Salmon Alfredo Pasta (Ultra Creamy!)

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This orange scented salmon alfredo is the ultimate in light, fresh, but deliciously decadent pasta recipes. The salmon is rich and flavorful, and the sauce creamy and studded with fresh chunks of orange and spicy Cajun seasoning.

Plus, it's on the table in 30 minutes!

I would eat the whole batch of this creamy salmon pasta by myself. Seriously. It's just so good.

With fresh orange chunks, rich, flavorful salmon pieces and a creamy orange scented sauce, this salmon alfredo is incredible.

And it's a super easy weeknight dinner, taking only about 30 minutes to make. This creamy pasta is the ultimate crowd pleaser, along with these other popular easy to make creamy pasta recipes:

• Cajun pasta
• Chicken cordon bleu pasta
• Spicy chicken pasta
• Scallop scampi
• Cajun shrimp and sausage pasta

Why This Recipe Works

1. Salmon is ultra moist and has a lot of flavor making it perfect for creamier pasta dishes. We also love salmon in this cured salmon recipe.
2. The citrus in the orange complements the richness of the salmon and cream sauce perfectly;
3. Butter, garlic and shallots is a classic start to a rich and creamy sauce.
4. The Cajun seasoning adds the perfect amount of flavor and spice to the salmon, while the brown sugar adds a complement of caramel-like sweetness.
5. It's ready in 30 minutes which makes it perfect for weeknight meals!
6. Cooking the pasta in the pan with some added pasta cooking liquid allows the sauce to get creamy and glossy without the addition of loads of cream.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

The recipe calls for 12 ounces of salmon - you can use skinless or skin-on (you'll likely remove the skin before putting in the pasta).

If you can buy the salmon already on a cedar plank, that will make it ultra easy (and ultra delicious) to cook. Otherwise, you can just cook it on a baking sheet, or use one of these cedar planks for cooking.

If the salmon comes already seasoned, you will want to omit the Cajun seasoning and brown sugar used in the recipe.

I am absolutely in love with this homemade Cajun seasoning, but you can use any version you prefer.

Fresh orange and orange juice, brown sugar and white wine add extra oomph to the salmon and sauce, while the heavy cream gives it the perfect level of creaminess.

Step By Step Instructions

Heat the grill or oven to 425°F degrees.

Season the salmon with the Cajun seasoning and brown sugar. Place on a cedar plank (or baking sheet).

Place the salmon direct on the grill or in the oven and cook for 10 minutes. Remove and let cool. slice it into 2" pieces.

**the salmon will only be partially cooked at this time to avoid is drying out when added to the pasta.

Cook the pasta according to the package instructions, reducing the time by about 1-2 minutes so the pasta is al dente. Set aside. Reserve ½ cup of the pasta cooking water for the sauce.

Heat the butter in a large skillet over medium heat and add the garlic and shallots. Cook for about 2 minutes, until they become soft and just start to lightly brown.

Add the white wine and cook for 1 minute. Add the orange juice and cook for 1-2 minutes.

Add the cream and cook about 3-5 minutes, until it is slightly reduced.

Add the pepper, basil and orange chunks and cook for 1 minute.

Add the salmon and cook until salmon is cooked through, about 2-3 minutes. Add the salt (if needed).

Add the pasta, toss to coat with the sauce and cook for 2-3 minutes. Remove from heat and stir in the Parmesan cheese.

Serve garnished with fresh basil and orange chunks and a sprinkle of grated Parmesan cheese. It's also great served with a fresh salad like this strawberry spinach salad.

Expert Tips

1. You can substitute any kind of pasta for the linguine if desired. I personally prefer the linguine as the sauce sticks to it perfectly.
2. Cooking the pasta al dente ensures that it does not get mushy when added back into the sauce to finish cooking.
3. Only cooking the salmon partially helps ensure that it does not dry out when added to the pasta sauce and cooked.
4. If the salmon comes already seasoned, you will want to omit the Cajun seasoning used in the recipe. Just add additional salt to taste as needed.
5. If the sauce is too thin, add 1 tablespoon of the pasta cooking water at a time until it starts to thicken.
6. If the sauce is too thick, add additional cream and/or chicken stock to thin it out. You may need to adjust the seasoning as adding more liquid will dilute it.
7. Make sure your pasta water is heavily salted - it should taste like the sea to add flavor to the pasta.
8. You can also use smoked salmon for this recipe - you may need to omit the salt as smoked salmon is saltier than fresh.

Frequently Asked Questions

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet.

You may need to add extra cream and/or chicken stock to thin the sauce out a little when reheating.

I do not recommend freezing this pasta.

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!