This Cajun salmon pasta combines bold Cajun spices, blackened salmon, and a rich, creamy Alfredo sauce to create a dish that feels restaurant-worthy. Whether you're serving it for a special occasion or a weeknight dinner, this Cajun pasta with salmon will quickly become a favorite. It’s a crowd-pleaser that's guaranteed to have everyone asking for seconds!
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Looking for more pasta recipes? Since pasta is one of my favorite foods, you know I have plenty of recipes to satisfy any noodle craving! A few of my favorites are spicy spaghetti arrabbiata, autumn-inspired fall pasta salad, one pot chicken orzo bake, and you can douse anything from pasta to seafood in my sherry cream sauce.
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About Cajun Salmon Pasta
If you’re wanting a dinner that’s both easy to make and packed with flavor, this Cajun salmon Alfredo is the perfect choice. I created this Cajun salmon pasta recipe to serve with my baked blackened salmon and Cajun Alfredo sauce. This dish perfectly combines spicy, savory, and creamy flavors in every bite.
More of my favorite Cajun & Creole recipes:
Cajun Shrimp Scampi
Shrimp & Sausage Jambalaya
Cajun Spaghetti
Cajun Salmon Pasta
Baked Blackened Salmon
Blackened Salmon Bowl
Homemade Cajun Seasoning
Cajun Crab Dip
Cajun Alfredo Sauce
Cajun Tartar Sauce
Ingredients
- Pasta: I recommend using fettuccine or linguine as these are traditionally used in an Alfredo. Penne would be another good option.
- Salmon is rich in omega-3 fatty acids and protein, making it a nutritious base for this dish. Its natural richness pairs perfectly with the bold flavors of Cajun seasoning and it's texture contrasts beautifully with the creamy Alfredo sauce.
- Blackened and Cajun seasoning: I use my homemade blackened seasoning to blackened the baked salmon and Cajun seasoning to season the pasta sauce. Cajun seasoning will typically be spicier than blackened seasoning. You can use the same seasoning for both parts of the dish in a pinch.
- Butter creates the velvety, creamy foundation of the sauce, providing richness and depth.
- Shallots contribute a mild sweetness and gentle onion flavor, complementing the dish without overwhelming it.
- Garlic infuses the sauce with a savory, bold punch, adding warmth and complexity.
- Heavy cream adds that signature Alfredo richness, making the sauce perfectly creamy.
- Parmesan cheese enhances the flavor with its salty, nutty notes while also helping to thicken the sauce.
- Reserved pasta water helps loosen the Alfredo sauce if it becomes too thick while also ensuring the sauce clings well to the pasta. It also helps maintain the sauce's creamy texture.
Variations
Try a different protein. Instead of making this blackened salmon pasta, you can pan fry my panko crusted chicken or cook sausage to add to the dish. Or, use a different seafood, such as shrimp, scallops, or fish.
Replace the salmon with a variety of roasted vegetables like bell peppers, zucchini, and mushrooms. This creates a hearty vegetarian version while still keeping the bold Cajun flavors.
How to Make Cajun Salmon Pasta
This creamy Cajun Alfredo pasta with salmon comes together quickly for a delicious seafood dinner.
Step 1: Preheat the oven and start boiling water for pasta. Place salmon fillets on a parchment paper lined baking sheet and brush with melted butter and blackened seasoning mixture. Bake.
Step 2: Melt butter in a skillet and sauté shallots and garlic over medium-low heat.
Step 3: To the skillet, add heavy cream, parmesan cheese, and Cajun seasonings. Whisk until well combined and simmer, stirring occasionally.
Step 4: Add cooked pasta to the sauce and toss to combine. Add reserved pasta water slowly, if necessary.
Step 5: Serve baked blackened salmon with pasta. Garnish with chives, lemon wedge, and extra parmesan cheese, if desired.
Expert Tips
Freshly grated Parmesan melts better and creates a smoother, creamier sauce compared to pre-shredded cheese, which can contain anti-caking agents.
Before draining your pasta, save about ¼ cup of the pasta water. The starchy water helps loosen the sauce and ensures it clings well to the pasta. I like to add 1 Tablespoon of pasta water at a time until the pasta is coated in the sauce and the desired consistency is reached.
For a crispy blackened salmon crust, broil salmon for the final 2-3 minutes of baking.
Garnish the final dish with fresh parsley or chives and a squeeze of lemon juice. The herbs add brightness, and the lemon cuts through the richness of the Alfredo sauce, enhancing the overall flavor.
Recipe FAQs
Serve this dish with a light side salad, garlic bread, or steamed vegetables like broccoli or asparagus to balance the richness of the sauce.
Yes, frozen salmon works well. Just be sure to thaw it completely in the fridge before seasoning and baking to ensure even cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to the pasta to restore the sauce's creaminess and prevent it from drying out.
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Cajun Salmon Pasta
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Equipment
- Large pot for cooking pasta
- Large Skillet
Ingredients
Blackened Salmon
- 4 salmon fillets
- 2 Tablespoons butter melted
- 2 teaspoons blackened seasoning or Cajun seasoning
Cajun Salmon Alfredo Sauce
- ½ lb. pasta fettucine, linguine, or penne
- ½ cup butter
- 1 shallot minced
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup parmesan cheese freshly grated
- 1 Tablespoon Cajun seasoning
- ¼ cup reserved pasta water if needed
Instructions
- Preheat the oven to 425°F and start boiling water for the pasta. Cook pasta according to package directions.
- For the salmon: Pat salmon fillets dry with a paper towel. Place them on a parchment paper lined baking sheet. In a small bowl, combine melted butter and blackened seasoning. Brush mixture over salmon on all sides. Bake at 425°F for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
- For the sauce: In a large skillet over medium-low heat, melt ½ cup of butter. Add the minced shallot and garlic and sauté for 1-2 minutes until fragrant. Whisk in the heavy cream, parmesan cheese, and Cajun seasoning. Whisk until well combined and let it simmer for 5-8 minutes, stirring occasionally. The sauce will thicken as it cools.
- Add the cooked pasta to the skillet with the sauce, tossing to coat. Note: Add 1 Tablespoon of reserve pasta water at a time until the pasta is coated in the sauce and the desired consistency is reached. Discard any unused water.
- Top the Cajun pasta with salmon and garnish with chives and a lemon wedge, if desired.
Notes
- I don't add extra salt and pepper to this dish because most Cajun seasoning already contains it. Taste and season to your preference.
- For crispy salmon: Broil for the final 2-3 minutes of baking. Keep an eye on it to prevent burning. Salmon should be cooked to an internal temperature of 145 degrees Fahrenheit.
- I recommend using freshly grated parmesan as it melts better and creates a smoother, creamier sauce compared to pre-shredded cheese.
- Reserve ¼ cup of pasta water. Add 1 Tablespoon of pasta water at a time until the pasta is coated in the sauce and the desired consistency is reached. Discard any unused water.
- Garnish the dish with fresh parsley or chives and a squeeze of lemon juice, if desired.
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