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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

529.4 calories; 27.4 g protein; 50.5 g carbohydrates; 84.7 mg cholesterol; 185.4 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2004
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.) Read More
(28)

Most helpful critical review

Rating: 3 stars
06/13/2006
This was just ok for us...second salmon recipe that I have tried in a row that disappointed us. I followed this recipe exactly and didn't change a thing. The sauce was too thick and it didn't have very much flavor. Don't think we will make this one again. Thanks anyway for the post. Read More
(12)
49 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 16
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/12/2004
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.) Read More
(28)
Rating: 5 stars
02/12/2004
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.) Read More
(28)
Rating: 5 stars
03/18/2005
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. Read More
(18)
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Rating: 5 stars
09/27/2005
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. Read More
(13)
Rating: 3 stars
06/13/2006
This was just ok for us...second salmon recipe that I have tried in a row that disappointed us. I followed this recipe exactly and didn't change a thing. The sauce was too thick and it didn't have very much flavor. Don't think we will make this one again. Thanks anyway for the post. Read More
(12)
Rating: 4 stars
02/15/2005
The first time I made this it was surprisingly bland - considering the "heavenly" aroma from the ingredients while it's cooking. I also found it wasn't "saucy" enough but rather dry. However something about it made me want to try it again so this time I used 2 huge cloves of garlic increased the cream and sour cream to 1 cup each and added a cup of fresh grated parmesan. It was better yet still not as flavourful as I had hoped. But my 2 young kids ate it without complaint and I enjoyed it enough to finish my plate. I'll probably make it again sometime maybe with smoked salmon instead of fresh and see if that adds to the flavour. Thanks for the recipe Annas! Read More
(12)
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Rating: 3 stars
09/27/2005
I has great potential but as written it was not that great. The lemon gave it a weird taste! I would either cut it way down or omit it completely. The sauce was too thick with "stuff". I had to add more sour cream and cream (I used nonfat sour cream and non fat 1/2 & 1/2). I think I used 1 1/2 cups cream and 1 cup sour cream. I also used 4 small cloves of garlic...should have used more. I topped it with smoked red peppers and tomatoes. I will definately try this again but I'll have to tweak it quite a bit. Read More
(9)
Rating: 4 stars
03/22/2004
My husband has sworn off shrimp linguine so this was a great substitute "fish with pasta" meal. I added some chopped asparagus to the skillet in the first step along with some mushrooms. I also grated some fresh parmesan cheese and added fresh ground peppercorns. Definitely a dinner we'll enjoy time and time again. Read More
(8)
Rating: 4 stars
09/28/2005
I had some leftover grilled salmon but I used all the rest of the ingredients and it was just awesome. Now I can't wait to try it with fresh salmon. I also added fresh parsley and it gave it a bit of color! Read More
(6)
Rating: 4 stars
10/04/2005
I loved this recipe and my three year old liked it as well. The only reason it didn't get five stars is because my husband didn't care for it. I used lemon pepper instead of the lemon and pepper. I might try it again without any lemon at all as my husband complained it was too tangy. Very easy to make once you've chopped all the veggies and meat. Read More
(5)