This oven baked 4-ingredient creamy smoked salmon penne is exactly the kind of dish my aunt shows up with at summer cookouts, and every single time the bowl is scraped clean. It tastes like something from a cozy little bistro, but it’s made with just a handful of grocery store staples and almost no effort. The smoked salmon gives the sauce a pretty pink color and big flavor, while the cream and cheese make it rich and comforting. It’s baked in one pan, easy to carry to a potluck, and simple enough for a busy weeknight when you still want something a little special.
Serve this creamy smoked salmon penne in shallow bowls with a sprinkle of fresh dill or parsley on top to brighten the richness. It goes really well with a simple green salad dressed with lemon and olive oil, or a crisp cucumber salad to keep things light. Warm garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For a cookout or potluck, I like to set it next to a big fruit salad and a tray of raw veggies so there’s something fresh and crunchy alongside the creamy pasta.
Oven-Baked Creamy Smoked Salmon PenneServings: 6
Ingredients
12 oz (340 g) dry penne pasta
8 oz (225 g) hot-smoked or cold-smoked salmon, flaked into bite-size pieces
2 cups (480 ml) heavy cream or half-and-half
1 1/2 cups (150 g) shredded Parmesan cheese, plus extra for serving
1 tsp kosher salt (or to taste)
1/2 tsp black pepper
1 tbsp chopped fresh dill or parsley, plus extra for garnish
Nonstick cooking spray or 1 tsp olive oil for greasing the baking dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a little olive oil.
Bring a large pot of salted water to a boil. Add the penne and cook for 2 minutes less than the package directions for al dente (the pasta will finish cooking in the oven). Drain well.
While the pasta cooks, flake the smoked salmon into bite-size pieces, checking for any small bones and removing them. Set aside.
In a large mixing bowl, whisk together the heavy cream, shredded Parmesan, salt, pepper, and chopped dill or parsley until the cheese is evenly distributed and the mixture looks creamy.
Add the drained, warm penne to the bowl with the cream mixture and toss gently until all the pasta is coated. Fold in the flaked smoked salmon, being careful not to break it up too much.
Transfer the creamy salmon penne mixture to the prepared baking dish and spread it into an even layer. If you’d like, sprinkle a small handful of extra Parmesan over the top for a slightly golden, cheesy crust.
Cover the baking dish tightly with foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, or until the sauce is bubbling around the edges and the top looks lightly set and creamy.
Let the pasta rest for 5–10 minutes so it can thicken slightly (this makes it easier to scoop). Sprinkle with extra fresh dill or parsley, and a little more Parmesan if you like.
Spoon the creamy smoked salmon penne into shallow white bowls for serving. The sauce should be silky and pink from the salmon, with little flecks of herbs throughout.
Variations & Tips
For picky eaters, you can chop the smoked salmon into very small pieces so it blends into the sauce instead of standing out in big flakes. If your family prefers milder flavor, use cold-smoked salmon and go a bit lighter on the pepper. For a slightly lighter version, you can use half-and-half instead of heavy cream, or swap in 1 cup cream and 1 cup whole milk. If you don’t have Parmesan, use a mix of any hard, salty cheese you like (such as Romano), just know the flavor will change a bit. To sneak in veggies, stir in 1–2 cups of thawed frozen peas or a handful of baby spinach when you mix the pasta with the cream; they’ll soften as the dish bakes. For a lemony twist that brightens the richness, add 1–2 teaspoons of lemon zest to the cream mixture and a squeeze of lemon juice just before serving. If you need to make this ahead for a cookout, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours; when ready to bake, add 5–10 extra minutes in the oven until hot and bubbly. Food safety tips: keep smoked salmon refrigerated at or below 40°F (4°C) and use it by the date on the package. Do not leave the baked pasta out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a cookout). Refrigerate leftovers promptly in shallow containers and reheat until steaming hot before serving again.
