Mary Berry Lemon and Caper Salmon Linguine

I first made this lemon and caper salmon linguine when I needed something fast, but still wanted it to taste like it came from a proper kitchen—not a packet. I had some hot-smoked salmon in the fridge from the weekend, a lemon rolling around the fruit bowl, and a half-used jar of capers staring at me every time I opened the fridge.

The first time, I added all the lemon juice at once and it was sharp—too sharp, actually. My mouth puckered. Second go, I eased it in, bit by bit, and balanced it with enough oil and salmon. It turned into something fresh and creamy but still punchy, with the toasted pine nuts adding just enough texture to make it feel thought-through.

WHY THIS ONE WORKS SO WELL

It’s fast, but it doesn’t feel rushed. The lemon cuts through the oil and the richness of the salmon, the capers bring briny balance, and the herbs lift everything up.

The key is not to overdo anything—especially the lemon or the heat. You’re warming things, not cooking them. The pasta carries the sauce beautifully, especially with that bit of starchy water to loosen and bind.

INGREDIENTS + WHY THEY MATTER

Linguine (225g) – Long enough to swirl, with just enough heft for the sauce to cling.
Pine Nuts (75g) – Toasted, they add a buttery crunch. Keep a close eye—they burn fast.
Butter (small knob) – Just enough to soften the onions and start the base.
Spring Onions (6, sliced) – Lighter and quicker than regular onions—adds sweetness and colour.
Olive Oil (6 tbsp) – A silky carrier for the lemon and herbs.
Lemon Juice (from 2 lemons) – Adds brightness. Adjust to taste.
Capers (115g) – Briny and bold—don’t skip them unless you hate them.
Fresh Chives + Parsley – Bring freshness and finish. Chop just before adding.
Hot-Smoked Salmon (200g) – Adds richness and protein. Gently flaked to keep it tender.
Salt + Pepper – Essential for balance—don’t forget to season at the end.

MAKING IT YOURS (WITHOUT RUINING IT)

No salmon? Try flaked tuna or leftover roast chicken—it works.
Gluten-free pasta? Totally fine—just watch for overcooking.
Want it creamier? Stir in a tablespoon of crème fraîche or a spoon of mascarpone at the end.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce too sharp	Used all the lemon at once	Add lemon gradually, taste as you go
Salmon dry	Overheated in the pan	Toss gently at the end, off the heat
Pasta clumped together	Didn’t add enough pasta water	Always reserve a splash before draining

HOW TO MAKE MARY BERRY’S LEMON AND CAPER SALMON LINGUINE

1. Cook the Pasta
   Boil linguine in salted water until al dente. Reserve 75ml of pasta water before draining.
2. Toast the Pine Nuts
   In a dry pan, toast pine nuts over medium heat until golden. Stir often—they colour quickly. Remove and set aside.
3. Make the Sauce Base
   In the same pan, melt a knob of butter and sauté spring onions for 30 seconds. Add olive oil, lemon juice, and drained capers. Warm through.
4. Combine Everything
   Add drained pasta, reserved pasta water, chopped chives, parsley, and flaked salmon. Season well. Toss gently until combined and warmed through.
5. Serve
   Plate immediately and scatter with toasted pine nuts.

TIPS FROM MY KITCHEN

I always taste the sauce before adding the salmon—once that’s in, you can’t stir too vigorously.
If I’m feeling fancy, I grate a little lemon zest over the top just before serving.
Make sure to toast the pine nuts first—if they go into an oily pan later, they won’t crisp evenly.

STORAGE + REHEATING

Keeps: 2 days in the fridge
Reheats: In a pan with a splash of water or oil—gently, to avoid drying the fish
Freezing: Not ideal—the pasta and salmon don’t thaw well

FREQUENTLY ASKED QUESTIONS

Q: Can I use smoked salmon instead of hot-smoked?
You can, but the flavour will be more delicate and saltier. Add it right at the end and skip any extra salt.

Q: Can I swap linguine for spaghetti or penne?
Yes—any pasta works. Just aim for something that holds the sauce well.

Q: Is this good cold as leftovers?
Honestly? Yes. It’s lovely as a chilled pasta salad the next day with a squeeze of lemon over the top.

Try More Recipes:

• Mary Berry Salmon And Herb Coulibiac
• Mary Berry Blackened Salmon
• Mary Berry Smoked Salmon And Haddock Kedgeree​