Italian fishermen created salmon pasta in the 1960s using Norwegian imports—traditional Italian cuisine never used Atlantic salmon before then.
Salmon Pasta
Dive into this mouthwatering salmon pasta dish that's sure to win over even the pickiest eaters! With tender chunks of flaky salmon, al dente pasta, and a creamy lemon-dill sauce, this recipe is a breeze to whip up on busy weeknights. Get ready for a flavorful family favorite that brings smiles to the dinner table!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This Nordic-Italian lovechild emerged in 1980s Copenhagen when Danish fishmongers started dating Italian pasta makers—literally—and their culinary offspring conquered Scandinavia faster than IKEA conquered furniture stores, proving that when Viking salmon meets Roman tagliatelle and gets frisky with mascarpone, even the most stubborn purists surrender to deliciousness.
Regional Twist
In Norway's Bergen fjords, they swap the tagliatelle for thick potato gnocchi and double the dill, finishing with juniper-infused olive oil that transforms this creamy comfort into proper Arctic luxury.
📝 Ingredients
Shopping List
- chives (to taste)
- cucumber (to taste)
- dill (to taste)
- 1 piece lemon
- 250 g mascarpone
- 250 g salmon
- 4-5 pieces shallots
- 250 g tagliatelle
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- olive oil (to taste)
- salt (to taste)
- vinegar (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Cook the tagliatelle according to package instructions.
- 2
Finely chop the shallots, dill, and chives.
- 3
In a pan, heat a good drizzle of olive oil and sauté the shallots.
- 4
Add 2 cloves of minced garlic to the pan.
- 5
Cut the salmon into cubes, keeping some raw for garnish.
- 6
In a bowl, mix 250g of mascarpone with a bit of pasta water to create a sauce.
- 7
Squeeze the juice of half a lemon into the sauce, add salt, and a pinch of vinegar.
- 8
Add half of the salmon cubes to the sauce.
- 9
Stir in the dill and chives, then add the cooked pasta and mix well.
- 10
Serve the pasta, garnishing with diced cucumber and the remaining raw salmon cubes.
- 11
Finish with a sprinkle of white pepper.
💡 Pro Tips
- ✓Cook salmon cubes for exactly 90 seconds to 2 minutes maximum to maintain a medium-rare center at 125°F internal temperature, as overcooking destroys the delicate omega-3 oils.timing90-120 seconds, 125°F internal
- ✓Temper mascarpone with pasta water at a 4:1 ratio (250g mascarpone to 60ml pasta water) to prevent the dairy from seizing when exposed to the starchy, salty pasta water.technique4:1 ratio
- ✓Reserve 1 cup of starchy pasta water before draining because tagliatelle releases more starch than thin pasta, creating a natural emulsifier for the mascarpone sauce.ingredient1 cup reserved
- ✓Add lemon juice off heat after combining all ingredients because citric acid will curdle mascarpone at temperatures above 140°F, breaking the creamy emulsion.techniqueBelow 140°F
- ✓Sauté shallots at medium-low heat for 4-5 minutes until translucent but not browned, as caramelization creates bitter compounds that clash with delicate salmon flavors.timing4-5 minutes, medium-low heat
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Italian fishermen created salmon pasta in the 1960s using Norwegian imports—traditional Italian cuisine never used Atlantic salmon before then.
Salmon Pasta
Dive into this mouthwatering salmon pasta dish that's sure to win over even the pickiest eaters! With tender chunks of flaky salmon, al dente pasta, and a creamy lemon-dill sauce, this recipe is a breeze to whip up on busy weeknights. Get ready for a flavorful family favorite that brings smiles to the dinner table!
The Story
This Nordic-Italian lovechild emerged in 1980s Copenhagen when Danish fishmongers started dating Italian pasta makers—literally—and their culinary offspring conquered Scandinavia faster than IKEA conquered furniture stores, proving that when Viking salmon meets Roman tagliatelle and gets frisky with mascarpone, even the most stubborn purists surrender to deliciousness.
Regional Twist
In Norway's Bergen fjords, they swap the tagliatelle for thick potato gnocchi and double the dill, finishing with juniper-infused olive oil that transforms this creamy comfort into proper Arctic luxury.
📝 Ingredients
Shopping List
- chives (to taste)
- cucumber (to taste)
- dill (to taste)
- 1 piece lemon
- 250 g mascarpone
- 250 g salmon
- 4-5 pieces shallots
- 250 g tagliatelle
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- olive oil (to taste)
- salt (to taste)
- vinegar (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Cook the tagliatelle according to package instructions.
- 2
Finely chop the shallots, dill, and chives.
- 3
In a pan, heat a good drizzle of olive oil and sauté the shallots.
- 4
Add 2 cloves of minced garlic to the pan.
- 5
Cut the salmon into cubes, keeping some raw for garnish.
- 6
In a bowl, mix 250g of mascarpone with a bit of pasta water to create a sauce.
- 7
Squeeze the juice of half a lemon into the sauce, add salt, and a pinch of vinegar.
- 8
Add half of the salmon cubes to the sauce.
- 9
Stir in the dill and chives, then add the cooked pasta and mix well.
- 10
Serve the pasta, garnishing with diced cucumber and the remaining raw salmon cubes.
- 11
Finish with a sprinkle of white pepper.
💡 Pro Tips
- ✓Cook salmon cubes for exactly 90 seconds to 2 minutes maximum to maintain a medium-rare center at 125°F internal temperature, as overcooking destroys the delicate omega-3 oils.timing90-120 seconds, 125°F internal
- ✓Temper mascarpone with pasta water at a 4:1 ratio (250g mascarpone to 60ml pasta water) to prevent the dairy from seizing when exposed to the starchy, salty pasta water.technique4:1 ratio
- ✓Reserve 1 cup of starchy pasta water before draining because tagliatelle releases more starch than thin pasta, creating a natural emulsifier for the mascarpone sauce.ingredient1 cup reserved
- ✓Add lemon juice off heat after combining all ingredients because citric acid will curdle mascarpone at temperatures above 140°F, breaking the creamy emulsion.techniqueBelow 140°F
- ✓Sauté shallots at medium-low heat for 4-5 minutes until translucent but not browned, as caramelization creates bitter compounds that clash with delicate salmon flavors.timing4-5 minutes, medium-low heat