Name: Salmon Alfredo Creamy Fettuccine Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 340 grams salmon fillets; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 225 grams dry fettuccine; 60 grams unsalted butter; 2 cloves garlic, minced; 240 millilitres heavy cream; 0.5 teaspoon Italian seasoning; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 120 grams freshly grated parmesan cheese

Jump to Recipe

If you’re dreaming of a luxurious pasta night that tastes like it came from a fancy Italian restaurant, Salmon Alfredo Creamy Fettuccine is about to be your new go-to recipe. Tender flakes of baked salmon mingle with ribbons of silky fettuccine, all twirled in a luscious homemade Alfredo sauce that’s as rich and satisfying as it gets. This dish is pure comfort food heaven, but with a sophisticated twist that makes any dinner feel like a special occasion.

Salmon Alfredo Creamy Fettuccine Recipe - Recipe Image

Ingredients You’ll Need

Honestly, it’s the simplicity of these ingredients that makes Salmon Alfredo Creamy Fettuccine so irresistible. Each element brings its own magic—salmon for heartiness, Parmesan for that deep umami, and fettuccine for the ultimate slurp factor. Here’s everything you’ll need to pull off this showstopper at home:

Salmon fillets (340 grams): Opt for fresh salmon if you can, as it bakes up perfectly moist and is easy to flake into your pasta.
Salt (0.5 + 0.25 teaspoon): You’ll use a bit for seasoning the salmon and a touch more to balance the Alfredo sauce.
Ground black pepper (0.25 + 0.25 teaspoon): Black pepper adds a subtle heat to both the salmon and the creamy sauce.
Dry fettuccine (225 grams): Classic fettuccine is the pasta of choice here for its ability to soak up every drop of sauce.
Unsalted butter (60 grams): Butter forms the decadent, melt-in-your-mouth base of the Alfredo sauce.
Garlic, minced (2 cloves): Fresh garlic infuses the sauce with wonderful aroma and depth.
Heavy cream (240 millilitres): This is your ticket to dreamy, ultra-creamy Alfredo sauce.
Italian seasoning (0.5 teaspoon): Just a hint transports the whole dish to Tuscany.
Freshly grated parmesan cheese (120 grams): Using real Parmigiano-Reggiano if possible amplifies those salty, savory notes.

How to Make Salmon Alfredo Creamy Fettuccine

Step 1: Prepare and Bake the Salmon

Start by preheating your oven to 220°C and lining a baking sheet with parchment paper—cleanup made easy! Lay the salmon fillets skin-side down and give them a generous sprinkle of salt and pepper. Bake for 10 to 12 minutes, just until the fish flakes easily with a fork. You don’t want to overcook it; the salmon should be moist and slightly translucent in the center. Once it’s done, let it cool a bit, then flake it into hefty, bite-sized pieces and set aside.

Step 2: Cook the Fettuccine

While the salmon bakes, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente—meaning it still has a tiny bit of bite. Before draining, scoop out about 240 millilitres of that precious, starchy pasta water and set it aside. You’ll use this to help your sauce reach silky perfection later. Drain the pasta and set it aside, but don’t let it sit too long or it’ll start to stick together.

Step 3: Make the Alfredo Sauce

Return your pasta pot to medium heat and melt the unsalted butter until it’s bubbling gently. Toss in the minced garlic, breathing in that delicious aroma, and sauté for about a minute. Stir in the heavy cream, Italian seasoning, salt, and pepper. Let the mixture simmer for 2–3 minutes so it thickens ever so slightly, then add all that glorious freshly grated Parmesan. Mix until the sauce is smooth, creamy, and totally irresistible.

Step 4: Combine and Finish

Turn down the heat to low and bring back the cooked fettuccine, adding it right into the Alfredo sauce. Pour in 120–180 millilitres of your reserved pasta water bit by bit, stirring gently to coat every strand and loosen the sauce to your liking. Carefully fold in the flaked salmon, making sure the pieces stay intact. Toss everything together just until the salmon is well distributed but not broken up. Your Salmon Alfredo Creamy Fettuccine is now ready to be served and savored!

How to Serve Salmon Alfredo Creamy Fettuccine

Garnishes

A sprinkle of fresh chopped parsley or basil brightens up the rich flavors and adds a pop of color. For a gentle zing, a little bit of freshly cracked black pepper or an extra shower of Parmesan works wonders. If you’re feeling fancy, try a light squeeze of lemon just before serving to round out all those creamy, buttery notes.

Side Dishes

Salmon Alfredo Creamy Fettuccine is pretty indulgent on its own, so lighter sides are ideal. Classic garlic bread or crunchy crostini are perfect for catching extra sauce, while a simple green salad dressed with lemon vinaigrette makes a refreshing balance. Roasted asparagus or steamed broccoli also complement the creamy pasta beautifully and keep the meal feeling fresh.

Creative Ways to Present

For a restaurant-style touch, swirl the fettuccine high on your plate, crown it with a few flaked salmon pieces, and drizzle with a touch of sauce. Individual pasta bowls or wide, shallow plates let guests see all those colors and textures. If you like, add edible flowers or microgreens for a wow factor that elevates your Salmon Alfredo Creamy Fettuccine to special-occasion status.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare, honestly), store your Salmon Alfredo Creamy Fettuccine in an airtight container in the refrigerator. It will keep fresh for up to 2 days. Try to store the salmon and pasta together with as much sauce as possible to prevent the noodles from drying out.

Freezing

For best texture, it’s not usually recommended to freeze Alfredo sauce due to the high cream content—it can separate. However, if you do need to freeze the dish, portion it into freezer-safe containers and use within a month. Expect that the texture may change, so thaw gently overnight in the fridge before reheating.

Reheating

To reheat, transfer leftovers to a saucepan with a splash of milk or cream and warm gently over low heat, stirring often. This helps bring the sauce back together and keeps the pasta from getting gummy. Avoid microwaving the salmon for too long, as it can cause it to dry out.

FAQs

Can I use smoked salmon instead of baked salmon?

Absolutely! Smoked salmon adds a different, delicate flavor and requires no baking. Simply flake and add it to the Alfredo sauce at the end as you would with the baked salmon for a smokier twist on Salmon Alfredo Creamy Fettuccine.

Is it possible to make this dish lighter?

You can swap out the heavy cream for half-and-half or even a mixture of whole milk and a teaspoon of flour for thickening. Keep in mind that the sauce will be less rich, but you’ll still have a satisfying version of Salmon Alfredo Creamy Fettuccine.

What pasta shapes can I use if I don’t have fettuccine?

Linguine, tagliatelle, or even spaghetti make excellent substitutes. Whatever you choose, just be sure it’s a shape that can beautifully hold all that creamy Alfredo sauce and salmon flakes.

How do I keep the Alfredo sauce from getting grainy?

Always use freshly grated Parmesan and avoid pre-shredded varieties, which often contain anti-caking agents. Melt the cheese gradually in the cream and butter mixture, keeping the heat gentle and never boiling, for the smoothest Salmon Alfredo Creamy Fettuccine sauce.

Can I add vegetables to this recipe?

Definitely! Sautéed spinach, peas, or lightly steamed broccoli are delicious add-ins. Toss them in when you add the salmon, and you’ll get a lovely burst of color along with a nutritional boost.

Final Thoughts

There’s just something irresistible about the creamy, buttery magic of Salmon Alfredo Creamy Fettuccine—it’s a dish that never fails to impress. Whether it’s a cozy weeknight dinner or a celebration with loved ones, this recipe brings both comfort and elegance to your table. Grab your fork and give it a try; I promise it’s easier than it looks, and even more delicious than you imagine!

Salmon Alfredo Creamy Fettuccine Recipe

★★★★★

5 from 7 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Indulge in a luxurious and savory dish with this Salmon Alfredo Creamy Fettuccine recipe. Tender, flaked salmon combined with a rich and creamy Alfredo sauce over perfectly cooked fettuccine noodles creates a decadent meal that is sure to impress.

Instructions

Prepare Salmon – Preheat oven to 220°C. Line a baking sheet with parchment paper. Arrange salmon fillets skin-side down, season with salt and pepper, and bake for 10–12 minutes until easily flaked with a fork. Cool slightly and flake into bite-sized pieces. Set aside.
Cook Fettuccine – Bring a large pot of salted water to a boil. Cook fettuccine until al dente following manufacturer’s instructions. Reserve 240 millilitres of the pasta cooking water before draining. Set pasta and reserved water aside.
Make Alfredo Sauce – Return the pot to medium heat and melt butter until bubbling. Add minced garlic and sauté for 1 minute. Pour in heavy cream, Italian seasoning, salt, and pepper; stir and cook for 2–3 minutes until slightly thickened. Add parmesan cheese and stir until fully melted and creamy.
Combine and Finish – Reduce heat to low. Add cooked fettuccine to the sauce with 120–180 millilitres reserved pasta water, stirring gently to coat and loosen the sauce as needed. Fold in flaked salmon and toss carefully to distribute evenly. Serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: Italian