Smoked Salmon Pasta Recipes

Smoked Salmon Pasta Recipes featured image
Most Popular Smoked Mackerel Recipes

The easy pasta recipes with smoked fish make a tasty lunch or dinner when you are in a hurry. You don’t have time to spend hours waiting for the food to roast or simmering meal over the stove? And let’s be honest, most people don’t want to spend half of their day in the kitchen !

These incredible dishes will make people think you spent a lot of time preparing and went to a lot of trouble. But, on the contrary, it is quick and easy.

Just keep reading and find out how to make these incredible tasty smoked salmon pasta recipes.

Before you smoke it, first you need to brine the mackerel. The next step is to smoke it so that it is adequately cooked. Use a high-quality electric smoker for the best results.
Mackerel is an oil-rich, luxurious fish that is perfect for smoking. They are convenient and quick, satisfying and flavorful, and really good for you. Don’t bypass this smoked fish, next time you are looking for a quick evening meal.
It is one of our favorite oily fish, and it contains high amounts docosahexaenoic acid (DHA), especially eicosapentaenoic acid (EPA) and omega-3 fatty acids. Another great thing about mackerel is that it is also a good source of various minerals and vitamins, and protein.
When it is smoked as salmon, it is as delicious. Mackerel is a super nutritious, easy to fillet and easy to catch and it gives a fish-eating experience that few others can match. You will be amazed at the meals we have prepared for you. Choose one smoked mackerel recipe and enjoy!
If you want to know more all you have to do is read on.
Before you smoke it, first you need to brine the mackerel. The next step is to smoke it so that it is adequately cooked. Use a high-quality electric smoker for the best results.

1. Pasta with Capers and Smoked Salmon

Puy Lentil Salad, Parsnip, and Smoked Mackerel
Pasta with Capers and Smoked Salmon

The Ingredients

  • Extra-virgin olive oil, ¼ cup
  • One chopped onion, small
  • Chopped smoked salmon, ¼ pound
  • Heavy cream, one cup
  • Three tbsp. drained capers
  • Freshly ground pepper and salt to taste
  • N/A Black pepper, freshly ground
  • Cooked, drained pasta, one pound
  • Olive oil N/A
  • Parmesan cheese, freshly grated
Four smoked, flaked mackerel fillets
Parsnips, peel and cut into cubes, 500 g
One tablespoon olive oil
One teaspoon honey, clear
Two lemons, one cut into wedges, one juiced
Bag watercress, 100 g
Two teaspoons creamed horseradish
Puy lentils, 500 g


  1. Place the olive oil in a large skillet and heat it over medium-heat temperature. Put the onion into it and saute until translucent, just make sure that doesn’t brown. After you have done this part, take the smoked salmon and add to the skillet. Continue cooking for about one or two minutes, until the meat turns opaque.
  2. Add the capers and pour in the cream. Season with pepper and salt, and make sure to taste it so you can adjust if needed. But, because capers and salmon are already salty, be careful how you season it.
  3. Include paste and toss to cover. If needed add a few tsp of the pasta’s cooking water, so if there isn’t enough sauce, you can thin it down. Use freshly grated parmesan cheese to sprinkle over the meat and serve.
1. After you have finished smoking the mackerel, heat the oven to 392 degrees F. Pour the half of olive oil and toss some seasoning and parsnips. Roast this mixture for about twenty minutes and then use the honey to drizzle it. Roast it until the parsnips are tender, sticky and golden, for about ten minutes.
2. Meanwhile, combine the remaining oil, the horseradish and the lemon juice to make a dressing. Place the lentils, watercress, and the parsnips into it. Divide it between four plates. Serve with the lemon wedges and top with the smoked fish.

2. Smoked Salmon Pasta and Tomato

Mackerel Rice Bowl Japanese-Style
Smoked Salmon Pasta and Tomato

The Ingredients

  • Dried pasta, eight ounces
  • One tbsp. olive oil
  • Chopped Vidalia onion, ½
  • Two finely chopped garlic cloves
  • Two ripe coarsely chopped tomatoes, medium to large, twelve to sixteen ounces
  • Cream cheese, one ounce
  • Eight coarsely chopped smoked salmon
  • Black pepper, freshly ground
  • Chopped or torn basil leaves, ¼ cup
  • Parmesan cheese
Four smoked mackerel fillets, without skin
Sushi rice, 300 g
Teriyaki sauce, 150 g
Frozen soya beans, 200 g
One crushed garlic clove, large
One lemon, zest, and juice
Four shredded and halved lengthways spring onions
Optional – wasabi paste


  1. Pour water into a pot, place it over medium-high heat, and bring to boil. Put the pasta into it and cook according to the directions from the package. When it is done, drain.
  2. In the meantime, heat the olive oil, over medium heat in a large skillet. Add the onion and cook for about five minutes until translucent. Don’t forget to stir frequently.
  3. Place the garlic into it and continue cooking for about ten seconds. Add the tomatoes and juices from them. Increase the temperature to medium-high and cook the vegetables until they soften for about four minutes. Break and mesh down the pieces.
  4. When the liquid and tomatoes start bubbling around the skillet edges, cook for about one to two minutes. Lower the heat and add cream cheese. Stir it until melts. Now add the smoked fish and use pepper to season the meal. When it is combined, remove the meal from the heat.
  5. Add pasta that is drained to the sauce, and leave it to soak for one minute. Use the basil and stir it in. Before you serve this delicious meal, sprinkle it with Parmesan.
1. Following the pack, instructions cook the rice and for the last three minutes add the soya beans. Combine lemon juice and zest, garlic and teriyaki sauce. Over a medium temperature heat a non-stick frying pan. Over the mackerel brush some mixture of the teriyaki sauce and sear the fillets, so that the skin-side go down. Do that for about one or two minutes and then turn it over.
2. The next step is to place the mixture of teriyaki sauce in the pan and let it begin boil. Cook for another one or two minutes. The sauce will thicken, and the mackerel will warm through.
3. Put the rice into bowls and place each fillet on the top of it. Sprinkle over the spring onions and spoon over the sauce. If you like, you can serve it with a wasabi paste’s blob.

3. Smoked Salmon Pasta with Asparagus and Crème Fraiche

Hedgehog Garlic Bread and Smoked Mackerel Chowder
Smoked Salmon Pasta with Asparagus and Crème Fraiche

The Ingredients

  • 500 g asparagus, trim tough ends
  • 500 g Pasta pc black label eliche
  • One tablespoon butter, unsalted
  • Shallots, finely diced, 1/3 cup
  • Dry white wine, 1/3 cup
  • Crème Fraiche, one cup
  • Chicken stock, one cup
  • Fresh chopped dill, 1/3 cup
  • Sea salt, 1 ½ teaspoon
  • Black pepper, freshly ground, one teaspoon
  • 170 g chopped smoked salmon
  • Juice of ½ lemon and finely grated rind
  • Frozen baby peas, one cup
Flaked peppered smoked mackerel, 200 g pack
Four crushed garlic cloves
One large knob for the chowder and softened butter, 50 g
One small round loaf of bread
One teaspoon vegetable oil
Four finely chopped celery sticks and few leaves for serving
One finely chopped onion
Three tablespoon flours
Whole milk, 600 ml
Two potatoes, large – cut it into cubes
Frozen sweetcorn, 200 g

Tip: If you want to make your own crème Fraiche, combine one tablespoon fresh lemon juice and one cup whipping cream. Let them stand covered in warm room temperature for twenty-four to thirty-six hours. Store it in the fridge.


  1. Pour the water into a large saucepan and bring to boil. Then add asparagus spears and cook until tender-crisp, for about three to five minutes. Transfer to a colander using a slotted spoon and leave it to cool under the cold water.
  2. Return the saucepan of water to the heat and bring to boil. Cook pasta until tender but firm, for about ten to twelve minutes or more if needed. When it is done, drain.
  3. In the meantime, melt butter in a large frying pan over medium-high heat. Add shallots and cook for about two minutes, stirring often. Use the white wine, pour it into the frying pan and bring to boil and cook until reduced by 1/3, for about four minutes. Add pepper, salt, dill and crème Fraiche and whisk. Lower the heat so the meal can stay warm.
1. Heat the oven to 428 degrees F. Mash the butter with the garlic. Slice the bread in the hedgehog pattern, just be careful not to cut it through. Use the garlic butter to stuff the crevices and place them in the foul. Leaving the top open, wrap it loosely and while you make the chowder, bake for about twenty minutes.
2. Pour the oil into the saucepan and heat a knob of butter in it. Pu in the onion and celery, cook until soft, for about five minutes. After that add the flour and stir well to make a paste. Use the milk and slowly pour it in. Cook the mixture until consistency of double cream and smooth. Half the mackerel and add potatoes and simmer for fifteen minutes.
3. Add the flaked mackerel to the chowder with sweetcorn. Now you should simmer it for about one or two minutes. If it is too thick, you can splash a little water into it. Divide into few bowls, sprinkle the celery leaves over it and use bread for dunking to serve.

4. Lemon Dill Pasta and Smoked Salmon

Lemon Dill Pasta and Smoked Salmon

The Ingredients

  • Dried farfalle pasta, 320 g
  • Fresh chopped dill, ½ cup
  • Two tbsp. continental parsley, chopped fresh
  • Two tbsp. olive oil
  • 2 ½ lemon juice fresh
  • Three tsp. Dijon mustard
  • Two tsp. lemon rind, finely grated
  • 150 g flaked, skin-removed, smoked salmon fillet
Smoked peppered mackerel fillets, 250 g pack
Couscous, 100 g
Greek yogurt with 2 percent fat, 150 g pot
One teaspoon horseradish sauce
½ deseeded cucumber, cut into small cubes
Roughly chopped dill, 20 g pack
Roughly chopped mint, 20 g pack
Finely chopped small red onion
One lemon juice
One tablespoon olive oil
Cooked beetroot, 250 g pack – cut into small cubes


  1. In a saucepan of salted boiling water, cook the pasta according to the directions from the package. After they are done, drain and return them to the pan.
  2. In the meantime, mix lemon rind, mustard, lemon juice, oil, parsley and dill in a jug. Use this mixture to pour it over the pasta and combine it well. Season it with pepper and salt. The final step is to add the salmon fillet and combine.
1. In a large bowl place, the couscous and pour the boiling water 150 ml over it. Cover it with a cling film and let it rest for ten minutes.
2. Use the horseradish and mix it with the seasoning and yogurt. Uncover the couscous when it absorbs all the liquid. Spread it around the sides and up of the bowl. This way it will be easier and faster to cool.
3. Add the oil, lemon juice, onion, herbs, and cucumber when the couscous is cold and after you include the beets stir it well. Flake a mackerel, discard the skin and place it alongside each plate where you will put the couscous. Serve it as you wish with the horseradish yogurt.

The Conclusion

The versatile, flavorsome salmon is perfect when combined with pasta. It takes no time at all to prepare these easy creamy smoked fish pasta recipes. You can store the leftovers in the refrigerator for up to two, three days.

Although, it is best to eat it on the same day you made it because of the flavors, you can save a little portion and have lunch the next day. Our advice is to have bold rosé or sparkling wine with these meals since they go great with smoked salmon.

We hope you will enjoy these recipes as much as we did! 

Mackerel is an oily fish that will not dry out as much as leaner white one, so it is perfect choice for smoking. With a good quality electric smoker, you can make an excellent smoked fish and use it for any of these delicious recipes. If you want to amaze your family and friends with some fantastic meals, then you are at the right place!
Read our recipes and cook like a chef! Bon appetite!
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