This creamy salmon pasta recipe is bursting with flavor and smothered in a thick alfredo sauce that is ready in less than 1 hour! The flaky salmon filet is lightly seasoned and cooked to perfection.
Pasta dishes usually make the perfect weeknight meal because they are so simple and you rarely need to serve them with a side dish, unless you just want to! I chose to sear the salmon in a skillet, but you could also make it in the air fryer if you have one. To make things more interesting or for a new experience, try making homemade pasta!
For those who enjoy a couple of sides, garlic pull apart bread and a simple Italian salad are classic and easy to make. If there is a special occasion and you want to go the extra mile, make a batch of red wine sangria and end the night with cannolis, homemade brownies, or a thick slice of raspberry cream cheese pie.
Why You’ll Love This Salmon Pasta Dish
- A quick dinner idea but elegant enough for date night.
- Made with simple ingredients, but so delicious!
What Ingredients do I Need for Easy Salmon Pasta?
- fettuccine pasta
- salmon filet
- seasoned salt
- black pepper
- garlic powder
- sea salt
- olive oil
- unsalted butter
- garlic cloves
- all-purpose flour
- chicken stock
- lemon juice
- heavy cream
- grated parmesan cheese
- Fresh dill
Pro Tip: Choose skinless salmon filets to make the cooking process easier.
How to Make the Creamy Salmon Pasta Recipe
PREP: Bring a large pot of salted water to a boil and cook the fettuccine noodles until they are al dente. Rinse and dry the salmon filet with paper towels. In a small dish, combine the seasoned salt, pepper, salt, and garlic powder. Generously season salmon.
COOK: In a large non-stick skillet or cast iron pan, add the olive oil and butter. Melt over medium heat. Once hot, cook the salmon for 4-5 minutes on each side. Transfer to a plate to keep warm.
MAKE THE CREAMY SAUCE: Add the remaining minced garlic and butter to the large skillet and saute for 1-2 minutes. Sprinkle in the flour and any leftover seasoning, and cook until the flour is toasted. Whisk in the chicken stock and lemon juice. Pour in the heavy cream. Once it has thickened, stir in the parmesan cheese.
ADD PASTA: Add the fettuccine and toss in the sauce to coat. Break the salmon into large chunks and place them on top. Sprinkle the fresh dill and capers in then serve!
- While I prefer to use fresh fish for this recipe you could use frozen. Make sure it has thawed completely and pick out the bones (if any) so you don’t have to fight your way through dinner.
- How to make roasted salmon in the oven: Season the filet with a little olive oil and the spice rub. While the pasta and sauce are cooking, bake for 10-12 minutes at 400 degrees.
- The chicken stock can be swapped for white wine.
- While you can add more pasta, the dish will be less creamy.
- Reserve some of the salted pasta water to thin the sauce out if desired.
Salmon is a healthy protein full of essential nutrients and fatty acids that promotes overall health!
- Add veggies such as mushrooms, spinach, or sun-dried tomatoes.
- Swap the fettuccine noodles for your favorite pasta.
- Season the salmon filets any way you would like. Cajun seasoning, lemon pepper, and Italian seasoning are all great ideas.
- Swap the salmon for grilled chicken or shrimp.
- To make it spicy, add red pepper flakes to the sauce.
Keep leftover salmon alfredo in the refrigerator for 3-4 days in an airtight container.
To reheat, warm over low heat on the stovetop. Microwaving will make the sauce separate. If needed add a splash of cream or more chicken broth to thin it out while it’s warming up.
More Mouthwatering Pasta Dishes
Creamy Salmon Pasta Recipe
- 8 oz. fettuccine pasta
- 1 lb. salmon filet
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 2-3 cloves garlic minced
- 2 tablespoons all-purpose flour
- ½ cup chicken stock
- 2 tablespoons lemon juice
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1-2 tablespoons capers
- Fresh dill for garnish
- Bring a large pot of salted water to a boil, add fettuccine noodles and cook until al dente or desired doneness is achieved.
- Meanwhile, prepare the salmon. Rinse and pat dry with paper towels.
- Mix together seasoned salt, pepper, garlic powder, and salt in a small dish and sprinkle generously over the salmon. Reserve any extra seasoning to add to the sauce later.
- Add olive oil and 2 tablespoons butter to a cast iron skillet. Heat over medium until the butter is melted and the skillet is hot. Place the salmon filet into the skillet and cook over medium heat for 4-5 minutes on each side or until cooked through. The center should be almost opaque, but the salmon should not be dry. Remove salmon to a plate and keep warm.
- Add the remaining butter and the garlic to the skillet and saute for 1-2 minutes.
- Sprinkle the flour and any remaining seasoning into the skillet and cook for 30 seconds until the flour is toasted.
- Use a whisk to stir in chicken stock and lemon juice. Then add the heavy cream. When the sauce has thickened (about 1 minute) stir in the parmesan cheese until melted.
- Add the drained fettuccine to the sauce, tossing the noodles to coat. Break the salmon into large chunks and arrange over the creamy pasta. Sprinkle capers and chopped fresh dill over the dish and serve.
Substitute white wine for the chicken stock if you like. The alcohol content will simmer off after a few minutes. Use any type of pasta. This recipe calls for ½ pound of pasta – which is about ½ of a standard box of pasta. You can use additional pasta, but the overall dish will be less creamy. I typically reserve about a cup of pasta water when draining the pasta. I use the leftover pasta water to thin out the cream sauce if it becomes too thick, particularly after cooling. The capers and dill are optional add-ins to finish off the dish. They’re not necessary, but they really add some great dimension to the flavor profile.