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Creamy Salmon Alfredo

Creamy salmon alfredo with flaky salmon folded into a smooth Parmesan Alfredo sauce. Fettuccine is tossed until glossy, then finished with parsley for a restaurant-style weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets About 1 1/2 pounds total.
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Alfredo Pasta
  • 12 oz fettuccine pasta
  • 4 tbsp butter
  • 4 garlic cloves Minced.
  • 2 cup heavy cream
  • 1.5 cup parmesan cheese Freshly grated.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a pot of water to a boil and cook the fettuccine according to package directions until tender, about 8–12 minutes. Watch for the pasta to be fully cooked but still springy.
  2. Drain the fettuccine and set it aside. Keep it warm so it will absorb the sauce when you toss it.
Cook salmon
  1. Pat salmon fillets dry, then season with garlic powder, paprika, salt, and black pepper. Rub the spices evenly so each piece cooks with good flavor.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. This helps the salmon sear instead of steaming.
  3. Add salmon to the skillet and cook for 4–5 minutes per side until the surface is golden and the fish flakes easily. Look for opaque layers at the thickest part.
  4. Remove salmon from the skillet and set aside. Rest briefly so juices settle before flaking.
Make Alfredo sauce and assemble
  1. In the same skillet, melt butter over medium heat. Swirl until it foams and smells nutty.
  2. Add minced garlic and cook for 30 seconds, stirring, until fragrant. Avoid browning for a clean garlic flavor.
  3. Pour in heavy cream and bring to a gentle simmer over medium heat, stirring occasionally. You should see small bubbles around the edges, not a hard boil.
  4. Stir in Parmesan cheese until smooth and melted, 2–4 minutes. Scrape the bottom and keep the heat at a steady simmer.
  5. Season the sauce with salt and black pepper. Taste and adjust as needed.
  6. Add the cooked fettuccine and toss to coat in the creamy sauce. Keep tossing until the pasta looks evenly glossy.
  7. Flake the salmon into large pieces. Use bigger flakes so they stay juicy in the pasta.
  8. Gently fold the flaked salmon into the Alfredo pasta. Stop once combined so the salmon doesn’t break down too much.
  9. Garnish with chopped parsley and serve immediately. The sauce is best while it’s hot and creamy.

Notes

Pro tip: Keep the cream at a gentle simmer when melting the Parmesan—high heat can make it grainy. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of cream or milk. Freezing is not recommended because the sauce may separate. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly less rich).