Salmon Alfredo is a dish that brings together rich, creamy goodness with tender salmon. It’s a fantastic meal that’s quick to whip up, perfect for those busy weeknights when you want something special without spending hours in the kitchen.
This recipe solves issues with salmon sticking during cooking, achieving sauce consistency, and preventing salmon from being overcooked.
Sometimes I find it tricky to make a dinner that everyone in my family can enjoy. With the salmon and the creamy sauce, this Salmon Alfredo fits the bill! It’s a meal that’s not only delicious but also satisfying for any guests or family members who may stop by.
This recipe is great because you can have it on the table in just 30 minutes. The key is getting the salmon just right, so it doesn’t become overcooked or stick to the pan. You’ll love the way the sauce clings to the fettuccine, making each bite rich and filling.
If you love pasta dishes, you might also enjoy trying this Chicken Piccata Pasta as a new favorite.
Why You Will Love This Recipe
- Recipe Speed , You’ll love that this Salmon Alfredo comes together in just 30 minutes, making it a lifesaver for busy weeknights.
- Creamy Goodness , The rich, creamy Alfredo sauce clings beautifully to the fettuccine, offering that comfort food vibe we all crave.
- Flavor Harmony , The combination of salmon and garlicky, buttery sauce creates a savory depth that’s hard to resist and is sure to please everyone.
- Leftover Love , If you do have any leftovers, they store well in the fridge, and reheating them is a breeze for a quick meal later.
Ingredient Notes
- Salmon: The star of the show here! Go for fresh, skinless salmon for a tender bite. If you’re in a pinch, you could try canned salmon.
- Fettuccine pasta: This shape holds creamy sauces amazingly well. If you’re feeling adventurous, you can swap it for penne or tagliatelle.
- Heavy whipping cream: It gives that rich, creamy texture we all crave in Alfredo. If you need a lighter option, half-and-half works too.
- Parmesan cheese: You want a good quality cheese for that nutty flavor! Pre-grated is easy, but fresh grated melts better. Go for whatever suits you!
- Unsalted butter: It adds that silky richness to your sauce without extra salt. Just don’t forget to divide it so you can use it at different stages!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If salmon breaks apart during cooking, let it sear for about 3-4 minutes on each side before flipping.
- When your sauce seems too thick, try adding reserved pasta water slowly, about a tablespoon at a time, until you reach the right consistency.
- If salmon is undercooked after searing, using a cooking thermometer will help ensure it hits the safe internal temperature of 145°F.
- For pasta that clumps together, tossing it with a little olive oil while still warm can help keep it separated before adding the salmon.
- If using a skillet, opting for a nonstick variety can help avoid any sticking issues while cooking the salmon and sauce.
Serving Suggestions
- Serve salmon alfredo with grilled zucchini and a fresh garden salad for a satisfying meal. Add garlic bread or breadsticks to complete the meal.
- This dish can also be enjoyed in pasta bakes, layered in lasagna, or used in seafood casseroles. Consider incorporating it in a creamy seafood risotto or as a filling for stuffed peppers.
- Top with a sprinkle of fresh parsley or a light squeeze of lemon juice for added flavor. You may want to serve with a lemon butter sauce on the side for extra richness.
Storage Guidelines
- To keep your salmon alfredo fresh, follow these storage tips:
- Refrigeration: Store salmon alfredo in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet.
- Freezing: Wrap salmon alfredo tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: When ready to reheat, add a splash of cream in a skillet to maintain texture. Heat over low until warm.
Recipe Variations
- You can use 2 lbs of skinless cod or shrimp cut into 1 inch cubes instead of salmon.
- Add 1 tsp garlic powder and 2 tsp Italian seasoning for an extra flavor boost.
- Either spinach or peas can add a nice touch of color and nutrition to this dish.
- If cooking for a smaller group, reduce the ingredients to 1 lb salmon, 6 oz fettuccine, 1 cup heavy cream, and ½ cup parmesan cheese.
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Salmon Alfredo
A creamy and rich Salmon Alfredo served with fettuccine pasta, perfect for a comforting dinner.
Equipment
- Large pot
- Large skillet
- Tongs
Ingredients
- 12 oz fettuccine pasta dry
- 2 lbs skinless salmon cut into 1 inch cubes
- ½ tbsp garlic parsley salt (7.5g)
- 6 tbsp unsalted butter divided
- 2 cups heavy whipping cream (480ml)
- 4 garlic cloves pressed
- 1 cup parmesan cheese grated
- 2 tbsp parsley garnish
Instructions
- Start by boiling a big pot of salted water. Add the fettuccine. Cook until al dente, about 10-12 minutes, until the pasta feels slightly firm to the bite. Reserve some pasta water before draining.
- In a nonstick skillet over medium heat, melt 2 tbsp of butter until it begins to bubble. Add the salmon cubes and let them cook until golden brown, about 3-4 minutes on each side. Do not flip too soon to keep the salmon from breaking apart.
- Once the salmon is seared on one side, carefully flip the cubes. Add the pressed garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and allow it to bubble, indicating everything is coming together.
- Gradually stir in the parmesan cheese, allowing it to melt into the cream. Continue stirring until the sauce is smooth and creamy. Adjust the texture by adding reserved pasta water if the sauce becomes too thick.
- Gently add the cooked fettuccine to the skillet and fold the pasta into the sauce, ensuring it is well coated. Be cautious not to stir too vigorously to prevent breaking the salmon.
- Serve the dish by sprinkling garlic parsley salt and freshly chopped parsley on top. Taste and adjust seasoning if necessary before plating.
Notes
Store leftover salmon Alfredo in an airtight container in the fridge for 3-4 days. For best texture, reheat in a skillet with a splash of cream.
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