hot pasta and the fresh salmon create a dish that is pure comfort. And the best part: it's ready in less than 20 minutes.

Table of Contents

• Pasta and smoked salmon: a foolproof combination
• Golden rule: smoked salmon is not cooked
• 1. Tagliatelle with cream, dill, and smoked salmon
• 2. Penne with smoked salmon, lemon, and capers
• 3. Spaghetti aglio e olio with salmon strips
• 4. Farfalle with smoked salmon, peas, and cream
• 5. Linguine with salmon, cherry tomatoes, and arugula
• How to choose the perfect pasta for smoked salmon
• Frequently asked questions
• Conclusion

Pasta and smoked salmon: a foolproof combination

Few culinary combinations are as satisfying as pasta with smoked salmon. The creaminess of a good sauce coating the pasta, the pieces of smoked salmon delicately melting in each bite, and the contrast between the hot pasta and the fresh salmon create a dish that is pure comfort. And the best part: it's ready in less than 20 minutes.

Pasta with smoked salmon is the perfect wildcard for weeknight dinners when you want something special without much hassle, to impress guests with little effort, or for those Friday nights when you want to treat yourself without spending hours in the kitchen. With good quality smoked salmon and well-made pasta, the result tastes like a restaurant meal with beginner-level effort.

At Bacalalo, we are big proponents of this combination because it perfectly demonstrates the versatility of smoked salmon: an ingredient many associate only with canapés and cold appetizers, but which truly shines in hot dishes when incorporated with the right technique. If you want to explore other ways to use smoked salmon in your cooking, we recommend our collection of smoked salmon recipes.

We present 5 recipes covering different styles, from the classic tagliatelle with cream to a Mediterranean version with cherry tomatoes. The first recipe is developed in full detail; the following are more concise so you can have variety without losing the essentials.

Golden rule: smoked salmon is not cooked

Before diving into the recipes, there's a fundamental principle you should engrave in your mind: smoked salmon is always added at the end, off the heat, and never cooked. This is the most common mistake and the one that ruins the most dishes.

Why? Smoked salmon is already cured and smoked, meaning its silky texture and delicate flavor are the result of a cold process. If you subject it to direct heat for more than a few seconds, the proteins contract and harden, the salmon becomes rubbery and dry, loses its characteristic pink color, and takes on an unappetizing grayish hue. Furthermore, intense heat destroys the aromatic notes of the smoke, leaving a flat, bland taste.

The correct technique is this: fully prepare your sauce, cook the pasta, mix both, and then — with the pan off the heat — incorporate the smoked salmon cut into strips or pieces. The residual heat from the pasta and sauce is more than enough to warm and integrate the salmon, without actually cooking it. The salmon strips should remain recognizable, with their original texture intact, simply warm and coated in the sauce.

This same principle applies regardless of the recipe you choose: whether with cream, oil, tomato, or any other base. Smoked salmon always goes in at the end, always off the heat.

1. Tagliatelle with cream, dill, and smoked salmon

The classic recipe par excellence. Tagliatelle with smoked salmon, cream, and dill is probably the most widely known and popular smoked salmon pasta preparation in the world, and for good reason: it's simply perfect. The richness of the cream, the depth of the smoke, and the freshness of the dill create a harmony of flavors that always works, without exception.

Ingredients (for 4 people)

• 400 g tagliatelle (fresh or good quality dried)
• 200 g smoked salmon cut into 1.5 cm strips
• 250 ml cooking cream (35% fat)
• 1 large shallot, very finely chopped
• 2 tablespoons butter
• 80 ml dry white wine
• Juice of half a lemon
• 3-4 tablespoons fresh chopped dill
• Freshly ground black pepper (generous)
• Salt (with caution: smoked salmon is already salty)
• Grated Parmesan for serving (optional)

Step-by-step preparation

1. Boil the water: In a large pot, bring plenty of salted water to a boil. The rule is 1 liter of water and 10 g of salt for every 100 g of pasta.
2. Prepare the sauce: While the water heats up, melt the butter in a wide skillet over medium heat. Add the chopped shallot and sauté for 3-4 minutes until translucent and tender, without browning.
3. Add the wine: Pour in the white wine and let it reduce by half, about 2 minutes. The wine adds acidity and depth to the sauce.
4. Incorporate the cream: Pour in the cream and stir. Let the sauce simmer gently for 3-4 minutes until it thickens slightly. The sauce should coat the back of a spoon but not be too thick, as it will continue to thicken when mixed with the pasta.
5. Cook the pasta: When the water boils, cook the pasta according to package directions, but remove it 1 minute before the indicated time (authentic al dente). Reserve a cup of the cooking water before draining.
6. Mix pasta and sauce: Add the drained pasta to the skillet with the sauce. Mix over medium heat for 30 seconds, adding a little cooking water if the sauce is too thick. The pasta should be well coated in the cream.
7. Remove from heat: Turn off the heat and remove the skillet. Now it's time to add the smoked salmon.
8. Add salmon and dill: Incorporate the smoked salmon strips and fresh chopped dill. Gently mix using kitchen tongs, distributing the salmon throughout the pasta. The residual heat will warm the salmon without cooking it.
9. Finish the dish: Squeeze the juice of half a lemon over it, add generous black pepper, and mix one last time. Taste and adjust salt if necessary (be careful: salmon adds saltiness).
10. Serve immediately: Distribute onto preheated plates. Garnish with more fresh dill and, if desired, a few Parmesan flakes. This dish doesn't wait: serve it right away.

Professional tip: If you find fresh tagliatelle, use them. The difference from dried pasta in this recipe is very noticeable: fresh tagliatelle absorbs the sauce better and has a softer texture that complements the salmon. They cook in just 2-3 minutes.

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2. Penne with smoked salmon, lemon, and capers

A lighter, more Mediterranean version where lemon and capers provide an acidic and salty touch that balances the richness of the salmon. It's a perfect alternative for those who find the cream version too heavy.

Ingredients (for 4 people)

• 400 g penne rigate
• 200 g smoked salmon, in strips
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic, sliced
• 2 tablespoons drained capers
• Zest and juice of 1 large lemon
• 100 ml liquid cream (or crème fraîche)
• Fresh chopped parsley
• Black pepper and salt to taste

Step-by-step preparation

1. Cook the penne al dente. Reserve a cup of cooking water before draining.
2. In a large skillet, heat the oil over medium heat and lightly brown the sliced garlic (1 minute, be careful not to burn). Add the capers and sauté for 30 seconds.
3. Incorporate the liquid cream, lemon zest, and half the juice. Let it bubble for 1 minute.
4. Add the drained pasta, mix well, and adjust consistency with cooking water if necessary.
5. Off the heat, add the smoked salmon strips, the remaining lemon juice, and the parsley. Mix gently and serve.

3. Spaghetti aglio e olio with salmon strips

The most minimalist and elegant version: a classic Italian aglio e olio elevated with smoked salmon. Just garlic, quality olive oil, chili, and salmon. Few ingredients, maximum flavor, zero complications.

Ingredients (for 4 people)

• 400 g spaghetti
• 200 g smoked salmon, in strips
• 6 tablespoons extra virgin olive oil (the best you have)
• 4 cloves garlic, sliced
• 1 dried chili (or a pinch of chili flakes)
• Plenty of fresh chopped parsley
• Lemon zest

Step-by-step preparation

1. Cook the spaghetti al dente in plenty of salted water. Reserve a generous cup of cooking water.
2. While the pasta cooks, heat the olive oil in a wide skillet over medium-low heat. Add the sliced garlic and chili. Cook very slowly for 2-3 minutes until the garlic is light golden but not burned.
3. Add 100 ml of the reserved cooking water to the skillet. This will create a creamy emulsion with the oil.
4. Incorporate the drained pasta and mix vigorously for 1 minute, adding more cooking water if necessary until you achieve a silky sauce that coats each spaghetti strand.
5. Remove from heat. Add the smoked salmon, parsley, and lemon zest. Mix gently and serve immediately.

4. Farfalle with smoked salmon, peas, and cream

A colorful and perfect recipe for spring. Peas provide natural sweetness, texture, and a vibrant green that contrasts with the pink of the salmon. It's especially popular with children, making it an ideal option for family dinners.

Ingredients (for 4 people)

• 400 g farfalle
• 200 g smoked salmon, in pieces
• 200 g peas (fresh or frozen)
• 200 ml cooking cream
• 1 finely chopped shallot
• 1 tablespoon butter
• 50 g grated Parmesan
• Fresh chopped mint (or dill)
• Black pepper and salt

Step-by-step preparation

1. Cook the farfalle al dente. In the last 2 minutes of cooking, add the peas to the same water. Drain everything together. Reserve cooking water.
2. In a large skillet, melt the butter and sauté the shallot for 3 minutes until translucent.
3. Add the cream and let it thicken slightly for 2-3 minutes. Incorporate the grated Parmesan and stir until melted.
4. Pour the drained pasta and peas into the skillet. Mix well and adjust with cooking water if necessary.
5. Off the heat, incorporate the smoked salmon and fresh mint. Mix carefully, season generously with pepper, and serve.

5. Linguine with salmon, cherry tomatoes, and arugula

The freshest and most summery option in the repertoire. No cream: here, confit cherry tomatoes in olive oil create the sauce, and arugula is added at the end to provide a bitter and fresh touch. It's the version for those who prefer Mediterranean flavors and lighter dishes.

Ingredients (for 4 people)

• 400 g linguine
• 200 g smoked salmon, in strips
• 300 g cherry tomatoes, halved
• 2 cloves garlic, sliced
• 4 tablespoons extra virgin olive oil
• A generous handful of fresh arugula
• Toasted pine nuts (2 tablespoons)
• Black pepper and Maldon salt

Step-by-step preparation

1. Cook the linguine al dente. Reserve cooking water and drain.
2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the sliced garlic and cherry tomatoes cut side down. Cook for 4-5 minutes without moving until the tomatoes soften and begin to caramelize.
3. Gently flip the tomatoes, press some with the back of a spoon to release their juices, and cook for 2 more minutes. Season lightly with salt.
4. Add the drained pasta and a little cooking water. Mix well so the pasta absorbs the tomato juices.
5. Off the heat, add the smoked salmon strips, fresh arugula, and toasted pine nuts. The arugula will soften slightly with the residual heat. Mix gently.
6. Serve with a drizzle of raw olive oil, black pepper, and a few flakes of Maldon salt.

How to choose the perfect pasta for smoked salmon

Not all pasta works equally well with smoked salmon. The right choice can elevate your dish from good to exceptional. Here are our recommendations based on the type of sauce:

• Creamy sauces with cream: tagliatelle, fettuccine, pappardelle, or linguine. Long, flat pastas trap the cream in their folds and create generous bites where the sauce coats each strip. Tagliatelle are the gold standard for this combination.
• Light sauces with oil: spaghetti or linguine. Long, round pastas allow the oil and juices to distribute evenly, without the sauce accumulating excessively.
• Sauces with chunks (tomato, vegetables): penne, fusilli, or farfalle. Short pastas with shapes and cavities trap pieces of vegetables and salmon, creating varied and textured bites.
• Pasta salads: fusilli, farfalle, or conchiglie. You need pastas that retain the dressing in their crevices and maintain texture when cooled.

Tip: Invest in good quality pasta, preferably trafilata al bronzo (bronze-die), which has a rougher, more porous surface that traps sauces better. The difference from smooth industrial pasta is noticeable, especially in simple recipes where every ingredient counts.

For more inspiration with smoked salmon, explore our easy and elegant smoked salmon recipes, our smoked salmon salads, and discover our entire selection in Bacalalo's artisanal smoked salmon collection.

Frequently asked questions

Keep exploring

More recipes and inspiration with smoked salmon at Bacalalo:

• Easy and elegant smoked salmon recipes
• Smoked salmon salads
• Smoked salmon canapés for parties
• Complete guide to smoked salmon
• Bacalalo artisanal smoked salmon
• Gourmet preserves