Creamy Salmon Alfredo

When I first heard those two words used together—Salmon Alfredo—my heart melted. Two of my favorite foods in the whole world are salmon and pasta. And then, when I tried it for the first time, my taste buds thanked me. Creamy Alfredo sauce paired with savory, flaky salmon? Trust me when I say this recipe is worth spending a little extra on some salmon.

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Why Choose Salmon Over Chicken

Chicken is great—don’t get me wrong. When cooked correctly, it can be juicy, savory, and comforting. But salmon? Now that is a whole new ballpark.

Sure, salmon is more expensive than chicken, but hear me out: you’re getting something richer, creamier (yes, I said creamy), and definitely a little fancier. Okay, maybe a lot fancier, depending on who you are. I get the hype around chicken Alfredo—who doesn’t? But after one bite of salmon Alfredo? WOW. Mind = blown.

And just think of the possibilities. Salmon Alfredo jumbo shells, anyone?

Kitchen Chaos

Okay, story time. Oh, come on—it’ll be quick.

So, I’m in the kitchen making—can you guess? Yep, salmon. All I want is some good ol’ herb-crusted salmon. Something I’ve made many times. I cut the salmon fillets, cover them in herbs and seasonings, and pop them in the oven.

What I forgot? I was supposed to cut the recipe in half—so I bought half the salmon but still used the full amount of herbs and spices.
Oops.

I looked down at my plate and realized I couldn’t even see the salmon under all the “stuff.” Let’s just say… it didn’t taste very good.

Salmon Is Too Fancy To Make

Okay. Ok, ok, ok. Stop right there.
Salmon is not too fancy to make.

I make it every chance I get. Now, Wagyu beef or Beef Wellington? Sure—those might be too fancy for my little kitchen. But salmon? Come on. I’m offended! (Not really.)

Some people think salmon is fancy because it’s hard to cook. I just can’t let you believe that. If there’s one thing you take away from this, let it be this: salmon is not hard to make.

Here’s the secret: you can eat salmon raw. So if it’s slightly undercooked? Totally edible. Salmon cooks like any other fish—on the pan, grill, smoker, you name it. It flakes when it’s done, and the center has a very distinct density when it’s perfectly cooked.

So I’ll say it again—salmon is not hard to cook. (Depending on how you cook it.)

Eating Chicken Alfredo… But You Like Salmon

If you’re a chicken Alfredo lover (like thousands of people around the world) and you secretly love salmon, I have just one question:

What are you doing?!?

Seriously—salmon and Alfredo? It’s the best of both worlds.

If you haven’t tried it yet, it’s time. Go get yourself some salmon and make this dish. The way salmon complements the creamy Alfredo sauce is just…
chef’s kiss. Absolute perfection.

Hailey’s Salmon Alfredo Ingredients

For The Salmon

2 salmon fillets, skinless and boneless
Salt and Pepper to taste
1 tablespoon olive oil
2 Sprigs of fresh dill
2 tablespoons of butter

For The Sauce

2 Cloves of garlic
12 Oz Fettuccine Noodles
1 Cup Heavy Cream
1 cup Parmesan or Romano or a mixture of both!

Instructions

Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook pasta until it reaches your desired softness
Prep Salmon
While pasta cooks, generously season both salmon fillets with salt and pepper.
Cooking the Salmon
In a large saucepan over medium-high heat, add 1 tablespoon of olive oil and place the salmon fillets in the pan. When the top side is golden, flip the fillets and place the sprig of fresh dill on top. Add the butter to the pan and baste the salmon until golden on the other side and cooked through. Remove the salmon from the pan and set aside. Break into chunks just before adding to the pasta.
Making the Sauce
In the same pan, add garlic and sauté for 30 seconds. Pour in heavy cream and add Parmesan, or Romano, or a mix of both. Stir until smooth and melted.
Add Pasta and Salmon
Add the cooked pasta noodles and toss to coat in the sauce. Then gently fold in the salmon chunks. If the sauce is too thick, add a splash of reserved pasta water to loosen it up until smooth and creamy.
Garnish
Garnish with extra cheese and a sprinkle of fresh dill. Serve hot!

Notes & Tips

Use Freshly Grated Cheese
Store-bought grated cheese is usually coated in cornstarch to prevent clumping—but that coating can stop your cheese from melting smoothly. Freshly grated is the way to go for that gooey, creamy texture we all love.
Reserve Pasta Water!
Pasta water is a total lifesaver when it comes to thick sauces. If your Alfredo turns out a bit too thick, just add a splash of that starchy pasta water to bring it back to smooth, creamy perfection.
Removing Salmon Skin
Salmon skin can be a pain to remove—unless you know this trick. Boil a small pot of water and pour it directly over the salmon skin. It’ll shrivel slightly and peel off easily, saving you time and frustration.

What To Serve It With

Salmon Alfredo is a showstopper on its own, so it deserves a side dish that can keep up! Here are some simple but delicious pairings:

Asparagus
A classic pairing for any pasta dish—and honestly, asparagus is perfect no matter what it’s with. Roasted, steamed, sautéed… you can’t go wrong.
Roasted Mini Potatoes
Not just any potatoes—mini potatoes, roasted to golden perfection. Add a little seasoning, maybe some garlic or herbs, and you’ve got the ultimate cozy side.
Steamed or Roasted Broccoli and/or Cauliflower
These two are a match made in veggie heaven. Their mild flavor balances the richness of the Alfredo sauce, and they pair beautifully with salmon.

So next time you’re tempted to grab chicken for Alfredo, pause for a second and give salmon its turn in the spotlight. It’s not too fancy, it’s not too complicated — it’s simply delicious. Rich, creamy, and a little indulgent, this dish proves that comfort food can also feel special.

Until Next Time…

Stay Saucy

Hailey 🍝

Pasta-tively Delicious