Cajun Salmon Pasta

A Simple Cajun Salmon Pasta Recipe For Weeknight Dinners With A Kick

It’s officially that time of year when the evenings get just a touch cooler and we find ourselves craving something a little more substantial than a salad, but not quite ready to give up all the bright, fresh flavors of summer. That’s where this Salmon Cajun Pasta comes in.

First, don’t worry. Yes, you’re going to be cooking three things at once (fish, pasta, and sauce) in this creamy pasta recipe, but we know that you can do it. It is easy to follow along and very forgiving. Your main job is just not overcooking the salmon. Everything else? Practically makes itself.

Cajun Salmon Pasta Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• salmon – you will need 3/4 pound of salmon for this recipe. Fresh, ocean-caught salmon is the best.
• Cajun seasoning – you can make our homemade Cajun Seasoning, or simply buy a jar of it pre-mixed.
• pasta – we like penne pasta for this recipe, but any noodle you like best is great. Fusilli is another perfect shape.
• butter – using butter to saute the vegetables adds delicious flavor to this recipe.
• mushrooms – we used sliced baby Bella mushrooms, but any type of mushroom works well in blackened salmon pasta.
• zucchini – we used one medium zucchini from our garden. Summer squash is also good!
• sundried tomatoes – buy the kind packed in oil, so you can use both the tomatoes and the oil from the jar for extra flavor!
• garlic – we wouldn’t think of making a creamy seafood pasta without lots of garlic!
• shallot – we love the subtle flavor of shallot in this dish. A small amount of yellow onion can be substituted if you do not have a shallot.
• cream – there’s really no substitute for classic heavy whipping cream if you want a rich, delicious sauce. Using half and half would mean a much thinner sauce (and the potential for it to break if it gets too hot).
• chicken stock – this adds more liquid to the sauce and also provides some flavor, too.
• lemon juice – the acidic brightness of lemon juice is a classic when paired with seafood.
• salt and pepper – non-negotiable!
• Parmesan cheese – we love a sprinkle of Parmesan added at the end for a special touch.
• parsley – a little bit of fresh parsley really makes any dish look like a restaurant dish, but it’s optional.

How To Make Cajun Salmon Pasta

1. ROAST. Place the salmon (skin side down) on a sprayed baking pan and sprinkle with some Cajun seasoning. Roast until it flakes easily and is cooked through.
2. BOIL. Cook the penne according to the package instructions in salted water. Don’t forget to reserve a splash of pasta water so you can adjust your sauce later.
3. COOK THE VEGETABLES. In a large high-sided skillet, melt the butter over medium heat. Add the mushrooms and cook until golden. Add the zucchini and cook until tender. Transfer the veggies to a bowl and set aside.
4. BUILD THE SAUCE. In the same skillet, add the sundried tomatoes and that flavorful oil, along with the garlic and shallot. Cook while stirring just enough to start smelling the garlic. Then, pour in the cream, chicken stock, lemon juice, remaining Cajun seasoning, salt, and pepper. Bring to a gentle boil, then reduce to medium-low and simmer until slightly thickened.
5. BRING IT TOGETHER. Add the cooked pasta to the sauce along with the mushrooms and zucchini. Toss gently to combine and warm through. If the sauce needs loosening, a splash of that reserved pasta water will do the trick.
6. ADD THE SALMON. Flake the roasted salmon into big chunks (discard the skin) and scatter over the pasta. Sprinkle with Parmesan and parsley, and serve it up hot.

How To Store Leftovers Of Cajun Pasta With Salmon

If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 2 days.