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Smoked Salmon and Artichoke in Alfredo Sauce

Rated as 4.5 out of 5 Stars

"I first tasted this delicious recipe while visiting a northern California coast micro brewery. This is my version. Serve over linguine and garnish with parsley and additional Parmesan cheese."
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40 m servings 293
Original recipe yields 8 servings


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  1. Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes.
  2. Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.


  • Cook's Note:
  • Pre-smoked salmon can be used or fresh wild caught salmon can be smoked on the grill and used (my favorite).

Nutrition Facts

Per Serving: 293 calories; 20.7 9.9 12.1 63 767 Full nutrition

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Read all reviews 13
  1. 16 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

It was great but you have to use heavy cream to get the right consistency. I also added capers with the artichoke hearts. Yummy

Most helpful critical review

Used half and half instead of heavy cream, otherwise as recipe directed. VERY soupy. Will not make again.

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Most positive
Least positive

It was great but you have to use heavy cream to get the right consistency. I also added capers with the artichoke hearts. Yummy

This dish has amazing flavor. The only change I made, was adding sliced mushrooms and only because I needed to use them up. I can't wait to make this again for company.

I made this with tilapia instead of salmon. It was delicious!

Nice recipe, didn't use artichokes and it was still good. I will definitely make again.

This was delicious! I made it with hot smoked salmon (as opposed to cold smoked salmon lox) for extra flavour. Perfect amount of heat from the red pepper flakes. Next time I make it, I think I'...

I made this for my husband’s birthday and he loved it. He just finished up the leftovers for lunch today.

I made this tonight and it was a huge home run! The only thing I changed was that I added about 2 Tbsp drained capers when I added the cream and Parmesan. I served it with pappardelle pasta. Eve...

The wine/chicken broth sauce never thickened so I took a lot of it out. Otherwise the recipe is great. Super tasty. A little spicy with the red pepper flakes. Definitely a fun get out of a rut r...

I substituted half and half for the whipping cream and used marinated artichokes and roasted red peppers. It did take a while to simmer out the liquid, but eventually it became saucy and thick....