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Creamy Salmon Alfredo

Creamy salmon alfredo with tender pan-seared salmon and fettuccine tossed in a smooth Parmesan cream sauce. You’ll get a rich, glossy texture by simmering the cream and whisking in Parmesan until fully melted, then loosening with reserved pasta water.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 salmon fillets about 6 ounces each
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 salt to taste
  • 0.5 black pepper to taste
For the Alfredo
  • 12 oz fettuccine
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 2 cup heavy cream
  • 1.5 cup Parmesan cheese freshly grated
  • 0.5 tsp Italian seasoning
  • 0.25 tsp black pepper
  • 2 tbsp parsley chopped
  • 1 Parmesan for serving extra, optional

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta and prepare the salmon
  1. Cook the fettuccine according to package directions in boiling water until al dente, then drain and reserve 1/2 cup pasta water.
  2. Season the salmon fillets with paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Cook the salmon for 4–5 minutes per side over medium-high heat until flaky, then remove and break into large pieces.
Make the creamy Parmesan Alfredo sauce
  1. Melt the butter in the same skillet and sauté the minced garlic for about 30 seconds over medium heat until fragrant.
  2. Stir in the heavy cream and Italian seasoning, then simmer for 2–3 minutes over medium heat until slightly thickened.
  3. Gradually whisk in the Parmesan cheese until smooth and fully melted, with no grainy bits.
  4. Add the cooked fettuccine to the sauce and toss until evenly coated, loosening with reserved pasta water as needed.
  5. Fold in the salmon pieces carefully so they stay large and flaky, then heat through briefly.
  6. Garnish with chopped parsley and extra Parmesan before serving.

Notes

For the smoothest Alfredo, add Parmesan gradually while whisking so it melts evenly into the cream. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of milk or reserved pasta water to loosen the sauce. Freezing isn’t recommended because the cream sauce can break. For a lighter option, use half-and-half instead of heavy cream, noting the sauce will be slightly less thick.