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If you’re on the hunt for an impressive meal you can pull off in just 30 minutes, this dreamy, Creamy Pasta with Smoked Salmon should be on your radar. Featuring perfectly al dente pasta tossed in a lemon dill cream sauce with gorgeous pink flakes of salty smoked salmon, this stunner of a recipe is built for date nights and dinner parties.

Table of Contents

About this smoked salmon and pasta recipe

Creamy and deliciously luxurious, this smoked salmon pasta dish literally has it all. Featuring tender penne passed tossed with rich, savory smoked salmon, aromatic shallots and garlic, fresh dill, spicy pepper flakes, and salty parmesan cheese in a deliciously creamy pasta sauce made with cream cheese, white wine, and broth.

Delicate, yet rich and impossibly delicious, you’d never guess how easy this recipe is to prepare! All that stands in your way is a few easy-to-find ingredients and 30 minutes.

Perfect as is for an easy dinner at home, or simply adorn with salmon roe and caviar for entertaining, this recipe for smoked salmon and pasta is also beautifully flexible.

If you love luscious smoked salmon, be sure to try these reader favorite recipes next: Oven Omelette with Smoked Salmon, Smoked Salmon Pinwheel Appetizer, Cream Cheese Dip with Smoked Salmon, and Smoked Salmon Pizza.

Why you’ll love this dinner recipe

TL;DR? Here’s the gist:

  • Made in One Pan – Less cleanup? Count me in!
  • Restaurant Quality In A Flash – Just 10 minutes of prep time and 20 minutes of cook time are all that stand between you and a bowl of this chef-y looking salmon pasta recipe. It’s easy enough that I think even the Mister could handle it! 😂
  • Rich & Bright – It’s rare that a dairy-heavy dish can be described as “light”, but this creamy smoked salmon pasta sauce is one of those unicorns. The acidity of lemon & white wine and the freshness of dill help to cut through the richness like a hot knife through butta. 🤌
  • Fancy on a Budget – Groceries have gotten wildly expensive lately. If you’ve got champagne tastes on a Miller Lite budget, this smoked salmon cream pasta is the perfect solution. Serving smoked salmon with pasta means you only need a half pound of fish to feed up to 6 people!

Ingredients for creamy pasta with smoked salmon

  • Unsalted Butter & Olive Oil – Butter adds richness while olive oil helps raise the smoke point for sautéing.
  • Shallots – These are basically onions-lite. Sweet onions or red onions that’ve been soaked in cool water will achieve similar results.
  • Fresh & Dried Dill – Using dried dill when cooking the sauce and fresh dill at the end ensures you get all the flavor it has to offer.
  • Crushed Red Pepper Flakes – For a touch of heat. Feel free to add more or less to taste.
  • Garlic – Fresh cloves are best, but jarred minced garlic can be used to save time.
  • Dry White Wine – Think chardonnay, pinot grigio, or sauvignon blanc.
  • Reduced Sodium Chicken Broth – For stretching our creamy sauce with plenty of flavor to spare. Feel free to swap in a bouillon cube dissolved in water!
  • Penne Pasta – Feel free to use another short-cut pasta like bowtie or rigatoni. You can also use long pasta like linguine or spaghetti, but you’ll need to break it in half.
  • Block-Style Cream Cheese – Making this smoked salmon pasta with cream cheese adds a bit of tanginess.
  • Half-n-Half or Whole Milk – Half-n-half is equal parts whole milk and heavy cream, so it’ll be a bit richer.
  • Freshly Grated Parmesan Cheese – For craveable nutty saltiness.
  • Smoked Salmon – You can use soft, meltingly tender cold smoked salmon (lox) or flaky hot-smoked salmon for this recipe, depending upon your personal preferences – or use a combination of both. 
  • Lemon – A double whammy of lemon juice and lemon zest gives this pasta and smoked salmon recipe a spring-y, sunshiney vibe.
  • Kosher Salt & Black Pepper
  • Optional Garnishes – Feel free to add some briney capers as a garnish & serve extra lemon wedges on the side.

Recipe variations

  • Dairy-Free – Love cream, but it doesn’t love you back? Not to worry. Swap in your favorite vegan butter, vegan block-style cream cheese, vegan whipping cream or half-n-half, and plant-based parm to keep all the flavor without any of the lactose.
  • Gluten-Free – While I haven’t tried this recipe for smoked salmon and pasta with gluten-free noodles, these pasta experts say they’re interchangeable with regular noodles. Just make sure you don’t overcook them!
  • Pescatarian-Friendly – Use low-sodium vegetable broth or bouillon in place of chicken broth and make sure your parmesan cheese is vegetarian. 

How to make this recipe for smoked salmon and pasta

Fancy looking, yet super simple to make, this recipe requires just one pot and 30 minutes.

  1. Sauté Aromatics: Melt the butter and oil in a large skillet and add the shallots, dried dill, and red pepper flakes. Cook, stirring frequently, until shallots are soft. Then, add the garlic and cook, stirring, until aromatic.
  2.  Deglaze the Pan: Add the white wine to the pan and simmer until the wine has mostly evaporated.
  3. Add Broth and Pasta: Next, pour the broth into the skillet, followed by the penne pasta, making sure the noodles are fully submerged. 
  4. Bring Contents to a Boil: Increase the heat to high and bring the broth to a slow boil. Then, immediately reduce the heat to maintain a simmer. 
  5. Cover and Cook the Pasta: Cover the skillet and cook for 4 minutes. Remove the lid, give the pasta a good stir, re-cover, and continue to simmer for 4-7 minutes, or until the penne is al dente. 
  6. Add Cream Cheese: Reduce the heat to low and add the cubes of cream cheese to the pan, whisking the cheese into the broth.
  7. Add Milk, Parmesan, and Peas: Once the cream cheese is completely incorporated into the pasta water, add the cream and parmesan cheese. Cook for 1 minute, stirring the penne pasta until a smooth, creamy sauce forms. 
  8.  Add Smoked Salmon, Lemon, and Dill: Add most of the smoked salmon, all the lemon, and fresh dill to the pasta and gently mix to combine. Then, remove the pan from the heat, cover the skillet, and let the smoked salmon and pasta sit for one minute. Next, uncover and stir the salmon into the creamy pasta. 
  9. Garnish and Serve: Transfer the creamy smoked salmon pasta to serving bowls and garnish with the remaining smoked salmon, more dill, and grated parmesan. Serve with lemon wedges on the side.

Expert tips for success

  • Pasta Smarts: Adjust the cooking time for your particular variety of pasta. Not all pasta shapes have the same cooking time, and you don’t want to overcook it.
  • Garnish Like a Chef: Save some of your salmon for a garnish. The bright pink hue makes the pasta extra dreamy looking.
  • Flavor, Cubed: Cut the cream cheese into the smallest cubes you can so they blend into the creamy pasta sauce without too much fuss.
  • Grate Your Own Cheese: The pre-grated stuff can’t hold a candle to freshly grated parmesan on any front — taste, texture, or meltability. Plus, buying it in a wedge typically gives you more bang for your buck!

FAQs: frequently asked questions 

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What type of pasta is best for creamy smoked salmon dishes?

You can use several different pasta shapes to make this smoked salmon dish; however, please note you may need to adjust the cook times. Regardless of what pasta variety you select, be sure just cook the pasta to al dente in step 5 of the recipe. 

  • Short pasta: This recipe as written calls for penne pasta. However, you can use another shorter variety, such as rigatoni, ziti, farfalle, or gemelli pastas.
  • Long, flat pasta: You can swap in longer noodles, such as fettuccine, linguine, or tagliatelle. However, you will need to break the long noodles in half before adding them to the pot.

What kind of cream should I use for the pasta sauce?

Heavy cream is the typical choice for rich pasta cream sauces. This creamy salmon pasta uses a combination of cream cheese and half-and-half or whole milk to create a silky cream sauce. However, you can swap out the half and half or whole milk for heavy cream if you’re looking for a richer pasta sauce.

How do I cook the smoked salmon without overcooking it?

Smoked salmon is already cooked – either by hot or cold smoking. Therefore, it’s important you don’t cook the salmon in the sauce for a long time. In this recipe, you’ll simply warm it through by stirring the salmon into the creamy pasta sauce just before serving. This will heat the salmon without overcooking it or compromising the delicate texture of the fish. 

What can I add to my creamy smoked salmon pasta for extra flavor?

The great thing about this salmon cream pasta recipe is the flexibility. There are several ways to incorporate more flavor and elevate your dish:

  • Fresh Herbs: While this pasta with smoked salmon pasta utilizes fresh dill, feel free to add snipped chives or fresh parsley for added herbaceousness.
  • Capers: Briny, salty capers are personally one of my favorite additions here. Just be sure to drain them before adding them to the salmon pasta.
  • Artichokes: For added tangy flavor and creamy texture, add a cup or more of canned artichoke hearts. Just be sure to rinse them thoroughly to remove the saltwater solution.
  • Baby Spinach: If you’re looking to incorporate some greens, stir a handful of fresh spinach into the pasta just before serving.
  • Peas: Stir in a few handfuls of baby peas for natural sweetness. If they’re frozen, be sure to thaw them first. 
  • Broccoli: Chopped broccoli is a healthy way to add a little crunch to your dish.
  • Sun-Dried Tomatoes: Chewy, tart-sweet dried tomatoes lend beautiful color and delicious texture. 
  • Grated Cheese: I recommend garnishing this dish with a heavy dusting of parmesan cheese, but you can also add freshly grated pecorino romano, romano, or asiago cheese.

Is smoked salmon good for you?

While I am not a registered dietician, it’s well known that there are health benefits to eating smoked salmon. Salmon is a healthy source of vitamins, minerals, antioxidants, and healthy omega 3 fats which supports cardiovascular health, immunity, and brain function. But, don’t take my word for it. Check out this article from WebMD explaining how smoked salmon can benefit your overall health.

Serving smoked salmon and pasta dishes

Wondering what goes well with smoked salmon and what to eat with it? I got you! Creamy smoked salmon pastas are luxurious and flavorful, which means you can serve this dish as is for an impressive, easy meal. Or there are numerous sides you can serve alongside for an even more exciting dinner experience. Below are some common and unique serving suggestion ideas to help inspire:

Simple sides

  • Breads: Some sort of soft or toasty bread, such as fluffy dinner rolls or oven roasted garlic bread are perfect for sopping up the delicious creamy sauce.
  • Salads: Leafy salad greens are always an excellent side option. Be sure to dress your salad with a vinaigrette which will help balance out the richness of the salmon pasta.
  • Marinated Veggies: Fresh veggies in a tangy, rich vinegar and oil mixture is another wonderful side dish here. These marinated cherry or grape tomatoes and garlic marinated mushrooms get my vote.
  • Roasted Veggies: If you’re looking for a simply yummy and healthy side dish, simply toss your favorite seasonal veggies with oil and seasonings and roast in the oven until caramelized and delicious.

Elevated ideas

  • Garnishes Galore: Prepare this recipe as directed and elevate the pasta experience with a variety of garnish options, such as chopped chives, crispy shallots, briny capers, toasted breadcrumbs, salmon roe or caviar, and/or lemon wedges.
  • Salmon Sensation: Enhance the salmon experience by starting your meal with a platter of home cured gravlax salmon, thinly sliced pickled red onions, briny capers, crostinis, a soft spread, such as whipped and flavored cream cheese, and plenty of lemon wedges.
  • Pasta Primavera with Salmon: Elevate your salmon cream pasta by sautéing asparagus, cherry tomatoes, and sliced zucchini with olive oil and garlic until tender-crisp. Add the primavera veggies to the smoked salmon pasta before serving for a vibrantly flavorful, veggie-forward meal.

Storing leftover pasta with smoked salmon and cream 

  • If you have any leftovers, allow the salmon cream pasta to cool completely to room temperature before transferring to an airtight container. Properly stored, leftovers should keep well in the fridge for up to 3 days.
  • When ready to reheat, simply reheat individual portions in the microwave until warm throughout. Or reheat larger portions on the stove top until warm throughout. If the pasta cream sauce seems thick, just add a few splashes of milk or broth until the sauce is thinned out to your liking. 
  • I do not recommend freezing this salmon pasta in creamy white sauce.

And there you have it, folks — a spectacular dinner on the table quicker than you can say “Holy Mackerel!” Whether you’re trying to impress dinner guests or just treat yourself, this Creamy Smoked Salmon Pasta is a reel catch that promises to deliver oceans of flavor in every forkful. So, the next time you’re fishing for a quick, fancy meal, remember this recipe is here to keep things swimmingly simple. Bon Appétit — or shall we say, Sal-mon Appetit!

Cheyanne

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More one pot creamy pasta recipes!

Overhead photo of creamy smoked salmon and pasta with lemon and dill in a white serving bowl.

Smoked Salmon Pasta in Cream Sauce

Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
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If you’re on the hunt for an impressive meal you can pull off in just 30 minutes, this dreamy, Creamy Pasta with Smoked Salmon should be on your radar. Featuring perfectly al dente pasta tossed in a lemon dill cream sauce with gorgeous pink flakes of salty smoked salmon, this stunner of a recipe is built for date nights and dinner parties.

Equipment

  • 1 Large Straight-Sided Skillet, Large Pot, OR Dutch Oven – with lid
  • 1 Wooden Kitchen Spoon

Ingredients 

  • 1 TBS EACH: Unsalted Butter and Olive Oil
  • 2 medium Shallots – peeled and finely chopped (about 3/4 cup)
  • ½ tsp Dry Dill
  • ¼ tsp Crushed Red Pepper Flakes
  • 1-2 cloves Garlic – peeled and thinly sliced
  • 1/3 Cup Dry White Wine
  • 3 Cups Reduced Sodium Chicken Broth (substitute: 3 chicken bouillon cubes dissolved in 3 cups water)
  • 12 ounces Penne Pasta (substitute: short-cut pasta like bowtie or rigatoni)
  • 6 ounces Block-Style Cream Cheese – cut into small cubes and at room temperature
  • ¼ Cup Half and Half OR Whole Milk
  • ½ Cup Freshly Grated Parmesan Cheese
  • 8 ounces Smoked Salmon – flaked into large bite-sized pieces (SEE NOTES)
  • 1 whole Lemon – Juice and Zest
  • 2-3 TBS Fresh Dill
  • To Taste Kosher Salt and Ground Black Pepper
  • Optional Garnishes: Capers, Snipped Chives, and Lemon Wedges

Instructions

  • Sauté Aromatics: Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat. Add the shallots, dried dill, and red pepper flakes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until shallots are soft, about 2 minutes.
    Add the garlic and cook, stirring, until aromatic, about 30 seconds to 1 minute.
  • Deglaze the Pan: Add the wine to the pan and increase the heat to medium-high. Simmer, stirring occasionally, until the wine has mostly evaporated, about 2-3 minutes.
  • Add Broth and Pasta: Next, pour the broth into the skillet. Then, add the penne pasta, making sure the noodles are submerged in the broth. Season the broth with a generous pinch of pepper.
  • Bring Contents to a Boil: Increase the heat to high and bring the broth to a slow boil. As soon as the broth starts to boil, reduce the heat to maintain a simmer. Stir the pasta once.
  • Cover and Cook the Pasta: Cover the skillet and let the pasta cook for 4 minutes.
    Remove the lid, give the pasta a good stir. Return the lid and continue to simmer for 4-7 minutes, or until penne is just al dente.
    (Note: The penne will continue to cook, so be sure you don’t over cook the pasta in the step. It’s better to err on the side of caution and under cook the noodles slightly.)
  • Add Cream Cheese: Reduce the heat to low and add the cubes of cream cheese to the pan. Whisk the cream cheese into the broth.
  • Add Milk and Parmesan: Once the cream cheese is completely melted, add the cream and parmesan cheese. Cook for 1 minute, stirring the penne pasta until a smooth, creamy sauce forms. If the sauce is too thick, thin it with a little bit of milk until desired consistency is reached. (Note: Pasta will thicken as it sits!)
  • Add Smoked Salmon, Lemon, and Dill: Add most of the smoked salmon (reserving some pieces to garnish the top), lemon juice, lemon zest, and fresh dill to the pasta. Gently mix until everything is combined.
  • Cover and Let Salmon Steam: Remove the pan from the heat and cover the skillet. Let sit for one minute.
    Then, uncover and stir the salmon and pasta. Taste and adjust the dish as you see fit, adding salt and pepper for overall flavor, dill for freshness, lemon for acidity, and adding a splash of milk or wine if needed to thin the pasta sauce.
  • Garnish and Serve: Transfer the creamy smoked salmon pasta to serving bowls and garnish with reserved smoked salmon, more dill, grated parmesan, and capers if using. Serve immediately with lemon wedges on the side and enjoy!
    Overhead photo of creamy smoked salmon and pasta with lemon and dill in a white serving bowl.

Notes

  • Pasta: You can switch the type of pasta noodles if you like; however, please note you may need to adjust the cook times accordingly. You can also use long noodles, such as fettuccine; however, you’ll need to break them in half before adding them to the broth to cook.
  • Salmon: You can use lox or traditional hot-smoked salmon for this recipe, depending upon your personal preferences – or use a combination of both if you like.
    • Cold-smoked salmon (also known as lox) has a softer, meltingly tender texture, while hot-smoked salmon is a little firmer and flakes apart like cooked salmon. (Pictured – hot smoked coho salmon)
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Recipe Serves: 4-6
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 370kcal    Carbohydrates: 48g    Protein: 23g    Fat: 8g    Saturated Fat: 3g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 4g    Cholesterol: 21mg    Sodium: 669mg    Potassium: 441mg    Fiber: 2g    Sugar: 5g    Vitamin A: 150IU    Vitamin C: 1mg    Calcium: 231mg    Iron: 2mg
Course: dinner, entree
Cuisine: Italian

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