Salmon Pasta Recipe

From the moment I saw this recipe I knew I wanted to try it. A combination of salmon, chives, lime zest and a cheese I’ve never tasted sounded intriguing. Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s and sheep milk. Outside of Italy, you can pick it up at an Italian specialty store. If you’re not able to find it, you can substitute with ricotta or a mixture of ricotta and mascarpone cheese. You can find the original recipe (in Italian) here.  It was the first time I’ve cooked a dish that combined pasta and fish. This dish is so delicious, I was not disappointed! This recipe is fairly simple, quick and easy. 

Here in Italy, a country that is surrounded by water, seafood plays a prominent role in the Italian diet. Seafood is everywhere. Every town has a weekly market and one of the highlights of my market visit is buying fresh seafood from the fishmongers. They artfully display their products and the quality is top notch. Italians know their seafood. They know how to spot fresh versus not so fresh seafood. Since moving here I’ve learned a lot on how to choose fish. For example, did you know that when you’re buying a whole fish, if the eyes are cloudy that means the fish is not fresh? As a native Californian who has lived in a coastal town for decades, I often wonder why fish markets are not more common in California and why there isn’t more variety in the local grocery stores. Here the seafood variety seems endless. 

Paccheri is a type of pasta in the shape of a very large tube, which comes from Campania. They are generally smooth, but there is also a ribbed version, paccheri millerighe. If you can’t find Paccheri, Rigatoni (which is what I used) will do just fine. 

how to make SALMON PASTA

Serves 4, prep time 15 minutes, cooking time 20 minutes 


Paccheri or Rigatoni (11 oz, 320 g)

Salmon fillet (cubed) –  22 oz, 650 g

Robiola or ricotta cheese – 7 oz, 200 g

Olives – pitted and diced  –  ⅓ cup, 45g (optional) 

Dry white wine  – 1/3 cup, 50 g

Garlic – one whole clove

Chives – finely chopped 1 tablespoon, approx 5 g

Zest of one lime

Extra virgin olive oil

Salt and pepper to taste


Bring a pot of water to boil for the pasta. While the water comes to a boil, cut salmon fillet into ½ inch cubes. In a saute pan, heat olive oil (just enough so the salmon won’t stick) over a medium flame and add peeled garlic clove. Moving the garlic clove around in the oil for about a minute or two will flavor the oil. Be careful not to burn the garlic. Add salmon to the pan, spreading it out evenly and season with salt and pepper. Let the salmon cook (without stirring) for about two to three minutes then add wine. Remove garlic clove. Let the wine reduce and evaporate completely. If you’re adding chopped olives, now is the time to add them. Turn off flame and take the pan off of heat. 

Put Robiola cheese in a mixing bowl and add 1-2 ladle fulls of your hot pasta water to the bowl and whisk. The hot water will melt the cheese and create your sauce mixture. Add cheese sauce to the salmon. 

By now your water is ready for your pasta. Salt the water and cook pasta according to package instructions. Add the cooked pasta to the salmon mixture. Adjust salt and pepper, add chives, lime zest and mix gently.

By now your water is ready for your pasta. Salt the water and cook pasta according to package instructions. Add cooked pasta to salmon mixture and gently toss. Garnish with extra chives and drizzle with a little olive oil. Buon Appetito! 

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  1. Salmon and pasta is also one of my favorite dishes; although I always did it with smoked salmon. It was always a huge success in the USA. my recepire was with cream and a dash of vodka. But I’ll try your version as well now.

    BTW; I discovered this during quarantine, but the right type of pasta for this preparation should be “pennette liscie”, not the “rigate” type, because—I learned—the salmon sticks to the pasta better.

    This came about because at the beginning of the quarantine, Italians instead of storing huge amounts of toilet paper like we saw in the USA, they stored pasta of course; all shapes except “pennette liscie”. That is when a couple of chefs reproached their fellow Italians by telling the secret of pennette liscie. (Also suitable for timballo and pasta al forno).

    One never stops learning! 😉😋

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