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.
This is creamy salmon pasta recipe is the ultimate comfort food: rich, full of salmon flavour, and ready in no time.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/creamy-salmon-pasta/
#pasta #salmon #vincenzosplate
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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
METHOD:
Slice the salmon into small strips and set aside.
1. Place a large pan over medium-low heat and pour in –3-4 Tbsp of EVOO.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Turn off the heat and gently stir in half of the salmon. Reserve the other half for garnish.
10. Give the pasta a final toss, adding more pasta water if it looks dry.
HOW TO SERVE:
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.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Creamy Salmon Pasta
0:28 Creamy Salmon Pasta ingredients
1:41 Time to prepare the Creamy Salmon Pasta Sauce
2:33 How to Boil Penne Rigate
3:09 Zest the Lemon and Add Capers
4:34 Combining the Pasta with the Sauce
7:46 How to Serve Creamy Salmon Pasta
9:10 Time to Eat the Creamy Salmon Pasta, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
43 Comments
This pasta has been popular in Italy since the 90s and its a quick one to make at home. Have you ever heard of it?
Lovely pasta👌
nice
Nice
yumie-yumie 🙂
i remember you did that pasta with mascarpone instead of phila and i think it fits much better with this, when i make this dish i always use one
Salmon and Philly cream cheese are traditional Italian ingredients?
I've been surprised to see you and also Eva at PastaGrammar use an American cream cheese in your cooking. How soon before you start putting it in carbonara? I never would have thought to make this recipe but am certain I would like it.
looks great ❤ but why no cheese? pecorino, parmigiano?
Smoked Salmon and Philadelphia Creamed Cheese? Sign me in! I'm making it tomorrow.
Looks yummi! Thank you for that advice! But can you show us Spaghetti Nerano in the right way? And how I can make Pesto in the right way? Thanks alot!
Salmon, capers, and lemon. That is an exquisite combination of flavors. From personal experience, use hot-smoked salmon (alder smoked is my favorite) and you won't believe how delicious this can be. YUM!
Ngl I thought this was a babish video with that thumbnail
I think Dill would have been better than parsley.
Those with carbohydrate restricted diets might substitute zucchini and enjoy a delicious meal. I would love it!
Absolutely 😂
Mantecare master!
For all who complain about the ingredients. the difference is that he didn't call this dish in any way some Carbonara or something it's just a pasta dish he knows from his childhood. The things he is roasting are when people try to sell you known Italian dishes in a completely wrong way and he often said: what you do in your own kitchen is your choice but don't do some video about a Bolognese for example and use completely different ingredients.
can't wait to try it!
I never was able to toss in a pan so I used a wok, melted the cream cheese with pasta water in the mix, added the pasta when everything is well mixed and gently flipped the pasta with the wok spatula. It did the job. I used fusilli that I had left over.
So far so good, BUT – "Smoked Salmon" – You have and use cold smoked Salmon – Warm smoked Salmon can be used also, but makes more Attetion and Skills… Both "Smoked Salmon" – Attetion now… You could have used a Lidel more pasta water, because that pasta at the End looked try and very sad – Yes, Philadelphia is a big THING in Italy (Eva and Harper)…
Warning, warning! Do not try to cheat on the smoked salmon! Vincenzo will reach through the internet and smack you in the head with a cast iron pan. (Well, he will at least be outraged.) I followed this recipe perfectly, used high-quality Montebello Penne Rigate, organic cream cheese, onion, fresh Italian parsley, lemon zest and capers (I love them, too) and — train wreck approaching — the cheat: canned salmon and smoked paprika. Ka-boom! Tomorrow I splurge and get some good smoked salmon so I can try again.
Adding extra ingredients eh Vincenzo – what happened to keeping it authentic/ traditional? 😂
Looks delicious! 😋
I watched this recipe from pasta grammar and I tasted this before.
Olive oil is essential.
Full flavor even with cream cheese.
Thanks for mentionig dill! It' s a match mafe in heaven 🙂
This a VERY important comment. Use garlic if you don’t want onion!
NEVER use both! At least in the italian cuisine
I'm sure you bought your smoked salmon from Norway 😅
Great.
Love it Vinny!
Hi Vincenzo ! A good recipe. My wife use smoked wild trout because smoked salmon is a bad product here in France (comes from Norway, feed with shit Red granules) if you buy high quality salmon it’s too expensive ! So the trout gives a good taste, a good quality and price. Merci chef Vincenzo pour tes recettes délicieuses ! Salut.
Milk and fish never together in Italy. So far no milk. Approved
❤
I made this recipe last night and it was good. I went a little heavy with the parsley though and it added a little too much of that flavor but it was definitely delicious 😋
Looks great..I did mention this with a red sauce a few weeks ago in a comment
I can't wait to try this recipe. This is perfect for lunch
Sometimes I add smoked salmon to carbonara, together with a touch of garlic and chili. A fine carbonara inspired dish!!
Great work. Can you do a genovese recipe?Would be great for the season:)
I have a very personal connection with this dish. My Italian friend from school made it some day when we were having some beers. It was lacking the capers and was made with a different type of pasta (spaghetti) because it was a "struggle meal" with whatever was available as we got the munchies from drinking a bit too much. And it was still amazing. After that day I started to research Italian cuisine more and got into cooking as a passion myself. So you can say this dish was my entry drug hehe 😉
Vincenzo wtf happend to you? You look so old…
Thanks for sharing, this is on our menu for next week. Looks delicious !
Never seen this guy collab with Lionfield😅
Please do not disrespect salmon with pasta.
I've been making something like this for my mother for like 15 years, she lives it. This is such a good recipe.