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Pasta with Smoked Salmon and Capers

Prep Time10 mins
Cook Pasta10 mins
Total Time10 mins
Course: Main Course
Cuisine: Pescatorian


  • Large Skillet


  • 1/4 Cup Extra-Virgin Olive Oil
  • 1 Small Onion - Chopped
  • 1/4 lb Smoked Salmon - Chopped
  • 1 Cup Heavy Cream (Whipping Cream)
  • 3 TBSP Capers - Drained
  • To Taste Salt and Pepper To Taste
  • 1 lb Pasta Cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
  • To Taste Parmesan Cheese Freshly Grated


  • Cook Pasta per instructions (al dente.)
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned.
  • Add the smoked salmon and continue cooking just until the salmon turns opaque,
    1 to 2 minutes. Pour in the cream and add the capers.
  • Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty.
  • Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
  • Serve with freshly grated Parmesan cheese.