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Creamy Smoked Salmon Pasta

Creamy Smoked Salmon Pasta
So creamy and comforting! I've lightened up this classic Alfredo and you would never know it from the taste. It's thick and delicious, salty with just a hint of sweet. 
This is a perfect meal for any day of the week. It's quick to make and comforting when the weather is cool and rich and filling if you're famished!

Of course you can purchase smoked salmon for this dish but if you have a smoker, try making your own! It's one of the simplest things I do with ours.

Home Smoked Salmon makes a great holiday hostess gift or make up a quick salmon spread or a Toasted Hazelnut Smoked Salmon Cheese Ball for your next family gathering or pot luck. I promise it will be a hit!

Home Smoked Slamon

Delicious home smoked salmon delivers so much flavor, we make this salmon recipe again and again.


Click to read more about How to Smoke Salmon.

This dish is beautiful to look at too! It's definitely an easy recipe that's fancy enough for company. I'm putting this recipe on my entertaining menu for sure.
It would also make a great super late night guilty pleasure and since it's been lightened up, you can enjoy this without the guilt right?
Creamy Smoked Salmon Pasta

Creamy Smoked Salmon Pasta


10 Oz Smoked Salmon, flaked
10 Oz Angel Hair Pasta, cooked
 2 tablespoons butter
 2 tablespoons olive oil
 2 cloves minced garlic
 4 tablespoons minced yellow onion
1/4 cup all purpose flour
1 1/2 cup chicken stock
1/2 cup non-fat Milk
1/2 cup non-fat half & half
 2 tablespoons fresh thyme leaves
 1/4 teaspoon white pepper
 1/4 teaspoon cayenne pepper
 1/4 teaspoon fresh ground black pepper
 sea salt to taste
 1/4 cup chopped fresh cilantro and fresh grated Parmesan cheese for garnishing



Cook pasta according to manufacturer's directions, drain and set aside.

Melt butter in a large skillet then add the onion and garlic, cooking on medium heat until translucent. 

Add the oil and the flour to the skillet with the onion and garlic, whisking them together until smooth.

Next add the chicken stock and milk, blending them in thoroughly, whisking constantly over medium heat until it begins to boil and thicken.

Reduce the heat to low, stir in the thyme leaves, white pepper and cayenne pepper, then let simmer, stirring occasionally for 10 minutes.

Next add the flaked smoked salmon and the non-fat half and half, season with salt and fresh ground black pepper.

Stir in the angel hair pasta until well incorporated, then allow about 5 minutes for all of the ingredients to completely warm through.

Serve with a pinch of chopped cilantro, more freshly ground black pepper and pass the Parmesan!

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