Creamy Smoked Salmon Pasta – Ready in 20 Minutes!
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Smoked salmon pasta is a creamy, easy-to-make, and absolutely delicious pasta recipe. It’s made with staple ingredients, and there are many substitution options, so you can make this pasta with what you have on hand. In just 20 minutes, you can have a tasty and cozy dinner on the table.
This smoked salmon pasta is one of those back-pocket dinners I rely on when I want something that feels a little special without much effort. Tender pasta is tossed with smoky salmon, briny capers, artichoke hearts, and fresh dill in a light, creamy sauce that’s packed with flavor.
What I love most about this recipe is how much personality it has for such a simple dinner. The smoked salmon brings richness, the capers add little bursts of saltiness, and the artichoke hearts make it feel just a bit different from your average pasta night. Fresh tomatoes and spinach keep everything tasting bright and balanced.
Best of all, it comes together in about 20 minutes using ingredients that are easy to find and often already in my kitchen. It’s the kind of pasta dinner recipe that looks and tastes impressive, but is simple enough to make on a busy weeknight.
Recipe substitutions and variations
- Smoked salmon – lox, cooked fresh salmon, or canned salmon
- Fresh spinach – kale, steamed asparagus or broccoli, frozen spinach, or peas
- Sour cream – yogurt, cream cheese, or whipping cream.
- Fresh lemon juice – lime juice or bottled in a pinch
- Capers – olives
The tomatoes and artichoke hearts are tougher to substitute, but you can omit them if you don’t have any on hand.
What kind of smoked salmon to use?
There are two kinds of smoked salmon. Lox, which is cold-smoked or cured salmon. And hot or BBQ smoked salmon, which is what we prefer in this recipe. You can see a picture of it above. The flavor is ideal for smoked salmon pasta.
You’ll find it sold in the fresh seafood department. It goes by the names Hot Smoked Salmon, BBQ Salmon Tips, or BBQ Chum.
It also freezes very well, so pick up extra to have some on hand the next time you get a smoked salmon pasta craving.
Storing leftovers
If you’re lucky enough to have leftovers, this is what you need to know:
- Storage: Let it cool to room temperature, then transfer it to an airtight container. Pop it in the fridge for up to 3 days.
- Reheating: Pop it in a warm skillet and add a splash of water, cream, milk, or broth to loosen the sauce. Stir it gently until it’s warmed up.
- Freezer: I don’t recommend freezing this recipe – cream-based sauces can become grainy after being frozen and reheated.
Smoked Salmon and Pasta Recipe
Ingredients
- 10 ounces pasta (I like linguine but any pasta will work)
- 5 ounces baby spinach
- 2 tablespoons olive oil
- 1 medium onion (minced)
- 3 cloves garlic (minced)
- 10 ounces smoked salmon (see notes)
- 2 cups cherry tomatoes (cut in half)
- 1 cup canned artichoke hearts (cut in half if large)
- ⅔ cup sour cream or plain yogurt
- ¼ cup lemon juice (from 1 lemon)
- 2 tablespoons capers
- A pinch of chili flakes
- Salt and pepper (to taste)
- 1 tablespoon fresh dill (or 1 teaspoon dried)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water then drain the pasta and put it back into the pot. Place the spinach on top of the pasta.10 ounces pasta, 5 ounces baby spinach
- While the pasta cooks, begin making the sauce. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 2 minutes, until it is transparent. Add the garlic and cook for 1 minute.2 tablespoons olive oil, 1 medium onion, 3 cloves garlic
- Break the smoked salmon into pieces and add it to the pan along with the cherry tomatoes, artichoke hearts, sour cream, lemon juice, capers, chili flakes, and ½ cup of the pasta water. Bring the pan to a boil and stir until everything is creamy and mixed together. Season to taste with salt and pepper then mix in the dill.10 ounces smoked salmon, 2 cups cherry tomatoes, 1 cup canned artichoke hearts, ⅔ cup sour cream or plain yogurt, ¼ cup lemon juice, 2 tablespoons capers, A pinch of chili flakes, Salt and pepper, 1 tablespoon fresh dill
- Pour the smoked salmon sauce into the pasta pot and mix everything together. If needed, add a splash more pasta water to loosen the pasta.
Video
Notes
Nutrition
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Used fat free Greek yoghurt, freshly grated parmesan cheese, a bit of fresh lemon zest, and added garden rocket right at the end for a kick 🙂
That sounds fantastic! 😊 I love all those little additions — the lemon zest and peppery rocket must have given it such a nice lift. Thanks so much for sharing how you made it your own!
I’ve made this twice now – very tasty! The first I used what was at hand – substituted the artichokes with olives, and the yoghurt with pouring cream. The second time I made sure I had the artichokes and yoghurt as per the recipe and added in sundried tomatoes – it was delicious and now a hot new favourite recipe!
I love hearing this — thank you! 😊 Both versions sound delicious, and I’m so glad you tried it again with the artichokes and yogurt (those sun-dried tomatoes are such a great add, too). Knowing it’s become a new favorite makes me so happy. Thanks so much for sharing!
It was very sour with all the tart ingredients. If it had been a little more creamy, I think the flavors would have been better blended together. I was really hoping for a palatable, creamy pasta dish, but I should have read the recipe a little closer before trying. If I make this in the future, I will replace the sour cream and lemon juice with a homemade white sauce.
I’m sorry the recipe wasn’t a hit for you.
This has become our favorite smoked salmon recipes. I can’t submit a photo because we ate it all. Excellent!
I really enjoyed this recipe. What I also loved is the fact that you gave the amounts for the different sized portions. And that you re-listed the ingredients below the instructions. Usually we have to go back and forth to get them. Thank you!
It’s one of the best pastas I’ve had in a while. I’d use fresh Jalapeños though.
I made this tonight, it was ok. I wish there was more flavor with the spices and sauce. If I make it again I’ll put some sun dried tomatoes in to get more flavor.
Made last night a big hit with our locally smoked salmon. Having left overs tonight.
very good
Thank you so much for this recipe and providing alternatives. I used broccoli, yoghurt, olives as substitutes with smoked salmon. It was delicious and my husband loved it and said I must please make it again. What a great flexible recipe. Yum!
Great recipe. Thanks! Had leftover smoked salmon and this was a great supper! added a little bit of half and half and it elevated the creaminess!
This was new, easy, and exciting. Thanks for a great recipe!
I really enjoyed it… Used Dangote pasta
Delicious and fresh tasting! I cut back on the capers, no dill & no lemon juice. Then used 1/3c yogurt and 1/3c half & half. Sprinkled on Romano at the end. Thanks for the recipe!
How long will any leftovers of this keep in the refrigerator?
They’ll keep for 2-3 days!
Hi! May I ask for reheating suggestions for this pasta?
I usually opt to reheat pasta in a pan on medium-low heat. But a microwave will work well, too!