Creamy Garlic Butter Salmon Fettuccine (Printable)
Tender pasta in a rich garlic butter cream sauce with golden seared salmon and fresh lemon zest.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (5 oz each), skin removed
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Pasta
04 - 12 oz dried fettuccine
→ Sauce
05 - 3 tbsp unsalted butter
06 - 5 garlic cloves, minced
07 - 1 small shallot, finely chopped
08 - 1 cup heavy cream
09 - 1/4 cup dry white wine (optional)
10 - 1/2 cup freshly grated Parmesan cheese
11 - Zest of 1 lemon
12 - 2 tbsp fresh lemon juice
13 - 2 tbsp chopped fresh parsley
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, pat salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 3-4 minutes per side, or until just cooked through and golden brown. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, reduce heat to medium. Melt butter, add shallot, and sauté for 1 minute until softened. Add garlic and cook until fragrant, about 30 seconds.
05 - Pour in white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
06 - Stir in heavy cream, lemon zest, and lemon juice. Simmer gently for 2-3 minutes until slightly thickened. Whisk in Parmesan cheese until smooth. Season with salt and pepper to taste.
07 - Flake salmon into large chunks. Add drained fettuccine and salmon to the skillet. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce. Sprinkle with chopped parsley and serve immediately.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Perfect for those nights when you want restaurant quality without leaving home
02 -
- That reserved pasta water is liquid gold, it helps the sauce cling to every noodle
- Overcooked salmon will make your dish heavy and dry, pull it when it's just barely opaque throughout
03 -
- Grate your Parmesan from a wedge, pre grated cheese has anti caking agents that make sauce grainy
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge