Name: Cajun Pasta with Salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: cajun
Ingredients: 1 pound Penne pasta, can use bowtie, fettuccine, or linguine pasta as a substitute; 4 6oz filets Salmon; 1 tablespoon Cajun seasoning; 1 tablespoon Olive oil; 2 tablespoons Butter, unsalted; ½ Bell pepper, sliced; ½ Onion, sliced; 4 cloves Garlic Minced; 2 cups Heavy whipping cream; 1 ½ cup Parmesan cheese, shredded; 1 tablespoon Cajun seasoning; ½ tablespoon Italian seasoning; 1 teaspoon Black pepper; ½ cup Water from the boiling pasta

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Cajun Pasta with Salmon is a cheesy, creamy dish loaded with spicy cajun alfredo flavor and topped with tender chunks of blackened salmon. This quick and easy 30-minute meal is ready just in time for dinner.

Craving more pasta recipes? Try my Creamy Blackened Salmon Pasta and Creamy Rasta Pasta with Shrimp next!

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Why We Love This Creamy Cajun Pasta Recipe:
Ingredients you need:
Instructions to Make Cajun Pasta:
Alternatives and Variations:
Pro-Tips:
Storing and Reheating:
FAQ:
More Cajun Recipes to Try
Be sure to tag me on Instagram or Facebook when you make this delicious recipe! I would love to see your creation, and give you a shoutout!

This creamy cajun pasta dish is the answer to your busy weeknights. Penne pasta is drenched in a homemade cajun alfredo sauce with perfectly seasoned salmon filets. The whole family will love this alfredo pasta with salmon!

Why We Love This Creamy Cajun Pasta Recipe:

Family Friendly! Everyone in my household loves pasta so it is a simple dinner option.

Quick and Easy! From pan to plate, this dinner takes just 30 minutes. I wish every meal could come together so seamlessly! So if you need a quick weeknight meal, this salmon recipe is a great start.

Absolutely Delicious! Smoky, spicy, cheesy, creamy... this cajun salmon pasta is packed with amazing texture and flavor.

close up view of creamy cajun salmon pasta

Ingredients you need:

Penne pasta: I love the way the alfredo sauce clings to penne but you can use bowtie, fettuccine, or linguine pasta as a substitute.
Salmon: The salmon is blackened and the skin is removed before it is added to the pasta.
Cajun seasoning: This is rubbed into the salmon to flavor it.
Olive oil: The salmon is cooked with this.

Cajun Alfredo Sauce:

Butter: Use unsalted so the dish is not too salty.
Bell pepper: For color and kick, use yellow, green, and red bell peppers.
Aromatics: I use sliced onion and minced fresh garlic (although you could use onion powder and garlic powder in a pinch).
Heavy whipping cream: Balance the heat of the cajun seasoning with a little dairy. Heavy cream also enriches the sauce and makes it creamy.
Parmesan cheese: The sharp, tangy, nutty flavor of this cheese adds depth to the overall flavor of cajun pasta.
Seasoning: Aside from the cajun seasoning, I used Italian seasoning and black pepper.
Water from the boiling pasta: If the sauce becomes too thick, you will use this to get the desired consistency.

Instructions to Make Cajun Pasta:

Boil Penne Pasta

Add water to a large stock pot, season with about 1 tablespoon of salt, and bring it to a boil. Then add the penne pasta to the boiling water and allow it to cook for about 10 minutes.

Check the pasta, it should be fork-tender, but not soggy. Reserve 1 cup of the water the pasta cooked in, and drain the rest. Set the cooked penne pasta to the side.

Season and Cook the Salmon

Pat the salmon filets dry, sprinkle the flesh side with the cajun seasoning and rub it in generously.

Then heat the olive oil in a large cast iron or non-stick skillet over medium heat. Once the oil is hot, place the salmon in the skillet SKIN SIDE DOWN (disregard if your salmon is skinless).

Sear the salmon for 5 minutes and flip it over to the flesh side. Cook for an additional 5-7 minutes without touching it.

Once the salmon is cooked through, remove it from the skillet and set it on a plate or cutting board. Once it has cooled a bit, use your hands to remove the skin (it should peel right off). Start on the alfredo sauce.

removing the skin from salmon in the pan

Make Alfredo Sauce

Heat the butter in the same large skillet that the salmon cooked in. Once it is melted, add in the bell pepper and onions and saute for 1-2 minutes, then add in the garlic. Saute for 1 minute until the garlic is fragrant. Be sure to stir constantly so that it doesn’t burn.

Slowly pour in the heavy whipping cream and stir it until it is fully incorporated. Sprinkle in the shredded parmesan cheese, and all of the seasonings, and mix it well.

Allow the cheese to melt into the cream. If the sauce is too thick, or you want to adjust the texture- add in the pasta water, one tablespoon at a time until you achieve your desired consistency.

NOTE: alfredo sauce should be thick enough to stick to the spoon

Turn the heat off, and gently add the cooked pasta to the sauce. Then stir it up to combine. Finally, serve the cajun pasta on a plate and top it with a piece of blackened salmon.

Alternatives and Variations:

Spiciness: Cajun spice adds a kick of heat but you can make it even spicier by adding red chili flakes, cayenne pepper, or serrano peppers.
Protein: Do not limit yourself to salmon. You can use another quick seafood option like shrimp. Smoked sausage is good too. Andouille sausage always tastes delicious when paired with cajun seasoning. If you are looking for another lean protein, then make this a creamy cajun chicken pasta and opt for grilled chicken breasts or chicken thighs. For a decadent meal, throw some crumbled bacon over the pasta.
Meatless: To make this a vegetarian cajun pasta recipe, omit the salmon. Toss in some mushrooms, broccoli, or asparagus instead to make the meal hearty.
Fresh Produce: Consider adding diced tomatoes to the cream sauce and garnishing the pasta with sliced green onions for added flavor and color.

Pro-Tips:

Shred the parmesan yourself instead of buying it pre-shredded. It will melt into the creamy sauce much easier without the waxy coating that is put on pre-cut cheese to prevent it from clumping.
When cooking the salmon skin side up, do not move it around the pan. It will need about 5 minutes untouched to create that crisp, buttery, flavorful crust.
If you forgot to preserve the pasta water, you can use chicken broth instead.
For al dente pasta, cook 2-3 minutes less than the package instructions.

Storing and Reheating:

Store leftover cajun pasta in an airtight container in the fridge for up to 5 days. Reheat it in the microwave for about one minute.

It is best to heat the alfredo pasta up first, then warm up the salmon for about 30 seconds. This is to ensure your salmon stays moist and flaky.

FAQ:

What is Cajun sauce made of?

Cajun sauce contains heavy whipping cream, parmesan cheese, butter, garlic, and of course, cajun seasoning.

What to eat with Cajun Salmon Pasta?

This is a full meal on its own but if you would like to balance it out, serve creamy salmon alfredo with a simple side salad and bread like Garlic Butter Pull Apart Bread or Cheesy Garlic Naan Bread.

What does Cajun seasoning taste like?

Cajun seasoning is a bold, spicy, earthy blend of cayenne pepper, paprika, onion powder, garlic powder, black pepper, and white pepper. Sometimes it will contain salt.

More Cajun Recipes to Try

4 servings

Cajun Pasta with Salmon

Cook Time: 30 minutes

Total Time: 30 minutes

Cajun Pasta with Salmon is a cheesy, creamy dish loaded with spicy cajun alfredo flavor and topped with tender chunks of blackened salmon. This quick and easy 30-minute meal is ready just in time for dinner.

Ingredients

1 pound Penne pasta, can use bowtie, fettuccine, or linguine pasta as a substitute
4 6oz filets Salmon
1 tablespoon Cajun seasoning
1 tablespoon Olive oil

Cajun Alfredo Sauce:

2 tablespoons Butter, unsalted
½ Bell pepper, sliced
½ Onion, sliced
4 cloves Garlic Minced
2 cups Heavy whipping cream
1 ½ cup Parmesan cheese, shredded
1 tablespoon Cajun seasoning
½ tablespoon Italian seasoning
1 teaspoon Black pepper
½ cup Water from the boiling pasta

Instructions

Add water to a large stock pot, season with about 1 tablespoon of salt, and bring it to a boil. Add the penne pasta to the boiling water and allow it to cook for about 10 minutes.
Check the pasta, it should be fork tender, but not soggy. Reserve 1 cup of the water the pasta cooked in, and drain the rest. Set the cooked penne pasta to the side.

Salmon:

Pat the salmon filets dry, sprinkle the flesh side with the cajun seasoning and rub it in generously.
Heat the olive oil in a large cast iron or non-stick skillet over medium heat. Once the oil is hot, place the salmon in the skillet SKIN SIDE DOWN (disregard if your salmon is skinless).
Sear the salmon for 5 minutes and flip it over to the flesh side. Cook for an additional 5-7 minutes without touching it.
Once the salmon is cooked through, remove it from the skillet and set it on a plate or cutting board. Once it has cooled a bit, use your hands to remove the skin (it should peel right off). Start on the alfredo sauce.

Alfredo Sauce:

Heat the butter in the same skillet that the salmon cooked in. Once it is melted, add in the bell pepper and onions and saute for 1-2 minutes, then add in the garlic. Saute for 1 minute until the garlic is fragrant. Be sure to stir constantly so that it doesn’t burn.
Slowly pour in the heavy whipping cream and stir it until it is fully incorporated. Sprinkle in the shredded parmesan cheese, and all of the seasonings, and mix it well.
Allow the cheese to melt into the cream. If the sauce is too thick, or you want to adjust the texture- add in the pasta water, one tablespoon at a time until you achieve your desired consistency. NOTE: alfredo sauce should be thick enough to stick to the spoon
Turn the heat off, and gently add the penne pasta into the sauce. Stir it up to combine.
Serve the pasta on a plate and top with a piece of the blackened salmon.

Notes

Top with additional parmesan cheese, a squeeze of lemon, and/or red pepper flakes if desired.

Cajun Pasta with Salmon

Why We Love This Creamy Cajun Pasta Recipe:

Ingredients you need: