Crispy salmon cubes, fettuccine noodles, and a homemade cream sauce come together in this salmon Alfredo. It’s lusciously rich and indulgent — you’ll love every bite!
This salmon Alfredo recipe is a fusion of two of my boys’ favorite foods — salmon and fettuccine Alfredo. They LOVE whenever I make this, and it rarely lasts more than an hour. Why is it so good? The salmon is seared to golden brown perfection, which gives the dish tons of flavor. The sauce clings to the noodles and tastes deliciously homemade. And best of all (from a mom’s perspective) — it’s an easy and filling weeknight dinner that the whole family enjoys. What’s not to love?
Looking for sides? Add a veggie crunch with a cabbage and cucumber salad or ultimate garden salad. For a warm side, fire up the grill and make delicious grilled zucchini and squash. Lastly, a slice of cheesy bread or breadsticks will never fail!
Salmon Alfredo Video
How To Make Salmon Alfredo
I’m bringing you another 30-minute dinner today! Get your ingredients out and follow these simple steps for the best salmon Alfredo of your life.
- Cook the fettuccine: In a large pot of salted boiling water, cook the noodles to al dente according to package instructions. Reserve 1/2 cup of the pasta water.
- Sear the salmon: Season the salmon cubes with the garlic parsley salt. In a large skillet over medium-high heat, melt two tablespoons of butter and sear the salmon cubes on all sides until they are fully cooked. Remove the salmon from the skillet and set it aside.
- Make the Alfredo sauce: Add the heavy cream, Parmesan, garlic, and the rest of the butter to the same skillet and bring it to a simmer over low heat.
- Toss everything together: Toss the fettuccine in the sauce, then add the salmon and toss again. Add pasta water as needed to thin the sauce, then garnish the dish with the parsley and enjoy.
Hot tip: If you don’t feel like searing the salmon, cook it using any of our other methods! Try oven-baked salmon, air fried salmon, or grilled salmon.
Tips for the Best Salmon Alfredo
Perfectly tender salmon + creamy noodles = a symphony of balanced flavors harmonizing together. If your mouth is watering, put these tips into practice to make a dreamy salmon Alfredo into a reality.
- Reserve the pasta water. Alfredo can be quite a thick sauce, so it’s helpful to set aside one cup of the water the pasta was cooked in to help create the perfect sauce consistency.
- Cook the salmon on a nonstick skillet. As much as I love cast iron and stainless steel, I’d save those pans for another time. Salmon (like most fish) has a tendency to stick as it cooks, so use a nonstick pan for the easiest removal.
- Sear the salmon before flipping it. This is my top tip for cooking fish and other proteins! Be patient and allow each side to sear and develop a caramelized crust. Flip too early, and you run the risk of breaking up the salmon meat.
- Use a cooking thermometer. The cooking time for the salmon depends on the thickness of the pieces, so I recommend using a thermometer like this one to make sure the internal temperature reaches 145°F.
- Toss the pasta with the sauce well. To avoid breaking up the salmon pieces, toss the pasta with the sauce before adding the salmon. A pair of tongs works great for this! Once the noodles are thoroughly coated with the sauce, gently toss the salmon in.
- Season to taste. I love a simple Alfredo with a lot of garlic, but you can totally add other seasonings. Add black pepper, Cajun seasoning, Italian seasoning, cayenne pepper, thyme, or any of your other favorite spices for a punch of flavor.
Storage & Reheating
I encourage you to eat as much of this salmon Alfredo as possible when it’s hot and fresh (trust me, that won’t be a problem). In case you have leftovers, follow this guide to enjoy them again later.
- Storage: Store leftover salmon Alfredo for 3-4 days in an airtight container in the fridge.
- Reheating: For the best texture, reheat salmon Alfredo in a hot skillet with a splash of cream to loosen the sauce. For a quicker method, pop it in the microwave.
More Salmon Recipes
- Salmon Florentine — The mushroom and spinach cream sauce takes it over the top
- Cured Salmon Gravlax — A Scandinavian delicacy with a Slavic twist!
- Cedar Plank Salmon — Seasoned with lemon, garlic, and herbs and grilled on a cedar plank
- Salmon Stir Fry — Salmon bites and veggies tossed in a gingery soy sauce
Recipe
Ingredients
- 12 oz fettuccine pasta
- 2 lbs skinless salmon cut into 1 inch cubes
- 1/2 tbsp garlic parsley salt
- 6 tbsp unsalted butter divided
- 2 cups heavy whipping cream
- 4 garlic cloves pressed
- 1 cup parmesan cheese
- 2 tbsp parsley garnish
Instructions
- Bring a large pot of water to a boil. Add salt and cook the fettuccine to al dente according to package instructions. Set the cooked noodles aside and reserve about 1/2 cup of the pasta water for later.
- Season the salmon cubes with 1/2 tablespoon of garlic parsley salt. Melt two tablespoons of butter in a large skillet over medium-high heat.
- Place the salmon cubes in the hot skillet and sear all sides for about 3-5 minutes each, or until they are fully cooked through. Transfer the salmon to a plate.
- To the same pan, add the remaining butter, heavy cream, pressed garlic, and Parmesan cheese. Bring the sauce to a light simmer over low heat.
- Add in the cooked fettuccine and toss to coat it with the sauce. Add in the salmon and lightly toss again. If the sauce thickens more than you like, add a bit of the reserved pasta water to thin it out. If the sauce is too thin, let it sit at room temperature for a couple of minutes until it thickens.
- Garnish the salmon Alfredo with parsley, serve warm, and enjoy!
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