This simple and decadent Salmon Alfredo is rich, creamy, and packed with flavor. It’s an easy at-home restaurant-style pasta, perfect for weeknight dinner or any special occasion and made in under an hour.
If it were up to us, every night would be pasta night in our home — so we keep this Salmon Alfredo in the dinner rotation, regularly. This creamy and rich pasta dinner feels decadent and restaurant-quality, but it’s actually beyond simple to make. With buttery salmon, a silky parmesan cream sauce and tender pasta, Salmon Alfredo is perfect for weeknight dinners for the family, date nights or entertaining guests. And better yet it’s made in under an hour.
This easy weeknight meal is simple to make and delicious! We love seafood and the salmon with the creamy savory sauce is SO good. If you are not into seafood, you could swap the salmon out for chicken easily. This could also be made with shrimp or just the pasta and sauce if you don’t eat meat or seafood. We ate most of this and did not have leftovers!
If you like this recipe, try some of our other favorites where salmon is the star of the show. We love this shortcut Spicy Salmon Sushi Bake and this flavor-packed Parmesan Crusted Salmon with Roasted Brussels Sprouts is a great dinner idea for the whole family.
Why You’ll Love This Recipe
- Easy, Yet Impressive: This meal is quick and simple to prepare, making it easy enough for weeknights but also rich and decadent, so it’s impressive to serve for special occasions.
- Protein-Packed Meal: Hearty, protein-rich salmon makes this salmon alfredo dish filling and nutritious for the whole family.
- Ready in Under an Hour: With a simple process and just a few ingredients, this pasta comes together fast (40 minutes!) so you can have dinner ready in under an hour.
Ingredients
- Fettuccine or Papparadelle: Long, flat and wide noodles hold the sauce perfectly. Cook this to al dente for the best texture.
- Olive Oil: Use a good flavored extra virgin olive oil.
- Butter: For extra richness and flavoring for the salmon
- Salmon Filet: Rich, buttery and tender, use center-cut.
- Garlic: Freshly minced.
- Heavy Cream: For the cream, velvety sauce.
- Cajun Seasoning: Zesty and bold, use your favorite store-bought variety.
- Parmesan: Nutty and sharp, freshly grate your own.
- Parsley: A bright and slightly citrusy finishing garnish.
- Salt & Pepper: Season generously, it’s important to balance out all the flavors.
How To Make Salmon Alfredo
1. Coat the salmon with Cajun seasoning and distribute slices of butter (3Tbsp) on salmon
2. Bake at 350 for 20-25 minutes
3. Cook the pasta in salted water with some olive oil until al dente and set aside
4. While the pasta is cooking, in a large skillet- on medium heat- add the additional 3 Tbsp butter and let melt
5. Then add the garlic and saute for 1 minute
6. Add in the heavy cream and bring to a simmer
7. Add in salt, pepper, parsley, and Parmesan cheese and simmer for 3-5 minutes
8. Toss cooked pasta into the sauce and cook for 1 minute
9. Top with the salmon and more Parmesan cheese. Enjoy!
Expert Tips
- Don’t Overcook Salmon: Bake the salmon until it’s just cooked through — it should be opaque and tender, but not dried out. This will give it the best texture.
- Freshly Grate Parmesan: This is so worth it, as it’ll melt the best into the sauce. And be sure to mix this in off the heat so it doesn’t clump.
- Reserve Pasta Water: Be sure to keep a cup or so of the starchy cooking liquid to gradually stir in. It’ll help thin the sauce if needed and help create a creamy, glossy sauce.
- Cook Over Low Heat: Use low heat when making the Alfredo sauce to prevent the sauce from separating.
- Season Pasta Water Generously: Salt the water so it tastes as salty as the sea (yes, really!), for the best flavor.
- Check For Doneness: Salmon is fully cooked once an inserted thermometer in the thickest part reads 145°. And you’ll know it’s ready when you press on it slightly and it’s firm, opaque on the inside and flakes easily.
Variations
- Use Shrimp: Salmon is great, but try simply seasoned and sautéed shrimp for another delicious seafood variation.
- Add Spinach or Peas: for extra vegetables.
- Try Another Pasta: Swap fettuccine for another long, thin pasta shape like linguine or a short-cut tube like penne.
- Use Extra Cajun Seasoning: Add as much or as little as you’d like for flavor and a spicy twist.
- Lighten It Up: For a slightly lighter version, use half-and-half instead of heavy cream. It’ll be just as decadent and creamy, just slightly less rich.
Storage
Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium-low heat to prevent the sauce from breaking. Add a splash of milk or cream to loosen the sauce and serve once hot.
We really don’t recommend freezing leftovers unless you have to, as the texture of the sauce and pasta can change once frozen and thawed. The sauce can separate and become grainy, and the pasta can turn mushy.
Frequently Asked Questions
Yes, just be sure to fully thaw the salmon in the fridge overnight before using.
Cook the sauce over low heat, add in the freshly grated cheese off of the heat, and stir consistently. This will keep it from breaking or separating.
Yes — store-bought sauce is a nice shortcut but we love the richness and flavor from the homemade version.
More Delicious Pasta Recipes
Salmon Alfredo
Ingredients
Method
- Coat the salmon with Cajun seasoning and distribute slices of butter (3Tbsp) on salmon
- Bake at 350 for 20-25 minutes
- Cook the pasta in salted water with some olive oil until al dente and set aside
- While the pasta is cooking, in a large skillet- on medium heat- add the additional 3 Tbsp butter and let melt
- Then add the garlic and saute for 1 minute
- Add in the heavy cream and bring to a simmer
- Add in salt, pepper, parsley, and Parmesan cheese and simmer for 3-5 minutes
- Toss cooked pasta into the sauce and cook for 1 minute
- Top with the salmon and more Parmesan cheeseEnjoy!
Notes
- Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium-low heat to prevent the sauce from breaking. Add a splash of milk or cream to loosen the sauce and serve once hot.
- Freezing leftovers is not recommended unless necessary, as the texture of the sauce and pasta can change once frozen and thawed. The sauce can separate and become grainy, and the pasta can turn mushy.