Indulge in the ultimate comfort food with this exquisite **Salmon Fettuccine Alfredo**. This luxurious dish marries tender, flaky salmon with a rich, homemade Alfredo sauce, all tossed with perfectly cooked fettuccine pasta. It’s a delectable twist on a classic Italian favorite, offering a harmonious balance of savory seafood and velvety, cheesy goodness that’s surprisingly simple to prepare for a weeknight meal or an elegant dinner party. Prepare to impress your taste buds and loved ones with every creamy, satisfying bite.
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Table of Contents
Key Ingredients for the Perfect Salmon Alfredo
Crafting an exceptional Salmon Fettuccine Alfredo starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in achieving that sought-after creamy texture and rich, savory flavor profile.
- Olive Oil: Essential for sautéing garlic and perfectly cooking your salmon, adding a subtle fruity note.
- Salmon: The star of the dish, providing a rich, savory flavor and delicate texture that pairs beautifully with the creamy sauce.
- Spices: A thoughtful blend, often including garlic powder, onion powder, and paprika, to enhance the salmon and season the sauce.
- Garlic: Freshly minced garlic is crucial for building a flavorful foundation for the Alfredo sauce, infusing it with aromatic depth.
- Broth: Chicken or vegetable broth helps to thin the sauce to the perfect consistency and adds an extra layer of savory flavor, especially vital in the no-boil pasta method.
- Heavy Whipping Cream: The cornerstone of any authentic Alfredo sauce, providing unparalleled richness and a luxuriously smooth, thick texture.
- Parmesan Cheese: Freshly grated Parmesan delivers a sharp, salty, and nutty kick, melting into the sauce to create its signature creamy body and distinctive taste.
- Pasta: Fettuccine is the classic choice, its wide, flat ribbons being ideal for clinging to the thick Alfredo sauce.
- Spinach: An optional but highly recommended addition, spinach wilts beautifully into the warm pasta, adding a touch of freshness, color, and nutritional value.
Choosing the Best Salmon for Your Alfredo
The type of salmon you select can significantly influence the flavor and texture of your Salmon Fettuccine Alfredo. While personal preference plays a big role, understanding the characteristics of different varieties can help you make an informed choice. Here are some common types:
- Wild Sockeye Salmon: Renowned for its vibrant deep red color and robust, distinctly rich, and oily flavor. Sockeye is often considered one of the most flavorful types of salmon, making it an excellent choice for a dish where the salmon’s taste is meant to shine.
- Atlantic Salmon: Primarily farm-raised, Atlantic salmon offers a milder flavor and a more delicate, sometimes fattier, texture compared to wild-caught varieties. Its consistent availability and generally lower cost make it a popular option.
- Pink Salmon: As the smallest of the Pacific salmon species, pink salmon has a very mild and delicate flavor, along with a lighter color and fine texture. It’s a good choice if you prefer a less intense salmon flavor that won’t overpower the Alfredo sauce.
For the freshest and most authentic taste, many chefs and home cooks recommend opting for wild-caught salmon whenever possible. Farmed Atlantic salmon, while convenient, sometimes involves the use of antibiotics and artificial food coloring (to achieve a pink hue), which can introduce undesirable chemical additives. Wild-caught varieties like Sockeye offer a more natural flavor and often a better nutritional profile. When choosing fresh salmon fillets, look for firm, moist flesh that springs back when touched, and a fresh, mild scent – avoiding any overly “fishy” smells.
How to Perfectly Cook Salmon for Alfredo
Achieving perfectly cooked salmon is key to a truly outstanding Salmon Fettuccine Alfredo. You want a flaky, tender texture that complements the creamy pasta, without being dry or overcooked. Here are a few excellent methods for preparing your salmon:
- Air Fryer Salmon: This method is fantastic for quick cooking and results in beautifully crispy skin (if left on) and moist flesh. The circulating hot air cooks the salmon evenly and rapidly, locking in juices. It’s an ideal choice for efficiency and a lovely texture.
- Pan Seared Cast Iron Salmon: Pan searing creates a wonderfully crispy exterior while keeping the inside tender and juicy. A cast iron skillet retains heat exceptionally well, ensuring a great sear. This method offers a rich flavor profile and a satisfying textural contrast.
- Grilled Salmon in Foil: Grilling salmon in foil packets is a fuss-free way to achieve moist, flavorful results. The foil seals in moisture and allows the salmon to gently steam in its own juices and seasonings. It also makes for easy cleanup, perfect for warmer weather cooking.
- Baked Salmon: Baking is another simple and reliable method. Seasoned salmon fillets are baked in the oven until cooked through, resulting in a consistently moist and tender fish. This is a great hands-off approach, allowing you to focus on preparing your Alfredo sauce.
Selecting the Ideal Pasta for Creamy Alfredo
The choice of pasta can dramatically impact the experience of your Salmon Fettuccine Alfredo. Since this dish features a rich, creamy sauce, the pasta’s shape and texture are important for how well it holds and delivers that delicious Alfredo to your palate.
Fettuccine is the classic and most popular choice for Alfredo sauce, and for good reason. Its wide, flat ribbons provide a substantial surface area that is perfectly designed to capture and cling to creamy sauces. This allows each strand to be generously coated, ensuring that every forkful is rich with both pasta and sauce, beautifully complementing the richness of the salmon. If you’re looking for pasta that truly “soaks up” and becomes one with the sauce, fettuccine is your best bet.
However, if you prefer a smoother texture where the sauce might “glide” a bit more, leaving a super creamy, almost glossy finish on your plate, you might consider narrower options like spaghetti or angel hair. While still excellent, they offer a different mouthfeel. For example, my Ground Beef Alfredo often uses linguine or spaghetti, demonstrating how the pasta choice can create a distinctly different textural experience even with a similar Alfredo sauce base. Keep this in mind when making your selection. Here are more fantastic pasta options:
- Linguine: Similar to fettuccine but slightly narrower and flatter. Its long, flat shape is still highly effective at capturing and holding the creamy Alfredo sauce, making it a great alternative, especially if you have smaller pieces of salmon.
- Penne: A tube-shaped pasta with ridges, penne is excellent at trapping sauce both on its exterior and within its hollow center. This creates a satisfying bite that holds up well to hearty sauces and can easily scoop up small flakes of salmon.
- Bowtie (Farfalle): These charming “butterfly” or “bow tie” shaped pastas add a playful and visually appealing element to the dish. Their folds and crevices are perfect for catching and holding the sauce, offering a delightful texture.
- Rigatoni: A large, ridged, tube-shaped pasta, rigatoni is robust and holds sauces exceptionally well. Its sturdy structure pairs beautifully with rich, creamy sauces, providing a satisfying chew.
- Rotini: With their twisted, corkscrew shape, rotini are fantastic for capturing creamy sauces and small bits of salmon or vegetables. Their spirals ensure that a good amount of flavor is held within each piece of pasta.
The Secret to Velvety Alfredo: Choosing Your Cheese
The soul of a truly magnificent Alfredo sauce lies in its cheese, and for traditional Alfredo, that cheese is Parmesan. This hard, granular Italian cheese contributes a distinctive rich, salty, and nutty flavor that beautifully complements the creamy base. It’s what gives Alfredo its characteristic depth and irresistible umami.
For the absolute best flavor and texture, I cannot stress enough the importance of using freshly grated Parmesan cheese. Avoid the pre-shredded, bagged varieties often found in supermarkets. These convenient options are typically coated with anti-caking agents like potato starch or cellulose to prevent them from clumping together in the bag. While practical for storage, these coatings interfere with the cheese’s ability to melt smoothly, potentially leaving your sauce gritty or less velvety. Freshly grated Parmesan, free from these additives, melts into a wonderfully smooth, uniform, and luxurious sauce that truly elevates the dish.
While Parmesan is traditional, you certainly have the flexibility to experiment with other cheeses. For a slightly sharper, saltier kick, Pecorino Romano can be a fantastic addition, though use it in moderation as its flavor is quite potent. A blend of Parmesan and a milder Italian hard cheese can also create a unique flavor profile. Ultimately, the best type of cheese to use will depend on your personal preference for saltiness and pungency, but always prioritize freshly grated for that superior melt and taste.
Should You Break Fettuccine Pasta in Half?
When cooking long pasta like fettuccine, a common question arises: should you break it in half to make it fit in the pot? For this Salmon Fettuccine Alfredo, and generally for most long pasta dishes, the answer is a resounding “no.” There’s no need to break the pasta. As the pasta begins to cook and soften, it will gradually wilt down into the sauce or boiling water, becoming fully submerged without any effort on your part.
Keeping the strands long is part of the traditional and enjoyable experience of eating pasta. Long, elegant ribbons of fettuccine are much more satisfying to twirl around your fork, allowing them to capture and deliver ample amounts of the creamy Alfredo sauce and flaky salmon. Breaking the pasta results in shorter, less cohesive pieces that can make for a less enjoyable eating experience. So, resist the urge, let the pasta do its natural wilt, and enjoy the full length of your delicious fettuccine.
Quick & Easy: The No-Boil Pasta Method
One of the true highlights of this Salmon Fettuccine Alfredo recipe is the innovative and time-saving no-boil pasta method. While you’re always welcome to boil your pasta separately if that’s your preference, this technique offers unparalleled convenience and incredible flavor. It eliminates the need for an extra pot, allowing you to cook the pasta directly in the rich Alfredo sauce. This means less cleanup and a more streamlined cooking process, perfect for busy weeknights.
The magic of the no-boil method lies in how the pasta cooks. Instead of simply absorbing plain water, the fettuccine slowly soaks up the savory Alfredo sauce as it simmers. This direct absorption infuses every strand of pasta with the deep, creamy flavors of garlic, broth, heavy cream, and Parmesan from the inside out. The starches released from the pasta as it cooks also contribute to the sauce, making it even thicker and more velvety without needing additional thickeners.
With this method, you combine your Alfredo sauce ingredients in a large pan or pot, add the dry pasta, and let it simmer until tender. This allows you the perfect window to season and cook your salmon simultaneously, ensuring both components are ready around the same time for seamless assembly. The result is a truly immersive flavor experience and a wonderfully creamy, deeply flavored pasta dish that tastes like it took hours, but comes together in a flash.
Step-by-Step: Crafting Your Salmon Fettuccine Alfredo
Creating this rich and creamy Salmon Fettuccine Alfredo is a straightforward process, especially with our efficient no-boil pasta method. For precise measurements and detailed instructions, refer to the complete recipe card at the bottom of this post. Here’s an overview of the key steps:
- Prepare the Salmon: Begin by drizzling your salmon fillets with olive oil and generously seasoning them with your chosen blend of spices. Cook the salmon using your preferred method (air fryer, pan-seared, baked, or grilled) until it’s perfectly flaky and cooked to your desired doneness.
- Sauté Garlic: In a large skillet or pot set over medium-high heat, add a touch of oil (if not using nonstick) and sauté the minced garlic for 1-2 minutes until it becomes wonderfully fragrant and lightly golden. This builds the aromatic foundation for your sauce.
- Build the Sauce Base: Pour in the chicken or vegetable broth, heavy cream, and your selected spices. Bring this mixture to a gentle boil, allowing the flavors to meld and the sauce to begin thickening slightly.
- Add the Pasta: Once the sauce base is bubbling, carefully add the dry fettuccine pasta to the pot. Gently stir to ensure the pasta begins to wilt and is fully submerged in the creamy liquid. Add more broth if needed to cover the pasta.
- Simmer to Perfection: Reduce the heat to medium, cover the pot, and let the pasta simmer for 10-15 minutes, or until it reaches an al dente texture – tender yet still with a slight bite. Stir occasionally to prevent sticking and ensure even cooking.
- Finish the Sauce: Remove the lid and stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce, making it incredibly creamy and luscious. If using, fold in fresh spinach, allowing it to wilt beautifully into the pasta.
- Combine and Serve: Finally, gently flake or cut your cooked salmon into bite-sized pieces and carefully add it to the pasta and sauce. Fold everything together to combine, ensuring each piece of salmon and every strand of fettuccine is coated in the rich Alfredo. Serve immediately and enjoy!
Choosing the Right Pan or Pot for One-Pot Pasta
When employing the no-boil pasta method for your Salmon Fettuccine Alfredo, selecting the appropriate cookware is crucial for success. You’ll need a vessel that is large enough to comfortably hold all the ingredients, including the long pasta strands, and deep enough to contain the sauce as it simmers. A wide cooking surface is also beneficial for even cooking and efficient evaporation of liquids.
Ideal choices for this recipe include:
- Large, Deep Skillet: A skillet with high sides provides ample space for the pasta to lie flat and simmer, allowing each strand to cook evenly and absorb the rich sauce.
- Wide Saucepan: Similar to a deep skillet, a wide saucepan offers the necessary depth and surface area.
- Dutch Oven: A Dutch oven is an excellent option due to its superior heat retention and distribution. Its heavy construction ensures steady simmering and its generous size is perfect for a one-pot meal.
- Wide-Bottomed Pot: Any large pot with a wide base will work well, as it allows the pasta to spread out and cook without clumping, ensuring that the sauce penetrates every noodle.
I personally recommend using a large, non-stick pan like this one from Amazon to prevent the pasta from sticking and to make cleanup even easier. Alternatively, a high-quality Dutch oven would also be an excellent choice for consistent results.
How to Tell When Salmon is Perfectly Cooked
Cooking salmon to perfection is an art, ensuring it remains moist, tender, and full of flavor. Overcooking can quickly lead to dry, unappetizing fish. Here’s how to tell when your salmon is just right:
- Internal Temperature: The most reliable method is to use a meat thermometer. Insert it into the thickest part of the salmon fillet. According to food safety guidelines, salmon is safely cooked when it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). However, many people prefer salmon cooked to a medium-rare doneness, which is around 125-135 degrees Fahrenheit (52-57 degrees Celsius). At this temperature, the center will still be slightly translucent and very moist. Adjust according to your personal preference.
- Appearance: As salmon cooks, its flesh will change from a deep, translucent orange or red to an opaque, lighter pink color throughout. Look for the edges to be fully opaque, with the center still having a slight translucency if you prefer medium-rare. When fully cooked, the entire fillet will appear opaque.
- Flake Test: Gently press down on the thickest part of the salmon with a fork. If the fish is cooked, the flesh will easily flake apart along its natural muscle lines. If it resists flaking, it needs more time. If it falls apart too easily and looks very dry, it might be overcooked.
Remember that fish, like meat, continues to cook for a few minutes after it’s removed from the heat due to residual heat, so it’s often best to pull it off slightly before your target doneness, especially if aiming for medium-rare.
Avoiding Dry and Overcooked Salmon
There’s nothing more disappointing than a beautiful piece of salmon that turns out dry, tough, and flavorless due to overcooking. When salmon is overcooked, its delicate proteins seize up, squeezing out all the natural moisture and rendering the fish bland. The beautiful translucent pink color gives way to a uniformly pale, dense, and unappetizing texture.
To prevent this, it’s crucial to understand that salmon continues to cook even after it’s removed from the heat source due to residual heat. This is known as “carry-over cooking.” Therefore, it’s often wise to remove your salmon from the heat when it’s just shy of your desired doneness. For instance, if you’re aiming for an internal temperature of 145°F, you might remove it at 140-142°F and let it rest for a few minutes. During this resting period, the temperature will rise slightly, and the juices will redistribute, resulting in a much juicier and more tender fillet.
A perfectly cooked salmon fillet should still have a translucent pink center (if you prefer medium-rare) or be uniformly opaque and flaky throughout (for well-done), but always moist. Keep a close eye on cooking times, use a meat thermometer, and remember the flake test to ensure your salmon is succulent every time.
Additional Toppings, Substitutes, and Add-in Ideas
While Salmon Fettuccine Alfredo is a complete and satisfying meal on its own, its versatility allows for exciting additions and substitutions. These ideas can elevate the flavor, add textural contrast, or simply cater to different preferences:
- Other Seafood Options: For a seafood medley, consider adding cooked Shrimp, succulent Lobster chunks, or delicate Crab meat to your Alfredo. These options pair beautifully with the creamy sauce and complement the salmon.
- Cheesy Enhancements: A final sprinkle of freshly Grated Parmesan or Pecorino cheese is a classic topping, adding an extra layer of salty, savory richness.
- Fresh Herbs: Chopped fresh Basil or Parsley adds a burst of vibrant color and a fresh, herbaceous note that brightens the rich sauce.
- A Touch of Heat: For those who enjoy a little kick, a sprinkle of Red Pepper Flakes can introduce a welcome warmth and depth of flavor.
- Hearty Vegetables: Sautéed sliced Mushrooms absorb the sauce’s flavors wonderfully and add an earthy dimension.
- Bright and Tangy Additions: Diced fresh Tomatoes or halved Cherry Tomatoes provide a delightful pop of freshness and a touch of acidity that cuts through the creaminess. Sliced black or green Olives can introduce a briny, Mediterranean flair. For an intense, concentrated flavor, Sun-Dried Tomatoes (oil-packed, drained, and chopped) are exceptional. Marinated Artichoke Hearts (chopped) offer a unique tangy taste and tender texture.
- Salty Capers: A few Capers can add a distinctive briny, salty hint that complements seafood beautifully.
Tips to Keep Your Salmon Alfredo Creamy and Moist
Maintaining the luxurious creaminess and moistness of your Salmon Fettuccine Alfredo is key to its appeal. Here are a few vital tips to ensure your dish remains perfectly palatable:
- Choose the Right Pasta Thickness: If you are someone who truly loves a super creamy pasta, consider using thinner pasta varieties like spaghetti or linguine. While fettuccine is classic, thinner noodles can sometimes feel more enveloped by the sauce, enhancing the creamy sensation.
- Avoid Overcooking the Salmon at All Costs: This is perhaps the most critical tip. Overcooked salmon quickly becomes dry, tough, and significantly less flavorful, detracting from the overall dish. Cook your salmon just until it easily flakes with a fork, or reaches an internal temperature of 145°F, then remove it from the heat promptly. Remember, it will continue to cook slightly from residual heat.
- Serve Immediately: Pasta dishes with creamy sauces, especially Alfredo, are best enjoyed fresh off the stove. The sauce is at its optimal consistency and the pasta is perfectly tender. As the dish cools, the sauce will naturally thicken and can absorb more liquid from the pasta, potentially leading to a drier texture. If you anticipate leftovers, refer to our reheating tips below to restore its creamy glory.
- Use Quality Ingredients: Freshly grated Parmesan cheese melts much smoother than pre-shredded, contributing to a more stable and creamy sauce that is less prone to breaking or becoming grainy.
How to Store Leftover Salmon Fettuccine Alfredo
Proper storage is essential to keep your leftover Salmon Fettuccine Alfredo tasting delicious. Once cooled, transfer any remaining pasta and salmon to an airtight container. This will help prevent the dish from drying out and absorbing odors from other foods in the refrigerator. Tightly sealed, your leftovers can be safely stored in the fridge for 3-4 days. For best quality, consume within this timeframe.
Best Methods to Reheat Salmon Alfredo
Reheating Alfredo sauce, particularly with pasta, can be a bit tricky because it tends to thicken significantly as it cools. If not reheated properly, it can become clumpy, greasy, or even break. The key to restoring its creamy, velvety texture is to add a bit of liquid and reheat gently.
To achieve that desirable creamy consistency for your leftovers, you will almost certainly need to add a splash of liquid during reheating. Options include broth (chicken or vegetable), heavy cream, or milk. I typically prefer using broth because it adds minimal calories and fat to an already rich dish, while still effectively loosening the sauce. If you crave an extra rich and creamy texture, opt for cream or milk.
Stovetop Method (Recommended):
The stovetop is generally the best way to reheat Salmon Fettuccine Alfredo. Place your leftovers in a large skillet or saucepan over medium-low heat. Add a small amount of your chosen liquid (start with 1-2 tablespoons per serving) and stir constantly. Continue to heat gently, stirring frequently, and gradually adding more liquid as needed until the sauce is smooth, creamy, and heated through. Avoid high heat, as this can cause the sauce to separate.
Microwave Method (Use with Caution):
While possible, reheating in the microwave requires a bit more care to prevent drying out or separating the sauce. Place your leftovers in a microwave-safe dish. Add a splash of broth, cream, or milk. Heat in short intervals, typically 15 to 30 seconds at a time, stirring well after each interval. This gentle approach helps to gradually warm the dish and reintegrate the sauce without overheating, which is the main culprit for dry pasta and a broken sauce.
No matter the method, constant stirring and low heat are your allies in bringing your Salmon Fettuccine Alfredo back to its original creamy glory.
Freezer Tips for Make-Ahead Meals
For convenience and meal prep, Salmon Fettuccine Alfredo can be frozen. To freeze, ensure the dish is completely cooled. Transfer it to freezer-safe airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to a couple of months. When ready to enjoy, thaw the dish overnight in the refrigerator. Once defrosted, follow the reheating steps outlined above, adding a splash of broth or cream to restore its creamy texture. Be aware that the texture of the sauce might be slightly altered after freezing and thawing, but it will still be delicious.
What to Pair With Salmon Fettuccine Alfredo
To complete your luxurious Salmon Fettuccine Alfredo meal, consider these delightful pairings that complement its rich flavors and creamy texture:
- Air Fryer Garlic Bread: A classic companion to any pasta dish, crispy garlic bread is perfect for soaking up every last bit of that delicious Alfredo sauce.
- Fried Potatoes and Onions: For a hearty side, these savory potatoes and onions offer a comforting contrast to the creamy pasta.
- Air Fryer Green Beans: A light, crisp vegetable side provides a refreshing balance to the richness of the Alfredo, adding a touch of vibrant color and healthy greens.
- Simple Green Salad: A fresh garden salad with a light vinaigrette dressing can also be an excellent choice to cut through the richness.
More Delicious Seafood Recipes to Try
If you love the flavors of the sea, here are more fantastic seafood recipes to explore, offering a variety of tastes and cooking styles:
- Crispy Catfish Nuggets
- Shrimp Stir Fry with Noodles
- Crab Risotto
- Shrimp Spaghetti
- Old Bay Steamed Shrimp
You can find even more easy dinner recipes with these Mediterranean Diet Recipes, offering healthy and flavorful options for any meal.
Watch step by step instructions on how to make this recipe here on Youtube.
Salmon Fettuccine Alfredo
By Brandi Crawford
This creamy and luxurious Salmon Fettuccine Alfredo is where tender fish meets homemade rich sauce over perfectly cooked pasta. This is a delectable twist on a classic dish that offers a great balance of savory seafood and velvety sauce.
5 from 1 vote
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Equipment
- Stainless Steel Frying Pan
- Cosori 7-quart air fryer
Ingredients
Salmon
- 1 teaspoon olive oil
- 1-1 ½ pounds raw salmon
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (Regular paprika is fine.)
- salt and pepper to taste
Pasta & Sauce
- 3-4 garlic cloves (Minced)
- 1-2 cups chicken broth
- 1 cup heavy whipping cream
- ½ teaspoon Italian Seasoning
- salt and pepper to taste
- 8 oz fettuccine pasta
- 1 ½ cups grated parmesan cheese
- 2-4 cups fresh spinach (Optional)
Instructions
- Drizzle olive oil all over the salmon fillets. Sprinkle the spices evenly and rub them into the salmon, ensuring it’s completely covered. Add additional spices if desired.
No Boil Pasta Method
- Place a large skillet or pot on the stove over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant. If not using a nonstick pan, add a small amount of oil.
- Add the broth, spices, and heavy cream to the pot. Begin with 1 cup of broth. Bring the mixture to a boil, then reduce heat to a simmer. Taste the sauce and add salt and additional spices as necessary to suit your preference.
- Once the mixture begins to boil and bubble, add the dry fettuccine pasta. The pasta should wilt down and become fully covered in the sauce without needing to be broken. If not completely submerged, add a bit more broth as needed.
- Adjust the heat to medium and cover the pot. Simmer the pasta for 10-15 minutes, or until it is al dente (tender with a slight bite). Stir occasionally to prevent sticking.
- Once the pasta is cooked, sprinkle in the Parmesan cheese and the optional fresh spinach. Fold gently to combine until the cheese is melted and the spinach is wilted.
Air Fryer Salmon
- Spray the air fryer basket with cooking oil. Place the seasoned salmon in the air fryer basket.
- Air fry the salmon for 10-12 minutes at 370 degrees Fahrenheit (185 degrees Celsius). Mine was typically ready in 10 minutes. Use a meat thermometer to ensure the internal temperature of the salmon reaches 145 degrees Fahrenheit (63 degrees Celsius).
Baked Salmon
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the seasoned salmon on a large piece of foil, ensuring enough foil to wrap and cover it completely.
- Bake for 10 minutes.
- Unwrap the salmon so it is no longer fully covered, and continue to bake for another 2-5 minutes. Use a meat thermometer to ensure the fish has reached an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) in the thickest part.
Pan Seared Salmon
- Place a skillet over medium-high heat with olive oil to lightly coat the bottom and prevent sticking.
- When the pan is hot, add the seasoned salmon to the pan, skin-side up (if skin-on).
- Allow the salmon to cook undisturbed for 4 minutes.
- Monitor the sides of the salmon. When the color has lightened about three-quarters of the way up the side of the fillet (usually 3-4 minutes), it’s time to flip.
- Flip the salmon carefully. A silicone spatula works best.
- Cook skin-side down for another 4 minutes.
- Remove the salmon from the pan and let it rest briefly.
Assembly
- Gently flake or cut the cooked salmon into desired pieces and add it to the pasta and sauce. Fold to combine all ingredients until the salmon is incorporated. Serve immediately.
Notes
- For an extra flavor boost, I love to add a squeeze of fresh lemon juice and a dash of Cajun Seasoning to the sauce just before serving.
- You can use any pasta you prefer in this recipe; popular choices include linguine, spaghetti, penne, or bowties.
- While heavy cream is recommended for the richest sauce, you can substitute with half-and-half or milk. Be aware that this will alter the sauce’s texture, making it thinner and potentially more watery.
- For the best flavor and texture in your Alfredo sauce, always use freshly grated Parmesan cheese from a block. Pre-shredded bagged cheese often contains anti-caking agents (like potato starch or cellulose) that can prevent it from melting smoothly, resulting in a grainy or less velvety sauce. Freshly grated cheese melts beautifully, creating a truly luxurious consistency.
- If you prefer a very creamy pasta that’s less prone to drying out, consider using thinner pasta varieties like spaghetti, as they tend to be more thoroughly coated by the sauce.
- To ensure moist and tender salmon, avoid overcooking it. Cook just until it flakes easily with a fork, or reaches an internal temperature of 145°F, then remove it from the heat. Overcooked salmon becomes dry and less flavorful.
Nutrition
Calories: 729 kcal
Carbohydrates: 40 g
Protein: 50 g
Fat: 40 g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.