Creamy Smoked Salmon Pasta Recipe

I really enjoyed this recipe ! It was delicious, I did change it somewaht, I used fresh mushrooms instead of canned. I grilled the salmon and I added a little white wine and a few t. spoons of lemon juice. I could not stop telling all my friends how delicious it was. Definetly a keeper.

I used less butter, 3 Tbsp and 3 Tbsp flour and 3 cups of milk (I like to have enough bechamel to totally cover the pasta). Fresh garlic instead of powder. I leave the pasta a little bit undercooked and put everything together in a pyrex and bake it for 15 or 20 minutes until the top is golden.

Our shipment of fresh, frozen Salmon had thawed before making it home (our fault))so I needed a quick and large capacity recipe and this one fit the bill. I used 4, 6-oz Salmon steaks that we grilled on BBQ using All Recipes recipe for Grilled Salmon with Maple Syrup and Soy Sauce (I always sub Bragg's Amino Acids for Soy sauce). The amount of Salmon was perfect for the amount of pasta used in this recipe. Next time I make, will add more peas and a bit more liquids (heavy cream and whole milk in equal parts). The roux came out beautiful in my non-stick pan using a silicon whisk - new cooks may need to look up the steps for making a smooth roux and adjusting heat levels a few times in the process. Someone suggested using some white wine along with fresh lemon juice additions - I agree.

I followed the recipe, however I used all fresh ingredients. I pan grilled salmon, I did not use smoked. I used fresh mushrooms and garlic. I sauteed the mushrooms in butter, added the minced garlic then I added a bit more butter with the flour. I added white wine, to deglaze the pan a bit, then the milk, however I added half FF milk, and heavy cream. I grated the cheese right into the pan, and made sure it was well salted. The Salmon was added last after the pasta was added to the pan and mixed in, making sure not to fall apart.

I cut back the butter to 4 T and used 2% milk because that is what I had. Doubled the peas and used fresh mushrooms. Used high protein pasta too. Excellent results!

I have used this recipe for years now and I love it. Over time I have adapted it to suit my tastes...I always use fresh ingredients when I cook and substitute fresh onion, garlic, and mushrooms. I have found that sautéed vegetables make an excellent addition to this recipe. Tonight I used carrots, kale, red bell pepper, and mushrooms sautéed with olive oil then added when it asks to add the mushrooms. I also found out recently I can't tolerate gluten, and used brown rice pasta and gluten free baking flour as substitutions and it turned out awesome!

This was exactly what I was looking for when a friend gave us some tasty smoked salmon! We really enjoyed the dish with 2 additions: I sauteed tomatoes with the onion and fresh garlic and added spinach at the same time I added the salmon. It will be a keeper!

I thought this was great. I substituted fresh minced garlic and mushrooms, whole milk, and added a bit more cheese but otherwise stayed true to the original recipe. Good flavor, and easy to make. I've also made it with bacon instead of salmon for the kids' preferences, also great.

Great recipe! Sautéed fresh mushrooms separately than added it to the cream mixture. Added pepper

I thought it was good. probably wont stick it in the "impress my wife repertoire". I will add less mushrooms, and maybe half again the sauce. I didn't do smoked, I baked the salmon at 350ish for 15 minutes then flaked it into the sauce. reheated well. I also used bow tie pasta, because, what's more classy than that?

I had to make a lot of changes to this as good as it turned out. I swapped in fresh mushrooms instead of canned, I kept the peas frozen until cooking time to keep them from being mushy, I added a heavy pinch of salt, and I also needed to add about a half cup of the pasta cooking water to keep it from being too gluey. What I made was pretty good, but this recipe has some flaws.

An awesome easy recipe ... I substituted ½&½ and 2% Milk ... and used flaked smoke salmon steaks .. . MMMMmMMMMM

I’m obsessed with this 😱

i loved this recipe but if you let your penne go 11 minutes then you will have mush. That has to be a typo. 7 to 7.5 minutes TOPS when you add pasta to a dish like this.

I really wanted to like this recipe since most of the reviews were positive but I have to say I agree with those that said it needed something - I'm in that camp unfortunately. As my husband said "It's just okay" and I have to sadly agree.

Yum. Though I did cut back on the butter, only using about 1/3 of the amount, and that was plenty. Will make again when I have more smoked salmon on hand.

This was really, really good! And super easy to make. I didn't have smoked salmon so I used regular and it was very tasty. I think the cream sauce could benefit from some additional spices, like pepper, red pepper flakes, and more garlic. But overall it was very tasty and an easy dish to clean out the fridge and freezer with. I found myself not measuring the salmon and veggies because a little extra can't hurt, right?

Tasted even better the next day.

This recipe has become My favorite meals to make, Thank You!

I made it for some friends but subbed heavy cram for the skim milk and used fettuccine noodles. Amazing!!