Smoked Salmon Pasta with Capers and Dill is a creamy, elegant dish that comes together in minutes. I toss tender pasta with flaky smoked salmon, briny capers, and fresh dill, all wrapped in a light cream sauce. It’s perfect for when I want something indulgent but not too heavy, and it feels fancy enough for guests but easy enough for a weeknight.
Why You’ll Love This Recipe
I love this pasta because it’s rich in flavor but still light and fresh. The smoked salmon adds a savory, slightly salty depth, the capers give a tangy bite, and the dill brings everything to life with its bright, herby taste. I also love that it’s so quick to make—while the pasta boils, the sauce comes together in just a few minutes. It’s balanced, satisfying, and feels like something I’d order at a restaurant.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fettuccine or linguine
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Smoked salmon, flaked or chopped
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Olive oil or butter
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Garlic, minced
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Heavy cream or half-and-half
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Lemon juice and zest
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Capers, drained
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Fresh dill, chopped
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Salt and black pepper
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Optional: grated Parmesan, red pepper flakes, or baby spinach
Directions
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I cook the pasta in salted boiling water until al dente, then drain and set it aside, reserving a bit of pasta water.
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While the pasta cooks, I heat olive oil or butter in a large skillet over medium heat.
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I add the garlic and sauté for about 1 minute until fragrant.
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I pour in the cream and let it simmer gently for 2–3 minutes until slightly thickened.
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I stir in lemon juice, lemon zest, capers, and fresh dill. I season with salt and pepper to taste.
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I add the smoked salmon and cooked pasta to the sauce, tossing gently to combine. If the sauce is too thick, I add a splash of pasta water.
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I serve it warm, optionally topped with extra dill, grated Parmesan, or a pinch of red pepper flakes for a little heat.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and another 15 minutes to cook, so dinner is ready in about 25 minutes.
Variations
Sometimes I use crème fraîche instead of cream for a tangier flavor. I’ve also tossed in baby spinach or peas for extra color and nutrition. If I don’t have fresh dill, a little dried dill works in a pinch, though I prefer the brightness of fresh. I occasionally switch to whole-wheat or gluten-free pasta, and it still works beautifully.
Storage/Reheating
I store leftovers in the fridge in an airtight container for up to 2 days. Since this dish has delicate fish and cream, I reheat it gently on the stove or in the microwave, adding a splash of milk or water to loosen the sauce. I avoid high heat to keep the salmon from drying out.
FAQs
Can I use hot smoked salmon instead of cold smoked?
Yes, I sometimes use hot smoked salmon for a flakier texture and deeper flavor. Either type works well in this dish.
Do I need to cook the smoked salmon first?
No, smoked salmon is already cooked. I just add it at the end to warm it through without overcooking.
What kind of pasta works best?
I usually use fettuccine or linguine, but spaghetti, tagliatelle, or even penne will work. I just pick something that holds the sauce nicely.
Is this dish kid-friendly?
It can be! I sometimes go lighter on the capers and dill when making it for kids, and they love the creamy texture and noodles.
Can I make this dairy-free?
Yes, I’ve made it with dairy-free cream alternatives and olive oil. The flavor changes slightly, but it still tastes great with the salmon and herbs.
Conclusion
Smoked Salmon Pasta with Capers and Dill is one of those recipes I turn to when I want something fast, flavorful, and impressive. The creamy sauce, zesty lemon, fresh dill, and smoky salmon come together so beautifully, and it’s ready in less than 30 minutes. Whether I’m cooking for myself or serving it to friends, it never disappoints.
PrintSmoked Salmon Pasta with Capers and Dill
Smoked Salmon Pasta with Capers and Dill is a quick, elegant pasta dish featuring flaked smoked salmon, a creamy lemon-dill sauce, and briny capers. It’s rich yet light, perfect for entertaining or a flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 12 oz fettuccine or linguine
- 6 oz smoked salmon, flaked or chopped
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 3/4 cup heavy cream or half-and-half
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- Optional: grated Parmesan cheese
- Optional: red pepper flakes or 1 cup baby spinach
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in cream and simmer for 2–3 minutes until slightly thickened.
- Stir in lemon juice, lemon zest, capers, and chopped dill. Season with salt and pepper to taste.
- Add the smoked salmon and cooked pasta to the sauce. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce.
- Serve warm, topped with extra dill, Parmesan, or red pepper flakes if desired.
Notes
- Use crème fraîche instead of cream for a tangier sauce.
- Add baby spinach or peas for more vegetables.
- Fresh dill gives the brightest flavor, but dried dill can be used in a pinch.
- Reheat gently with a splash of milk or water to keep sauce smooth and salmon tender.
- Try whole-wheat or gluten-free pasta for dietary preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
