Salmon Alfredo is a flavorful and comforting dish with freshly cooked pasta and flaky, juicy salmon tossed in a creamy, cheesy sauce.
This easy Dinner is very similar to my easy classic Chicken Alfredo Recipe. I swapped the chicken for salmon for a slightly elevated dish that still has all that cozy, creamy alfredo goodness you crave.
Sabrina’s Salmon Alfredo Recipe
Whether you are looking to get out of a recipe rut or you want to make dinner a bit more fancy, this Creamy Salmon Alfredo is the pasta dish you need to try! It has that classic rich, decadent sauce everyone loves and the salmon makes impressive enough for a special occasion. The best part is it’s actually quite easy to make. And forget that myth about pairing dairy and seafood – the creamy buttery parmesan sauce and flaky, juicy salmon taste absolutely amazing together. Trust me, this is a dish you are going to want to try!
Ingredients
- 1 pound fettuccine pasta
- 1 pound salmon filet , skin off and deboned
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons olive oil
Alfredo Sauce:
- 1/2 cup unsalted butter
- 2 cloves garlic , minced
- 2 cups heavy cream
- 3 cups Parmesan cheese , shredded
- 1/2 teaspoon coarse ground black pepper
- Parmesan cheese and parsley , for garnish
Instructions
- Cook pasta 1 minute shy of directions on the box, then drain and set aside.
- Season the salmon with salt and pepper.
- Cut into 4 filets.
- Add olive oil to a large deep skillet on medium-high heat.
- Cook on each side for 4 minutes until browned, then remove from the pan.
- Add butter and garlic to a medium-large pan or skillet with deep sides over medium heat. (The pan should be large enough to easily toss together the sauce, pasta, and salmon. A standard size Dutch oven is perfect.)
- Whisk in heavy cream and bring to a simmer.
- Cook for 3 minutes, stirring often.
- Add in Parmesan cheese and black pepper, stirring until cheese is melted and the sauce has thickened.
- Add pasta to the pan and toss well.
- Flake the salmon into large chunks, then add back into the pan gently and stir.
- Serve with additional Parmesan cheese if desired and garnish with parsley.
Nutrition
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Serving & Storing Tips
- Serve: This creamy dish is best served freshly made so the sauce is smooth and the salmon is juicy. Don’t leave it at room temperature for more than 2 hours.
- Store: To keep leftovers, transfer to an airtight container. It will stay good in the fridge for 2-3 days. If you know you’ll be keeping leftovers, I would add the salmon to the dishes you are serving and store the rest of the pasta and fish separately so you can reheat them separately. This will help keep the fish from drying out as the pasta reheats.
- Freeze: You can also freeze leftovers for up to 3 months. To re-heat, thaw the leftovers in the fridge then warm up in a large pan on the stovetop. Add milk a tablespoon at a time to the sauce as needed to make it creamy again. Serve once it’s heated all the way through.
Variations
- Lemon: An easy way to add a little more delicious flavor to this recipe is by seasoning the salmon with fresh lemon juice and lemon zest. You can also serve lemon wedges with the dish as a garnish, so people can add an extra pop of citrus to their dish if desired.
- Veggies: You can make other additions to this meal like mixing in spinach, sun-dried tomatoes, caramelized onions, or mushrooms. Just make sure to saute them first in a bit of oil, then drain any extra liquid before adding to the cream sauce.
- Cajun: Give this a spicy Southern flair by doing a Blackened Salmon and adding a teaspoon (or two) of Cajun seasoning to the sauce.
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