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Creamy Salmon Alfredo

Creamy salmon alfredo with tender flaky salmon and a smooth garlic parmesan Alfredo sauce. Fettuccine gets tossed until glossy using reserved pasta water for a silky finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Salmon and pasta
  • 2 salmon fillets
  • 12 oz fettuccine pasta
  • 2 tbsp olive oil
Seasonings
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp Italian seasoning
Alfredo sauce
  • 3 tbsp butter
  • 4 garlic cloves minced
  • 2 cup heavy cream
  • 1 cup freshly grated parmesan cheese
Finishing
  • 2 tbsp chopped parsley
  • 0.25 cup additional parmesan for serving
  • 0.5 cup reserved pasta water

Equipment

  • 1 large skillet

Method
 

Cook pasta
  1. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water and then drain the pasta.
Season and cook salmon
  1. Season the salmon fillets with paprika, garlic powder, salt, and black pepper. Make sure both sides are evenly coated for consistent flavor.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. This is your cue the pan is hot enough to sear.
  3. Cook the salmon for 4–5 minutes per side until it flakes easily and is cooked through. Remove the salmon and set aside.
Make the garlic parmesan Alfredo sauce
  1. Reduce the heat to medium and melt the butter in the skillet. Scrape any browned bits into the butter for extra flavor.
  2. Add the garlic and cook for 30 seconds. Stir until fragrant, but do not brown it.
  3. Pour in the heavy cream and bring it to a gentle simmer. Look for small bubbles around the edges, not a hard boil.
  4. Stir in the parmesan cheese and Italian seasoning until the sauce turns smooth and creamy. Keep stirring so the cheese melts evenly.
  5. Add the cooked fettuccine and toss to coat in the sauce. Add the reserved pasta water if needed to loosen the sauce into a silky texture.
Finish and serve
  1. Flake the salmon into large pieces and gently fold it into the Alfredo pasta. Stop mixing once combined so the salmon stays tender.
  2. Garnish with chopped parsley and additional parmesan for serving before plating. Serve right away while the sauce is creamy.

Notes

For the creamiest sauce, keep the heat at gentle simmer when adding parmesan so it melts smoothly instead of becoming grainy. Store leftovers in the refrigerator for up to 3 days; reheat gently with a splash of milk or reserved pasta water. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half in place of heavy cream, keeping the simmer gentle and adding parmesan off the heat if needed to prevent curdling.