Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4
Key Takeaways
- This Cajun salmon pasta combines perfectly seared salmon with a creamy, spicy sauce
- Ready in just 20 minutes with minimal cleanup
- Perfect balance of protein, carbs, and healthy fats
- Easily customizable for different heat levels and dietary needs
Why You Need This Cajun Salmon Pasta Recipe
Ever stared into your fridge wondering how to turn salmon into something exciting? This Cajun salmon pasta recipe is your answer.
It’s a restaurant-quality dish that comes together in just 20 minutes. The spicy Cajun seasoning pairs perfectly with the rich salmon and creamy sauce, while the pasta soaks up all that flavor.
This recipe serves 4 people and uses simple ingredients you probably already have. Let’s make dinner exciting again!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 32g |
| Carbohydrates | 48g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 580mg |
| Sugar | 3g |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Salmon fillets | 1 pound (450g) | Skin removed, cut into 1-inch cubes |
| Penne pasta | 12 ounces (340g) | Or any medium pasta shape |
| Cajun seasoning | 2 tablespoons | Divided |
| Olive oil | 2 tablespoons | |
| Butter | 2 tablespoons | |
| Garlic | 4 cloves | Minced |
| Bell peppers | 1 red, 1 yellow | Sliced into thin strips |
| Heavy cream | 1 cup (240ml) | |
| Parmesan cheese | ½ cup (50g) | Freshly grated, plus more for garnish |
| Lemon | 1 | Juiced and zested |
| Fresh parsley | ¼ cup | Chopped |
| Salt and pepper | To taste | |
| Red pepper flakes | ¼ teaspoon | Optional, for extra heat |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Large skillet or pan | For cooking salmon and sauce |
| Cutting board | For prep work |
| Sharp knife | For cutting ingredients |
| Measuring cups and spoons | For accurate measurements |
| Colander | For draining pasta |
| Wooden spoon | For stirring |
| Timer | To track cooking times |
| Paper towels | For patting salmon dry |
| Small bowl | For seasoning salmon |
Substitutions
- Protein: Use shrimp or chicken instead of salmon
- Pasta: Gluten-free pasta works well for those with sensitivities
- Cream: Half-and-half or coconut cream for a lighter version
- Dairy-free: Use olive oil instead of butter and nutritional yeast instead of Parmesan
Step-by-Step Instructions
Preparation Phase
- Set up your kitchen workspace
- Clear your countertop to give yourself plenty of room to work
- Place your cutting board in the center of your workspace
- Set out all ingredients on one side of your cutting board
- Place measuring cups and spoons nearby
- Beginner tip: Reading through the entire recipe first will help you understand the flow
- Prepare the water for pasta
- Fill a large pot with water until it’s about ¾ full
- Place the pot on your largest burner
- Turn the heat to high
- Cover the pot with a lid to help it boil faster
- Remember: It may take 8-10 minutes for the water to come to a boil, so start this first
- Prepare the salmon
- Take the salmon fillets out of the packaging
- Check for any pin bones by running your finger over the flesh and remove with tweezers if found
- If the skin is still on, place the fillet skin-side down on the cutting board
- Hold the tail end with one hand and slide a sharp knife between the flesh and skin, moving away from you
- Once skin is removed, cut the salmon into 1-inch cubes (about the size of a dice)
- Visual guide: Cubes should be roughly the same size so they cook evenly
- Pat salmon dry and season
- Place the salmon cubes on paper towels
- Gently press another paper towel on top to absorb moisture
- Transfer dried salmon cubes to a small bowl
- Sprinkle 1 tablespoon of Cajun seasoning over the salmon
- Using clean hands or a spoon, gently toss the salmon until all pieces are evenly coated
- Safety note: Wash hands thoroughly after handling raw fish
- Prepare the vegetables and aromatics
- Peel the garlic cloves by placing them under the flat side of your knife and pressing down gently
- Mince the peeled garlic into very small pieces (about the size of grains of rice)
- Wash the bell peppers under cold water
- Cut off the top and bottom of each pepper
- Stand the pepper on one end and slice down to remove the core and seeds
- Open the pepper up and lay it flat, then slice into thin strips (about ¼-inch wide)
- Wash the parsley and pat dry with paper towels
- Remove the leaves from the stems and chop finely
- Wash the lemon and pat dry
- Using a grater or zester, remove the yellow part of the lemon skin (avoid the white pith)
- Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds
- Prep tip: Place all prepped ingredients in separate small bowls or pile them neatly on your cutting board for easy access
Cooking Phase
- Cook the pasta
- Once water is boiling rapidly, add 1 tablespoon of salt to the water
- Add the pasta to the boiling water
- Stir immediately with a wooden spoon to prevent sticking
- Set a timer according to package directions for al dente pasta (usually 8-10 minutes)
- Stir occasionally while pasta cooks
- Important step: About 1 minute before draining, scoop out 1 cup of the starchy pasta water with a measuring cup and set aside
- When timer goes off, carefully pour pasta into a colander in the sink to drain
- Beginner warning: Steam from draining pasta is very hot! Keep your face away from the rising steam
- Do not rinse the pasta after draining
- Cook the salmon (while pasta is cooking)
- Place your large skillet on another burner over medium-high heat
- Add 2 tablespoons of olive oil to the pan
- Let the oil heat up for about 1 minute (it should shimmer but not smoke)
- Carefully add the seasoned salmon cubes to the pan in a single layer
- Important: If all salmon doesn’t fit in a single layer, cook in two batches
- Let salmon cook undisturbed for 1-2 minutes until the bottom side develops a golden crust
- Using a fish spatula or tongs, gently flip each piece of salmon
- Cook for another 1-2 minutes, until salmon is mostly opaque but still slightly pink in the center
- Visual cue: Properly cooked salmon will flake easily with a fork but still be moist
- Remove salmon from the pan and transfer to a clean plate
- Cooking tip: Do not overcook the salmon as it will continue to cook slightly when added back to the hot sauce
- Make the sauce (in the same pan)
- Reduce heat under the skillet to medium
- Add 2 tablespoons of butter to the same pan (no need to clean it)
- Once butter is melted, add the minced garlic
- Stir constantly for 30 seconds until garlic is fragrant but not browned
- Warning: Garlic burns easily and will taste bitter if overcooked
- Add the sliced bell peppers to the pan
- Cook for 3-4 minutes, stirring occasionally, until peppers start to soften but still have some crunch
- Sprinkle the remaining 1 tablespoon of Cajun seasoning over the vegetables
- Stir to coat the vegetables evenly with the seasoning
- Finish the sauce
- Slowly pour in the heavy cream while stirring
- Caution for beginners: The cream may sputter when it hits the hot pan, so pour gradually
- Continue stirring as the cream comes to a gentle simmer
- Let the sauce simmer for 2-3 minutes, stirring frequently, until it starts to thicken slightly
- Visual cue: The sauce should coat the back of a spoon but still be pourable
- If sauce becomes too thick, add a few tablespoons of the reserved pasta water
- Testing tip: Dip a spoon in the sauce and draw your finger through it – if it leaves a clear path, the sauce is thickened
- Combine everything together
- Add the drained pasta directly to the sauce in the pan
- Using tongs or two spoons, gently toss the pasta until it’s fully coated with sauce
- Add the grated Parmesan cheese, reserving a little for garnish
- Stir until cheese melts into the sauce
- Add half the lemon zest and all of the lemon juice
- Gently fold in the cooked salmon pieces using a rubber spatula
- Critical beginner tip: Fold very gently to prevent breaking up the salmon pieces
- If the sauce seems too thick, add more reserved pasta water, a tablespoon at a time
- Let everything warm together for about 1 minute
- Taste the pasta and add salt and pepper if needed
Finishing and Serving Phase
- Plate and garnish
- Turn off the heat
- Use tongs or a pasta server to divide the pasta among four plates
- Make sure each plate gets an equal amount of salmon pieces
- Sprinkle each serving with the fresh chopped parsley
- Add the remaining lemon zest on top
- Sprinkle with additional grated Parmesan cheese
- Add a pinch of red pepper flakes if you want extra heat
- Presentation tip: Twist the pasta with tongs as you place it on the plate for a nicer appearance
- Serve immediately
- Pasta is best enjoyed right away while hot and creamy
- Serve with extra Parmesan cheese on the side if desired
- Complete meal idea: A simple green salad makes a perfect side dish
Troubleshooting
| Problem | Solution |
|---|---|
| Salmon is overcooked and dry | Cook salmon less time next round; salmon should still be slightly translucent in the center when removed from pan |
| Salmon is undercooked | If you notice raw salmon after combining, let the dish simmer on low heat for 1-2 more minutes |
| Sauce is too thin | Simmer longer to reduce, or add more Parmesan cheese to thicken |
| Sauce is too thick | Add more pasta water, a tablespoon at a time, until desired consistency |
| Too spicy | Add more cream or a squeeze of lemon juice to balance the heat |
| Not spicy enough | Add more Cajun seasoning or red pepper flakes |
| Pasta stuck together | Make sure to stir pasta frequently while cooking and don’t let it sit in the colander too long |
| Garlic burned | Start over with fresh garlic and watch it more carefully; reduce heat if needed |
Variations
Cajun Shrimp Pasta
Substitute 1 pound of large shrimp for salmon. Remove shells and devein before cooking. Cook shrimp for just 1-2 minutes per side until pink and opaque.
Chicken Cajun Pasta
Use 1 pound boneless, skinless chicken breast cut into strips instead of salmon. Cook chicken for 5-6 minutes until no longer pink inside and reaches 165°F on an instant-read thermometer.
Vegetable Cajun Pasta
Skip the salmon and double the vegetables. Add 8 oz sliced mushrooms, 1 small zucchini (sliced), or 8 oz asparagus (cut into 1-inch pieces) for extra flavor and nutrition.
Lighter Version
Use half-and-half instead of heavy cream, and reduce the Parmesan by half. Add 2 tablespoons of flour to the butter before adding garlic to help thicken the sauce.
Storage & Reheating
- Refrigeration:
- Let leftovers cool completely before storing
- Place in an airtight container
- Refrigerate for up to 2 days
- Note: The pasta will absorb sauce as it sits
- Freezing:
- Not recommended as cream sauce may separate and pasta texture will change
- Reheating:
- For best results, reheat in a skillet over medium-low heat
- Add 1-2 tablespoons of water or cream to revive the sauce
- Stir gently until heated through (about 5 minutes)
- Microwave alternative: Heat in 30-second intervals, stirring between each, until warm
Safety Notes & Tips
- Food Safety:
- Salmon should reach an internal temperature of 145°F (63°C)
- Don’t leave cooked food at room temperature for more than 2 hours
- Always wash hands after handling raw fish
- Hot Pan Warnings:
- Use oven mitts when handling hot pots and pans
- Be careful when adding cream to a hot pan—it may splatter
- Keep your face away from steam when draining pasta
- Time-Saving Tips:
- Buy pre-cut salmon or ask your fishmonger to cut it for you
- Use pre-minced garlic (1 teaspoon equals about 1 clove)
- Pre-cut bell peppers are available in most grocery stores
- Pasta Tips:
- Salt your pasta water well—it should taste like seawater
- Cook pasta just until al dente as it will continue cooking slightly when added to the hot sauce
- Always save some pasta water before draining
- Freshness Check:
- Salmon should smell fresh and ocean-like, not fishy
- If salmon smells strongly or feels slimy, do not use it
Make It Your Own
This Cajun salmon pasta recipe is just the beginning. Once you master the basic technique, try:
- Adding different vegetables like spinach, cherry tomatoes, or peas
- Mixing in fresh herbs like basil, dill, or cilantro
- Trying different pasta shapes like farfalle, fusilli, or linguine
- Adjusting the Cajun seasoning to your heat preference
- Adding a splash of white wine to the sauce for extra flavor
- Topping with toasted bread crumbs for a crunchy contrast
Remember, cooking should be fun! Don’t be afraid to experiment with this recipe and make it your own.
