Mary Berry Salmon Linguine Pasta​ Recipe

This zesty Mary Berry’s Lemon and Caper Salmon Linguine is made with hot-smoked salmon, bright lemon juice, salty capers, fresh chives, and buttery pine nuts. The result is a simple, savory, and tangy pasta dish that perfectly balances the rich fish with bright, herbaceous flavors. This recipe is an ideal choice for a quick, elegant weeknight dinner, creating a satisfying meal for four people.

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Mary Berry’s Lemon and Caper Salmon Linguine Ingredients

• 225g (8oz) linguine
• 75g (3oz) pine nuts
• Small knob of butter
• 6 spring onions, trimmed and finely sliced
• 6 tbsp olive oil
• Juice of 2 lemons
• 115g (4oz) capers from a jar, drained
• Small bunch of chives, chopped
• Small bunch of parsley, leaves chopped
• 200g (7oz) hot-smoked salmon flakes or fillets
• Salt and freshly ground black pepper

How To Make Mary Berry’s Lemon and Caper Salmon Linguine

1. Cook the pasta: Cook the linguine in a pan of boiling salted water according to the package instructions until it is al dente (cooked but still firm to the bite). Before draining, reserve about 75ml (2½ fl oz) of the pasta water, then drain the pasta well.
2. Toast the pine nuts: Place a large frying pan over a high heat. Add the pine nuts and cook for just a few moments until they are toasted and golden brown. Immediately remove the nuts from the pan and set them aside.
3. Sauté the aromatics: Add the small knob of butter and the sliced spring onions to the same pan. Fry them for a few moments, stirring continuously, until they soften slightly.
4. Build the sauce: Pour in the olive oil, lemon juice, and the drained capers. Heat the mixture for just a moment to warm the ingredients through.
5. Combine the dish: Add the cooked, drained pasta and the reserved pasta water to the frying pan. Add the chopped herbs (chives and parsley) and the hot-smoked salmon flakes or fillets.
6. Season and serve: Season the dish generously with salt and freshly ground black pepper. Use tongs to toss all the ingredients gently over the heat for about one minute to combine the sauce and heat the salmon through. Serve immediately with the toasted pine nuts sprinkled over the top.

Recipe Tips

• Prep is Key: This is a very quick recipe, so make sure all your ingredients, especially the chopped herbs and sliced onions, are ready before you start cooking the pasta. Once the pasta is ready, everything happens fast.
• The Power of Pasta Water: Do not skip reserving the pasta water. The starch in the water helps to emulsify (bind together) the oil and lemon juice, creating a light, glossy sauce that coats the linguine beautifully.
• Use Hot-Smoked Salmon: The recipe calls for hot-smoked salmon, which is fully cooked and has a firm, flaky texture. Cold-smoked salmon (the kind usually sold in thin slices) can also be used, but it will ‘cook’ and soften much faster when tossed with the hot pasta.
• Don’t Overcook the Pine Nuts: Pine nuts can go from perfectly toasted to burnt in seconds. Keep a close watch and remove them from the pan as soon as they turn light golden brown.

What To Serve Lemon and Caper Salmon Linguine

This bright and herbaceous pasta dish is rich enough to be a main course but light enough to pair well with a simple side. Serve it alongside a crisp green salad dressed with a light vinaigrette to cut through the richness of the salmon. A side of tender steamed asparagus or a bowl of sweet cherry tomatoes tossed with basil makes a wonderful fresh counterpoint. You could also offer some crusty artisan bread to soak up the leftover lemon-caper sauce. For a starter, a simple garden vegetable soup would be lovely.

How To Store Lemon and Caper Salmon Linguine Leftovers

• Refrigerate: Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. The dish is best enjoyed fresh, as reheating can dry out the salmon and pasta.
• Freeze: Freezing is not recommended for this dish. The pasta texture will become soft and mushy upon thawing, and the delicate sauce may split.

Mary Berry’s Lemon and Caper Salmon Linguine Nutrition Facts

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 550mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 28g

Frequently Asked Questions

• Can I use a different type of pasta? Absolutely. Mary Berry suggests using tagliatelle, spaghetti, or pappardelle if you prefer. The key is to use a long, ribbon-like pasta that will hold the light, bright sauce and the flakes of salmon nicely.
• What if I don’t like capers? Capers provide a key element of salty, tangy flavor that balances the richness of the salmon and oil. If you need a substitute, you could try using finely chopped cornichons or a very small amount of finely chopped preserved lemon peel.
• Is it okay to use cold-smoked salmon instead? Yes, but the texture will be different. Cold-smoked salmon is silkier and much softer. Flake it into the pan right at the very end, just before serving, and toss only briefly so that the heat from the pasta warms it without actually cooking it any further.
• Can I add vegetables to this dish? You can certainly boost the vegetables! A popular addition is to quickly blanch (par-boil) some asparagus pieces or green beans and toss them in with the pasta at the end. Finely chopped sun-dried tomatoes or a handful of fresh spinach also make great additions.

Try More Recipes:

• Mary Berry Salmon Burgers​ Recipe
• Mary Berry Herb Crusted Salmon​ Recipe
• Mary Berry​ Salmon Coulibiac Recipe