Silky pasta with smoked salmon in a lemony dill cream sauce
Smoked Salmon Cream Pasta
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
4
3-4 servings
Difficulty
Easy
Cost
Moderate
$$
Smoked Salmon Cream Pasta
Silky pasta with smoked salmon in a lemony dill cream sauce
★4.4(20)
Penne tossed in a light cream sauce with flaked smoked salmon, fresh dill, capers, and lemon zest for an elegant yet easy pasta dinner.
5m
Prep Time
15m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Smoked salmon pasta is one of those luxurious-tasting dishes that comes together faster than you can set the table. Silky smoked salmon is folded into a light cream sauce perfumed with fresh dill, lemon zest, and tiny pops of briny capers. Every bite is sophisticated and satisfying, with the smoky, salty salmon elevating a simple pasta into something truly special.
The beauty of this recipe is that the smoked salmon needs no cooking — it is simply warmed through in the cream sauce at the very end, preserving its delicate, silky texture. The result is a pasta that tastes like it belongs on a fine dining menu but takes barely 20 minutes to prepare. It is the ultimate impressive weeknight dinner or a chic option for last-minute guests.
Ingredients
- 12 oz penne or farfalle pasta
- 6 oz smoked salmon, torn into pieces
- 3/4 cup heavy cream
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons butter
Instructions
- 1
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- 2
In the same pot or a large skillet, melt butter over medium heat. Add capers and cook for 1 minute.
- 3
Pour in the heavy cream. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- 4
Add the drained pasta, lemon zest, and lemon juice. Toss to coat, adding pasta water as needed for consistency.
- 5
Remove from heat. Fold in the smoked salmon and dill, tossing gently so the salmon stays in pieces rather than shredding completely.
- 6
Season with black pepper (you likely will not need salt — the salmon and capers provide plenty). Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside a fresh baguette and salted butter
Substitutions
Smoked salmonSmoked trout
Similar flavor profile with a slightly different texture
Heavy creamCrème fraîche
Adds a pleasant tanginess and slightly lighter feel
CapersChopped cornichons
Provides similar briny, tangy pops of flavor
Tips & Storage
Pro Tips
Add the smoked salmon off the heat to preserve its silky, delicate texture. Cooking it makes it tough and chalky.
Cold-smoked salmon (lox-style) works better than hot-smoked here because of its softer, more delicate texture.
A squeeze of lemon at the table brightens the dish right before eating.
Storage
Refrigerate for up to 2 days. The pasta absorbs cream as it sits — add a splash of cream when reheating.
Reheating
Reheat gently over low heat with a splash of cream or milk to restore the sauce. Do not boil.
Nutrition Facts
Per serving (1/4 of the recipe) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates46g
Fat22g
Fiber2g
Sugar2g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between cold-smoked and hot-smoked salmon?
- Cold-smoked salmon (like lox) has a silky, raw-like texture and mild smoke flavor. Hot-smoked salmon is flaky and fully cooked with a more intense smoky taste. Either works here, but cold-smoked integrates more elegantly into the cream sauce.
- Can I add vegetables?
- Yes, peas, asparagus tips, or sautéed spinach all pair beautifully with the salmon and cream sauce.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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