This smoked sockeye salmon pasta salad brings together the richness of hot-smoked fish, the bite of fresh broccoli, and the silkiness of a lemony sour cream dressing. It’s light but satisfying—perfectly suited for springtime lunches, meal prep, or a crowd-pleasing side for outdoor gatherings. The balance of savory salmon and tangy dressing gives this dish a layered flavor that’s both comforting and refreshing.
Ingredient Breakdown
Short-cut pasta like fusilli or rotini serves as a hearty base, capturing the creamy dressing in every twist. Broccoli provides both color and texture—its slight bitterness offers contrast to the richness of the salmon. The hot-smoked sockeye salmon adds depth and an irresistibly savory, flaky bite that pairs beautifully with dairy-based dressings.
The creamy components—sour cream and mayonnaise—are lightened with the brightness of lemon juice and a splash of red wine vinegar. Dijon mustard lends sharpness and structure to the sauce, while fresh dill and chives bring in freshness and a hint of grassy flavor. Optional grated pecorino over the top adds a salty finish that complements the smokiness of the fish and the zest of the lemon.
Step-by-Step Preparation Guide
Begin by boiling a medium pot of salted water. If using frozen broccoli, soak it in cold water to partially thaw while you prepare the dressing. In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, lemon juice, and red wine vinegar. Whisk until smooth, then stir in freshly chopped dill and chives. Taste the dressing and adjust with salt, pepper, or a little extra lemon juice if needed. Set it aside.
Once the water boils, add the pasta and cook for about 7 minutes. Then toss in the chopped broccoli and let both cook together for an additional 3 minutes. The broccoli should be tender but not mushy, and the pasta should reach a pleasant al dente texture. Reserve ¼ cup of the pasta water before draining. Rinse the pasta and broccoli under cool water until just warm to the touch.
Transfer the pasta and broccoli to the dressing bowl and toss to coat. Add a tablespoon or so of the reserved pasta water to loosen the dressing until it becomes glossy and clings evenly to the noodles. Fold in the flaked salmon gently, being careful not to overmix and break the fish down too much. Taste and adjust seasoning. Finish with cracked black pepper, more lemon juice, and an optional sprinkle of pecorino cheese and fresh herbs before serving.
Recipe Tips & Frequently Asked Questions
Timing pasta and broccoli together for perfect texture
Adding broccoli in the last few minutes of cooking keeps it crisp-tender and prevents it from disintegrating.
How to avoid dry or sticky pasta by rinsing properly
A quick rinse with cool water halts cooking and prevents the starches from making the salad clumpy.
Balancing acidity and creaminess in the dressing
If the dressing feels too heavy, a dash more lemon juice or vinegar brightens it instantly.
Best herbs to use for optimal flavor and freshness
Dill brings a fresh, citrusy note, while chives add a mellow onion flavor—both complement the salmon beautifully.
How to flake salmon without overmixing
Gently break the salmon into medium flakes and fold them in last to maintain texture and presentation.
Can I use cold-smoked salmon instead of hot-smoked?
Yes, though the flavor will be saltier and silkier. Slice it thin and mix it in just before serving.
How long can leftovers be kept safely?
Store in an airtight container in the fridge for up to 5 days, depending on the freshness of your salmon.
What’s the best pasta shape for this salad?
Fusilli, rotini, or penne all work well. Their ridges and curls hold onto the dressing and herbs.
Can I prepare this salad in advance for a gathering?
Absolutely. Make it up to one day in advance, but refresh with extra herbs or lemon juice just before serving.
Is it necessary to use both sour cream and mayonnaise?
Using both provides a good balance of tanginess and richness. You can substitute one or the other, but the flavor and texture may change slightly.
What to Serve With This Recipe
This salad pairs wonderfully with crusty sourdough bread, seeded crackers, or grilled flatbreads for scooping. To round it out into a full meal, serve alongside a chilled vegetable soup or a light spring greens salad with vinaigrette. A crisp white wine—like Sauvignon Blanc—or citrus-infused sparkling water complements the bright, creamy profile.
Creative Variations
Swap the salmon with grilled chicken, seared tuna, or tofu to suit different dietary preferences. Add-ins like halved cherry tomatoes, sliced olives, or capers bring even more flavor dimension. For a warm pasta bowl variation, reserve more pasta water and skip the cold rinse—then toss with the dressing and salmon while everything’s still warm. Add sautéed garlic for a cozy, comforting twist.
This smoked sockeye salmon pasta salad is a dish that feels both casual and refined—creamy yet refreshing, simple to make yet rich in flavor. Perfectly portable, it’s ideal for meal prep, lunchboxes, or elegant outdoor spreads. Each forkful delivers smoky fish, tender pasta, and bright herbs all tied together with a tangy, velvety dressing.
Ingredients
2 cups dried pasta (such as fusilli or similar short-cut variety)
2 cups chopped broccoli, fresh or partially thawed from frozen
4 oz hot smoked sockeye salmon (or 6 oz cooked sockeye or coho, flaked)
2 tablespoons lemon juice, plus more to taste
2 tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Splash of red wine vinegar
A handful of chopped dill and/or chives, plus extra for garnish
Grated pecorino cheese, optional, for finishing
Salt and freshly ground black pepper, to taste
Instructions
Start by bringing a medium pot of salted water to a boil. If you’re using frozen broccoli, place it in a bowl of cold water to partially thaw while you prepare the other components.
In a large mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, and a splash of red wine vinegar. Stir in the chopped herbs. Season with salt and black pepper, adjusting with more lemon juice or vinegar to taste. Set the dressing aside.
Once the water is boiling, add the pasta and cook for about 7 minutes. Then add the chopped broccoli directly into the pot with the pasta and cook for an additional 3 minutes, or until the pasta reaches al dente and the broccoli is tender.
Reserve ¼ cup of the starchy pasta water, then drain the pasta and broccoli in a colander. Rinse briefly with cold water until the pasta is warm—not cold—to stop the cooking and cool the salad slightly.
Transfer the drained pasta and broccoli to the bowl of prepared dressing. Toss everything gently to coat, adding a tablespoon or so of the reserved pasta water to loosen the dressing and achieve a silky consistency.
Gently fold in the flaked hot smoked salmon. Taste and adjust seasoning with extra lemon juice or cracked pepper if needed. Finish with a dusting of pecorino cheese and more fresh herbs, if desired.
Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to 5 days, keeping within the shelf life of the smoked salmon.
Smoked Sockeye Salmon Pasta Salad Recipe
Ingredients
- 2 cups dried pasta such as fusilli or similar short-cut variety
- 2 cups chopped broccoli fresh or partially thawed from frozen
- 4 oz hot smoked sockeye salmon or 6 oz cooked sockeye or coho, flaked
- 2 tablespoons lemon juice plus more to taste
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Splash of red wine vinegar
- A handful of chopped dill and/or chives plus extra for garnish
- Grated pecorino cheese optional, for finishing
- Salt and freshly ground black pepper to taste
Instructions
- Start by bringing a medium pot of salted water to a boil. If you’re using frozen broccoli, place it in a bowl of cold water to partially thaw while you prepare the other components.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, and a splash of red wine vinegar. Stir in the chopped herbs. Season with salt and black pepper, adjusting with more lemon juice or vinegar to taste. Set the dressing aside.
- Once the water is boiling, add the pasta and cook for about 7 minutes. Then add the chopped broccoli directly into the pot with the pasta and cook for an additional 3 minutes, or until the pasta reaches al dente and the broccoli is tender.
- Reserve ¼ cup of the starchy pasta water, then drain the pasta and broccoli in a colander. Rinse briefly with cold water until the pasta is warm—not cold—to stop the cooking and cool the salad slightly.
- Transfer the drained pasta and broccoli to the bowl of prepared dressing. Toss everything gently to coat, adding a tablespoon or so of the reserved pasta water to loosen the dressing and achieve a silky consistency.
- Gently fold in the flaked hot smoked salmon. Taste and adjust seasoning with extra lemon juice or cracked pepper if needed. Finish with a dusting of pecorino cheese and more fresh herbs, if desired.
- Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to 5 days, keeping within the shelf life of the smoked salmon.
