Creamy Salmon Alfredo
Creamy Salmon Alfredo
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillets, skin on or off, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Alfredo Sauce
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup pepper jack cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil for the fettuccine. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the salmon. In a medium bowl, toss the cubed salmon with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned salmon in a single layer and cook for 2-3 minutes per side, or until lightly browned and cooked through. Remove the salmon from the skillet and set aside.
⏱️ 6 min
- 4
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 6
Gradually whisk in the heavy cream and chicken broth until smooth. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until the sauce begins to thicken.
⏱️ 5 min
- 7
Reduce the heat to low. Stir in the Parmesan cheese and pepper jack cheese until melted and the sauce is smooth and creamy. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 8
Add the cooked fettuccine to the sauce and toss to coat evenly. Gently fold in the cooked salmon cubes.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Salmon Alfredo
For the Salmon
- 1 1/2 pounds salmon fillets, skin on or off, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Alfredo Sauce
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup pepper jack cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil for the fettuccine. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the salmon. In a medium bowl, toss the cubed salmon with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned salmon in a single layer and cook for 2-3 minutes per side, or until lightly browned and cooked through. Remove the salmon from the skillet and set aside.
⏱️ 6 min - 4
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 6
Gradually whisk in the heavy cream and chicken broth until smooth. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until the sauce begins to thicken.
⏱️ 5 min - 7
Reduce the heat to low. Stir in the Parmesan cheese and pepper jack cheese until melted and the sauce is smooth and creamy. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Add the cooked fettuccine to the sauce and toss to coat evenly. Gently fold in the cooked salmon cubes.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min