Salmon Fettuccine Recipe

Name: Salmon Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can salmon, Alaskan; 6 tablespoons butter; 3 tablespoons flour; 4 cups milk, Hot; 3 tablespoons sherry wine; ½ cup parmesan cheese, grated; ⅓ cup green onion, sliced; 1 ½ teaspoons dijon-style mustard; 1 ½ teaspoons dill weed; ⅛ teaspoon black pepper (or more, your preference); 1 lb fettuccine pasta; 1 tablespoon parsley, chopped

Servings: persons

1 (14 ounce) can salmon, Alaskan
6 tablespoons butter
3 tablespoons flour
4 cups milk, Hot
3 tablespoons sherry wine
½ cup parmesan cheese, grated
⅓ cup green onion, sliced
1 ½ teaspoons dijon-style mustard
1 ½ teaspoons dill weed
⅛ teaspoon black pepper (or more, your preference)
1 lb fettuccine pasta
1 tablespoon parsley, chopped

1
Drain and flake salmon.
2
Remove any skin or bone spine if necessary.
3
Set aside.
4
Melt butter over medium heat.
5
Remove from heat and whisk in flour.
6
Cook stirring constantly for 2-3 minutes.
7
Whisk in milk and sherry, cook 15 minutes stirring often.
8
Begin boiling water and cooking fettuccini.
9
Stir in flaked salmon and other ingredients, except parsley, into milk mixture and cook for an additional 2-3 minutes.
10
Drain pasta once done and toss with sauce.
11
Garnish with parsley.

878

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (14 ounce) can salmon, Alaskan, 6 tablespoons butter, 3 tablespoons flour, 4 cups milk, Hot, and more.

Yes, Salmon Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Fettuccine

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