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Smoked Salmon and Artichoke in Alfredo Sauce

Mike Cooksum

"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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Ingredients

40 m servings 293 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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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.

Footnotes

  • 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 g fat; 9.9 g carbohydrates; 12.1 g protein; 63 mg cholesterol; 767 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

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Most helpful positive review

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

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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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'...

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

I was looking for a recipe to use up some cream I had left....came across this and it was just what I was looking for as a "base". I used all the main ingredients except for the salmon and wine...

Very good flavor. The only thing is that the smoked salmon tends to congeal with the parmesean, making a tuna blob type consistency. Not sure how this can be avoided?

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

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 actually didn't have all the exact ingredients. But I used what I had and it turned out great! I can see where using heavy cream instead of milk (which was all I had) would make a difference w...