Print

Creamy Cajun Salmon Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 89 reviews

A rich and flavorful Creamy Cajun Salmon Pasta featuring perfectly baked blackened salmon fillets nestled on a bed of al dente pasta tossed in a decadent Cajun Alfredo sauce made with butter, shallots, garlic, heavy cream, parmesan cheese, and Cajun seasoning. This easy-to-make dish captures the bold spices of Cajun cuisine balanced with creamy textures and fresh garnishes for an indulgent yet simple weeknight dinner.

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

  1. Preheat and Cook Pasta: Preheat your oven to 425°F (220°C) and bring a large pot of salted water to a boil. Cook your choice of pasta according to package instructions until al dente. Reserve ¼ cup of pasta water before draining the pasta.
  2. Prepare the Salmon: Pat the salmon fillets dry with paper towels and place them on a parchment-lined baking sheet. In a small bowl, mix melted butter with blackened or Cajun seasoning, then brush evenly over all sides of the salmon. Bake in the preheated oven for 10-12 minutes, or until salmon flakes easily with a fork. For crispier salmon, broil for the last 2-3 minutes while watching closely to avoid burning.
  3. Make the Cajun Alfredo Sauce: In a large skillet over medium-low heat, melt ½ cup butter. Add minced shallot and garlic and sauté for 1-2 minutes until fragrant and softened. Whisk in heavy cream, freshly grated parmesan cheese, and Cajun seasoning, stirring to combine. Let the sauce simmer gently for 5-8 minutes, stirring occasionally until it thickens slightly.
  4. Toss Pasta with Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached. Discard any remaining pasta water.
  5. Serve: Plate the Cajun pasta and top with the baked blackened salmon fillets. Garnish with fresh chives or parsley and a lemon wedge for optional brightness. Serve immediately and enjoy!

Notes

  • Most Cajun seasonings contain salt and pepper, so additional seasoning may not be necessary. Adjust to your taste preferences.
  • For extra crispy salmon, broil it for the last 2-3 minutes of baking. Monitor closely to prevent burning. Cook salmon to an internal temperature of 145°F (63°C).
  • Use freshly grated parmesan cheese for a creamier, smoother Alfredo sauce rather than pre-shredded cheese.
  • Reserve ¼ cup pasta water to adjust sauce consistency as needed; add in small amounts while tossing pasta with sauce.
  • Garnish with fresh parsley or chives and a squeeze of lemon juice to brighten the dish.

Find it online: https://deliciousyum.com/creamy-cajun-salmon-pasta-recipe/