Fettucine with Heavenly Salmon Sauce

Fettucine with Heavenly Salmon Sauce

Annas Kuori 0

"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!"

Ingredients 35 m {{adjustedServings}} servings 598 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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  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 43

  1. 49 Ratings


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.)


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.


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.