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Salmon Fettuccini

Submitted By

FishUSA Admin
If desire a lower fat blend, use 2 percent milk in place of Half & Half. Also use fat-free Parmesan cheese, increasing to 1 cup instead of 1/2 cup as sauce will thicken better. This recipe was originally submitted on the old FishErie site by Charlie Lyon.


  1. 6 oz. uncooked Fettuccini
  2. 1/4 c. oleo
  3. 2 cloves garlic, finely chopped
  4. 1 c. Half & Half
  5. 8 oz. canned salmon
  6. 1/8 tsp. black pepper
  7. 1/2 c. Parmesan cheese


  1. Cook fettuccini according to package instructions, drain. Heat oleo and garlic in skillet until lightly browned. Add Half and Half, salmon, and pepper. Heat about 3 minutes or until mixture just begins to bubble, stirring constantly. Add Parmesan cheese and stir for 1 minute. Remove from heat. Toss sauce with fettuccini. Serve immediately with additional cheese if desired. Serves 4.
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