Spaghetti with fried capers and smoked salmon

Spaghetti with fried capers and smoked salmon
  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This quick and easy pasta dish has the gourmet elements of smoked salmon, capers and lemon thyme.

Featured in
Smoked salmon recipes, Spaghetti recipes


  • 500g spaghetti
  • 100g (1/2 cup) drained capers
  • 125mls (1/2 cup) vegetable oil, for frying
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 200g thinly sliced smoked salmon, cut into 2cm-wide strips
  • 1 tablespoon fresh lemon thyme leaves
  • Ground black pepper, to taste
  • Extra virgin olive oil, to serve


  • Step 1
    Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente.
  • Step 2
    Meanwhile rinse the capers under cold running water then drain and pat dry with paper towel. Heat the vegetable oil in a small saucepan over medium heat. Gently fry the capers in batches in the hot oil for 30-60 seconds or until the buds begin to open and lightly brown. Remove the capers from the pan with a slotted spoon and drain on paper towel.
  • Step 3
    Heat the olive oil in a large deep frying pan over medium heat and cook the red onion for 5 minutes or until soft. Add the garlic and cook for a further 1 minute. Drain the cooked pasta and add to the frying pan with the capers, smoked salmon, lemon thyme and black pepper. Toss quickly in the pan for 1 minute without overheating the salmon. Drizzle with a little extra virgin olive oil and serve.

  • Low sugar


  • 3439 kj


  • 38g

    Fat Total

  • 5g

    Saturated Fat

  • 5g


  • 26g


  • 24mg


  • 812.39mg


  • 3g

    Carbs (sugar)

  • 91g

    Carbs (total)

All nutrition values are per serve
  • Author: Kristen Anderson
  • Publication: Australian Good Taste



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