1.5 lbs salmon fillets (about four 6-ounce fillets), skin-on or skinless
12 ounces fettuccine or linguine
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
1 large shallot, finely minced
4-5 cloves garlic, minced
1/2 cup dry white wine (e.g., Sauvignon Blanc)
1 1/4 cups heavy cream
1 cup reserved pasta water
1/2 cup Parmesan cheese, freshly grated
1 large lemon, zested and juiced
1/4 cup fresh parsley, finely chopped
1/4 teaspoon red pepper flakes (optional)
Instructions
Cook pasta according to package directions until al dente. Before draining, reserve at least 1 1/2 cups of the starchy pasta water. Drain and set aside.
Pat salmon fillets completely dry and season generously with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side, until golden-brown and cooked through. Remove from skillet and set aside.
Reduce heat to medium. Add the minced shallot to the same skillet and cook for 2 minutes. Add garlic and red pepper flakes, cooking for 1 more minute until fragrant.
Pour in the white wine to deglaze, scraping up any browned bits. Simmer until the wine reduces by half, about 2-3 minutes.
Reduce heat to low and slowly pour in the heavy cream and lemon juice. Bring to a gentle simmer and cook for 3-4 minutes to thicken.
Turn off the heat. Whisk in the Parmesan cheese until smooth. Whisk in 1/2 cup of reserved pasta water to create a silky sauce. Stir in the lemon zest and the remaining 1 tbsp of cold butter.
Flake the cooked salmon into large chunks. Add the drained pasta and flaked salmon to the skillet with the sauce. Toss gently to combine.
Stir in most of the fresh parsley and serve immediately, garnished with the remaining parsley.
Notes
For the best texture, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.