If you’re searching for a meal that feels indulgent but comes together in just 30 minutes, this Salmon Alfredo Pasta is exactly what you need. With rich, creamy sauce, tender smoked salmon, and fresh parsley, this dish balances comfort and elegance in every bite. It’s perfect for a weeknight dinner when you want something special without spending hours in the kitchen. Whether you’re cooking for yourself or guests, this pasta dish hits all the right notes.
Why You’ll Love This Salmon Alfredo Pasta Recipe
This recipe stands out because it’s fast, flavorful, and straightforward. You don’t have to be a chef to make a creamy sauce that tastes like it came from a restaurant. The combination of smoked salmon and parmesan gives the dish a deep, savory flavor, while the parsley adds a bright, fresh touch. Plus, it’s pescatarian-friendly, which makes it suitable for many dietary preferences. You’ll love how the sauce clings perfectly to the pasta, delivering creamy goodness in every forkful.
Ingredients for Salmon Alfredo Pasta
To create this delightful meal, you’ll need a handful of simple but quality ingredients that come together beautifully:
- 10.5 oz (300 g) pasta — choose your favorite type like fettuccine or linguine
- 1 tablespoon (20 g) butter — for richness in the sauce
- ½ tablespoon crushed garlic — adds fragrant depth
- 1 ½ cup (300 ml) half and half (single cream) — for a creamy base without heaviness
- 1 teaspoon Italian seasoning mix — a blend of herbs for subtle flavor
- ½ cup (100 g) crème fraîche — gives a silky texture and slight tang
- ½ cup (50 g) grated parmesan — adds a salty, nutty taste
- 7 oz (200 g) smoked salmon, cut into strips — the star protein, smoky and tender
- 2 tablespoons fresh parsley, chopped — freshens the dish and adds color
- Salt and pepper to taste — essential for seasoning
How to Make Salmon Alfredo Pasta
Start by boiling a large pot of salted water. Cook the pasta according to the package instructions but be sure to reserve about two cups of the pasta water before draining. This starchy water will help you adjust the sauce later if needed.
While the pasta cooks, melt the butter in a large deep pan over medium heat. Add the crushed garlic and sauté for about a minute, stirring often so it doesn’t burn but releases its aroma.
Pour in the half and half and bring the mixture to a gentle simmer. Stir in the Italian seasoning mix and cook for another minute or two until you notice the sauce starting to thicken slightly.
Next, add the crème fraîche and continue simmering for about two more minutes. Stir frequently to help it melt smoothly into the sauce, giving it a creamy consistency.
Transfer the drained pasta directly into the pan with the sauce. Toss everything together, ensuring each strand is coated in that luscious sauce. If the sauce seems too thick, gradually add some reserved pasta water to loosen it.
Stir in the grated parmesan cheese until melted and well combined. Finally, add the smoked salmon strips and gently fold them in to keep their delicate texture intact.
Sprinkle fresh chopped parsley on top, season with salt and pepper to taste, and serve immediately while warm.
How to Serve Salmon Alfredo Pasta
This dish shines best when served fresh and hot. Pair it with a light green salad or some steamed vegetables to balance the richness of the sauce. A squeeze of fresh lemon juice on the side can add a nice bright note if you like a bit of acidity. For a simple dinner, plate the pasta in bowls, garnish with extra parsley or parmesan if you wish, and enjoy the creamy texture and smoky flavor in every bite.
If you want to make the meal more filling, add a side of garlic bread or crusty rolls to soak up any leftover sauce. This Salmon Alfredo Pasta also makes a great meal prep option—simply portion it out for lunches or dinners during the week.
Expert Tips for Perfect Salmon Alfredo Pasta
To get the best results, use quality smoked salmon for that authentic smoky taste and silky texture. If you can’t find smoked salmon, lightly cooked fresh salmon can work too, but add it carefully to avoid breaking it apart.
Don’t overcook your pasta. Al dente pasta will hold the sauce better and give a pleasant bite. Reserve the pasta water carefully; it’s the secret to adjusting your sauce’s thickness perfectly without thinning out the flavor.
When stirring the parmesan into the sauce, do it off the heat or on very low heat to prevent the cheese from clumping. Freshly grated parmesan works best for smooth melting.
For a lighter version, you can swap crème fraîche with Greek yogurt, but add it at the end and off the heat to avoid curdling.
How to Store Salmon Alfredo Pasta
If you have leftovers, store them in an airtight container in the refrigerator. This pasta keeps well for up to two days. When reheating, warm gently on the stove or microwave to avoid the sauce breaking or the salmon becoming tough.
Add a splash of milk or cream during reheating to bring back some creaminess. Avoid freezing this dish, as the sauce and salmon texture can change unfavorably when thawed.
Variations on Salmon Alfredo Pasta
You can customize this recipe in several ways. Swap the smoked salmon for cooked shrimp or chunks of cooked white fish for a different seafood twist. For an extra veggie boost, toss in steamed broccoli, peas, or sautéed spinach right before serving.
Try using whole wheat or gluten-free pasta if you prefer. For a touch of spice, sprinkle a pinch of chili flakes into the sauce or garnish with freshly cracked black pepper.
If you like a more herbaceous flavor, add fresh basil or dill alongside the parsley. You can also experiment with swapping parmesan for pecorino or grana padano cheeses to vary the taste.
Frequently Asked Questions About Salmon Alfredo Pasta
What type of pasta is best for Salmon Alfredo?
Long, flat pasta like fettuccine or linguine works great since it holds the creamy sauce well. But you can use your favorite type.
Can I use fresh salmon instead of smoked?
Yes, but cook it gently to keep it tender. Add it at the end and avoid over-stirring to prevent it from falling apart.
Is there a lighter alternative to crème fraîche?
Greek yogurt can be used for a lighter sauce, but add it off the heat at the end to avoid curdling.
How can I make this recipe dairy-free?
Use dairy-free cream alternatives and nutritional yeast instead of parmesan. Be mindful that the texture and flavor will change.
Can I prepare this ahead of time?
You can cook the pasta and sauce separately, then combine just before serving. Leftovers keep well for two days in the fridge.
Salmon Alfredo Pasta
Equipment
- Large Pot
- Large Deep Pan
Ingredients
- 10.5 ounces pasta fettuccine or linguine
- 1 tablespoon butter
- ½ tablespoon crushed garlic
- 1½ cups half and half or single cream
- 1 teaspoon Italian seasoning mix
- ½ cup crème fraîche
- ½ cup grated parmesan
- 7 ounces smoked salmon cut into strips
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions. Reserve about 2 cups of pasta water before draining.
- Melt butter in a large deep pan over medium heat. Add crushed garlic and sauté for about 1 minute.
- Pour in half and half and bring to a gentle simmer. Stir in Italian seasoning and cook for 1-2 minutes until sauce thickens slightly.
- Add crème fraîche and simmer for another 2 minutes, stirring frequently.
- Transfer drained pasta directly into the pan with the sauce. Toss to coat, adding reserved pasta water if sauce is too thick.
- Stir in grated parmesan until melted. Gently fold in smoked salmon strips.
- Sprinkle fresh parsley on top and season with salt and pepper to taste. Serve immediately.