Salmon Alfredo Recipe

Introduction

Salmon Alfredo is a creamy, comforting pasta dish that combines tender flakes of baked salmon with a rich, garlicky Alfredo sauce. This recipe is perfect for a quick weeknight dinner or a special occasion meal that feels indulgent yet easy to prepare.

Ingredients

• 12 ounces salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces dry fettuccine
• 1/4 cup unsalted butter
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups freshly grated parmesan cheese

Instructions

1. Step 1: Preheat your oven to 425℉ and line a baking sheet with parchment paper.
2. Step 2: Place the salmon fillets skin side down on the baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 10-12 minutes, or until the salmon flakes easily with a fork. Remove and let it cool slightly before flaking.
3. Step 3: While the salmon bakes, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, reserve 8 ounces of the pasta water, then drain the pasta and return it to the pot.
4. Step 4: Over medium heat, melt the butter in the pot. Add the minced garlic and cook for about 1 minute until fragrant. Stir in heavy cream, Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
5. Step 5: Add the grated parmesan cheese to the sauce, stirring until melted and smooth. Reduce the heat to low and toss in the cooked fettuccine. Add 1/2 to 3/4 cup of the reserved pasta water as needed to reach your desired sauce consistency.
6. Step 6: Finally, gently fold in the flaked salmon pieces. Toss everything together just before serving to coat the pasta and salmon evenly with the creamy sauce.

Tips & Variations

• For extra flavor, add a squeeze of fresh lemon juice over the salmon before serving.
• Swap fettuccine for linguine or tagliatelle if preferred.
• Use fresh herbs like parsley or basil to garnish and brighten up the dish.
• If you like a bit of heat, sprinkle in some red pepper flakes when cooking the garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if it thickens. Avoid microwaving aggressively to keep the salmon tender and avoid separating the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to thaw the salmon completely and pat it dry before baking to avoid excess moisture affecting the texture.

Is it possible to make this dish dairy-free?

You can substitute heavy cream with coconut cream and use a dairy-free parmesan alternative, but the flavor and texture will be slightly different from the classic Alfredo.

Salmon Alfredo Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This Salmon Alfredo recipe combines tender baked salmon with creamy homemade Alfredo sauce and perfectly cooked fettuccine. The dish features a flavorful garlic-cream sauce enriched with Parmesan cheese and Italian seasoning, offering a comforting and elegant seafood pasta meal that’s easy to prepare in under 30 minutes.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Salmon

• 12 ounces salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Pasta

• 8 ounces dry fettuccine

Alfredo Sauce

• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups freshly grated parmesan cheese

Instructions

1. Preheat and prepare salmon: Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the salmon fillets skin-side down on the baking sheet. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Bake the salmon: Bake the salmon in the preheated oven for 10-12 minutes until it flakes easily with a fork. Remove from the oven and let it cool slightly before flaking the salmon into bite-size pieces using a fork. Set aside.
3. Cook the fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, scoop out and reserve 8 ounces of pasta water. Drain the pasta and return the pot to the stove.
4. Make the Alfredo sauce: Over medium heat, melt 1/4 cup unsalted butter in the same pot. Add the minced garlic and sauté for 1 minute until fragrant. Stir in 1 cup heavy cream, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2-3 minutes until the sauce thickens slightly.
5. Add parmesan and combine: Reduce heat to low and stir in 1 1/2 cups freshly grated Parmesan cheese until fully melted and smooth.
6. Toss pasta and salmon with sauce: Add cooked fettuccine to the pot with sauce. Pour in 1/2 to 3/4 cup of reserved pasta water gradually to loosen the sauce to your desired consistency. Gently fold in the flaked salmon to coat carefully without breaking up the pieces.
7. Serve: Serve immediately while warm, garnishing if desired with extra Parmesan or fresh herbs.

Notes

• Reserve pasta water carefully to adjust sauce consistency smoothly.
• Do not overcook salmon; it should flake easily but remain moist.
• Use freshly grated Parmesan for best flavor and creaminess.
• Feel free to add fresh parsley or basil as garnish for a fresh finish.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Keywords: Salmon Alfredo, Seafood Pasta, Creamy Alfredo Sauce, Baked Salmon Recipe, Fettuccine Alfredo with Salmon