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Smoked Salmon Pasta

By Hank Shaw 3 Comments

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smoked salmon pasta
Photo by Holly A. Heyser

I love the flavors in this recipe. Homemade, whole wheat pasta, smoked salmon, tarragon, parsley, and lots of sweet butter.

This is a dish for the Pacific Northwest, for Salmon Nation. Big flavors, hearty, unpretentious. No tweezers, fancy plating or hard-to-find ingredients here.

I make my own smoked salmon and my own whole wheat pasta, the latter from wheat I grow in my own backyard. (I admit I am a little crazy.) This recipe will be better with homemade salmon and pasta, but store-bought will do. Note that I use hot-smoked salmon, which flakes, not cold-smoked, which will not.

I chose whole wheat pasta, actually bigoli, which I made with an old school Italian torchio, because it has heft, and the homemade spaghetti is rougher in texture than machine made; this roughness allows each strand of pasta to hold onto more sauce. I urge you to use whole wheat, spelt or some other heartier, darker pasta here. It matters.

As for the salmon, in this case I used a chum salmon I smoked over alder and glazed with birch syrup. Chum (a/k/a keta or dog salmon) are excellent candidates for smoking, but any species will do. As would any kind of trout. Smoked lake trout would be ideal. New Englanders should use smoked mackerel or bluefish, Southerners smoked king mackerel or wahoo.

The rest is pretty simple. and this recipe comes together in less than 30 minutes if you have everything ready.

5 from 2 votes
Print
Smoked Salmon Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

To really appreciate this recipe you should use whole wheat, spelt or other darker pasta, not standard semolina - but if that's all you can find, don't let it stop you from making this recipe. I prefer smoked salmon here, but any smoked fish will work, such as trout, mackerel or bluefish. 

Course: Pasta
Cuisine: American
Serves: 4 people
Author: Hank Shaw
Ingredients
  • 1 pound whole wheat pasta
  • 1/4 cup unsalted butter
  • 1 large shallot, minced
  • 1/2 pound smoked salmon, flaked
  • 1/4 cup white wine or vermouth
  • 2 tablespoons chopped tarragon
  • 2 tablespoons chopped parsley
  • Black pepper
Instructions
  1. Bring a large pot of water to a boil. Add enough salt to make the water taste quite salty, like seawater. Add the pasta.

  2. In a large saute or frying pan, heat the butter over medium heat and add the shallot. Saute the shallot, stirring often. You want it soft but not browned. Add the flaked salmon and spread it in one layer in the pan. Let this cook to sear a bit. Don't move the fish for at least a minute, maybe two.

  3. Pour in the wine and use a metal spatula to scrape up everything off the bottom of the pan. When most of the wine has boiled away, mix in the herbs and add fair bit of black pepper, maybe a couple teaspoons' worth; you want to taste black pepper in this dish. Turn the heat to low. 

  4. To finish, move the pasta from the boiling water to the pan, and toss. I like to add maybe 1/4 cup of pasta cooking water to the mix to emulsify everything. Toss and serve at once. 

 

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Filed Under: American Recipes, Fall Recipes, Featured, Fish, Pasta, Risotto, Gnocchi, Recipe, Salmon and Trout, Summer Recipes Tagged With: pasta recipes, salmon, smoked foods

Reader Interactions

Comments

  1. Candace Musarra says

    August 6, 2018 at 6:10 am

    I’m sure this pasta is perfect as is… But I think when I make this next week, I’m going to throw in the massive amount of swiss chard I have growing in the garden.

  2. D?gan says

    August 6, 2018 at 12:11 pm


    Tried this with smoked striper, it was AWSOME.

  3. Theresa Robl says

    August 6, 2018 at 5:03 pm


    That looks and sounds fabulous Hank! I have smoked salmon hubby made this last week and I love to make pasta. We will enjoy making this recipe and I bet it tastes fabulous!
    I see you will be in Alaska this week. I am in Homer, but won’t be able to make it up there for your visit. : (
    Enjoy your stay in beautiful Alaska!
    Really like your blog, books, emails, etc.
    Happy summer!

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