Creamy Salmon Pasta with Creme Fraiche and Capers Recipe
A creamy, luxurious salmon pasta made with tender chunks of salmon, tangy crème fraîche, and briny capers, tossed with wide ribbon pasta like pappardelle or fettuccine. This elegant yet simple dish combines fresh shallots, parsley, and lemon juice for a perfect balance of flavors, ideal for a comforting weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Ingredients
Pasta
- 1 pound pappardelle, fettuccine, or tagliatelle
Salmon and Sauce
- ½ to ¾ pound salmon fillet (skin on or off, boneless)
- 1 cup crème fraîche
- 4 tablespoons capers, divided
- 1 large or 2 small shallots, diced
- 2 tablespoons olive oil
- ¼ cup chopped fresh parsley
- Juice of half a lemon
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add your choice of pappardelle, fettuccine, or tagliatelle and cook according to package instructions until al dente. Reserve about a half cup of pasta cooking water and then drain the pasta.
- Cook the Salmon: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the diced shallots and sauté until translucent and fragrant, about 2-3 minutes. Push shallots to the side and add salmon fillet, skin-side down if using skin-on. Cook 3-4 minutes per side, or until salmon is just cooked through. Remove salmon and flake into bite-sized pieces, discarding skin if desired.
- Make the Sauce: In the same skillet, reduce heat to low and stir in crème fraîche, 2 tablespoons of capers, and lemon juice. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Warm gently but do not boil to avoid curdling. Season with salt and freshly ground black pepper to taste.
- Toss Pasta and Salmon: Add the drained pasta and flaked salmon into the sauce. Toss gently to combine, ensuring pasta is coated evenly. If necessary, add more pasta water to achieve a creamy consistency.
- Garnish and Serve: Sprinkle remaining capers and chopped parsley over the pasta. Serve immediately with an extra drizzle of olive oil or lemon wedges on the side, if desired.
Notes
- Note 1: Use fresh or thawed salmon fillets for the best flavor and texture.
- Note 2: If crème fraîche is unavailable, substitute with sour cream or a mixture of heavy cream and plain yogurt for a similar tangy richness.
- Reserve some pasta water to adjust the sauce consistency as needed.
- This dish pairs well with a crisp green salad and a glass of white wine.
