Mary Berry Salmon Linguine Pasta​ Recipe

Mary Berry Salmon Linguine Pasta is a bright Mediterranean pasta dish featuring zesty citrus and salty bursts. This quick meal combines hot-smoked salmon, toasted pine nuts, and fresh green herbs for a light dinner.

The first time I made this, I didn’t save enough of the starchy cooking water. Now I always scoop out a mugful before draining to ensure the olive oil and lemon juice turn into a silky coating rather than just sitting at the bottom of the bowl. If you skip this, the pasta can end up feeling quite dry and the flavours won’t stick to the strands.

The capers are doing more work than you’d think here. Without that punchy vinegar hit, the oily salmon and rich pine nuts can feel a bit heavy on the palate. I’ve tried a few versions of salmon pasta and this one from Mary Berry is the one I keep going back to because the balance of fresh lemon and salty capers is exactly what a busy weeknight needs.

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Mary Berry Salmon Linguine Pasta 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 Salmon Linguine Pasta

1. Cook the pasta: Bring a large pan of salted water to a rolling boil and cook the linguine for about 8 to 10 minutes or until it’s firm to the bite. Scoop out 75ml (2½fl oz) of the cloudy pasta water with a cup before pouring the rest into a colander to drain.
2. Toast the pine nuts: Put a large, dry frying pan over a high heat and toss in the pine nuts. Shake the pan constantly for a minute or two until they turn a light golden brown and smell nutty, then tip them onto a plate immediately so they don’t burn.
3. Sauté the aromatics: Melt the knob of butter in the same frying pan and stir in the sliced spring onions. Cook them for about one minute until they start to soften but still keep their bright green colour.
4. Build the sauce: Pour the olive oil and lemon juice into the pan with the spring onions and add the drained capers. Stir everything together over the heat for about 30 seconds just to get the oil hot and the flavours moving.
5. Combine the dish: Tip the drained linguine into the frying pan along with the reserved pasta water. Flake in the hot-smoked salmon and throw in the chopped chives and parsley.
6. Season and serve: Sprinkle in a good pinch of salt and plenty of black pepper before tossing everything with tongs. Keep it moving over the heat for one minute until the salmon is hot and the liquid has thickened into a light sauce, then serve with the toasted pine nuts on top.

Recipe Tips

• Watch the pine nuts. These go from perfectly toasted to burnt and bitter in a matter of seconds. Keep the nuts moving in the pan and move them to a cold plate the moment they look tan.
• Use hot-smoked salmon. This is different from the thin, slippery cold-smoked slices used for sandwiches. You want the chunky fillets that flake apart easily and have a firm, cooked texture.
• Save the pasta water. That starchy liquid is the only thing that helps the oil and lemon juice cling to the pasta. If the dish looks oily rather than creamy, add another splash of the water and toss again.
• Prep your herbs last. Chopped parsley and chives lose their punch and start to wilt if they sit on the board for too long. Cut them just before you’re ready to throw them into the pan for the best scent.
• Adjust the lemon carefully. Lemons vary in size and acidity, so start with the juice of one and a half. Taste the pasta once combined and add the remaining juice only if you want a sharper finish.
• Drain the capers well. Excess brine from the jar can make the dish far too salty. Give them a quick rinse in a sieve if you prefer a milder flavour.

What To Serve With Salmon Linguine Pasta

This pasta is a complete meal on its own, but a side of steamed tenderstem broccoli or sautéed courgette works well. The green veg picks up the lemon sauce beautifully without making the meal feel too heavy.

If you want something crunchy, a simple rocket salad with a light balsamic dressing provides a peppery contrast. A few slices of crusty baguette are also handy for mopping up any leftover lemon oil and capers at the bottom of the bowl.

How To Store Salmon Linguine Pasta

Fridge

Put any leftovers in an airtight container once they’ve cooled down completely. It will stay fresh in the fridge for up to two days, though the pasta will soak up the sauce as it sits.

Reheat

Warm the pasta in a frying pan over a medium heat with a splash of water or extra olive oil to loosen the strands. You can use a microwave for two minutes, but the salmon can become a bit rubbery and the pasta might lose its bite.

Freeze

I don’t recommend freezing this dish as the texture of the smoked salmon and the fresh herbs changes for the worse. The pasta often turns mushy when thawed and reheated from frozen.

Mary Berry Salmon Linguine Pasta Nutrition Facts

Per serving (1 of 4):

• Calories: 542
• Protein: 18g
• Fat: 38g
• Carbohydrates: 32g
• Sugar: 2g
• Sodium: 840mg.

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use fresh salmon fillets instead of hot-smoked salmon?

Yes, but you’ll need to pan-fry or poach the fresh salmon first until it flakes easily with a fork. Add the cooked flakes at the very end just like you would with the smoked version.

What’s the best way to get the most juice out of the lemons?

Roll the lemons firmly against the kitchen worktop with the palm of your hand before cutting them. This breaks the internal membranes and makes it much easier to squeeze every drop out.

Why is my Mary Berry Salmon Linguine Pasta oily?

This usually happens if you didn’t add enough of the reserved pasta water to the pan. The starch in that water acts as an emulsifier that binds the oil and lemon juice together into a proper sauce.

Can I use a different type of pasta?

Spaghetti or tagliatelle are great substitutes because they have a similar surface area for the lemon oil to cling to. Avoid using very small shapes like macaroni which can’t be tossed as easily with the salmon flakes.

Is there a substitute for capers if I don’t like them?

No other ingredient matches that specific salty tang, but you could use chopped green olives or finely diced gherkins. If you skip them entirely, add a little extra lemon zest to keep the dish bright.

Try More Recipes:

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