How to Make CREAMY SALMON PASTA Like an Italian
This Creamy Salmon Pasta is a dish I grew up eating, and it’s still one of my favourites. Quick, easy, and incredibly delicious, with minimal prep time required, it takes less than 15 minutes to make!
Not only is this dish full of flavour, it’s also packed with health benefits. Salmon is rich in omega-3 fatty acids, making it both tender and nutritious.
For this recipe, I chose penne rigate from Pastificio Liguori, a brand just outside Naples that’s been perfecting pasta since 1795. Made with 100% Italian durum wheat, their pasta is dried at low temperatures for 9 hours, guaranteeing elevated quality. While you can use other pasta shapes like linguine or spaghetti, I find penne rigate perfect for this dish—the ridges hold onto the creamy sauce beautifully, and I feel it pairs better with a shorter shape.
The secret ingredient? Capers! They bring a beautiful balance to this dish, complemented by the fragrance and acidity of lemon. Trust me, capers are a game-changer—try them before you judge.
Golden, caramelized onions create a sweet, rich base for the sauce, while the more surprising ingredient, Philadelphia cream cheese adds a silky, luxurious texture—did you know it’s actually quite popular to us this in Italian kitchens? Don’t be shocked, my Mum has been using it for years! Don’t swap it out for heavy cream or butter, just follow my instructions for the scrumptious result. Meanwhile, the smoked salmon tossed briefly in the pan, stays tender and full of flavour. Sprinkling parsley at the end adds just the right touch of brightness to balance the creaminess.
This is creamy salmon pasta recipe is the ultimate comfort food: rich, full of salmon flavour, and ready in no time.
Watch How to Make CREAMY SALMON PASTA Like an Italian
This salmon pasta dish is so creamy, you won’t believe how easy it is to make
Vincenzo’s Tips
Choose Your Onion
Brown onions bring a lovely depth of sweetness when cooked, but honestly, use what you’ve got! Just be sure to chop them finely so they melt beautifully into your dish.
Stalk Up on Flavour
Don’t toss the parsley stalks away! That’s where the most nutrients and intense flavour hides. Chop them finely and mix them into your dishes—you’ll thank me later.
Bring on the Garlic
Not a fan of onions? In this case you can swap them out for garlic cloves instead. You’ll get a lovely, aromatic touch that works just as well.
When Life Gives You Lemons, Use Them
Okay, if you’re really not into lemons, leave them out of this Creamy Salmon Pasta dish. But they add such a bright, zesty kick, and they’re a fantastic source of Vitamin C. A little zest and juice can do wonders, not only for the flavour but also for a health boost. Tempted? Give it a go.
Rinse the Capers
If you skip the capers, you’re missing out! They add a tangy, briny touch that lifts the whole dish. Just remember to rinse them first to reduce the saltiness.
Pasta Water = Liquid Gold
Don’t be scared of adding pasta water! A splash (or more) helps create a luscious, cream sauce that clings to every strand. The pasta soaks it up like magic.
Dill-ightful Alternative
If you don’t have parsley, dill is a fantastic substitute, especially when you’re cooking with salmon.
How to serve Creamy Salmon Pasta
Plate the pasta on a flat plate and evenly top it with pieces of salmon. Use tweezers for a precise touch if you like. Garnish with a final touch of chopped parsley.
Creamy Salmon Pasta
Equipment
- knife
- 1 Large-sized pan
- wooden spoon
- 1 Large-sized pot
- Lemon zester/grater
- Collander/sieve
- Mug
- Tweezers (optional)
Ingredients
- 300 g / 10.5oz Penne Rigate
- 200 g / 7oz smoked salmon
- 150 g / 5.2oz Philadelphia Cream Cheese
- 1 lemon
- ¼ brown onion, chopped
- A fresh bunch of parsley, chopped
- Capers
- Salt & Pepper
- Extra Virgin Olive Oil, EVOO
Instructions
Slice the salmon into small strips and set aside.
- Place a large pan over medium-low heat and pour in –3-4 Tbsp of EVOO.
- Add the chopped onion and sauté until golden brown, stirring frequently. If the onions start to stick or burn, add a splash of water and continue cooking.
- Stir in the parsley, a touch more EVOO if needed, and keep stirring to combine. Then, bring 1 litre of water to a boil in a large pot. Add 1 tablespoon of salt and mix to dissolve, then add the pasta and give it a quick stir to prevent sticking. For cooking time refer to the instructions on your packet.
- While the pasta is cooking zest the lemon directly over the pan, adding as much as you like. Squeeze the lemon juice into a small sieve to catch the seeds, then pour the juice into the pan and mix through.
- Add the capers to the pan and season with a small pinch of salt. Crack black pepper over the mixture, adjusting the amount to your taste, and stir together.
- Once the pasta is nearly ready, scoop out a mug of pasta water and set it aside. Drain the pasta using a colander, then transfer it directly to the pan with the sauce.
- Add a splash of pasta water to the pan and toss the pasta to coat. If the mixture looks dry, add more pasta water gradually, tossing as you go.
- Stir in the Philadelphia cream cheese, mixing thoroughly until it melts into the sauce. Add more pasta water if needed to achieve a creamy consistency and toss to ensure all ingredients are well incorporated.
- Turn off the heat and gently stir in half of the salmon. Reserve the other half for garnish.
- Give the pasta a final toss, adding more pasta water if it looks dry.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
If you’d like a fiery, garlicky twist on salmon pasta, check out this spicier version
Salmon fillets also pair beautifully with a basil pesto sauce.
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