Creamy Smoked Salmon Penne Pasta Recipe

My version of Penne al Salmone is a salmon pasta made without cream. It’s a light, summery dish that lets sweet, burst cherry tomatoes shine in a lemony white wine sauce with thyme, finished with tender flakes of pan-seared salmon.

Summer is the best time to use fresh cherry tomatoes from the garden or the market.

I’m not the biggest fan of raw tomatoes, but cooked tomatoes—roasted, braised, or pan-cooked—are irresistible to me. In warm months I eat tomatoes almost every day.

Cherry tomatoes are my favorite for this recipe. Sautéed gently in olive oil with garlic, shallot, and a bit of salt, they blister and sweeten, creating little pops of concentrated flavor throughout the pasta.

Added to a bright sauce of lemon and white wine with fresh thyme, they balance the rich, savory salmon and good olive oil to make a refreshing, satisfying meal.

What You’ll Need

• Fresh salmon — a single fillet, about 6 ounces, patted dry.
• Penne — or another short tubular pasta like rigatoni, ziti, mostaccioli, fusilli, or farfalle.
• Extra virgin olive oil — use a good quality oil since there are few ingredients.
• Garlic — fresh cloves, thinly sliced for best flavor.
• Shallot — thinly sliced; a medium shallot works well.
• Lemon — fresh lemon juice brightens the sauce. Meyer lemons will add a sweeter note if you prefer.
• White wine — any dry white you’d drink; Sauvignon Blanc or another light variety is ideal.
• Fresh thyme — several sprigs; dried thyme (about ½ teaspoon) or Herbs de Provence can be used as a substitute.
• Kosher salt — to taste.
• Fresh herbs — parsley or basil, optional for finishing.

How to Prepare

Step One Slice the shallot into thin rings and the garlic into thin slices.

Step Two Arrange your mise en place: cherry tomatoes, pasta, salmon, olive oil, sliced shallot, sliced garlic, white wine, lemon, thyme, and salt.

Step Three Bring a pot of salted water to a boil and cook the penne according to package directions. Drain and toss with a little olive oil to prevent sticking.

Step Four While the pasta cooks, sear the salmon. If using a stainless steel pan, heat it over high heat until hot, add olive oil, then the seasoned salmon skin-side down. Sear until the skin releases and the fillet is about three-quarters cooked, then flip and finish. For nonstick pans, cook over medium heat following the same method. Remove the salmon when the internal temperature reaches 125°F for medium-rare, or 140°F if you prefer it well done. Let the fillet rest, then flake with a fork.

Step Five Reduce the heat of the pan to medium. Add a little more olive oil if needed, then the shallots and garlic. Cook until softened, about 2 minutes. Add lemon juice and white wine and scrape the pan to deglaze, incorporating any browned bits for flavor.

Step Six Add the cherry tomatoes, thyme, and a pinch of salt. Cook over medium-low heat until the tomatoes burst and form a sweet, saucy mixture, about 15–20 minutes. Pricking the tomato skins speeds this up.

Step Seven When the tomato sauce has slightly thickened, taste and adjust seasoning. Remove thyme stems, add the drained pasta and flaked salmon to the pan, and toss gently to combine. Finish with chopped parsley or basil if you like.

Variations

Different pasta shapes: Swap penne for rigatoni, ziti, mostaccioli, or fusilli.

Fresh herbs: Add extra chopped parsley or basil at the end for more freshness.

Protein swaps: Substitute grilled or pan-fried shrimp or chicken in place of the salmon.

How to Store

Store cooked Penne al Salmone in an airtight container in the refrigerator for 3 to 5 days.

To reheat, warm gently in a saucepan over medium heat until heated through. A microwave can be used, but reheating in a pan preserves flavor better.

Freezing cooked fish is not recommended. If you must freeze, cool the pasta and sauce to room temperature, store in a freezer-safe container for up to 2 months, and cook fresh salmon after thawing.

FAQ

How to Serve

This pasta is a complete meal on its own, but pairs well with simple sides: roasted baby broccoli, sautéed asparagus, or crusty garlic bread. A light, citrusy beverage complements the flavors nicely.

Recipes You’ll Love

If you enjoy seafood, other recipes worth trying include furikake salmon, gravlax tartine, or a tuna pesto pasta.

📖 Recipe