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Salmon fettuccine with parmesan cream


  • Reduce the stock, cream, parmesan and ground pepper in a heavy-bottomed pan until reasonably thick, stirring now and again. 
  • At the same time, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well. 
  • Then add the salmon to the sauce in one layer, turn over once and remove the pan from the heat. 
  • Gently toss the sauce and salmon with the pasta and chives.
  •  Serve in individual bowls.


  • 1 cup fish or chicken stock
  • ½ cup cream
  • 2-3 tbsp freshly grated parmesan
  • sea salt & freshly ground pepper
  • 400 gm fettuccine
  • 250 gm fresh salmon, sliced
  • 2 tbsp snipped fresh chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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