Baked Salmon Pasta, a tasty and hearty first course, combining the delicate taste of salmon with the creaminess of béchamel. The result is a delicious main course, quick to prepare, and loved by both adults and children.
Perfect for a family lunch or a dinner with friends, but also to serve for a special occasion.
Pasta with fish has always been a great combination, and pasta with salmon is truly a choice that never disappoints. In fact, it was a big hit in my family so much so that my son told me he always wants it this way. It’s really tasty, needless to say, they didn’t leave anything behind.
This salmon pasta is a great alternative to classic baked pasta. For optimal results and other tips, read the advice and suggestions at the end of the recipe.
Now let’s see how to make the recipe for Baked Salmon Pasta. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Find the recipe in English here.
Other tasty recipes with salmon:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Salmon Pasta
- 320 g penne rigate (or another short pasta shape like tortiglioni, fusilli)
- 200 g smoked salmon (400 g fresh salmon)
- to taste chives (or parsley)
- to taste butter
- 450 ml milk
- 45 g butter
- 45 g flour
- 50 g Parmigiano Reggiano DOP (grated)
- to taste salt
- to taste pepper
Tools
To make Baked Salmon Pasta, you will need:
- 1 Pot
- 1 Saucepan
- 1 Pan
- 1 Baking Dish
- 1 Whisk
Preparation
HOW TO MAKE BAKED SALMON PASTA
Making Baked Salmon Pasta is simple. First, prepare the béchamel.
First, melt the butter in a saucepan and add the flour. Stir until you get a smooth mixture, then gradually pour in the hot milk, a little at a time, continuously stirring with a whisk to avoid lumps.
Bring to a boil, lower the heat, and cook, stirring continuously, until you get a fairly thick consistency.
Add salt and pepper to taste, and grated Parmesan.
Bring a large pot of water to boil for the pasta. When it starts boiling, adjust with salt and cook the pasta al dente according to the package instructions.
While the pasta is cooking, prepare the sauce.
Heat the butter in a large pan and gently sauté the smoked salmon (cut into strips) for a few minutes, just until it changes color: do not overcook to prevent it from drying out. If using fresh salmon, clean it by removing the skin and bones, then cut it into cubes.
Also add the béchamel and finely chopped chives (or parsley), mixing well.
Preheat the oven to 375°F, in “fan” mode.
When the pasta is al dente, drain it and reserve some cooking water. Combine the pasta with the sauce and mix well, ensuring that the pasta is well coated. If necessary, add a ladle of pasta cooking water to make it creamier.
Grease a baking dish with a drizzle of extra virgin olive oil (or a knob of butter),
pour half of the seasoned pasta into the dish, sprinkle with a handful of grated Parmesan, and then add the remaining pasta, leveling it out.
Sprinkle the top with plenty of grated Parmesan and a drizzle of oil. Place in the oven and bake for about 10 – 15 minutes, until the pasta on top is well gratinated. If necessary, activate the grill function for the last 5 minutes for a more intense browning. Remove from the oven and let the pasta cool for a few minutes before serving. This will allow the flavors to settle
If you like, garnish with a bit of fresh chopped parsley before serving. Here is the Baked Salmon Pasta ready. Enjoy your meal!
See you in the next recipe!
Storage
You can store Baked Salmon Pasta for up to 2 – 3 days in the refrigerator, in an airtight container. It is not recommended to store it for more than 3 days, especially because of the salmon and béchamel.
You can store Baked Salmon Pasta for up to 2 – 3 days in the refrigerator, in an airtight container. It is not recommended to store it for more than 3 days, especially because of the salmon and béchamel.
Tips and Suggestions
Preparing this dish is relatively simple, but some tips can make the difference for an excellent result:
– Salmon: you can use either fresh salmon or smoked salmon. If you choose fresh, cut it into cubes and quickly sauté it in a pan with a drizzle of oil and, if desired, a clove of garlic or a bit of chopped onion.
– Béchamel: homemade béchamel is always the best choice for superior creaminess. Prepare a béchamel that is not too thick so that it wraps well around the pasta and doesn’t dry out too much in the oven. If you’re in a hurry, you can use store-bought, but the flavor will be less rich.
– Pasta shape: Penne are ideal because they capture the sauce well, but you can use other short pasta shapes like mezze penne, rigatoni, or farfalle.
– Pasta cooking: cook the pasta al dente, even 1-2 minutes less than the time indicated on the package. It will finish cooking in the oven, absorbing the sauce’s flavors, and won’t be overcooked.
– Oven cooking: preheat the oven to 350°F-400°F. Cooking time usually varies between 10 to 20 minutes, or until the surface is well browned and crispy. If necessary, activate the grill function for the last few minutes for a perfect gratin.
– Rest: let the baked penne rest for a few minutes outside the oven before serving. This will allow the flavors to settle and make it easier to serve.
– Prepare in advance: this is a dish that lends itself well to being prepared in advance. You can assemble the baking dish and store it in the fridge for a few hours, baking it just before serving.
Variants
– Zucchini: for a touch of freshness and color, add julienned or cubed zucchini sautéed in a pan with the salmon.
– Cheese: besides Parmesan Reggiano or Grana Padano for the gratin, you can add diced mozzarella or smoked provolone inside the mixture for a stringy effect.
– Flavors: a pinch of nutmeg in the béchamel will enhance its flavor.
– Flavors: a pinch of nutmeg in the béchamel will enhance its flavor.
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