Smoked Salmon Pappardelle

It’s funny, this smoked salmon pappardelle has this way of catching you off guard. The first forkful is all cream and silk, the smokiness tiptoes in just after, and then suddenly—without really knowing how—you’re basking in cozy, candlelit contentment. There’s something almost whispery about how the dill mingles with the richness, or how those long, wide ribbons of pasta scoop up all the sauce just so. I still remember the first night I made it—wasn’t planning anything special, just happened to have some smoked salmon in the fridge and cream that needed using. But then it became one of those dishes. You know, the always-in-your-pocket kind, for when supper needs to feel gentler somehow.

Why You’ll Crave It

• The smoked salmon is salty, silky, and just indulgent enough to feel luxurious
• Takes 15 minutes, start to finish—barely longer than making a cup of tea
• Fresh dill cuts through the richness—it’s like a bright little pause in every bite
• Pappardelle gives it such a comforting feel, like a hug in pasta form
• Feels fancy without being fussy—perfect for date night or Tuesday

The first time I made this, I actually forgot to add salt—and it still turned out beautifully, which kind of tells you everything you need to know.

What You’ll Need

• Pappardelle pasta: 250 grams of wide, elegant ribbons—go for the kind with some bite
• Smoked salmon: 150 grams, torn gently into strips—not too fine, not too chunky
• Heavy cream: 200 ml – not whipped, just plain pourable cream
• Fresh dill: a small, frondy bunch, finely chopped—save a few wispy bits for garnish
• Olive oil: 1 tablespoon for softening the onions, nothing too peppery
• Sea salt and cracked black pepper: to taste—don’t be shy with the pepper
• Optional: ½ small onion or a shallot, diced: gives the sauce a cozy, savory base

Easy How-To

Boil the Pappardelle

Bring a big pot of water to a full, rolling boil. Salt it generously (think sea water level), then let the pappardelle loose. Cook until just al dente—about 8 to 10 minutes depending on the brand. Scoop out a cup of the pasta water before draining. Don’t forget, the sauce loves that starchy magic.

Start the Aromatics

While the pasta cooks, drizzle the olive oil into a wide pan, set over medium heat. Add the diced onion or shallot if you’re using it—sauté gently for about 2-3 minutes until translucent and soft, but not browned. It should smell mellow and sweet, like the base of something good.

Add the Cream

Now pour in the cream and bring it to a soft simmer. Not a boil—just a gentle bubble. Let it thicken slightly, maybe for 3 minutes or so, stirring every now and then. It’ll start to cling a little to the spoon, which is your cue that it’s time for salmon.

Tuck in the Salmon

Add the smoked salmon pieces to the warm cream. Gently stir—just enough to let them warm through, about 2 minutes. Too much heat and the salmon can seize up a bit, so be sweet to it here.

Bring It All Together

Tip the drained pappardelle into the skillet with your sauce. Toss gently but completely—lift and twist rather than stir. If the sauce feels too thick or tight, add a splash or two of your reserved pasta water until it flows the way you like. Stir in most of the chopped dill.

Season and Serve

Taste first. Smoked salmon already brings a certain saltiness, so you might not need more than a pinch. Crack over plenty of black pepper and garnish with the leftover dill wisps. Serve it right away, before it loiters too long and thickens.

Good to Know

• If you’re tempted to sprinkle cheese… try a tiny bit of lemon zest instead. Cheese can fight the salmon—you want brightness, not battle.
• Pappardelle can clump post-drain. Just toss it with a drizzle of olive oil if your sauce’s not ready yet. A tiny gesture that makes a difference.
• Don’t rush the cream. Even one extra warm minute smooths everything out beautifully.

Serving Ideas

• Serve with a crisp green salad tossed in a mustardy vinaigrette, and a glass of something clean and white—like Grüner or Sauvignon Blanc.

Top Tricks

• Warm your serving bowls slightly—it keeps the sauce loose and the pasta cozy till the last bite. A small touch that feels lovely.

Frequently Asked Questions

Can I use a different kind of pasta?

Yes, tagliatelle or fettuccine work well. Even linguine in a pinch. Anything long and fat enough to cradle that creamy sauce is welcome.

Can I use regular cream instead of heavy cream?

You can, though the sauce might be thinner—it’ll coat the pasta a bit less. Full-fat options do the best job of creating that dreamy texture.

What if I don’t like dill?

Flat-leaf parsley works beautifully too, and you can try a little lemon zest for that bright lift dill usually provides.

Can I double the recipe?

Absolutely, just make sure your pan is wide enough to hold everything without overcrowding—it helps the sauce cling evenly.

Leftovers?

Yes, though it’s best fresh. If saving, keep it tightly covered in the fridge and reheat gently with a splash of cream or water. Don’t microwave it to death—the salmon deserves kindness.