This one pot pasta is made with smoked salmon and capers in a light sauce, on the table in 20 minutes!
I try really hard to make some sort of seafood once a week for dinner. We eat a lot of shrimp and sometimes scallops, but our number one fish on the menu is salmon. I love it prepared many ways, but smoked salmon? So good!
When I was growing up, salmon wasn’t something we ate, unless it was lent and my mom made salmon patties, and I am pretty sure that was canned salmon? But what I do remember is that when my dad and his brothers and my grandpa would go fishing, my grandpa would smoke fish. I ALWAYS loved smoked fish. I’m not sure when I had smoked salmon for the first time, but I remember thinking — oh my goodness!! Heavenly.
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Our local town market makes some pretty amazing smoked salmon. We have it a lot when guests come over, it’s always devoured in no time. Recently my sister in law found a great recipe for smoked salmon, and this weekend I will be smoking my first one on our Traeger . Yes, I know. I am kind of putting the cart before the horse, and sharing the pasta made with smoked salmon before the recipe for smoked salmon. But hopefully it’ll make you come back!
Hungry for More Salmon?
What do I need to make this Smoked Salmon Pasta?
- thick spaghetti or other pasta noodle
- 1/2 – 3/4 pound of smoked salmon
- salt & pepper
- cream cheese
The “sauce” on this pasta is very light. You are really only using pasta water and cream cheese to make the sauce. The shallots and capers enhance the flavor. This pasta was super good the next day! Even cold!
Pour yourself a glass of your favorite white wine, and enjoy this super easy, super tasty recipe!
- 1 (16 ounce) package Thick Spaghetti, cooked al dente
- 1/2-3/4 pound smoked salmon, flaked
- Salt and Pepper
- 1 Tablespoon shallots, chopped
- 1/2 cup cream cheese
- 3 Tablespoons capers
- 1/2 cup hot pasta water