Can I use canned salmon instead of fresh?

Yes, drained canned salmon flaked into the finished sauce works as a quick shortcut, though the texture is softer and the flavor more mild than seared fresh salmon.

Should the salmon be on top of the pasta or mixed in?

Most people prefer it placed on top in large pieces, which looks better and keeps the salmon from breaking apart too much. You can flake it if you prefer.

What other fish works in this recipe?

Trout works very similarly to salmon. Cod and tilapia can work too, though they are more delicate and need a lighter hand when searing.

Salmon Alfredo - My Blog

Name: Salmon Alfredo
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 6 oz each), skin on or off; 1 tablespoon olive oil; Salt and pepper for the salmon; 1 teaspoon lemon zest; 1/2 cup unsalted butter (1 stick); 3 cloves garlic, minced; 2 cups heavy cream; 2 cups Parmesan cheese, grated; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pound fettuccine, cooked; 1 tablespoon fresh dill or parsley, for serving; Lemon wedges, for serving

This salmon Alfredo pairs pan seared salmon with a classic garlic Parmesan cream sauce over fettuccine. The lemon zest on the salmon is the small detail that makes the whole dish feel intentional, it cuts through the richness and makes the salmon flavor stand out against the cream sauce.

SEAFOOD SPECIAL

Salmon Alfredo

Pan seared salmon fillets served over a creamy homemade Alfredo sauce with fettuccine.

Prep10 minutes

Cook20 minutes

Total30 minutes

Serves4 servings

Ingredients

4 salmon fillets (about 6 oz each), skin on or off
1 tablespoon olive oil
Salt and pepper for the salmon
1 teaspoon lemon zest
1/2 cup unsalted butter (1 stick)
3 cloves garlic, minced
2 cups heavy cream
2 cups Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fettuccine, cooked
1 tablespoon fresh dill or parsley, for serving
Lemon wedges, for serving

Instructions

Season the salmon fillets on both sides with salt, pepper, and lemon zest.
Heat the olive oil in a large skillet over medium high heat. Sear the salmon for 3 to 4 minutes per side, until golden and cooked through. Move to a plate and let rest.
In the same skillet, lower the heat to medium and melt the butter.
Add the garlic and cook for 1 minute, until fragrant.
Pour in the heavy cream and simmer gently for 3 to 4 minutes.
Lower the heat and whisk in the Parmesan a handful at a time, until smooth.
Season the sauce with salt and pepper, then toss with the cooked fettuccine.
Flake or place the salmon over the pasta. Serve with fresh herbs and lemon wedges.

Notes

Do not overcook the salmon. It should still be slightly translucent in the very center when you pull it from the pan, residual heat will finish it as it rests.
Lemon zest on the salmon, and lemon wedges at the table, brighten the whole dish and balance the richness of the cream sauce.

Why Sear the Salmon Separately

Salmon cooked directly in a cream sauce will poach rather than sear, giving it a soft, pale texture with none of the browned crust that makes seared salmon so good. Cooking it in a hot pan first takes 3 to 4 minutes per side and gives you a properly seared fillet with a golden crust and a moist interior.

Judging Doneness

Salmon is done when it flakes easily at the thickest point and the flesh has changed from translucent to opaque, except for a small strip in the very center which should still look slightly dark. That center strip will finish cooking from residual heat while it rests. If it is opaque all the way through when you pull it from the pan, it is already a bit overcooked.

Comparing to Other Protein Pairings

Salmon has a richer flavor than either chicken or shrimp, which means it can hold its own against the cream sauce without being overwhelmed. For lighter options, our shrimp Alfredo sauce uses the same sauce base with shrimp. For the most popular version, see chicken Alfredo sauce.

Storage

Store leftovers in a sealed container in the fridge for up to 2 days. Salmon reheats best gently, low heat on the stovetop or 50% power in the microwave. The texture is best freshly made.