Everyone in my family loves salmon, except for one person... and I got them hooked with this recipe! There is something about Salmon with Alfredo, maybe it's the creamy alfredo sauce combined with the subtly saltiness in the salmon? Whatever it is, it's a restaurant quality meal you can easily make in your home. Impress your guests or give your family a comforting home-cooked meal. Either, way, you can't go wrong with this recipe, and I'll lead you through each step of the way!
Recipe Ingredient Notes
- Salmon - Skin-on filets are best for an abundance of flavor and texture. Sockeye, King, and Atlantic filets are all good options.
- Fettuccine - Other long strand pastas will work, too. Good substitutes are angel hair, linguine, spaghetti, and even spaghettini will be delicious with a coating of creamy sauce!
- Heavy cream - We don't recommend using low-fat substitutes in salmon alfredo - see our recipe tips for more information.
- Parmesan - Freshly shredded cheese will melt down miles better than pre-shredded cheese. The best substitutes are Gruyere and Pecorino Romano.
Ways to Enjoy Every Bite
This salmon Alfredo recipe is perfect served year round, just like the gnocchi recipe with pesto, it plates up elegantly but also has the feel of comfort food. The rich, creamy sauce pairs beautifully with fresh herbs like parsley and sage and looks stunning with it sprinkled on top.
Serve it alongside steamed broccoli, roasted asparagus, or sautéed mushrooms for a well-rounded meal. A squeeze of lemon juice over the salmon fillet adds a bright, refreshing contrast to the richness of the Alfredo sauce. To end your meal, make sure you have a decadent dessert like our 3 ingredient chocolate mousse!
How to Make...
Step 1: Preheat oven to 400°F. Arrange salmon filets, skin side down, on a rimmed baking sheet lined with parchment paper. Sprinkle with salt and pepper. Bake for 10-12 minutes, or until the fish flakes easily with a fork. Set aside to cool, then remove the skin and flake into large chunks.
Step 2: Meanwhile, bring 4 quarts of water to a boil in a large stock pot. Add 1 tablespoon salt, then cook the fettuccine to al dente-about 2 minutes less than package directions. Reserve ½ cup of pasta water, then drain the pasta and return it to the pot.
Step 3: While the pasta cooks, heat the cream in a large skillet over medium heat until it thickens slightly and reduces to about 1½ cups, about 8 minutes. Whisk in butter, parmesan, and nutmeg. Season with salt and black pepper to taste.
Step 4: Pour the alfredo sauce over the pasta and toss with tongs to coat. Gradually add reserved pasta water to help the sauce cling. Gently fold in the flaked salmon or serve it arranged on top. Serve warm.
How do I Thicken Salmon Alfredo Sauce?
The sauce for salmon fettuccine alfredo may seem thin at first, but be patient; It needs to reduce gradually, at a lower temperature. The sauce will thicken even more when the butter and cheese are added.
If the sauce is still thinner than you'd like after all ingredients are added, you can continue to reduce the cream for a short while. Or, a quicker, easier option is to add more parmesan for a thicker (although cheesier) sauce.
Recipe Tips from Mrs. G
- Don't overcook the salmon.
- Save your pasta water!
- Add parmesan off the heat.
- Toss gently once the salmon is added.
Storing Leftovers
Leftovers should be stored in an airtight container storage in the fridge for up to 4 days. We don't recommend freezing Salmon with Alfredo as the fat in the cream will separate once thawed because of the cream in the sauce.
We recommend storing the baked fish and fettuccine separately so that the fishy flavor doesn't seep into the sauce and overtake the whole dish.
To prevent the sauce from separating, reheat slowly in short 10-15 second bursts in the microwave, stirring in between.
Salmon with Alfredo
Equipment
- rimmed baking sheet with parchment paper
- stock pot
- glass measuring cups
- colander
- skillet
- tongs
Ingredients
- 1 ½ pounds salmon six (4-ounce) skin-on filets of Sockeye, King, or Atlantic salmon
- 1 teaspoon kosher salt
- ¾ teaspoon coarsely ground black pepper
- 1 pound fettuccine or other fresh or dried long pasta or noodle of choice
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 1 cup parmesan cheese shaved
- 1 pinch nutmeg
- salt and black pepper to taste
Instructions
- Set oven to 400°F.
- Arrange salmon filets, skin side down, on a large rimmed baking sheet lined with parchment paper. Sprinkle each filet with some of the salt and pepper.
- Bake salmon in preheated oven for 10-12 minutes, or until fish flakes easily with a fork.
- Meanwhile, as the fish cooks, bring 4 quarts of water to a heavy boil in a large pot over high heat. Add 1 tablespoon salt to the boiling water, then add the fettuccine.
- Cook pasta to al dente (about 2 minutes less than stated on pasta package directions).
- As the fettuccine cooks, prepare the alfredo sauce.
- Add cream to a 12-inch (or larger) skillet. Cook over medium heat until cream thickens slightly and reduces to approximately 1.5 cups. This will take about 8 minutes.
- Remove salmon from oven and set aside to cool. When cool enough to handle, use your fingers to loosen and remove the skin from each filet.
- Chop or flake fish into large chunks and set aside. *Optional - see Notes.
- When pasta is cooked to al dente, reserve ½ cup of the pasta water in a heat-safe measuring cup. Set the water aside, then drain the remaining water and pasta through a colander. Return pasta to the pot it was cooked in.
- Whisk the butter, parmesan cheese, and nutmeg into the reduced cream, then taste the sauce and season with salt and pepper as needed.
- Pour the sauce into the pot of pasta; using tongs, toss to coat. Gradually whisk in the reserved pasta water, a little at a time, to allow the sauce to cling better to the pasta.
- Add salmon pieces to the pasta and sauce and very gently toss with tongs to coat with sauce. Alternatively, arrange fish over the top of the fettuccine alfredo.
- Serve salmon alfredo pasta while it's warm.
Notes
- Alternatively, arrange fish over the top of the fettuccine alfredo.
- Making any baked fish with slices of lemon or lemon zest in the pan is also never a bad idea to add some extra vibrancy and acidity to the dish.
- Try a different protein: Not a fan of salmon? Swap it for grilled shrimp, chicken, or scallops to create a different take on Alfredo with salmon.
- Spice it up: If you love a little heat, sprinkle in some red pepper flakes or Cajun seasoning to give your pasta a spicy kick.
- Make it extra cheesy: Upgrade the sauce by mixing in Parmesan, Romano, or even a little goat cheese for a richer and creamier taste.
- Dairy-free alternative: Use coconut cream or cashew-based Alfredo sauce instead of traditional cream and butter for a dairy-free version of this dish.
- Leftovers can be refrigerated for up to 4 days. Because of the cream in the sauce, salmon alfredo should not be frozen as the fat in the cream will separate once thawed.
- We recommend storing the baked fish and fettuccine separately so that the fishy flavor doesn't seep into the sauce and overtake the whole dish.
- To prevent the sauce from separating, reheat slowly in short 10-15 second bursts in the microwave, stirring in between.
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