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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · 1 Comment

    Smoked Salmon Fettuccine Alfredo

    Jump to Recipe
    Tall pin with 2 images of the plated smoked salmon fettuccine alfredo.

    This richly flavorful Smoked Salmon Fettuccine Alfredo is a shining example of simple ingredients combining to make extraordinary dishes! All of the basics are here for an outstanding fettuccine alfredo, but the smoked salmon takes the depth of flavor to new levels! Truly the easiest of meals to take from a comfort food family favorite to a "Wow!" meal!

    Closeup of the plated smoked salmon fettuccine alfredo.
    The very best and richest alfredo dinner you will ever have the pleasure of enjoying is this smoked salmon fettuccine alfredo!

    The Most Decadent & Delicious Fettuccine Alfredo

    Super rich and delicious, my Smoked Salmon Fettuccine Alfredo is the comfort food I crave. What could be better than creamy pasta with cheese?

    Oh, that’s right…smoked salmon! The combination is extraordinary, leaving me feeling beyond satisfied. My family can’t get enough of this Italian dish, and once you try it, you’ll know why!

    Jump to:
    • The Most Decadent & Delicious Fettuccine Alfredo
    • What You'll Need
    • How to Make Fettuccine Alfredo with Smoked Salmon
    • Storing Smoked Salmon Fettuccine Alfredo
    • 📋 Recipe
    • 💬 Comments

    When it comes to alfredo, skimping is never an option. I go for full-fat ingredients for the full rich and indulgent experience! It makes every bite pure bliss. I am always impressed with how wonderful it turns out, and it’s so easy to prepare!

    What You'll Need

    It doesn’t take much to make this dish so decadent. Simple ingredients are at the core of so many Italian dishes, and smoked salmon fettuccine alfredo is the perfect example of such excellence. You may very well have all these items at home already!

    • Fettuccine Pasta – This style of pasta holds the sauce just right, but you can swap in any type you like. My recommendation is a heftier pasta, as the sauce is thick and rich. Try ziti or penne if you are not in a noodle mood.
    • Heavy Cream – You can use half & half in place, but I would not go with anything lighter. You need that creaminess to achieve the sauce consistency that alfredo is all about.
    • Butter – Butter makes everything better! Make sure to add the butter after the cream is warmed, it works best in this order and your sauce will be less likely to 'split'.
    • Garlic Powder – Seasoned well, this dish is a delight. You can use garlic powder or minced garlic, depending on your preferences. If you do use fresh garlic, give it a quick sauté before making your alfredo sauce.
    • Parmesan Cheese - The base of any good creamy alfredo sauce! You can use fresh Parmesan, or a ready grated Parmesan (or Parmesan and Romano blend)!
    • Romano Cheese – These two kinds of cheese are aromatic and flavorful. Sometimes I use a bit more for extra punch.
    • Smoked Salmon – (4 ounces if mixed in with the pasta, 6 ounces if you also want to garnish your dish pre-serving) Smoked salmon adds a flavorful dimension that can't be beaten and it’s something different. Chicken fettuccine alfredo is great, but we’ve “been there, done that” hundreds of times.
    • Dill Weed - fresh is best in this luxurious pasta meal! It can be mixed into the alfredo sauce, used for garnish only, or both!

    How to Make Fettuccine Alfredo with Smoked Salmon

    Boil your pasta, then make this incredibly delicious sauce even more flavorful with the addition of the salmon! It's a treat to enjoy whenever you have some smoked salmon in the house!

    Plus, even small amounts of leftover smoked salmon will add enough flavor to really make your pasta dinner amazing!

    1. Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al denté pasta, check the pasta texture 1 - 2 minutes before the full cooking time recommendation (per the boxed instructions). Remove from heat when done, drain pasta, and set aside. Do not rinse with cold water.
    2. In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Once the cream is warmed (and has formed a skin over the top) add the butter and melt into the cream.
    3. Incorporate the grated Parmesan and Romano cheeses (you can also use just Parmesan cheese, or a Parmesan and Romano blend) stirring until the cheese is fully melted. Sprinkle in the garlic powder, give it a taste, and add salt and pepper if desired. *Does it make a difference to use white pepper in your sauce, no but it's my preference with alfredo sauce!
    4. Fold the smoked salmon (flaked or cut into small pieces) into the alfredo sauce once the cheese is melted and simmer for 2 minutes, or until the sauce thickens slightly. Add some dill weed to the sauce toward the end of your cooking time, or reserve for garnish if desired.
    5. Toss the pasta in the alfredo sauce, either in the skillet with the sauce, or add the sauce to the saucepan of pasta. Coat thoroughly and serve immediately.
    6. Portion out the smoked salmon fettuccine alfredo and garnish with more smoked salmon, fresh dill weed, and freshly grated Parmesan cheese.

    Serve with crusty Italian bread and olive oil for dipping. A nice appetizer would be a crisp green salad or tomatoes and fresh mozzarella cheese drizzled with a balsamic vinegar reduction. Enjoy!

    Tall closeup of the plated smoked salmon fettuccine alfredo.

    Storing Smoked Salmon Fettuccine Alfredo

    Keep your pasta dish fresh in the fridge for 1 - 2 days in an airtight container. Enjoy cold or heat up either on the stovetop or in the microwave.

    To reheat your alfredo dinner, place your portion into a saucepan with a small amount of milk or cream and heat on low. Or heat in the microwave with a splash of milk or cream.

    Heating at a lower setting is best. Medium heat for 1 minute, stir and continue heating in 1-minute increments until warm.

    Add some steamed veggies for variety when serving on day two. Or stick with that awesome salad and crusty bread combo!

    📋 Recipe

    Closeup of the plated smoked salmon fettuccine alfredo.
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    5 from 5 reviews

    Smoked Salmon Fettuccine Alfredo

    This richly flavorful Smoked Salmon Fettuccine Alfredo is a shining example of simple ingredients combining to make extraordinary dishes! All of the basics are here for an outstanding fettuccine alfredo, but the smoked salmon takes the depth of flavor to new levels! Truly the easiest of meals to take from a comfort food family favorite to a "Wow!" meal!
    Author | Angela
    Servings: 4 servings
    Calories: 981kcal
    Prep 5 minutes
    Cooking 10 minutes
    Total Time 15 minutes
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    Ingredients
     

    • 8 oz fettuccine pasta
    • 2 cups heavy cream
    • ½ cup butter (1 stick of butter, or 8 tablespoons)
    • ½ teaspoon garlic powder (or 1 teaspoon minced garlic)
    • 1 cup Parmesan cheese (grated)
    • ¼ cup Romano cheese (grated)
    • 4-6 oz smoked salmon (4 ounces if mixed in, 6 ounces if you'd like to garnish with more when serving)
    • dill weed (optional)

    Instructions

    • Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al dente pasta, check the pasta texture 1-2 minutes before the full cooking time (per boxed instructions). Remove from heat when done, drain pasta, and set aside.
    • In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Once the cream is warmed (and has formed a skin over the top) add the butter and melt into the cream.
    • Add the grated Parmesan and Romano cheeses (you can also use Parmesan cheese, or a Parmesan and Romano blend) stirring until the cheese is fully melted. Add the garlic powder, taste, and add salt and pepper if desired.
    • Add the smoked salmon (flaked or cut into small pieces) into the sauce once the cheese is melted and simmer for 2 minutes, or until the alfredo sauce thickens slightly.
    • Toss the pasta in the alfredo sauce, either in the skillet with the sauce, or add the sauce to the saucepan of pasta. Coat thoroughly and serve immediately.
    • Portion out the smoked salmon fettuccine alfredo and garnish with more smoked salmon, fresh dill weed, and freshly grated Parmesan cheese.

    Nutrition

    Calories: 981kcal (49%) | Carbohydrates: 47g (16%) | Protein: 26g (52%) | Fat: 77g (118%) | Saturated Fat: 48g (300%) | Trans Fat: 1g | Cholesterol: 254mg (85%) | Sodium: 949mg (41%) | Potassium: 305mg (9%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 2704IU (54%) | Vitamin C: 1mg (1%) | Calcium: 462mg (46%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    leftover smoked salmon, pasta dinners, Smoked Salmon Fettuccine Alfredo
    Course Dinner Recipes, Pasta, Seafood
    Cuisine American, Italian
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Comments

    1. Shana says

      May 02, 2022 at 7:18 pm

      5 stars
      I would reduce the butter to 1/3 cup next time I try this recipe. It turned out great, just had too much for my liking floating on top

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