Go Back
+ servings
Salmon Aflredo Pasta in a skillet

Super Creamy Salmon Alfredo Pasta

Looking for an easy pasta dinner recipe ? Try this: Creamy pasta tossed in a delicious alfredo sauce with perfectly cooked flaky salmon. This Salmon Alfredo Pasta is the real deal. It's smooth, savory and full of personality.
Course Dinner, Main Course
Cuisine Italian, Mediterranean, Pasta
Keyword Alfredo, Pasta, Salmon
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 12 oz or 350g fettuccine
  • 1 Tbsp. olive oil
  • 300 g Salmon fillet
  • 3 garlic cloves minced
  • 1 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1 Egg yolk
  • 1 cup grated parmesan
  • Salt & Pepper to taste


  • Fresh parsley
  • Extra Parmesan


  • Heat your olive oil in a non-stick pan over medium heat. Sprinkle your Salmon with salt and pepper and cook for about 7-9 minutes. Remove from the heat and let cool down. Using a fork, break your salmon into flakes. Set aside
  • Get a big pot of water, add a couple tablespoons of salt and bring to a boil. To the pot, add your pasta and cook until al dente. To get to the al dente point, you need to undercook your pasta by 1-2 minutes. Once your pasta is cooked, reserve 1 cup of pasta water.
  • While your pasta is cooking, get started on your sauce. Heat up a non-stick pan on medium and melt your butter in the pan. Add minced and sauté for 2-3 minutes. Add heavy cream and simmer on low for 5-6 minutes.
  • Once your pasta is ready add it gently toss it in the sauce. Add your egg yolk and parmesan while continuously stirring.
  • Gradually add your pasta water to emulsify your sauce and finally add your flaked salmon. You don't need to add all of your pasta water, just enough to get your sauce to the desired consistency.
  • Garnish with more parmesan and chopped parsley. Enjoy ❤️


Pro Home Cook Tips

You can do Salmon and Shrimp if you feel particularly seafoodie. All you have to do is cook your shrimp beforehand and add it the same time you add your salmon.
How to get al dente pasta right every time: take a look at the cooking instructions and substract 1 minute. Start your timer only once the pasta is in the boiling water. The water has to be boiling before you add the pasta if you want to get the timing right.
Don't use cheap parmesan. I'm talking about the kind that you find in the pantry isle. That's a no no. Instead, use either Pecorino Romano or Parmiggiano Reggiano. Believe me, it makes a huge difference. Get it already grated or grate it finely to avoid having a grainy pasta.
Heavy cream is the way to go. You can use half-fat if you're worries about calories, but having tried both, I can tell you that the result isn't nearly as good. This is an indulgent creamy dish and should be enjoyed in moderation. Just like anything good in life.
Use tongs to toss your pasta in the sauce and be very gentle. Add your water very slowly and toss until you get the consistency that is perfect for you.