Salmon Alfredo

Salmon Alfredo is a simple yet elegant dinner that’s perfect for cozy weeknight meals or when entertaining dinner guests. Flaky salmon, hot fettuccine and a perfectly smooth Alfredo sauce come together for an easy restaurant-quality meal at home.

Fettuccine Alfredo is classic comfort food, but if you add freshly cooked seafood, it becomes even more indulgent. This salmon Alfredo recipe feels like something you’d order at a restaurant, yet it is a surprisingly simple Italian dinner to make at home and comes together entirely on the stovetop.

Tender pan-seared salmon is paired with hot cooked fettuccine and a creamy, cheesy Alfredo sauce made with just butter, cream, eggs and cheese. Serve this fresh pasta dish with a simple salad and crusty bread for a cozy family dinner or for an easy meal to impress guests without spending hours in the kitchen.

Ingredients for Salmon Alfredo

• Pasta: Cooked fettuccine or another long noodle shape, such as linguine or spaghetti, makes the perfect base for the fish and holds the creamy Alfredo sauce.
• Salmon: Tender, buttery pan-fried salmon delivers an excellent source of protein and heart-healthy unsaturated fats. You can use fresh or frozen and thawed fillets—just be sure to remove the skin before cooking.
• Butter: This is a traditional Alfredo sauce that begins with melted butter for a rich flavor and silky texture.
• Heavy whipping cream: You can use whipping cream or heavy cream (there’s only a slight difference in fat content) to give the sauce its signature creamy texture. You can also substitute half-and-half or whole milk for a lighter version, though the sauce will be less thick and rich.
• Cheese: Grated Parmesan and Romano add a sharp, salty flavor and melt into the Alfredo for a perfectly thickened sauce. Freshly grated cheese will melt better than pre-shredded cheese.
• Nutmeg: A small pinch of nutmeg adds a subtle warmth that complements the rich sauce. Ground nutmeg works in a pinch, but freshly grated will give you the most flavor and aroma.
• Egg yolks: The key to a silky Alfredo is a couple of tempered egg yolks—they thicken the sauce and give it a super-smooth texture. To separate an egg, crack it gently and gently pass the yolk back and forth between the shell halves, allowing the white to fall into a bowl.

Directions

Step 1: Cook the pasta

Cook the fettuccine according to the package directions until it is al dente. Drain well and keep warm.

Editor’s Tip: Salt the pasta water generously—this is your chance to season the pasta itself.

Step 2: Cook the salmon

Sprinkle the salmon fillets with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the salmon and cook for 8 to 10 minutes, flipping once, until a thermometer inserted in the thickest part reads 165°F. Transfer the salmon to a plate and let it stand for at least five minutes.

Step 3: Start the Alfredo sauce

In the same skillet, melt the butter over medium-low heat. Stir in the heavy whipping cream, 1/2 cup grated Parmesan, 1/2 cup grated Romano, nutmeg, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer, then remove from the heat.

Editor’s Tip: Using the same skillet captures all those flavorful browned bits left from the salmon—extra flavor with no extra work!

Step 4: Thicken the sauce

In a small bowl, whisk the egg yolks. Slowly pour 3/4 cup hot cream mixture into the yolks, stirring constantly.

Editor’s Tip: Don’t skip tempering the egg yolks. Gradually whisking in a bit of the hot cream gently raises their temperature, helping prevent the yolks from scrambling when they’re added to the pan.

Return the yolk mixture to the skillet.

Cook, stirring continuously, over medium-low heat until the sauce thickens slightly and a thermometer reads 160°.

Step 5: Bring the fish, pasta and sauce together

Add the cooked fettuccine to the Alfredo sauce and toss to coat. Top with the salmon and the remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley. Serve immediately.

Editor’s Tip: If desired, you can break the salmon into large chunks and mix it into the pasta, or serve each fillet whole on top of a helping of fettuccine Alfredo.

Recipe Variations

• Try another protein: Replace the salmon with cooked shrimp to make shrimp Alfredo, or try crab or chicken breast for a different flavor profile.
• Add vegetables: Stir in frozen peas, chopped asparagus, a few handfuls of baby spinach or roasted bell peppers during the last few minutes of cooking for a pop of color and extra flavor.
• Give it a spicy kick: Sprinkle in crushed red pepper flakes or a dash of cayenne pepper for subtle heat that contrasts with the richness.
• Switch up the serving base: Serve the salmon Alfredo over zucchini noodles, spaghetti squash or cauliflower rice for a lower-carb meal, or spoon it over creamy polenta or mashed potatoes for a twist.

How to Store Salmon Alfredo

Store leftover salmon Alfredo in an airtight container in the refrigerator for up to three days. If possible, store the cooked pasta and sauce separately to prevent the noodles from soaking up excess moisture and drying out the sauce.

Can you freeze salmon Alfredo?

No, we don’t recommend freezing this Alfredo dish. Cream-based sauces can separate and become grainy when frozen, and cooked fish is best enjoyed fresh for the best flavor and texture.

How do you reheat salmon Alfredo?

Place the sauce and salmon in a skillet over low heat. Stir gently and add a splash of cream or milk if the sauce has thickened. You can also warm individual portions in a microwave-safe dish on medium power in 30-second intervals. Serve over freshly cooked pasta or toss leftover fettuccine into the sauce to warm through.

Salmon Alfredo Tips

Can you use canned salmon?

Yes, you can use canned salmon in this Alfredo recipe. Choose boneless skinless canned salmon, drain it well and flake it with a fork before stirring it into the sauce. Because it’s already cooked, add it toward the end of the cook time so it can warm through without drying out.

What other seafood is good in Alfredo?

Besides salmon, you can pair shrimp, scallops, crab or even lobster with fettuccine Alfredo. You can swap in your favorite seafood for the salmon or combine two or more options for a seafood medley.

Pan-sear shrimp or scallops before making the sauce, but be sure to adjust the cooking time since they cook faster than salmon fillets. If you’re using cooked crab or lobster meat, gently stir it into the sauce toward the end of cooking to keep it tender and prevent overcooking.

What can you serve with salmon Alfredo?

Because salmon Alfredo is rich and creamy, it pairs best with lighter, fresh sides for balance. A crisp green salad tossed with a vinaigrette works well, or you can pair the pasta with roasted or steamed vegetables, such as asparagus, broccoli or green beans, to round out the meal. Crusty bread is also a classic pairing with pasta and gives you a vehicle for soaking up extra sauce.