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!

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!

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