Cajun Salmon Pasta

This Cajun Salmon Pasta is a flavor-packed recipe that comes together in under an hour! Flaky salmon in a rich and creamy tomato-based sauce with the perfect amount of heat from the Cajun seasoning. This recipe is made with pantry and kitchen staples that you probably have on hand, so you can skip the takeout!

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Pasta

Cuisine: American, Cajun

Servings: servings

Calories: 735kcal

Author: Briana

Equipment

large skillet
baking sheet
stock pot
microplane

Ingredients

3-4 tablespoons Cajun seasoning divided and to taste (If using store bought, go easy on the added salt, as most brands have added salt.)
2-3 teaspoons kosher salt divided and to taste (Depends on if your Cajun seasoning has added salt!)
2 tablespoons olive oil divided
1.5 tablespoons lemon juice (juice of ½ a lemon)
2 pounds salmon
2 tablespoons unsalted butter
2 medium bell peppers chopped
1 large onion diced
3 stalks celery diced
10-12 cloves fresh garlic minced (1 bulb of garlic)
1 whole lemon zested
4 ounces tomato paste
¾ cup dry white wine can sub seafood or chicken stock (use pinot grigio or sauvignon blanc)
¾ cup seafood stock can sub chicken stock or seafood stock
1.5 cups heavy whipping cream
6 ounces parmesan cheese freshly grated
16 ounces fettuccine cooked (or pasta of choice)
1 cup reserved pasta water
handful of fresh minced parsley to serve

Instructions

Pat the salmon dry, and season well with salt and cajun seasoning. Heat a large saucepan or skillet over medium heat. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Drizzle the salmon with 1 tablespoon of olive oil, and the juice of half a lemon. Season the salmon with 1-2 teaspoons of kosher salt (to taste) and 1-2 tablespoons of cajun seasoning (to taste). Place in the preheated oven and cook until the internal temperature reaches around 110°F-125°F for medium rare or your desired temperature. If you like your salmon more well done, cook it until it reaches 145°F.
Meanwhile, start the sauce on the stovetop. To the hot skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Add in the onion, celery, and bell peppers with a pinch of salt. Cook until the peppers and onion are beginning to soften, about 3-4 minutes.
Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente, for 1-2 minutes under the package directions. It will continue cooking in the sauce. Reserve 1 cup of pasta water for later.
Add in 4 ounces of tomato paste, the zest of 1 lemon, the minced garlic, and 1-2 tablespoons more cajun seasoning to taste. Cook until the tomato paste deepens in color, about 3 minutes. Stir often to prevent burning.
Deglaze the pan with ¾ cup of white wine and ¾ cup of seafood stock, and stir to combine. Allow the mixture to simmer for 3-4 minutes to cook off the alcohol.
Reduce the heat to low, then stream in 1.5 cups of heavy cream, and stir to combine and warm through.
Begin adding in the parmesan cheese in small handfuls, stirring in between each addition until the cheese is completely melted before adding another handful.
Once all of the cheese is incorporated, remove the skillet from the heat and add in the pasta with a splash of pasta water and toss to combine. Next, add in the cooked salmon. Break the salmon into smaller pieces with a wooden spoon. Stir to combine and adjust seasonings to taste.
Serve with more parmesan cheese, lemon wedges, and fresh parsley. Enjoy!
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with more pasta water, broth, stock, or water to loosen the noodles. Do not freeze.

Notes

Don’t burn the tomato paste or garlic. Be sure to move the tomato paste and garlic around in the pan a lot to prevent anything from sticking and burning, or else the final dish may end up bitter.

Heavily salt the pasta water. You want about 2 tablespoons of kosher salt for every 1 pound of pasta. The salt will flavor the noodles!

Cook the pasta until it's al dente (cooked but still firm) to prevent it from becoming mushy. We'd recommend cooking it for 1-2 minutes under what the package recommends for al dente. It will continue cooking in the sauce!

Reserve some pasta cooking water. It's great for thinning the sauce and for reviving leftovers the next day.

Taste the sauce as you go and adjust the seasoning as needed to achieve the desired level of saltiness and spiciness.

Be sure to stir the heavy cream frequently once it's been added and cook it over low heat to prevent the Alfredo sauce from curdling or separating. Do not boil it.

Use freshly grated parmesan and add it slowly. Make sure each handful of cheese is melted and incorporated before adding the next. Be sure you grate the cheese yourself so that it melts properly. Pre-shredded cheese has anti-caking agents that prevent it from melting well.

Adjust the Cajun seasoning to taste. We like things a little on the spicier side, but you can adjust the spice level to suit your tastes.

Nutrition