If your salmon Alfredo usually turns out dry, clumpy, or tasting like plain noodles with fish on top, this recipe fixes that. The salmon stays tender, the Alfredo sauce is smooth and creamy, and the pasta actually holds onto the sauce instead of soaking it all up and turning dry five minutes later. I’ve been sharing comfort food recipes online for over 10 years, and one thing about me, I’m gonna make sure the food actually has flavor.
This recipe keeps things simple, but still gives you that rich, restaurant-style pasta everybody suddenly gets quiet eating.
Salmon Alfredo Ingredients
- Olive Oil
- Salmon: Wild-caught and/or sockeye salmon is known for it's flavor and will work great. Atlantic salmon is farm raised, rich, buttery, and stays tender in creamy sauces. It also works here.
- Spices
- Garlic
- Broth
- Heavy Whipping Cream
- Parmesan Cheese: Parmesan is what gives Alfredo sauce that rich, salty, creamy flavor. Freshly grated Parmesan melts way better and tastes better than the pre-shredded bagged stuff, so I always recommend grabbing a block and shredding it yourself. You can use whatever type of cheese you prefer in this recipe.
- Pasta: Fettuccine is the classic pasta for Alfredo because the wide noodles hold onto the creamy sauce really well. If you want pasta that soaks up every bit of that rich Alfredo sauce, this is the one to grab. If you want a slick texture, where the sauce glides off the pasta and leaves the dish super creamy, I recommend spaghetti or angel hair.
- Spinach
I use linguine and spaghetti in my Ground Beef Alfredo. Those recipes provide a completely different texture than this one, just because of the pasta. The Alfredo sauce is very similar to the one here.
How to Make Salmon Fettuccine Alfredo
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Season the salmon with olive oil and spices and cook.
- Place a large skillet or pot on the stove at medium-high heat. Add the garlic and cook for 1-2 minutes or until fragrant.
- Add broth, spices, and heavy cream to the pot.
- Once the mixture begins to boil and bubble add in the pasta.
- Once the pasta has wilted and is fully covered in the sauce, adjust the heat to medium and cover the pot.
- Simmer. Sprinkle in the Parmesan cheese and optional spinach. Fold to combine.
- Add in the cooked salmon.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Salmon Fettuccine Alfredo
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
Salmon
- 1 teaspoon olive oil
- 1-1 ½ pounds raw salmon
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika Regular paprika is fine.
- salt and pepper to taste
Pasta
- 3-4 garlic cloves Minced.
- 1-2 cups chicken broth
- 1 cup heavy whipping cream
- ½ teaspoon Italian Seasoning
- salt and pepper to taste
- 8 oz fettuccine pasta
- 1 ½ cups grated parmesan cheese
- 2-4 cups fresh spinach Optional
Instructions
- Drizzle olive oil all over the salmon. Sprinkle the spices throughout and rub them into the salmon. Ensure the salmon is completely covered with spices and add additional if necessary.
No Boil Pasta Method
- Place a large skillet or pot on the stove at medium-high heat. Add the garlic and cook for 1-2 minutes or until fragrant. Add a small amount of oil (any oil) if not using a nonstick pan.
- Add the broth, spices, and heavy cream to the pot. Start with 1 cup of broth. Taste the sauce repeatedly and add salt and additional spices as necessary to suit your taste.
- Once the mixture begins to boil and bubble add in the pasta. The pasta should wilt down without the need to break it.
- Once the pasta has wilted and is fully covered in the sauce, adjust the heat to medium and cover the pot. If the pasta isn’t completely submerged in sauce, add additional broth as needed.
- Simmer the pasta for 10-15 minutes or until the pasta is al dente.
- Sprinkle in the Parmesan cheese and optional spinach. Fold to combine.
Air Fryer Salmon
- Spray the air fryer basket with cooking oil. Place the seasoned salmon in the air fryer basket.
- Air fry the salmon for 10-12 minutes at 370 degrees. Mine was ready right at 10 minutes. Use a meat thermometer and test that the inside of the salmon has reached 145 degrees.
Baked Salmon
- Preheat oven to 400 degrees.
- Add the seasoned salmon to a piece of foil large enough to hold the salmon and to wrap and cover it.
- Bake for 10 minutes.
- Unwrap the salmon so it is no longer fully covered. Bake for for another 2-5 minutes. Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.
Pan Seared Salmon
- Place a skillet on medium-high heat with olive oil to coat and prevent sticking.
- When the pan is hot, add the seasoned salmon to the pan with the skin side up.
- Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet.
- Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about ¾ths of the way up, it's time to flip. This usually only takes 3-4 minutes.
- Flip the salmon. I find a silicone spatula works best.
- Cook skin side down for 4 minutes.
- Remove the salmon from the pan.
Assembly
- Add the cooked salmon to the pasta and sauce. Fold to combine the ingredients.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
You don't need to. It will shrink down as it cooks. Long strands of pasta are so much better than short ones. I wouldn't break it.
I love to use a no-boil pasta method in this recipe! Feel free to boil your pasta first if that’s what you would like to do. This method allows me to cook the pasta directly in the Alfredo sauce and once I get that going, I season the salmon and get it cooked so that both are ready around the same time.
The method I use in this recipe results in only needing one pot to accomplish it all. You will combine the pasta sauce ingredients in your pan or pot and then add in your pasta and allow your pasta and sauce to simmer until the pasta is tender.
This method allows to sauce to penetrate the pasta as it cooks and also results in immense flavor.
You’ll want to use a large, deep skillet, a wide saucepan, a Dutch oven, or a wide-bottomed pot.
I used this pan from Amazon and this Dutch oven would work, too.
You can air fry, pan sear, bake, or grill the salmon. Check out these recipes:
Air Fryer Salmon
Pan Seared Cast Iron Salmon
Grilled Salmon in Foil
Use a meat thermometer and check the thickest part of the salmon. USDA guidelines recommend 145 degrees, but a lot of people prefer salmon around 135 degrees for a more tender texture. The salmon should look opaque, light pink, and flake easily with a fork. Cook it how you like it best.
Don’t overcook it. Salmon can go from tender and buttery to dry real fast. I always recommend using a meat thermometer and pulling it once it hits around 135-145 degrees, depending on how you like it cooked.
Also, don’t keep cooking it “just to be safe.” The salmon will continue to cook a little from residual heat after you remove it from the pan or oven.
When making pasta, slightly undercooking it at first actually helps because it’ll keep cooking when you add it back to the sauce or soup.
Creamy pasta dries out fast if there isn’t enough sauce, so don’t skimp on it. Alfredo thickens as it sits because the pasta keeps soaking it up. I also recommend cooking the pasta just to al dente. Overcooked pasta will absorb too much sauce and turn dry quickly.
Leftovers can be stored tightly covered and sealed in the fridge for 3-4 days.
Reheating the sauce can be challenging because it may break or become clumpy if it’s not reheated properly. Alfredo sauce thickens as it cools, especially Fettuccine. If you want a creamy texture for your leftovers you will need to add broth, cream, or milk to adjust the consistency when reheating.
I use broth because that won't add many calories or much fat to the already prepared dish. If you know you like it super creamy, reheat it with cream or milk.
Heat the leftovers gently while stirring, and gradually add a small amount of cream to bring it back to the desired consistency. Continue to stir until it’s smooth.
The best way to reheat is on the stove at medium-high heat. Constantly stir until warm.
You can use the microwave but with caution. Use short intervals like 15 to 30 seconds at a time. Overheating will cause the dish to dry out.
You can freeze the dish for up to a couple of months. Defrost in the fridge overnight and follow the steps above to reheat.
Additional Toppings, Substitutes, and Add-in Ideas
- Shrimp
- Lobster
- Crab
- Grated Parmesan or Pecorino cheese: A classic topping that adds a salty, savory kick.
- Fresh basil or parsley: Chopped herbs bring freshness and a burst of color.
- Red pepper flakes: For a touch of heat and extra flavor.
- Mushrooms: Sliced and sautéed mushrooms pair wonderfully.
- Tomatoes: Diced tomatoes or cherry tomatoes can add freshness and acidity.
- Olives: Sliced black or green olives can introduce a briny element.
- Sun-dried tomatoes: I love these for an intense, concentrated flavor.
- Artichoke hearts: Canned or marinated artichoke hearts offer a unique tangy taste.
- Capers: These can add a hint of saltiness.
Pair With These Recipes
Air Fryer Garlic Bread
Fried Potatoes and Onions
Air Fryer Green Beans
More Seafood Recipes
Crispy Catfish Nuggets
Shrimp Stir Fry with Noodles
Crab Risotto
Shrimp Spaghetti
Old Bay Steamed Shrimp
Grilled Salmon in Foil
Salmon Corn Chowder
You can find more easy dinner recipe with these Mediterranean Diet Recipes.
Watch step by step instructions on how to make this recipe here on Youtube.
Jessie says
I love the no boil method. I rarely make pasta because it's daunting. This turned out great.
staysnatched says
That trick does it every time!