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Salmon Fettuccine Creamy Alfredo

Featured in: Comfort in Every Bite

This salmon fettuccine dish combines tender, pan-seared salmon chunks with a creamy, flavorful sauce made from half-and-half, white wine, Parmesan cheese, dill, and fresh peas. Start by seasoning and pan-frying salmon until golden and cooked through. Build the sauce in the same pan by sautéing garlic and shallots, then reducing white wine for depth. Stir in half-and-half, Parmesan, and fresh seasonings to create a velvety sauce. Toss with al dente fettuccine and crown each plate with pieces of warm salmon. This dish is perfect for a comforting yet elegant meal.

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A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 07 Jun 2025 03:23:11 GMT
A bowl of pasta with salmon and peas. Pin it
A bowl of pasta with salmon and peas. | myhomemaderecipe.com

This salmon fettuccine alfredo combines the richness of cream sauce with tender chunks of fresh salmon for a restaurant-worthy dish you can make at home. The addition of sweet peas and fresh herbs elevates this pasta beyond the ordinary, creating a meal that feels indulgent yet comes together with surprising ease.

I first made this dish when trying to impress my in-laws during their first visit to our home. The empty plates and requests for seconds told me everything I needed to know this recipe would become a permanent fixture in our family cookbook.

Ingredients

  • Salmon fillets: Generous portions create a satisfying meal
  • Fresh dill: Essential for that classic salmon pairing
  • Garlic and shallots: Create the aromatic base of the sauce
  • White wine: Adds acidity and depth to balance the cream
  • Half and half: Provides richness without being too heavy
  • Parmesan cheese: Use freshly grated for best melting
  • Sweet peas: Add color pops and subtle sweetness
  • Fettuccine pasta: The perfect shape for capturing sauce

Step-by-Step Instructions

Prepare the Salmon:
Remove skin and bones from salmon fillets. Cut into generous 1 to 1½ inch cubes this size prevents overcooking. Season liberally with kosher salt, freshly ground black pepper, and chopped fresh dill. The dill infuses the salmon with flavor before cooking while the salt helps create a beautiful exterior.
Pan Sear the Fish:
Heat olive oil in a medium frying pan over medium heat until shimmering but not smoking. Carefully add the seasoned salmon cubes, allowing space between pieces for proper browning. Turn every 2 minutes to ensure even cooking on all sides. The salmon is done when it flakes easily but still maintains a moist center, approximately 8 to 10 minutes total. Remove from pan and set aside.
Create the Sauce Base:
Using the same pan with all those wonderful salmon drippings, add the minced garlic and diced shallot. Reduce heat to medium low to prevent burning. Cook until shallots become translucent and fragrant, about 3 minutes. Add fresh thyme and continue cooking for another minute to release its aromatic oils.
Develop the Flavors:
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom these contain tremendous flavor. Increase heat to medium and allow wine to reduce by half, concentrating its flavor. This takes approximately 3 to 4 minutes of simmering.
Finish the Sauce:
Reduce heat to low before adding half and half this prevents curdling. Sprinkle in the Parmesan cheese gradually while whisking to ensure smooth incorporation. Season with salt and freshly ground pepper to taste. Gently fold in the fresh dill and sweet peas, allowing them to warm through for about 2 minutes. The peas should remain bright green and slightly firm.
Combine and Serve:
Remove the pan from heat and add the cooked al dente pasta directly to the sauce. Toss thoroughly until every strand is coated with the creamy mixture. Portion onto warmed plates and top each serving with several pieces of the reserved salmon. The heat from the pasta will gently warm the salmon without overcooking it.
A bowl of pasta with salmon and peas. Pin it
A bowl of pasta with salmon and peas. | myhomemaderecipe.com

The first time I made this dish, I accidentally overcooked the salmon, and it became dry and flaky. Now I always err on the side of slightly undercooking the fish since it will continue to warm through when combined with the hot pasta. My husband claims this recipe rivals any restaurant version weve ever tried, which makes me smile every time we have it.

Perfect Pasta Technique

Cooking the pasta properly is crucial for this dish. Always use a large pot with plenty of heavily salted water to ensure the fettuccine has room to move freely. Cook it just until al dente with a slight firmness in the center. The pasta will continue cooking slightly when added to the hot sauce. I always reserve about half a cup of the starchy pasta water before draining. If your sauce becomes too thick, a splash of this reserved water helps thin it to the perfect consistency while adding body thanks to the starch.

Make Ahead Options

This salmon fettuccine is best enjoyed fresh, but you can prepare components ahead of time if needed. The salmon can be seasoned up to 4 hours before cooking just keep it refrigerated. For a party, consider making the sauce base (before adding cream) up to a day ahead. When ready to serve, reheat the base, add the cream and cheese, cook the pasta fresh, and quickly sear the salmon. This approach gives you most of the convenience of meal prep with minimal sacrifice to flavor and texture.

Elegant Variations

The beauty of this recipe lies in its versatility. For a lighter version, substitute the half and half with chicken broth and a touch of cream. When entertaining guests with dietary restrictions, I sometimes swap the traditional pasta for zucchini noodles or gluten free fettuccine. During spring, I love adding tender asparagus tips along with the peas. For an extra layer of flavor, consider folding in some capers or a squeeze of lemon juice just before serving these additions cut through the richness beautifully.

A pan of food with salmon and noodles. Pin it
A pan of food with salmon and noodles. | myhomemaderecipe.com

This salmon fettuccine alfredo has become one of my signature dishes for both family dinners and special occasions. The combination of tender salmon, creamy sauce, and perfectly cooked pasta never fails to impress, yet requires minimal effort. Whenever fresh salmon goes on sale at our local market, this recipe is the first that comes to mind a true testament to how delicious simple ingredients can be when prepared with care.

Frequently Asked Questions

→ Can I substitute the salmon with another protein?

Yes, you can substitute salmon with other proteins like shrimp, chicken, or even tofu for a vegetarian option. Adjust cook time for the chosen protein accordingly.

→ What type of pasta works best for this dish?

Fettuccine is ideal due to its wide flat shape that holds the creamy sauce well, but linguine or spaghetti can also be used as an alternative.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of milk or cream to revive the sauce texture.

→ What wine pairs well with this dish?

A creamy salmon dish pairs wonderfully with a crisp white wine such as Chardonnay, Sauvignon Blanc, or a dry Pinot Grigio.

→ Can I make this dish dairy-free?

Yes, you can make it dairy-free by substituting half-and-half with coconut milk or a plant-based cream and using dairy-free Parmesan alternatives.

→ What can I use instead of white wine in the sauce?

If you prefer not to use white wine, substitute it with chicken or vegetable broth. It will still add depth and flavor to the sauce.

Salmon Fettuccine with Creamy Sauce

Creamy salmon fettuccine with tender pasta and flavorful sauce.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Zaho

Category: Pasta Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: ~

Ingredients

01 2 pounds salmon, skin and bones removed, cubed into 1 to 1 1/2-inch pieces
02 3 tablespoons fresh dill, chopped
03 Kosher salt, to taste
04 Freshly ground black pepper, to taste
05 4 to 5 garlic cloves, pressed or finely chopped
06 1 medium shallot, diced
07 1 tablespoon fresh thyme, chopped
08 2 tablespoons fresh dill
09 1 cup sweet peas
10 1 cup half-and-half
11 1/2 cup white wine
12 1/2 cup grated Parmesan cheese
13 1 teaspoon salt
14 Olive oil, as needed
15 1/2 pound fettuccine or other pasta, cooked to al dente

Instructions

Step 01

Remove the skin and bones from the salmon. Cube the salmon into large chunks (1 to 1 1/2-inch pieces), and place into a large bowl. Season generously with kosher salt, freshly ground black pepper, and 3 tablespoons fresh dill. Toss to coat the fish evenly.

Step 02

Preheat a medium fry pan over medium heat and add a few tablespoons of olive oil. Once the pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes, until the fish is done (8 to 10 minutes, depending on thickness). Remove the salmon from the pan and keep warm.

Step 03

Using the same pan, add the garlic and diced shallot. Keep the pan over a low-medium heat and sweat the shallot until translucent but not browned. Add the fresh thyme and cook for a few minutes.

Step 04

Add the white wine to the pan and turn heat up to medium; cook until the wine reduces by half. Turn heat back down to low and add the half-and-half, Parmesan cheese, and season with salt and pepper. Cook, whisking occasionally, until the cheese is melted.

Step 05

Stir in the remaining 2 tablespoons fresh dill and the sweet peas. Cook for another 2 minutes and remove the sauce from heat.

Step 06

Add the 1/2 pound of prepared pasta to the sauce; toss to coat evenly.

Step 07

Top the pasta with the cooked salmon and serve immediately, adding 4 to 5 salmon pieces per serving.

Notes

  1. For extra flavor, use freshly grated Parmesan cheese and high-quality olive oil.

Tools You'll Need

  • Medium fry pan
  • Cutting board
  • Knife
  • Large mixing bowl
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish (salmon)
  • Contains dairy (Parmesan cheese, half-and-half)
  • Contains gluten (fettuccine pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 28 g
  • Total Carbohydrate: 45 g
  • Protein: 43 g