Blackened Steak and Salmon Alfredo is tender cubes of blackened seasoned steak and salmon mixed in a creamy alfredo sauce with al dente cavatappi pasta. It may look fancy, but it is easy to prepare and perfect for any night of the week! My Blackened Steak and Shrimp Alfredo was so delicious and popular that I had to try it with salmon, too!
Ingredients & Substitutions
Pasta: I love cavatappi pasta for its corkscrew, tubular shape that holds the sauce well! However, you could use other kinds of tubular pasta like penne, rigatoni, or pasta you have on hand. Or, make homemade shaped pasta to use! When draining the pasta, reserve a cup of pasta water to add to the sauce.
Steak: I used top sirloin, a relatively tender meat cut. Ribeye, New York strip, filet mignon, or tenderloin would also work.
Salmon: Look for a pound of salmon. Remove the skin and pat it dry before cutting it into bite-sized pieces.
Blackened Seasoning: It’s all about the blackened seasoning in this recipe. It is used to season both the steak and salmon. Plus, it is also added to the alfredo sauce! It does add a little heat to the dish, so adjust the seasoning to your liking. For the most flavor, make homemade blackened seasoning!
Alfredo Sauce: Blackened seasoning adds a little bit of smoky and spicy flavor to the creamy alfredo sauce. You could leave it out of the sauce if the seasoned steak and salmon is enough of a kick for you.
Why Reserve Pasta Water?
Pasta water is important for the sauce in this recipe (and others like my Vodka Sauce and Champagne Shrimp Pasta). It is added to the sauce to thicken it. (I start with 1/4 cup, adding more to reach my desired consistency). In addition, the starch from the pasta water helps bind the sauce and pasta together which gives you a full-flavored taste in every bite!
What To Serve With Blackened Steak and Salmon Alfredo
Many side dishes will complement the richness of the dish. Here are a few options to try:
- Wedge Salad
- Garlic Knots or Garlic Breadsticks
- Roasted Vegetables like asparagus, green beans, or Brussels sprouts
- Dinner Rolls
- Roasted Potato Wedges
Can I Make The Alfredo Sauce Ahead Of Time?
Sure, you can get the Alfredo sauce made in advance so it’s ready to heat up when you are ready to put the dish together. After you have made the alfredo, let it cool to room temperature. Then, store the sauce in an airtight container in the refrigerator for up to 3-4 days. When ready to use the sauce, reheat it slowly on the stovetop as you prepare the pasta, steak, and salmon.
How To Store Blackened Steak and Salmon Alfredo
To store blackened steak and salmon alfredo, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in a saucepan on the stovetop or in a microwave.
Blackened Steak and Salmon Alfredo
- 8 ounces cavatappi pasta
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon blackened seasoning
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 pound salmon, skin removed, cut into 1-inch bites
- 1 teaspoon blackened seasoning
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, freshly grated
- 1 tablespoon blackened seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- parsley, chopped for garnish
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook al dente according to package directions (8-10 minutes).
- Reserve 1 cup of pasta water; drain the rest. Set aside.
- Season cubes of steak evenly with blackened seasoning.
- In a large skillet on high heat, add butter. Once melted, place the steak pieces in the skillet. Cook for about 1-2 minutes per side, or until browned outside and pink inside. Transfer to a plate and tent to keep warm.
- Pat salmon dry with paper towels, and season evenly with blackened seasoning.
- To the same skillet over medium-high heat, add oil. Once hot, add salmon pieces. Cook for about 2-3 minutes per side or until seared and golden brown and cooked through to an internal temperature of 145°F. Transfer to the plate with the steak and tent to keep warm.
- To the same skillet, add onions. Cook until softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
- Add heavy cream, ¼ to ½ cup of pasta water, parmesan cheese, blackened seasoning, salt, and pepper. Stir until the cheese melts and the sauce thickens slightly.
- Add cooked pasta to the skillet and toss to coat. Add more pasta water as needed to reach the desired consistency.
- Top the pasta with the cooked steak and salmon pieces.
- Garnish with parsley. Serve immediately.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
I was a little skeptical about the salmon, but man was this delicious! Creamy and full of flavor!
Another delicious pasta dish using blackened seasoning. I loved the blackened steak and shrimp, so I know I would love this, too! I was not wrong; it is delicious with salmon, too!
This blackened Alfredo sauce is amazing on its own and is fantastic paired with many variations of meat! The salmon and beef were wonderful in this!
Oh wow, this is so delicious and flavorful! The steak and salmon pair very well with the creamy Alfredo sauce. So good!
Super yummy. I loved the perfectly creamy sauce coating the noodles and the difference in textures with the two different kinds of meat!