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When I need a quick, creamy meal and don't want to fuss, I toss together salmon with a rich Alfredo sauce. Velvety sauce wraps around the fettuccine, then I throw in big chunks of cooked salmon on top. It's always gone fast—nobody leaves a bite behind, not even picky eaters.
Busy weeknights are a breeze with this in my back pocket. Everyone always wants seconds—even people who normally steer clear of fish scoop up extra helpings.
Dreamy Ingredients
- Salmon fillets: Go for bright, clean-smelling fillets for a juicy bite with no funky taste
- Salt and pepper: Use these for simple, tasty seasoning that doesn't overpower
- Dry fettuccine: Flat noodles that soak up creamy sauce like champs
- Unsalted butter: Melts into the pan for richness without extra salt sneaking in
- Garlic: Chop up some fat cloves for that cozy, toasty kick
- Heavy cream: Go for this to keep your sauce thick and smooth—don't swap for milk or lighter creams
- Italian seasoning: Add some dried basil and oregano for a herby twist, or use fresh herbs when possible
- Parmesan cheese: Buy a block and grate by hand for max meltiness and big flavor
Simple Steps
- Get the Salmon Ready:
- Heat your oven to 425°F and lay some parchment down on the baking sheet. Put the salmon fillets skin down, season both sides, then bake for 10-12 minutes. Salmon's ready when it's barely flaky. Cool for a bit, then break into chunky pieces.
- Boil Up the Pasta:
- Fill a large pot with salted water and get it bubbling. Toss in the fettuccine, cooking until just barely tender. Grab a cup of the pasta water, then drain and set aside.
- Make the Creamy Sauce:
- Put your pot on medium, drop in butter, then sauté garlic until you catch that amazing smell (just don’t let it brown). Pour in the cream, sprinkle in Italian seasoning with some salt and pepper. Stir gently for a few minutes until nice and thick. Toss in your fresh-grated parmesan and keep stirring till it's dreamy and smooth.
- Toss Everything Together:
- Lower the heat. Add pasta back to the pot with most of your reserved pasta water. Mix well so the sauce covers all noodles. Fold in the big salmon pieces gently, so they stay chunky. Serve it hot, when the cheese sauce is gooey and clings to everything.
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There's nothing better than watching the parmesan turn melty and ooze flavor everywhere. One Christmas Eve, my cousin begged me to double the sauce—everyone fought for leftovers and we had none.
Saving Extras
Tastes best right after you make it, since the creamy sauce can get weird when reheated. If you've got some left, stash sealed in the fridge for up to 2 days. Warm it up gently in a pan over low with a splash of milk, stirring a bunch.
Easy Ingredient Swaps
Fresh salmon isn't required—just thaw frozen fillets if that's what you have. Try tagliatelle or linguine noodles if fettuccine's out. Go with heavy cream every time, and remember, freshly grated parmesan keeps things silky.
Serving Ideas
This rich pasta is awesome next to a bright salad or some crisp broccoli. I always squeeze a bit of lemon over for zing. I like finishing with more parmesan and cracked pepper for extra flavor.
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Where It Started
Back in old-school Rome, Alfredo meant just butter and parmesan. Folks in America added cream and made it richer. Salmon's my favorite twist—makes for a fun mix of Italian and bold seafood.
Common Questions
- → What can I do so the sauce isn’t gritty?
Always shred your own parmesan for a smooth sauce. Pre-grated cheese has stuff in it that can make your sauce turn lumpy instead of creamy.
- → Is it okay to swap in milk or half & half for cream?
If you go with milk or half & half, your sauce will turn out thinner and not as rich. Cream is key for that thick, dreamy texture.
- → Oops, I forgot to keep the pasta water! What now?
Mix a bit of cornstarch into 8 ounces of water and use that. It’ll help your sauce stick, just like pasta water does in a pinch.
- → Can I save leftovers for later?
This sauce likes to split apart if you reheat it. It’s way tastier when it’s just been made.
- → What’s a foolproof way to check if my salmon’s done?
Pop it in the oven at 425°F for about 10-12 minutes. If it flakes with a fork, it’s done. Give it a sec to cool before breaking it up.