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When I want something creamy and cozy that doesn’t take all night, I toss together fettuccine with homemade sauce and lots of salmon pieces. That velvety sauce sticks to the noodles, and the salmon chunks are always the first to disappear—even the picky eaters scarf it down.
If our schedule’s packed, this is my go-to. It comes together super fast and now it’s everyone’s favorite. Even folks who tend to skip fish end up wanting another helping.
Irresistible Ingredients
- Dry fettuccine: Wide noodles work best to soak up all the creamy deliciousness
- Parmesan cheese: Shred it straight from the block so it melts perfectly and gives a deep savory taste
- Italian seasoning: Pinch of oregano and basil adds herby brightness—try using fresh if you can
- Heavy cream: Give your sauce serious velvet by skipping milk and sticking to full-on cream
- Unsalted butter: Lets you control the salt and helps everything taste rich
- Garlic: Chop up some garlic cloves for a punchy, toasty smell
- Salt and pepper: These two bring out all the other flavors—just a little goes a long way
- Salmon fillets: Look for salmon that’s got bright color and clean smell for the yummiest results
Simple Steps
- Prep and Cook the Salmon:
- Get your oven blazing at 425°F and cover a baking sheet with parchment. Lay your salmon with the skin down and sprinkle with salt and pepper. Roast for 10 to 12 minutes, just until it flakes. Let it rest a bit, then break into big pieces.
- Boil the Pasta:
- Fill a pot with salted water, bring it up to a boil, and toss in your fettuccine. Cook until it’s almost tender, not mushy. Scoop out a cup of that water before draining and save the pot for later.
- Make It Extra Creamy:
- Put the pot back on medium. Drop in the butter and when it’s melted, toss in the garlic. Let it go for a minute (don’t let it go brown). Pour in the cream, add seasonings, plus a bit of salt and pepper. Stir and let it thicken a bit. Finally, add the parmesan and stir till it’s all gooey and smooth.
- Toss Together and Enjoy:
- Turn heat low, return the drained fettuccine, and pour in only some of the reserved pasta water—not all. Mix so it’s saucy but not runny. Fold in the salmon gently so it stays chunky. Serve hot with sauce clinging to every noodle.
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Nothing beats digging in while the cheese is all melted and stringy—talk about flavor! Once, my cousin insisted I double the sauce batch for Christmas Eve, and it was wiped out in minutes.
Saving Extras
Tastes best right when you make it since reheating can mess with the sauce. If you do have leftovers, stash them in a sealed container in the fridge for no more than two days. Warm gently in a pot over low, adding some milk and stirring as it heats.
Switch Things Up
If fresh salmon’s not handy, thawed frozen fillets work just fine. You could swap in linguine or tagliatelle if that’s what’s in your pantry. For the creamiest result, only use heavy cream and grate parmesan by hand for that smooth finish.
Best Ways to Eat
Pair this with crisp salad or hot broccoli to keep things light. Hit it with a squeeze of lemon to brighten everything up. Sometimes I finish with more parmesan shreds and a crack of black pepper on top.
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The Story Behind It
Back in Rome, alfredo just meant butter and parmesan. Americans started pouring in heavy cream, which made it extra rich. Adding salmon gives it a fun spin—classic Italian meets favorite fish.
Common Questions
- → What’s the trick to keeping my sauce smooth, not grainy?
Always grate the parmesan yourself. The shredded stuff from the store has anti-caking stuff in it that can mess up the texture and make your sauce feel sandy.
- → Is it okay to swap in milk or half & half for cream?
You can totally use milk or half & half, but your sauce won’t get super thick or rich. If you want that perfect creamy feel, stick with heavy cream.
- → Oops, I dumped all the pasta water—any fix?
Mix up 8 ounces of water with a dash of cornstarch and use that instead. It’ll make your sauce come together like pasta water does.
- → Can I store leftovers and reheat them?
The creamy sauce usually separates if you heat it up again. You’ll get the best taste and texture if you eat it as soon as it’s done.
- → What’s the best way to tell if salmon’s done?
Roast it at 425°F for ten to twelve minutes. It’ll be ready once it flakes when you poke it with a fork. Let it cool a sec, then shred it up.