The rich flavor of the fish makes this scrumptious Salmon Alfredo seem more decadent than it really is. Perfect for guests or busy weeknight nights!
I know what you’re thinking. “Salmon Alfredo? Why don’t I just eat a stick of butter?” There’s really no need to take that tone with me, ma’am (or sir). This scrumptious 30-minute Cajun Salmon Alfredo sounds way more decadent than it really is thanks to only a small amount of butter and plain old milk instead of heavy cream.
We all know oil in salmon is the good kind of fat (tell that to my thighs…) so this dinner is practically health food.
I just tested this recipe again recently (5/2014) since I wrote it a while ago, and I was sure I would need to reduce the amount of milk. It doesn’t seem like such a small amount of flour and butter would be enough to thicken up the milk, but trust me. It works.
If your pasta seems a little dry at the end or when you reheat your leftovers (if you don’t devour it all the first night), you may need to add a couple more tablespoons of milk or pasta cooking water to loosen up the sauce. I recommend serving this with a simple green salad with a tangy vinaigrette to contrast the rich pasta.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 12 ounces pasta of your choice
- 3/4 pound salmon fillet
- Cajun seasoning
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper or more to taste
- 1/2 teaspoon dried cilantro substitute dried oregano if necessary
- 1/4 teaspoon kosher salt
- 2 cups milk 2% or whole
- 1/3 cup Parmesan cheese
Ingredients
|
Rate this recipe!
|
- Bring large pot of salted water to a boil.
- Lightly season salmon with Cajun seasoning. Cook on the stovetop 3-5 minutes per side, or bake in a 400 degree oven for 15-20 minutes, until fish is still slightly rare in the center.
- Cook pasta according to package directions, drain, and set aside.
- While pasta and fish cook, melt butter in a large skillet over medium heat. Add flour, and whisk until a smooth paste is formed. Very slowly add the milk, about 1/4 c. at a time, whisking constantly until smooth. (If lumps form, use the back of a fork to crush the lumps and stir into sauce.) Add garlic powder, cayenne, cilantro, and salt and stir. Continue cooking and stirring until sauce gets bubbly and thickens.
- Add cheese to sauce and reduce heat to medium-low. Stir until cheese is melted.
- When fish is cooked, shred into about 2" pieces. Add fish to sauce, and very gently stir to combine. Serve over pasta, or add cooked pasta into skillet with sauce and gently toss to coat.
Isn’t pasta with alfredo sauce the BEST? Here are some more recipes I know you’ll enjoy:
Bacon Gouda Fettuccine Alfredo
Lightened Up Chicken Alfredo
Hank Bayer says
This was very interesting and sounds yummy
Cathi says
Hi 1st time with you, may I use canned salmon well drained, can’t aford fresh to make alfredo dinner
Andi Gleeson says
Hi, Cathi! I’m so sorry for the very delayed response to your question. I’m not sure how I missed your comment earlier! You can definitely use canned pink salmon (no bones or skin) or the pouches. I like using canned fish in my recipes too! Thank you :)
Samantha Kherkher says
Looks yummy! What kind of cajun seasoning do you recommend?
Andi Gleeson says
Thank you, Samantha! I have used Tony Chachere’s for years, but I recently switched to Louisiana brand because it’s labeled as gluten free. Either one will work great in this recipe.
Carla says
This sounds so delicious! Right up my alley for sure. I can hardly wait to try it! Thanks for the recipe :)
Andi says
Thank you, Carla! I hope you enjoy it!