Salmon Fettuccine in Garlic Sauce


  • 5 lb Panamei Salmon Portions
  • 4 oz fettuccine, uncooked
  • 1 Tbsp. olive oil
  • 3/4 cup dry white wine
  • 3 cloves garlic, minced
  • 1 Tbsp. butter
  • 1 lemon, juiced
  • 1/2 cup freshly grated parmesan
  • Onion powder, to taste
  • Salt & pepper, to taste
  • 1 cup heavy/whipping cream
  • 2 Tbsp. flour
  • 1 Tbsp. fresh parsley, chopped

Boil a large salted pot of water for pasta. Cook until it’s al dente.

Grate parmesan and set aside. Season the salmon with onion powder, salt & pepper on both sides.

Add the olive oil and butter to a skillet over medium-high heat. Once hot, place the salmon in skillet. Cook for a couple of minutes on each side.

Take salmon out of the pan and set aside while preparing pasta.

Add the white wine, lemon juice, cream, garlic, and parmesan, to the pan and scrape the bits from the bottom of the pan. Slowly add the flour to the sauce, while stirring.

Place the salmon in the pan and break it into bite-size chunks.

Mix it in with the sauce. Cook for an additional five minutes to  thicken the sauce.

Drain pasta and place in the skillet, along with 1 tablespoon of water. Gently mix the sauce and pasta. Top it off with Parsley and extra Parmesan Cheese!

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