Smoked Salmon Vermicelli

Smoked Salmon VermicelliRecipe
Leo Gong; Dan Becker
This elegant pasta has only a few ingredients, but together they make an incredibly satisfying supper. The dish requires nothing more than a big green salad as accompaniment. If you want to truly gild the lily, spoon fat pearls of salmon caviar or tiny, crunchy tobiko (flying-fish roe) onto each serving. Prep and Cook Time: about 20 minutes.


Makes 6 servings
Total time: 20 Minutes

Recipe from


Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 536
Caloriesfromfat 40 %
Protein 28 g
Fat 24 g
Satfat 13 g
Carbohydrate 63 g
Fiber 2.5 g
Sodium 811 mg
Cholesterol 85 mg


2 tablespoons unsalted butter
1 small onion, cut into half-moons
1 cup whipping cream
Zest and juice of 1 lemon
About 1/2 tsp. kosher salt
About 1/2 tsp. freshly ground black pepper
1 pound vermicelli
8 ounces hot- or cold-smoked salmon, cut into pieces
1/2 cup finely chopped flat-leaf parsley


1. Bring a large pot of salted water to a boil. Meanwhile, in a large, high-sided frying pan over medium heat, melt butter. Add onion and cook, stirring, until onion is soft but not browned, about 3 minutes. Stir in cream, lemon zest and juice, 1/2 tsp. salt, and 1/2 tsp. pepper. Reduce heat to medium-low and cook until mixture has thickened slightly, 4 to 5 minutes.

2. Add pasta to water and cook according to package instructions. Drain, reserving 1 cup cooking water.

3. Add salmon to cream mixture and stir to combine. Pour pasta into frying pan with salmon-cream mixture and toss to coat, adding some of the cooking water as needed to moisten pasta. Add parsley and toss to combine. Season to taste with salt and pepper.

Note: Nutritional analysis is per serving.