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Whenever I’m craving creamy comfort without much hassle, I throw together salmon alfredo. Homemade sauce hugs wide fettuccine noodles, and I finish it off with big tender pieces of salmon. It’s always a hit—even the picky eaters clean their plates.
When my family has a jam-packed day, I know I can whip this up fast, and now everyone asks for it. Even folks who normally avoid fish can’t resist grabbing seconds.
Tasty Ingredients
- Parmesan cheese: Buy a wedge and grate it yourself for a creamy, melty finish and deep nutty taste
- Italian seasoning: A sprinkle of dried basil and oregano brings a herby boost—go for a fresh mix if you can
- Heavy cream: Want that luxuriously silky sauce? Use heavy cream instead of milk or half-and-half
- Garlic: Grab some chunky cloves and chop them up for that toasty, cozy aroma
- Unsalted butter: Melts into the sauce, making everything taste rich without piling on extra salt
- Dry fettuccine: These wide ribbons are perfect for grabbing onto all that creamy sauce
- Salt and pepper: Just enough to bump up flavors without getting too salty
- Salmon fillets: Pick up fresh, bright-colored salmon that doesn’t have a fishy odor for the best flavor and texture
Easy Step-by-Step
- Mix and Serve:
- Turn down your pot to low. Put in the drained fettuccine and pour in about half to three-quarters of your saved pasta water to loosen things up. Toss it all together so every noodle gets coated. Gently fold in the flaked salmon at the end so it doesn’t break apart. Dish it up while it’s hot and the creamy sauce is clinging to everything.
- Create the Alfredo Magic:
- Put the pot back over medium heat and toss in the butter. Once it’s bubbling, add the garlic and let it cook for a minute—don’t let it burn. Next, pour in the heavy cream, toss in the Italian seasoning, and add some salt and pepper. Stir gently and cook for a couple of minutes until it thickens. Now dump in your grated parmesan and stir till it’s smooth and melty.
- Boil the Noodles:
- Fill up a big pot with water, get it nice and salty, and bring it to a rolling boil. Drop in your fettuccine and cook until it’s just got a little bite, following whatever the box says. Scoop out about a cup of the cooking water before you drain the noodles—and keep the pot handy.
- Prepare and Bake the Salmon:
- Crank your oven up to 425°F and lay out parchment on a sheet pan. Put the salmon skin-side down and sprinkle generously with salt and pepper. Bake for 10 to 12 minutes until it’s just cooked and flaky when poked with a fork. Give it a few minutes to cool, then break it into big chunks for later.
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I’m always excited to dig in once the parmesan melts and gives everything that punchy, cheesy blast. I remember one Christmas Eve, my cousin made me double the batch just for more sauce—didn’t last long at all!
Storing Leftovers
This dish really shines when it’s fresh, since warming it up can make the creamy sauce split. But if you end up with extra, store it sealed up tight in the fridge for two days max. Gently reheat by tossing in a saucepan over low with a splash of milk and keep stirring.
Swaps You Can Try
No fresh salmon? Thawed frozen fillets are fine if that’s what you’ve got. You can swap in tagliatelle or linguine for the pasta. Stick to heavy cream (not half-and-half) for richness, and always grate parmesan yourself to keep things smooth.
How to Serve It
This creamy dish pairs perfectly with a crisp salad or some steamed broccoli to balance out the richness. A squeeze of lemon on top makes everything pop. Sometimes I like to add extra grated parmesan and a sprinkle of black pepper to each bowl, just for a finishing touch.
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How It All Came Together
Long ago in Rome, alfredo was only butter and parmesan. Americans turned it into this creamy version by adding heavy cream. Throwing in salmon is a fun twist—mixing Italian richness with a seafood favorite.
Frequently Asked Questions
- → How can I keep the sauce from being gritty?
Stick to parmesan you grate yourself. Pre-shredded cheese usually has stuff that keeps it from sticking, but that makes your sauce get a weird texture instead of staying smooth.
- → Could I use half & half or milk instead of cream?
Milk or half & half won’t make your sauce as thick or rich as heavy cream. For super smooth and creamy, heavy cream is the way to go.
- → Forgot to save pasta water—now what?
Mix a pinch of cornstarch with 8 ounces of water and use that instead. It’ll help your sauce bind and get the right texture, kind of like the real pasta water does.
- → Does this keep well if I have leftovers?
This kind of sauce separates when you try to reheat it. It really tastes best fresh and hot off the stove.
- → How do I know my salmon’s cooked just right?
Roast salmon at 425°F for 10-12 minutes. When it flakes apart with a fork, it’s good to go. Let it chill a minute before you break it up.