This Smoked Salmon Pasta recipe is an elegant yet effortless meal (less than 20 minutes!) that makes any night feel like a romantic feast. The flavor-packed dish will impress guests or make for the perfect treat-yourself dinner, featuring a silky lemon cream sauce, perfectly al dente pasta, and flaky smoked salmon.
This post was created in partnership with Net to Table Seafoods. All opinions expressed in this post are my own. Some of the links in the post are affiliate links, in which case I receive a small commission at no expense to you. Use my coupon code MaesMenu40 for $40 off your first order over $100!
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This pasta with smoked salmon and creamy lemon sauce is everything I love in a meal–simple, yet satisfying, and bursting with indulgent flavor. When I tell you a gourmet-tasting meal is achievable in under 20 minutes, I’m not lying! Picture this: al dente pasta soaking up a rich, velvety tangy lemon sauce with hearty smoked salmon pieces and melty cream cheese in each bite.
You simply can’t beat this quick-fix crowd-pleaser! Even little ones love it–my toddler can attest! I’ll tell you the secret ingredient–quality salmon. This recipe simply wouldn’t be the same without Net to Table Seafoods’ wild-caught smoked salmon, and I love supporting a small family business that does it right. The Owens family sustainably catches their salmon in Bristol Bay, Alaska, smokes it to perfection, and then flash-freezes it immediately to lock in its incredible flavor, tender texture, and nutrition. It arrives at my door frozen on dry ice to preserve its delicate texture and rich taste. Now that’s unbeatable quality, and you can definitely taste the difference!
Whether you need a weeknight pick-me-up or plan to host a special occasion, this smoked salmon and pasta delivers. It’s effortless yet elegant, comforting yet fresh, and packed with flavors that feel luxurious without the fuss. For more quick and healthy salmon recipes, check out my Pecan Crusted Salmon, Air Fryer Salmon, and BBQ Air Fryer Salmon Bites.
What Is Smoked Salmon?
Smoked salmon is a delicacy made by curing and smoking fresh salmon, which gives it a tender, slightly salty, and deep flavor. A cold-smoking method creates a silky salmon texture while hot-smoking creates a firmer, flakier bite. It is commonly enjoyed on bagels or in lox, but it also melts beautifully into a smoked salmon pasta recipe like this one to add a rich, smoky depth.
If you’re looking for more smoked salmon recipe ideas, try using your extra smoked salmon in breakfast scrambles, creamy dips, or layered onto crostini for an easy appetizer!
Why Choose Smoked Wild Salmon
While any type of smoked salmon can be used in this salmon pasta recipe, wild-caught smoked salmon will forever be my go-to. I specifically recommend Net to Table Seafoods’ sustainably sourced smoked salmon for an unmatched rich flavor and tender, melt-in-your-mouth texture. I’m telling you, you will taste the difference!
Try Net to Table Seafoods for yourself using my affiliate code and apply the coupon MaesMenu40 at checkout for $40 off orders over $100!
Other Ingredients and Substitutions
- Pasta: Use short shapes like gemelli, rotini, or orecchiette to capture all the creamy salmon pasta sauce.
- Unsalted Butter: Forms the base of the sauce with a luscious texture and rich, buttery flavor without oversalting the dish.
- All-Purpose Flour: Makes a roux when mixed with the butter for a velvety sauce.
- Milk: Use whole or 2% milk for the best creamy sauce texture.
- Lemon Zest & Juice: Brightens the dish with a zesty flavor that balances the richness in the sauce.
- Cream Cheese: Creates a silky, tangy sauce. Use full-fat for the richest texture and flavor.
- Seasonings: Dried dill adds a herby, aromatic note that brings out the salmon flavor while ground black pepper and salt enhance the overall taste.
- Baby Spinach: Fresh spinach adds nutrition and a pop of color to the smoked salmon dinner. Frozen spinach will work in a pinch.
- Parmesan Cheese: Grated or shaved parmesan from the block is a highly recommended garnish to add extra creamy texture and flavor.
How to Make Smoked Salmon Pasta
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Cook the pasta until al dente according to the package directions in well-salted water. Reserve 1 cup of the pasta water before draining the pasta.
Step 2: While the pasta cooks, make the cream cheese sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, until it smells lightly nutty.
Step 3: Add the milk and cook for 2-3 minutes, whisking regularly until the sauce has thickened.
Step 4: Reduce the heat to low. Whisk in the lemon zest and juice, cream cheese, dried dill, and salt. Cook for 2-3 minutes, whisking regularly until the sauce is smooth and creamy.
Step 5: Reduce the heat to medium-low. Gently stir in the chopped baby spinach, flaked smoked salmon, and ¼ cup of the reserved pasta water (to start) and cook for 2 minutes until the spinach is lightly wilted.
Step 6: Add the drained pasta and gently stir to combine, then add extra pasta water to loosen the sauce and make it creamier as desired. Season the pasta with cracked black pepper. Serve bowls of pasta hot, garnished with parmesan cheese. Enjoy!
Recipe Pro-Tips
- Don’t overcook the pasta. Aim for an al dente texture. I usually cook for 1 minute less than the minimal cooking time recommended on the pasta package. The pasta will continue cooking when added to the sauce, so drain the noodles while slightly firm to avoid a mushy texture.
- Prep the sauce ingredients ahead of time. Zest and juice the lemon, flake the salmon, measure the herbs, and chop the spinach before beginning. The cooking time goes quickly, so having the ingredients ready ensures a smooth process.
- Salt the pasta water. Use 1 tablespoon of salt per 2 quarts of water for perfectly seasoned pasta.
- Loosen the sauce with pasta water. The starch in the leftover pasta water helps make the sauce spreadable and loose, giving it a velvety texture that helps the pasta cling to it.
Recipe Mix-Ins and Recipe Variations
- Veggies: Stir in 1 cup of steamed green peas, chopped asparagus, or zucchini.
- Capers: Fold in 1-2 teaspoons of drained capers for a delightful briny burst.
- Gluten-Free: Use GF pasta and GF all-purpose flour to suit dietary needs.
- Fresh Herbs: Swap 2 heaping tablespoons of chopped fresh dill for the dried dill to add a bright herbal finish.
- Dairy-Free: Use plant-based cream cheese, full-fat dairy-free milk like cashew or coconut, and a vegan parmesan alternative.
Can I Make This With Leftover Cooked Salmon?
Yes! This recipe using smoked salmon will also work with leftover roasted, broiled, seared, or air-fried salmon. Simply flake the cooked salmon, then follow this recipe as directed.
Serving Suggestions
This pasta dish is one of my favorite recipes using smoked salmon when I want an elegant dinner or indulgent lunch. Serve it for a cozy weeknight meal, a special date night, or as a holiday centerpiece. Wondering what to make with smoked salmon pasta for a full-spread experience? Try pairing it with a cheesy asparagus tart hors d'oeuvre, simple green salad, or old-fashioned dinner rolls.
Storage Directions
- Refrigerating: Leftovers keep in a covered container in the refrigerator for up to 3 days. I don’t recommend freezing smoked salmon recipes.
- Reheating: Warm gently over low heat on the stovetop, adding a splash of milk to loosen the sauce. Avoid microwaving on high heat, as it may dry out the sauce.
FAQs
Yes, you can use long pasta if desired, such as linguine, fettuccine, or angel hair. However, I prefer small-shaped pasta because it clings well to the sauce and makes it easier to stack a bite of pasta and salmon in each forkful!
If you prefer not to use cream cheese, you can swap the same amount of creme fraiche or a high-quality sour cream. It’s important to note that these substitutes will lend to a tangier-tasting sauce with a looser texture.
This recipe is best when made and served fresh, and only takes 20 minutes! But if you need to get ahead, prepare the sauce (omitting the smoked salmon) and noodles storing them separately in the fridge for up to 2 days. When ready to serve, combine the sauce, noodles, and smoked salmon with a splash of milk over low heat on the stovetop to restore the creamy texture.
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Tools Needed to Make This Recipe
- Saucepan
- Stockpot
- Collander
- Chef Knife
- Dry Measuring Cups & Spoons
- Liquid Measuring Cup
- Cheese Grater
- Large Wooden Mixing Spoon
More Quick and Easy Seafood Recipes
- Bourbon Glazed Salmon
- Healthy Shrimp Scampi
- Sweet and Sour Shrimp Stir Fry
- Spicy Brown Sugar Salmon with Mango Salsa
- Marry Me Salmon
- Thai Salmon Panang Curry
Recipe Card
Smoked Salmon Pasta
Ingredients
- 8 oz small-shaped pasta such as gemelli, bucatini corti, rotini, or orecchiette
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup milk 2% or whole
- 2 teaspoons fresh lemon zest
- juice from ½ lemon about 1 ½ tablespoons
- ½ cup cream cheese cut into 1-inch pieces
- ¾ teaspoon dried dill
- ¼ teaspoon salt
- 1 ½ cups chopped baby spinach
- 8 oz smoked salmon flaked
- ¼ teaspoon black pepper
- Grated or shaved parmesan cheese and/or dill sprigs to garnish
Instructions
- Cook the pasta until al dente according to the package directions in well-salted water. Reserve 1 cup of the pasta cooking water before draining the pasta.
- While the pasta cooks: make the cream cheese sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, it smells lightly nutty.
- Whisk in the milk and cook for 2-3 minutes, whisking regularly until the sauce has thickened.
- Reduce the heat to low. Whisk in the lemon zest and juice, cream cheese, dried dill, and salt. Cook for 2-3 minutes, whisking regularly until the sauce is smooth and creamy.
- Reduce the heat to medium-low. Gently stir in the chopped baby spinach, flaked smoked salmon, and ¼ cup of the reserved pasta water and cook for 2 minutes until the spinach is lightly wilted.
- Stir in the drained pasta and gently stir to combine, adding extra pasta cooking water to loosen the sauce and make it extra creamy. Season the pasta with cracked black pepper. Serve bowls of pasta hot, garnished with parmesan cheese. Enjoy!
Notes
- Refrigerating: Leftovers keep in a covered container in the refrigerator for up to 3 days. I don’t recommend freezing smoked salmon recipes.
- Reheating: Warm gently over low heat on the stovetop, adding a splash of milk to loosen the sauce. Avoid microwaving on high heat, as it may dry out the sauce.
- Don’t overcook the pasta. Aim for an al dente texture. I usually cook for 1 minute less than the minimal cooking time recommended on the pasta package. The pasta will continue cooking when added to the sauce, so drain the noodles while slightly firm to avoid a mushy texture.
- Prep the sauce ingredients ahead of time. Zest and juice the lemon, flake the salmon, measure the herbs, and chop the spinach before beginning. The cooking time goes quickly, so having the ingredients ready ensures a smooth process.
- Salt the pasta water. Use 1 tablespoon of salt per 2 quarts of water for perfectly seasoned pasta.
- Loosen the sauce with pasta water. The starch in the leftover pasta water helps make the sauce spreadable and loose, giving it a velvety texture that helps the pasta cling to it.
