Blackened Salmon with Creamy Garlic Alfredo Pasta
Welcome to flavor paradise! If you’re looking for a dinner that is both indulgent and deeply satisfying, this Blackened Salmon with Creamy Garlic Alfredo Pasta checks every box. It’s bold, it’s creamy, it’s packed with spice and texture—and it’s surprisingly simple to make at home. Whether you’re cooking for a date night, impressing guests, or treating yourself to a five-star plate on a weeknight, this dish is pure comfort with gourmet flair.
Why This Recipe Works
This recipe is a fusion of southern spice and classic Italian comfort food. The blackened salmon offers smoky heat and a crispy crust, while the Alfredo pasta balances it out with creamy richness and mellow garlic notes. Each element complements the other beautifully, making this a complete dish that satisfies all your cravings in one plate.
Perfect for seafood lovers, pasta enthusiasts, and anyone looking to break away from the mundane chicken-and-rice dinner rut. It’s a dish that says “I’ve got taste” without screaming “I spent all day in the kitchen.”
Ingredients You’ll Need
For the Blackened Salmon:
4 salmon fillets
1 tbsp olive oil
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
½ tsp dried thyme
Salt and freshly cracked black pepper to taste
Fresh parsley, chopped (for garnish)
For the Creamy Garlic Alfredo Pasta:
12 oz fettuccine pasta (or your favorite pasta shape)
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
Salt and black pepper to taste
Kitchen Equipment Needed
Large skillet (cast iron preferred for searing)
Pasta pot
Strainer
Mixing bowls
Tongs or spatula
Knife and cutting board
Measuring spoons/cups
Step-by-Step Instructions
1. Season the Salmon
In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper. Pat the salmon fillets dry with paper towels, then generously coat both sides with the seasoning mix. This creates that rich, flavorful crust when seared.
2. Cook the Blackened Salmon
Heat olive oil in a skillet over medium-high heat. Add the salmon fillets, skin-side down if applicable. Sear for 4–5 minutes per side, or until the outside is charred and the inside flakes easily with a fork (internal temp: 145°F / 63°C). Remove from the skillet and set aside.
3. Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
4. Make the Creamy Garlic Alfredo Sauce
In the same skillet used for the salmon (leave any brown bits—they add flavor!), melt butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant. Pour in the heavy cream and let it simmer for a couple of minutes.
Gradually stir in the Parmesan cheese until the sauce is smooth, creamy, and slightly thickened. Season with salt and pepper to taste.
5. Combine and Serve
Add the cooked fettuccine to the Alfredo sauce and toss to coat evenly. Stir in fresh parsley for a pop of color and freshness. Serve immediately with a salmon fillet on top of each pasta portion. Garnish with more parsley and a sprinkle of grated Parmesan if desired.
Tips for Success
Pat the salmon dry before seasoning to ensure it gets a good sear.
Don’t overcrowd the pan when cooking salmon—work in batches if needed.
Use freshly grated Parmesan for the Alfredo—it melts better and delivers more flavor.
Add a splash of pasta water to the Alfredo sauce if it gets too thick.
Let the salmon rest for a couple of minutes before plating to retain its juices.
Ingredient Variations & Swaps
Spaghetti, linguine, or penne can replace fettuccine—choose your favorite pasta shape.
Use chicken or shrimp instead of salmon for a different protein spin.
Sub Greek yogurt or half-and-half for a lighter Alfredo sauce.
Add spinach or sun-dried tomatoes to the pasta for extra nutrients and flavor.
Storage and Reheating
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Gently reheat in a skillet over low heat. Add a splash of cream or milk to loosen the sauce. Microwave reheating works in a pinch, but the texture may suffer slightly.
Freezing:
Not ideal. The cream sauce tends to separate when frozen and reheated.
Perfect Pairings
Wine Pairing:
A Chardonnay with creamy notes pairs beautifully with the richness of the Alfredo.
For a bolder contrast, try a Pinot Noir—it’s earthy yet light enough for salmon.
Sides:
Garlic bread or a crusty baguette
Caesar salad with lemony dressing
Roasted asparagus or grilled zucchini
Lemon wedges for squeezing over the salmon
Frequently Asked Questions (FAQ)
Can I use skin-on salmon?
Yes! Skin-on fillets add texture and flavor. Just sear skin-side down first for maximum crispiness.
What’s the best way to avoid overcooking the salmon?
Use a meat thermometer and aim for 145°F internal temp. Remove it from the skillet once it hits that mark—it’ll continue to cook slightly from residual heat.
Can I make the Alfredo sauce ahead of time?
Yes, though it’s best fresh. Store in the fridge and gently reheat with a splash of cream or milk.
Is this recipe spicy?
The cayenne adds a mild kick. Omit it for a milder dish, or add more if you love heat.
Can I make it gluten-free?
Absolutely—just swap in gluten-free pasta.
One-Pan Wonder That Impresses Every Time
From the perfectly seasoned blackened salmon to the decadent Alfredo sauce clinging to every noodle, this recipe is a restaurant-quality masterpiece you can make in your own kitchen. It’s vibrant, creamy, spicy, and utterly soul-satisfying. Whether you’re cooking for loved ones or treating yourself to something special, Blackened Salmon with Creamy Garlic Alfredo Pasta is a recipe worth bookmarking (and bragging about).