Creamy Smoked Salmon Pasta – Ready in 20 Minutes!
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Smoked salmon pasta is a creamy pasta recipe that is easy to make and absolutely delicious. It’s made with staple ingredients, and there are many options for substitutions, 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 a recipe I’ve been making for years, and it’s one I come back to again and again. Chances are, you already have most of the ingredients on hand—and if you’re missing a thing or two, I’ve included plenty of easy substitutions so you can still make it tonight.
It’s packed with big, bold flavor from smoked salmon, artichoke hearts, capers, and a little fresh dill, all tossed in a lightly creamy sauce. Spinach and tomatoes add a fresh veggie boost, and the whole dish comes together in just 20 minutes. It’s the kind of dinner that feels a little special but is effortless enough for a busy night.
Smoked salmon pasta recipe ingredients
This smoked salmon pasta recipe combines familiar ingredients with a few special guests, using easy-to-find ingredients to make something special. Gather these items:
- Pasta: My favorite is linguine, but any kind will work!
- Smoked salmon: I like to use hot-smoked salmon, often sold under the name BBQ salmon (as opposed to using salmon lox).
- Artichoke hearts: Cut them in half if they’re on the larger side.
- Fresh dill: You can substitute dried dill in a pinch.
- Other ingredients: Olive oil, an onion, garlic cloves, cherry tomatoes, sour cream or plain yogurt, lemon juice, capers, chili flakes, salt, and pepper.
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, adding 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Wonderful and sooo easy. Love that there are substitutions provided in case you feel too lazy to head to the market 🙂 As per the recipe substitution suggestions, I used only what I had on hand. Perfect! Peas instead of spinach, heavy cream instead of sour cream. Plus I had to sub sun-dried tomatoes for the grape tomatoes since I had only 4 in the house. It was still delicious! This recipe is a keeper. Thank you Kristen.
I made it yesterday, my family love it and so with my daughter’s friend. I will be making it again. So easy and simple. Bottom line, soo yummy!!
Yummy, great having alternative ingredients listed, so easy
I used goat butter instead of sour cream and sundried tomatoes. I used penne pasta. Very delish!
Loved the recipe with fresh caught salmon that we smoked! A few substitutions that worked well:
* Used Creme Fraiche instead of sour cream. Rich but not as thick.
* Used Arugula instead of spinach. Added a nice peppery flavor
* Used shallot instead of onion. A bit more bite
We will make this recipe again soon!
You CANNOT use yogurt for this recipe. It breaks and causes curds to appear. Don’t waste your time being (creative) use HEAVY CREAM ONLY
I find that yogurt works great in this recipe. But if yogurt or sour cream is boiled for too long it will break.
Great recipe – and quick and simple. I didn’t have capers, used black olives and dehydrated dill.
I had smoked salmon and pasta and I needed inspiration for dinner last night, so did a quick search. This recipe came up, I had everything except artichoke hearts but went for it. Quick and easy to pull together and the result was absolutely delicious. Flavourful but delicate. We loved it!! I will definitly be making this again and adding it to our go to recipes. Thank you so much, I cannot wait to try another of your recipes.
Delicious! and my husband does all the prepping of the veggies!!!!
Loved this recipe. Super easy and delicious! Also easy to make substitutes. I used semi sundried tomatoes and left out the artichokes. Yum!
An absolutely quick and delicious dish! I made it with thin sliced smoked salmon, cream cheese, red and green onions, broccoli, capers, lemon and rotini pasta. Topped off with a generous handful of shredded mozzarella. All 3 of my kids cleaned it right up!
Wowsers! I was skeptical but plowed ahead and was amazed. Absolutely loved it, so did my husband. Thank you!!
Made with spaghetti squash instead of pasta…
Just awesome! This is the first recipe I’ve commented on in more than a year even though I try and enjoy many online recipes. This is the equivalent of a fine dining entree that would put a restaurant in your regular dining rotation. I have made variations of this dish several times. Although excellent as written, here are my recommended modifications:
1. Substitute at least a pound of asparagus cut on the bias instead of using spinach.
2. Substitute about 5 ounces of chopped up sun-dried tomatoes for the cherry tomatoes. This tastes better and holds up better when used for leftovers.
3. I like to hot smoke my own salmon.
4. Strictly for a slightly lighter result, I use fat-free sour cream with excellent results.
5. Instead of black pepper, I use white pepper for esthetic reasons (white sauce – white pepper).
6. For a real treat, get salted capers, not ones bought in a jar of liquid. Make sure to rinse them off before using, and you will finally taste what capers really taste like – and if you are like me, you will use mor than prescribed here.
Again, the recipe is great as written. These suggestions are personal recommendations that you will really appreciate, especially if you take the time to smoke your own salmon!
Loved it!
Made this tonight and it’s a keeper! Absolutely delicious! I didn’t have any capers or artichokes on hand, and added some blue cheese crumbles. My partner who is usually a small portion eater had 3 helpings. Definitely something to serve at a fancier dinner party, or as comfort food since we’re stuck at home these days. Thank you for this beautiful recipe!
You’re very welcome, Leah!
This pasta was amazing. There was so much flavor! Will absolutely make it again.
That’s wonderful to hear. Thanks, Tessa!