Pin it
Salmon alfredo is my weeknight answer when I want something creamy and satisfying but not too fussy. Fettuccine gets coated in a homemade alfredo, then topped with tender flaked salmon for a meal that always wins over both guests and kids at my table.
I started making this for my family on busy nights, and now it is one of our most requested comfort meals. Even my non seafood loving relatives ask for seconds.
Ingredients
- Salmon fillets: Fresh salmon brings healthy protein and tenderness. Look for vibrantly colored fillets with no fishy smell
- Salt and pepper: The key to seasoning both salmon and sauce without overpowering
- Dry fettuccine: This classic noodle’s wide surface stands up perfectly to rich alfredo
- Unsalted butter: Keeps the sauce creamy and flavorful without excess salt
- Garlic: Fresh minced garlic delivers a warming base of flavor. Use plump cloves for best results
- Heavy cream: Essential for rich texture and body. Choose heavy cream over milk or half and half for the creamiest sauce
- Italian seasoning: Adds aromatic herbs for depth. A fresh blend of oregano and basil works beautifully here
- Parmesan cheese: Freshly grated parmesan melts silkily and boosts the umami in the sauce. Buy a wedge and grate it yourself for best texture
Step-by-Step Instructions
- Prep and Roast the Salmon:
- Preheat your oven to a hot four hundred twenty five degrees Fahrenheit and line a baking sheet with parchment. Place salmon fillets skin side down. Season well with salt and pepper. Roast for about ten to twelve minutes until the fish is cooked through and flakes easily when you poke it with a fork. Cool slightly before flaking into generous pieces. Set aside for later
- Cook the Fettuccine:
- Bring a large pot of salted water to a strong boil. Drop in the fettuccine and simmer it until just al dente following the package timing. Before draining the pasta, scoop out about one cup of the pasta water for later. Drain the pasta but keep the pot handy for the next step
- Make the Alfredo Sauce:
- Set your pot back on medium heat and add butter letting it melt to a gentle bubble. Stir in minced garlic and cook just until fragrant for about a minute watch it closely so it does not burn. Pour in the heavy cream and add Italian seasoning salt and pepper. Stir gently and let the mixture thicken for two to three minutes. Add all the freshly grated parmesan cheese and stir until smooth and melted
- Combine and Serve:
- Reduce heat to low. Add drained fettuccine along with about half to three quarters cup of reserved pasta water to loosen the sauce and create a silky texture. Toss gently to coat all the noodles evenly. Fold in your flaked salmon right at the end so it stays tender. Serve immediately while everything is hot and the sauce clings perfectly
Pin it
My favorite part is always the parmesan cheese that melts down into silky strands and gives that unmistakable nutty punch. One Christmas Eve my cousin insisted on doubling the recipe just for extra alfredo and it was gone in minutes
Storage Tips
Salmon alfredo is best enjoyed fresh because reheating can break the creamy emulsion of the sauce. If you do need to store leftovers keep them in a tightly sealed container in the fridge for up to two days. To gently reheat place it in a saucepan with a splash of milk over low heat and stir constantly
Ingredient Substitutions
If you cannot find fresh salmon frozen fillets work in a pinch as long as you thaw thoroughly first. For the pasta you can substitute linguine or tagliatelle. Always use heavy cream for thick sauce and grate your own parmesan to avoid graininess
Serving Suggestions
Pair this meal with a crisp green salad or steamed broccoli to cut through the richness. A squeeze of lemon over the salmon brings freshness and brightness to the plate. Sometimes I sprinkle a little extra parmesan over each bowl along with black pepper for extra zing
Pin it
Cultural Context
Alfredo sauce traces back to early twentieth century Rome and was originally just butter and parmesan. The creamy version became popular in America where we added cream for indulgence. Salmon updates the tradition by marrying Italian creaminess with classic seafood
Frequently Asked Questions
- → How do I prevent my sauce from turning grainy?
Always use freshly grated parmesan cheese, as pre-shredded varieties often contain anti-clumping agents that can cause a grainy texture when melted into the sauce.
- → Can I substitute milk or half & half for heavy cream?
Using milk or half & half will result in a thinner, less creamy sauce. For traditional richness and smooth consistency, heavy cream is recommended.
- → What if I forget to save pasta water?
If you don’t have reserved pasta water, mix 1/4 teaspoon cornstarch into 8 ounces of water and use it to help achieve the desired sauce texture.
- → Is this dish suitable for leftovers?
Alfredo sauces tend to separate when reheated, so it’s best enjoyed freshly made for ideal texture and flavor.
- → How can I ensure my salmon is perfectly cooked?
Bake the fillets at 425℉ until they flake apart easily with a fork, usually 10-12 minutes, then let them rest before flaking.