Salmon Pasta with Cream Cheese (Lox Bagel Style)
Servings: people
This salmon pasta with cream cheese is my Italian twist on the iconic NYC lox bagel—smoky, tangy, and topped with everything bagel seasoning.
Ingredients
- 12 ounces fettuccine or another pasta
- 1 tablespoon olive oil
- 2 cloves garlic grated
- 1 small red onion thinly sliced
- 7 ounces cream cheese
- 1 cup reserved pasta water
- 5 ounces cold-smoked salmon sliced
- 2 tablespoons lemon juice + zest
- 2 tablespoons capers rinsed
- 2 tablespoons fresh dill
- 2 teaspoons everything bagel seasoning
- 4 twists black pepper
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook 12 ounces fettuccine al dente according to package instructions. Reserve 1 cup reserved pasta water
- Sauté the aromatics: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add 1 small red onion and sauté for 2–3 minutes until soft. Add 2 cloves garlic and cook for another 30 seconds.
- Melt in the cream cheese: Add 7 ounces cream cheese and stir until it starts to melt. Add ½ cup reserved pasta water gradually to loosen it into a creamy sauce.
- Add flavor: Stir in 2 tablespoons lemon juice, lemon zest, 2 tablespoons capers, 2 tablespoons fresh dill, and 4 twists black pepper.
- Combine pasta and salmon: Toss in the cooked pasta and gently fold in 5 ounces cold-smoked salmon right before serving—this keeps the silky texture of the salmon intact. You might need to add more pasta water to keep the sauce creamy.
- Finish with toppings: Plate the pasta, sprinkle generously with everything bagel seasoning, extra dill and black pepper.
Notes
SUBSTITUTIONS
- Spaghetti or fettuccine → Swap with penne or rigatoni
- Olive oil → Substitute butter.
- Garlic → Substitute with shallots for a milder touch
- Red onion → Use shallots, yellow onion, or thin-sliced green onions
- Cream cheese → Swap with mascarpone, or a mix of sour cream and a splash of milk
- Cold-smoked salmon → Use hot-smoked salmon, cooked fresh salmon, or even canned salmon in a pinch
- Capers → Use chopped green olives or a tiny bit of anchovy for that briny kick
- Fresh dill → Replace with chives or dried dill
- Everything bagel seasoning → DIY with 2 tablespoon sesame seeds, 1 tablespoon poppy seeds, 1 tablespoon garlic flakes, 1 tablespoon onion flakes, and 1 teaspoon flaky salt
- Cherry tomatoes (optional) → Sub with sun-dried tomatoes or thin cucumber slices for a fresh crunch
- Use good smoked salmon: Cold-smoked gives that silky, lox-style texture and bold flavor.
- Save pasta water: It loosens the sauce and makes it extra creamy.
- Add salmon last: Off the heat to keep it soft and flavorful.
- Balance with lemon: Juice and zest cut through the richness.
- Finish fresh: Dill adds brightness; everything seasoning adds crunch—sprinkle just before serving.
