Fettucine with Heavenly Salmon Sauce Recipe - Allrecipes.com
Fettucine with Heavenly Salmon Sauce Recipe
  • READY IN 35 mins

Fettucine with Heavenly Salmon Sauce

Recipe by  

"This is the ultimate pasta dish - no matter if it's a casual weekday supper or fancy dinner party you're preparing it for, it is always delicious. The only way a fish-hating friend of mine craves to have salmon, too!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

This recipe was great. I had cooked salmon in the refrig from the night before so I made the sauce first and at the last added the salmon which I had flaked...Everyone loved it. Now I know what to do with leftover salmon. (It does need some salt added to the sauce.)

Most Helpful Critical Review
Jun 13, 2006

This was just ok for us...second salmon recipe that I have tried in a row that disappointed us. I followed this recipe exactly and didn't change a thing. The sauce was too thick and it didn't have very much flavor. Don't think we will make this one again. Thanks anyway for the post.

Mar 18, 2005

We all thought this was very good. Even from my picky 11 yr old. It came together very easily. I used tomato basil linguine instead of fettucine, as other reviewers stated it was bland. I also added some salt to the sauce and a very small amount of sherry (after tasting per recipe). With those changes we loved it. Oh, I also used extra garlic (we love it) and less lemon zest. A very nice meal, but a little rich. I will make it again though.

Sep 27, 2005

Wow, this was great! I followed the recipe mostly, except not as rich. I used low fat on the sour cream and and 1/2 cup white wine instead of the cream. I also added salt. I was tempted to cut back on the black pepper, but the full 1/2 t. gave it some real zip. We all loved this and I will definitely make it again -- and for company. Served it with grilled zucchini and a spinach/mandarin orange salad.

Feb 15, 2005

The first time I made this it was surprisingly bland - considering the "heavenly" aroma from the ingredients while it's cooking. I also found it wasn't "saucy" enough but rather dry. However, something about it made me want to try it again, so this time I used 2 huge cloves of garlic, increased the cream and sour cream to 1 cup each and added a cup of fresh grated parmesan. It was better, yet still not as flavourful as I had hoped. But my 2 young kids ate it without complaint and I enjoyed it enough to finish my plate. I'll probably make it again sometime, maybe with smoked salmon instead of fresh and see if that adds to the flavour. Thanks for the recipe, Annas!

Sep 27, 2005

I has great potential, but as written it was not that great. The lemon gave it a weird taste! I would either cut it way down or omit it completely. The sauce was too thick with "stuff". I had to add more sour cream and cream (I used nonfat sour cream and non fat 1/2 & 1/2). I think I used 1 1/2 cups cream, and 1 cup sour cream. I also used 4 small cloves of garlic...should have used more. I topped it with smoked red peppers and tomatoes. I will definately try this again, but I'll have to tweak it quite a bit.

Mar 22, 2004

My husband has sworn off shrimp linguine, so this was a great substitute "fish with pasta" meal. I added some chopped asparagus to the skillet in the first step, along with some mushrooms. I also grated some fresh parmesan cheese, and added fresh ground peppercorns. Definitely a dinner we'll enjoy time and time again.

Sep 28, 2005

I had some leftover grilled salmon, but I used all the rest of the ingredients and it was just awesome. Now I can't wait to try it with fresh salmon. I also added fresh parsley and it gave it a bit of color!


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  • Calories
  • 598 kcal
  • 30%
  • Carbohydrates
  • 51.2 g
  • 17%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 193 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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