Creamy Pesto Salmon Pasta

Salmon Pasta with Pesto Cream Sauce is a simple, elegant dish that quickly became a family favorite. It pairs smoked salmon with a rich, basil-forward pesto cream sauce and your choice of pasta. The result is creamy, flavorful, and fast—perfect for a weeknight dinner or an easy weekend meal.

I recently had a whole smoked salmon on hand and wanted to use the leftovers in a memorable way. This pasta delivered: quiet forks, satisfied sighs, and a lot of “this is so good” around the table. You don’t need to smoke your own fish—store-bought smoked salmon works beautifully—and you can substitute baked or grilled salmon if you prefer.

How to Make Salmon Pasta with Pesto Cream Sauce

This recipe keeps the ingredient list short and accessible: pasta, butter, heavy cream, pesto, parmesan, smoked salmon, and capers. I used rigatoni, which held the sauce nicely, but penne, fusilli, or other short pastas are great alternatives. The steps are straightforward and focused on preserving the texture of the pasta while building a silky sauce.

Start by cooking the pasta in well-salted boiling water, following the package directions. Drain and rinse briefly with cold water to stop the cooking—this keeps the pasta from becoming mushy while you prepare the sauce.

Return the empty pot to the stove over medium heat. Add 4 tablespoons of butter and let it melt, then pour in one pint of heavy cream. Bring the cream to a boil, then lower the heat and simmer gently for about 7 minutes to thicken slightly.

Stir in about 4 ounces of pesto and 1 1/2 cups of shredded Parmesan. Mix until the cheese melts and the sauce is smooth and uniform. Taste and adjust seasoning with kosher salt and freshly cracked black pepper.

Shred or flake the smoked salmon into bite-sized pieces. Add the cooked pasta, salmon, and about 3 ounces of capers to the sauce. Toss gently so the pasta is coated and the salmon is distributed without breaking down too much. Warm everything through for a minute or two—do not overheat, as smoked salmon is delicate.

Garnish and Serve

Finish with a scatter of fresh basil leaves for color and a bright herbal note. This pesto cream salmon pasta is best served immediately while the sauce is silky and the salmon is tender. It pairs nicely with a simple green salad or steamed vegetables for a balanced meal.

This recipe is both comforting and impressive without being fussy—great for feeding a crowd or indulging at home. Dig in and enjoy!

Recipe Details

Ingredients

• 1 pound pasta of choice (rigatoni suggested)
• 4 tablespoons butter
• 1 pint heavy cream
• 4 ounces pesto
• 1 1/2 cups shredded Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces smoked salmon, shredded or flaked
• 3 ounces capers
• Optional: fresh basil for garnish

Instructions

1. Cook the pasta in boiling salted water according to package directions. Drain and rinse briefly with cold water to halt cooking.
2. Place the same pot over medium heat. Add butter and let it melt. Pour in the heavy cream, bring to a boil, then reduce heat and simmer for 7 minutes.
3. Stir in the pesto and Parmesan until the cheese is melted and the sauce is smooth.
4. Shred the smoked salmon into pieces. Add salmon, capers, and the cooked pasta to the sauce. Season with kosher salt and pepper. Gently stir to combine and warm through.
5. Serve immediately, garnished with fresh basil if desired.

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