Spicy Cajun Salmon Pasta Recipe

Picture this: creamy pasta, perfectly seared salmon, and a kick of Cajun spice that makes your taste buds throw a party.

No, it’s not from some fancy restaurant—it’s what you’re making tonight in under 30 minutes. This dish isn’t just food; it’s a flex.

You get protein, carbs, and flavor that slaps, all in one pan. Who said weeknight dinners have to be sad? Not us.

Ready to level up your dinner game? Let’s go.

Why This Recipe Works

The magic here is in the balance. Cajun seasoning brings heat, the salmon adds richness, and the creamy sauce ties it all together.

It’s indulgent but not heavy, spicy but not overwhelming. Plus, it’s stupidly easy to make. Even if your cooking skills peak at microwaving leftovers, you’ve got this.

Spicy Cajun Salmon Pasta Recipe

Recipe by Wendy CarterCourse: Dinner

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

550

kcal

Ingredients

• 12 oz penne pasta (or your favorite shape)

• 2 salmon fillets, skinless (~6 oz each)

• 2 tbsp Cajun seasoning (store-bought or homemade)

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan

• 1 tbsp olive oil

• 1 tbsp butter

• Salt and pepper to taste

• Fresh parsley for garnish (optional, but pretty)

Step-by-Step Instructions

• Cook the pasta: Boil it in salted water until al dente. Drain and set aside. Pro tip: Save 1/2 cup of pasta water—it’s liquid gold for sauces.
• Season the salmon: Rub Cajun seasoning all over the fillets. Heat olive oil in a pan over medium-high heat. Sear salmon for 3–4 minutes per side until cooked through. Remove and flake into chunks.
• Make the sauce: In the same pan, melt butter. Sauté garlic for 30 seconds until fragrant. Pour in heavy cream, Parmesan, and a splash of pasta water. Stir until creamy.
• Combine everything: Toss in the pasta and salmon. Mix well. Garnish with parsley if you’re feeling fancy.
• Serve immediately: Because cold pasta is a crime.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or water to revive the sauce. Microwaving works, but the texture won’t be as luxurious.

IMO, it’s best fresh.

Why You Should Make This

This dish checks all the boxes: fast, flavorful, and filling. It’s packed with protein from the salmon, and the Cajun spice boosts metabolism.

Plus, it’s a one-pan wonder—less cleanup, more happiness.

Win-win.

Nutrition Facts (Per Serving)

• Calories: 550
• Protein: 32g
• Carbs: 45g
• Fat: 28g
• Fiber: 2g

Common Mistakes to Avoid

• Overcooking the salmon: It’ll turn dry and sad. Aim for slightly pink in the center.
• Skipping pasta water: This starchy liquid makes the sauce cling to the pasta like it’s life depends on it.
• Using low-fat cream: Just don’t. The sauce won’t be as rich or velvety.

Alternatives

• Protein swap: Use shrimp or chicken instead of salmon.
• Dairy-free: Substitute coconut milk for heavy cream and nutritional yeast for Parmesan.
• Pasta alternatives: Try zucchini noodles or gluten-free pasta if you’re cutting carbs.

FAQs

Can I use frozen salmon?

Yes, but thaw it completely first.

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Pat it dry to avoid excess moisture, which ruins the sear.

How spicy is this dish?

It’s got a kick, but you control the heat. Use less Cajun seasoning or add a pinch of sugar to balance it.

Can I prep this ahead?

You can cook the salmon and sauce separately, but combine everything just before serving. Pasta absorbs sauce and gets mushy over time.

Final Thoughts

This Spicy Cajun Salmon Pasta is the hero your weeknights deserve.

It’s quick, delicious, and impressive enough to make you look like a kitchen wizard. FYI, once you try it, there’s no going back to bland dinners.

Now go forth and cook like you mean it.