Pin
Whenever I crave something smooth and dreamy after a long day and don't want to fuss, I whip up salmon alfredo. Thick ribbons of fettuccine get swirled in a buttery sauce and finished with juicy bites of salmon. Everyone at home—picky kids or dinner guests—asks for seconds every time.
This started as my go-to meal for hectic evenings. Soon, my whole family kept requesting it. Now, even family members who usually skip fish want more.
Luscious Ingredients
- Parmesan cheese: Grate it yourself for that creamy melt and rich, savory flavor. Bagged parmesan just can’t compare
- Italian seasoning: Toss in a mix of dried herbs like basil or oregano for a real flavor boost
- Heavy cream: Gives the sauce its dreamy thickness. Skip milk if you want it silky
- Garlic: Mince up some fresh, chubby cloves for flavor from the start
- Unsalted butter: Melts down for a rich taste but lets you control the salt level
- Dry fettuccine: Those wide noodles? Just right for catching all the saucy goodness
- Salt and pepper: Brings out all the best in the salmon and sauce without taking over
- Salmon fillets: Go for salmon that looks bright and doesn’t have that fishy smell. It’ll be flaky and full of protein
Simple Step-by-Step
- Combine and Serve:
- Drop the heat and keep it low. Add in your drained noodles with about half or even three quarters of your saved pasta water to make everything loose and glossy. Toss it up so every strand gets covered. Gently fold in the chunks of flaked salmon right at the last minute so it stays juicy. Dish up while it’s steamy and the sauce hugs the pasta.
- Make the Alfredo Sauce:
- Return the pot to a medium burner. Drop in the butter and let it melt gently. Stir in your minced garlic just until it smells nice—don’t let it burn. Pour in heavy cream, add Italian seasoning, salt, and pepper. Let everything bubble until thick, about two to three minutes. Sprinkle in all that parmesan and keep stirring ‘til it’s dreamy and smooth.
- Cook the Fettuccine:
- Boil a big pot of water with plenty of salt. Toss in the fettuccine and cook it to just al dente, following the directions on the box. Scoop out about a cup of noodle water before you strain it. Drain but leave your pot close by—you’ll need it again.
- Prep and Roast the Salmon:
- Fire up the oven to four twenty-five and line a sheet with baking paper. Set the salmon skin side down, sprinkle on lots of salt and pepper. Roast ‘til it’s cooked through and flakes easily—usually ten or twelve minutes. Let cool for a bit and then break up into nice pieces. Keep those ready for the final mix.
Pin
For me, the best part is always the parmesan. It melts into long, silky ribbons and brings a nutty kick. One holiday, my cousin begged me to double everything for extra sauce, and it disappeared in no time.
Storing Leftovers
This is best freshly made since reheating can make the sauce split. If you have extras, store them sealed up tight in the fridge for a max of two days. Bring it back on low in a pan with a splash of milk and stir the whole time to keep things smooth.
Subbing Ingredients
No fresh salmon? Defrosted frozen fillets get the job done if thawed all the way. You can swap in linguine or tagliatelle if needed. Always use heavy cream for thickness and grate your own parm to skip gritty sauce.
Serving Ideas
Freshen up your meal with a zingy green salad or some steamed broccoli. Try a big squeeze of lemon over the salmon to brighten things up. Sometimes, I shake a little extra parmesan and black pepper on top for a punch.
Pin
Background Bite
The first Alfredo sauce in Rome was just butter and cheese. Creamy versions only took off in America, where we cranked up the comfort. Mixing in salmon brings together old-school Italian sauce and those classic seafood vibes.
FAQs About the Recipe
- → Why does my sauce get kind of lumpy?
Always go for fresh parmesan you grate yourself—bagged cheese often has stuff added that makes your sauce clump up when it melts.
- → Is it okay to use milk instead of heavy cream?
If you swap in milk or even half & half, your sauce won’t be as thick or luscious. For that classic richness, heavy cream is your best bet.
- → I forgot to save my pasta water—now what?
No big deal! Mix 1/4 teaspoon cornstarch with 8 ounces water and use that to help your sauce thicken just right.
- → Can I keep leftovers for later?
Heated-up Alfredo sauce sometimes separates and gets weird, so it’s tastiest when enjoyed fresh out of the pan.
- → How will I know my salmon is done?
Roast the salmon at 425℉ for 10–12 minutes until you can break it apart easily with a fork. Let it sit a bit before you flake it into the pasta.