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Creamy Salmon Alfredo

Creamy salmon Alfredo with a silky Parmesan Alfredo sauce and tender flaky salmon. Cook fettuccine to al dente, bake the salmon, then toss everything together until glossy and creamy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1.5 lb salmon fillets
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Pasta and Sauce
  • 12 oz fettuccine pasta
  • 3 tbsp butter
  • 4 garlic minced
  • 2 cup heavy cream
  • 1.5 cup freshly grated Parmesan cheese
  • 0.5 tsp Italian seasoning
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook the fettuccine according to package directions until al dente, then reserve 1/2 cup pasta water for the sauce.
Bake salmon
  1. Brush the salmon fillets with olive oil so they’re lightly coated before seasoning.
  2. Season the salmon with garlic powder, paprika, salt, and black pepper to evenly coat the surface.
  3. Bake at 400°F (200°C) for 12–15 minutes, until the salmon flakes easily.
  4. Remove the salmon and break it into large chunks so it can fold through the pasta evenly.
Make Parmesan Alfredo sauce
  1. Melt the butter in a large skillet over medium heat until fully melted and lightly foaming.
  2. Add the garlic and cook for 30 seconds until fragrant without browning.
  3. Pour in the heavy cream and bring it to a gentle simmer, keeping bubbles soft and controlled.
  4. Stir in the Parmesan cheese and Italian seasoning until melted into a smooth, creamy sauce.
  5. Cook until the sauce is smooth and creamy, stirring as needed for even consistency.
Assemble and finish
  1. Add the cooked pasta and toss to coat completely in the Alfredo sauce.
  2. Add the reserved pasta water if needed to loosen the sauce to a glossy, clingy texture.
  3. Gently fold in the salmon pieces so they stay tender and intact.
  4. Garnish with chopped fresh parsley and serve immediately for best texture.

Notes

For the creamiest sauce, grate Parmesan fresh and keep the heat at a gentle simmer—too high can make it feel grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of cream or reserved pasta water. Freezing is not recommended for this creamy pasta. If you want a lower-fat option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).