Pasta with Smoked Salmon in Creamy Sauce is made with extra virgin olive oil, onion, all-natural Alaskan smoked salmon, heavy cream, and farfalle pasta. Fast, easy, and delicious! This smoked salmon pasta recipe is tossed with a simple cream sauce and mixed with a handful of Parmesan cheese to create a mouth-watering seafood dish.
Pasta with Smoked Salmon
Pasta is always a comfort food for us. Pasta dishes with veggies, meat, and even seafood were very common in our home.
This recipe is made with only 5 ingredients (not counting the pasta and pepper) this dish can be ready in 10 minutes.
Best of all, as the pasta is cooking, the sauce is made and ready at the same time.
Easy clean-up! 🙂
Reasons that make this Pasta with Smoked Salmon in Creamy Sauce so exquisite…
- Farfalle pasta is tossed into this creamy smoked salmon sauce when cooked and it is the best! Simply because the creamy sauce coats both sides of the pasta. Yum!
- The cream sauce makes it very decadent and smooth.
- The secret? …we added grated parmesan cheese to it to the sauce.
Yes, I said CHEESE !...not very common in Italian seafood dishes, we know – at least not in Southern Italy. Because it’s with “smoked” salmon, (not with fresh fish), it’s considered ok.
Plus, grabbing bits and pieces of the salmon with every forkful is delightful with every bite.
It is a decadent dish if I must say myself – and it’s outstanding!
NOTES and TIPS!
- With this recipe, we prefer to use wild-caught salmon that is all-natural and contains no chemical enhancements. Salmon is high in protein and omega-3 fatty acids that provide health benefits for the heart and brain.
- Wild salmon is a great choice, especially over the dangerous unhealthy farmed salmon that’s out there.
- Please see below an article that points out how farmed salmon is raised in such contaminated waters and harmful to our health. If you are interested in learning more, feel free to read the two articles below that I found to be very informative.
- 5 Reasons to Avoid Farmed-Raised Salmon
- 4 Reasons You Should NEVER Eat Farmed Salmon
- Since the smoked salmon is already salted, there’s no need to add any salt to the sauce, only some fresh cracked pepper, if desired.
- The smoked salmon along with the onion and the cream gives this dish it’s savory, salty flavors to the farfalle pasta. It’s SO good!
How To Make Pasta with Smoked Salmon in Creamy Sauce?
Ingredients Needed for this dish: (*full recipe card below)…
1/2 pound ( 8-ounce) of Farfalle pasta
4 ounces of Alaskan Smoked Salmon- finely chopped
1/3 cup extra-virgin olive oil
1 medium onion – minced
1 cup heavy cream – divided
1/2 cup grated Parmigiano Reggiano cheese, and extra at the table
optional: fresh cracked black pepper, to taste
1. Bring a pot of water to full boil. Add Farfalle Pasta.
Follow the directions on the package, about 6-8 minutes.
2. Use a large non-stick skillet. Heat the olive oil, and add the minced onion. Sauté for a few minutes until the onion becomes translucent.
3. Using a food processor, or a mini chopper, add the chopped pieces of smoked salmon and chop into tiny pieces.
4. Add the chopped salmon to the skillet. Lower the heat and cook for 2 minutes.
5. Add only 1/2 cup of heavy cream and saute for 1 to 2 minutes. Then turn off the heat.
6. Check the pasta that has been cooking, it should be al-dente, tender to the bite. Turn off heat when pasta is ready.
7. Using a large slotted spoon, and carefully transfer the pasta directly into the skillet.
8. Turn the flame back on, and to low heat. Add the remaining 1/2 cup of heavy cream. Here is where you can add more heavy cream to your liking. Also, you can add some fresh cracked black pepper, if desired.
9. Toss in the grated Parmesan cheese and gently stir the pasta until the creamy mixture and salmon are well combined. If you prefer it to be very creamy, you can pour in more cream to your preference. Finally, always give a final taste test to see if you need to adjust the seasonings to taste.
10. Serve immediately. Serve with some grated Parmesan cheese at the table. Serves 4
If you love salmon, then you’ll love this dish.
This recipe is original. Our relatives from Naples stayed with us a few years ago and gave us this recipe. We’re always in the kitchen cooking meals together.
Not only was it so much fun, but it gave us the opportunity to learn a few more authentic Italian recipes, like this one.
We hope you’ll try this recipe! It is positively DELICIOUS!
Restaurant quality dishes for a fraction of the cost.
OK, you can PIN this to your Dinner Board! … thanks!
More Tasty Recipes For Seafood!
- Spaghetti with Shrimp Marinara
- Little Neck Clams in Wine and Garlic Broth
- Spaghetti with Lobster Tails Sauce
- Best Lobster Sauce
- Pan Seared Salmon with Tomato Onion Relish
- 1/2 pound (8-ounces) of Farfalle pasta
- 1/3 cup extra virgin olive oil
- 1 medium onion- minced
- 4 ounces of Alaskan Smoked Salmon - finely chopped
- 1 cup heavy cream - divided
- 1/2 cup grated Parmigiano Reggiano cheese, plus extra for serving
- Optional: fresh cracked black pepper, to taste
- Bring a large pot of water to boil and add some salt. Add the Farfalle Pasta.
- Follow the directions on the package. About 6 to 7 minutes, or until al-dente.
- Meanwhile, in a large, deep non-stick skillet, heat the olive oil on medium heat. Add the minced onion and sauté for a few minutes until the onion becomes soft and translucent.
- Meanwhile, use a food processor, or a mini chopper, and add chopped pieces of smoked salmon. Pulse a few times, until the smoked salmon is chopped into tiny pieces.
- Add the chopped salmon to the skillet. Lower the heat and cook for 2 minutes. Add only 1/2 cup of heavy cream and cook for about 2 minutes, until it is heated through. Turn off heat.
- Check the pasta, it should be al-dente. Turn off heat when pasta is ready.
- Using a large slotted spoon, carefully spoon the pasta and place it directly into the skillet with the salmon mixture.
- Turn heat back on to low heat, add the other remaining 1/2 cup of heavy cream. Toss in the grated Parmesan cheese on top. Gently stir the pasta until the creamy mixture and salmon are well combined and the sauce thickens. Optional: season with fresh cracked pepper to taste. NOTE: If you prefer it to be additional cream, you can add in more to your preference. Finally, give a final taste to see if you need to adjust the seasonings to taste.
- Serve immediately, with extra grated Parmesan cheese on top as garnish.
- Serves 4
Refrigerate any leftovers up to two days. While reheating, you may want to stir in a little more heavy cream, if desired.
Serving Size:1 serving
Amount Per Serving: Calories: 402Total Fat: 38.1gCarbohydrates: 9.3gFiber: .3gSugar: 4.2gProtein: 6.1g
This post was originally posted in 2011, recipe and content remain the same, all photos have been updated.
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Happy Cooking! 🙂
xo Anna and Liz
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
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