Step 1: Prepare Your Salmon. Start by gently patting your salmon fillets completely dry with paper towels. This is crucial for achieving a beautiful sear. Season generously on all sides with salt, freshly ground black pepper, and a pinch of paprika for color and a subtle smoky note.
Step 2: Cook the Salmon to Perfection. Heat 1 tablespoon of olive oil in a large skillet (cast iron or non-stick works best) over medium-high heat. Once shimmering, carefully place the salmon fillets, flesh side down, into the hot pan. Sear for 3-4 minutes until a beautiful golden crust forms. Flip the salmon and cook for another 3-5 minutes, depending on the thickness of your fillets, until cooked through and easily flakes with a fork. Remove the cooked salmon from the skillet and set aside on a plate.
Step 3: Boil the Fettuccine. While the salmon cooks, bring a large pot of heavily salted water to a rolling boil. Add your fettuccine and cook according to package directions until it's perfectly al dente. Before draining, make sure to reserve about 1 cup of the starchy pasta water. This liquid gold is your secret weapon for adjusting the sauce consistency later.
Step 4: Craft the Garlic Butter Sauce. Using the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until it's wonderfully fragrant. Be careful not to let it brown, as burnt garlic can taste bitter. Stir in 1 tablespoon of all-purpose flour (or cornstarch for a gluten-free option) and cook for another minute, stirring constantly, to create a quick roux. This helps thicken the sauce.
Step 5: Build the Creaminess. Gradually whisk in the heavy cream and chicken broth (or vegetable broth for a lighter flavor). Bring the mixture to a gentle simmer, continuously stirring, until the sauce begins to thicken slightly. Season generously with salt and black pepper to taste. For an extra layer of warmth, add a pinch of red pepper flakes. Finally, stir in the grated Parmesan cheese until it melts completely, creating a smooth, luscious sauce.
Step 6: Combine Everything & Serve. Add the cooked and thoroughly drained fettuccine directly into the sauce in the skillet. Toss everything together, ensuring every strand of pasta is beautifully coated. Flake the cooked salmon into large, bite-sized pieces and gently fold them into the pasta. If your sauce appears too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Serve immediately, garnished with a generous sprinkle of fresh chopped parsley and extra grated Parmesan cheese.