Mary Berry Salmon Linguine Recipe – Lemon & Caper Pasta

There is something especially appealing about a bowl of salmon linguine when you want a pasta dinner that feels fresh, comforting, and easy to prepare. This Mary Berry Salmon Linguine Recipe brings together tender linguine, flaky hot-smoked salmon, tangy capers, fresh lemon juice, spring onions, and fragrant herbs, with toasted pine nuts adding a satisfying crunch.

The light sauce comes together with olive oil, butter, lemon juice, capers, and reserved pasta water, allowing the salmon and fresh flavours to remain the focus. It is a practical choice for a quick mid-week supper or a relaxed meal shared with family and friends. Continue below for the ingredients and equipment, step-by-step cooking method, serving ideas, storage guidance, FAQs, and nutrition information.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Salmon Linguine Recipe:

You only need a few basic kitchen tools to prepare this Mary Berry Salmon Linguine Recipe. Each piece of equipment helps make cooking the pasta and sauce simple, ensuring everything comes together smoothly for a delicious homemade meal.

• Large saucepan – For cooking the linguine in boiling salted water until perfectly tender.
• Frying pan – Used over high heat to prepare the sauce and toast ingredients.
• Wooden spoon – Ideal for stirring the sauce gently without damaging the pan.
• Colander – For draining the cooked pasta while reserving some pasta water if needed.
• Measuring jug – Helps measure liquids accurately.
• Chopping board – Provides a safe surface for preparing herbs and other ingredients.
• Sharp knife – Makes chopping herbs and slicing ingredients quick and easy.
• Citrus juicer – Extracts fresh lemon juice with minimal waste.
• Serving bowls – Perfect for serving the finished pasta while keeping it warm.
• Serving plates – A great alternative for presenting individual portions attractively.

Ingredients

Ingredients for Mary Berry Salmon Linguine Recipe:

This Mary Berry Salmon Linguine Recipe uses a handful of fresh, simple ingredients to create a rich yet balanced pasta dish. The combination of linguine, flaky hot-smoked salmon, tangy capers, fresh herbs, and lemon gives the recipe its bright flavour and creamy texture. Gather everything before you start so cooking is quick and stress-free.

Ingredient	Quantity
Linguine	225g (8oz)
Pine nuts	75g (3oz)
Butter	Small knob
Spring onions	6, finely sliced
Olive oil	6 tbsp
Lemon juice	Juice of 2 lemons
Capers (from a jar, drained)	115g (4oz)
Chives	Small handful, chopped
Parsley leaves	Small handful, chopped
Hot-smoked salmon or salmon flakes	200g (7oz)
Salt	To taste
Freshly ground black pepper	To taste
Boiling salted water	For cooking the pasta
Reserved pasta water	75ml (2½fl oz)

How to Make Mary Berry Salmon Linguine

1. Bring a large pan of boiling salted water to a rolling boil. Cook pasta by following the packet instructions until al dente. Drain the pasta and reserve pasta water, keeping 75ml (2½fl oz) for the sauce.
2. Place a dry frying pan over high heat. Toast pine nuts until they become golden brown, stirring often to prevent burning. Remove and set aside on a plate.
3. Add a small knob of butter to the frying pan and pour in olive oil. Fry spring onions for a few minutes until softened but not browned.
4. Add lemon juice to the pan and stir in capers. Heat gently so the flavours combine without boiling too hard.
5. Add the cooked pasta to the pan. Pour in the reserved pasta water and stir until the pasta is evenly coated with the light sauce.
6. Add herbs, including chopped parsley and chives. Add the hot-smoked salmon and gently fold everything together so the salmon stays in large flakes.
7. Season with salt and freshly ground black pepper to taste. Toss gently until everything is well combined and heated through.
8. Divide the pasta between serving bowls and serve immediately. Sprinkle toasted pine nuts over the top for extra crunch and flavour.

Expert Tips for Mary Berry Salmon Linguine Recipe

A few simple techniques can make this Mary Berry Salmon Linguine Recipe even better. I find that paying attention to the salmon and pasta texture makes the biggest difference, creating a light, creamy dish that feels fresh rather than heavy.

• Choose good-quality hot-smoked salmon for the richest flavour and a delicate, flaky finish.
• Keep the cooked salmon texture intact by folding it into the pasta at the very end.
• If using lightly hot smoked salmon, warm it gently without overcooking to keep it moist.
• Always reserve pasta water before draining. It helps the sauce coat the pasta smoothly without becoming dry.
• Toss gently instead of stirring vigorously so you do not break up salmon into tiny pieces.
• Toast pine nuts until golden brown for the best nutty flavour, but watch them carefully as they can burn quickly.
• If you don’t have linguine, use tagliatelle, use spaghetti, or use pappardelle as excellent alternatives.
• Taste the dish before serving and season to taste, especially after adding the capers, as they already provide saltiness.
• Finish with plenty of fresh herbs just before serving for the brightest flavour and colour.
• This recipe is best made and served fresh and is not suitable for freezing, making it an ideal quick supper for busy evenings.

Serving Suggestions

How to serve Mary Berry Salmon Linguine:

This Mary Berry Salmon Linguine Recipe is best when you serve at once, while the pasta is hot and the sauce is silky. The fresh lemon flavour, capers, and salmon make it a wonderful choice for a relaxed mid-week supper or an easy dinner that serves 4.

• Garnish with fresh parsley and chopped chives for extra freshness.
• Sprinkle over the top a handful of toasted pine nuts for added crunch.
• Serve in warm pasta bowls to help keep the creamy pasta hot.
• Pair with a crisp green salad and warm crusty bread.
• Enjoy with sparkling water, homemade lemonade, or a chilled glass of white wine if preferred.
• Finish the meal with a light lemon sorbet or fresh berries.
• Perfect for a cosy family meal or when sharing simple salmon recipes with friends.

Storage

Room Temperature

• Do not leave the pasta out for more than 2 hours.
• As this recipe is best made and served fresh, refrigerate leftovers as soon as they have cooled.

Refrigerator

• Store leftovers in an airtight container for up to 2 days.
• Reheat gently in a frying pan or microwave with a splash of water to loosen the sauce and prevent the pasta from drying out.

Freezer

• This recipe is not suitable for freezing, as the salmon and pasta texture can become unpleasant after thawing.
• For the best flavour and texture, enjoy it freshly cooked.

FAQs

Q: Can I use fresh salmon instead of hot-smoked salmon?

Yes. Cook the fresh salmon completely before flaking it into the pasta. It will have a milder flavour than hot-smoked salmon, but it still works well.

Q: Can I use a different type of pasta?

Absolutely. While linguine is traditional, tagliatelle, spaghetti, or pappardelle are all great alternatives with a similar texture.

Q: Why should I save the pasta water?

The starchy pasta water helps the sauce coat the pasta more evenly. It also keeps the sauce smooth instead of dry.

Q: Can I reduce the amount of capers?

Yes. If you prefer a milder flavour, simply use fewer capers. You can always taste the dish and add more if needed.

Q: Can I make this recipe ahead of time?

This recipe is best made and served fresh. If necessary, prepare the ingredients ahead of time and cook everything just before serving.

Q: How do I reheat leftovers?

Reheat gently over low heat or in the microwave. Add a small splash of water to refresh the sauce and avoid overcooking the salmon.

Q: Can I freeze this salmon linguine?

No. The recipe is not suitable for freezing because the pasta and salmon texture can change after thawing.

Q: How many people does this recipe serve?

The recipe serves 4, making it a great option for a family dinner or small gathering.

Nutrition

This nutrition information is an estimate based on the ingredients used in the recipe. The combination of salmon, olive oil, herbs, and pine nuts provides a satisfying balanced meal with a good amount of protein, healthy fat, and carbohydrates. Values are approximate and may vary depending on the exact ingredients used.

Nutrient	Approx. Amount Per Serving
Calories	610 kcal
Protein	21 g
Carbohydrates	45 g
Sugars	3 g
Fat	38 g
Saturated Fat	5–6 g
Fibre	3–4 g