Cajun Salmon Pasta

This creamy Cajun salmon pasta recipe brings bold Cajun spices, tender salmon, and a rich creamy sauce together for an easy dinner recipe.

Why My Recipe

• Created with the Holy Trinity to create an authentic creamy Cajun sauce with deep flavor.
• It delivers tender salmon in a flavorful creamy pasta sauce that is inspired by my love of Creole cooking.
• An easy recipe that comes together fast, making it a perfect choice for busy nights. Salmon is full of healthy fats that are good for your heart.

Are you a fan of salmon recipes? Try my Easy Cajun Baked Salmon with this Vegetarian Dirty Rice next!

Ingredients and Substitutions

For the Salmon

• Salmon fillets - I cooked the salmon with the skin on then removed it. You can use skin on or skin off, depending on your preferences. Thawed frozen Atlantic salmon is a great choice.
• Cajun seasoning - try my homemade Louisiana rub (I think it has the best flavor) or use a store bought version.
• Olive oil -or a mild flavored oil such as avocado oil.

For the Pasta

• Penne pasta - swap with rigatoni, bowtie pasta, or gluten-free pasta. Long pasta noodles like fettuccine noodles can be used as well.
• Butter - or more olive oil.
• Celery - part of the "Trinity" of Cajun cooking.
• Green bell peppers - another Trinity ingredient. If you prefer red bell pepper, use that instead.
• Onion - part of the Trinity.
• Garlic - use garlic powder if you're out of fresh garlic.
• Cajun seasoning - I use my Louisiana Rub or a store bought version.
• Tomato paste - substitute with tomato sauce if needed.
• Chicken broth - use chicken stock or vegetable broth. I prefer low sodium.
• Heavy cream - swap with a lighter whipping cream, half and half, or whole milk to make a lighter sauce.
• Parmesan cheese - replace with cream cheese for extra creaminess or another good melting cheese you enjoy.
• Salt and black pepper 
• Fresh lemon, fresh parsley or green onions - for garnish.

Directions

1. Preheat oven to 400°F.
2. Place salmon fillets on a lined baking sheet, drizzle with olive oil. Season salmon with Cajun seasoning evenly over the top and sides.
3. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Set aside, then remove the skin if still attached.
4. Bring a large pot of salted water to a boil.
5. Cook penne until al dente according to package directions. Reserve ½ cup of the pasta cooking water, then drain.
6.  In a large skillet over medium heat, melt butter (or heat olive oil).
7. Add celery, green bell pepper, and onion. Sauté until softened, 6-7 minutes.
8. Stir in garlic, Cajun seasoning, and tomato paste. Cook for 1-2 minutes until fragrant and the paste darkens slightly.
9. Pour in chicken broth, scraping up any bits stuck to the pan. Simmer for 2-3 minutes.
10. Lower the heat, add heavy cream, and simmer gently for 3-4 minutes until slightly thickened.
11. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
12. Add cooked pasta to the sauce, tossing to coat. If needed, loosen the sauce with some of the reserved pasta water.
13. Serve the pasta with the fillets on top.

Tips for Success

• Don't overcook the salmon; pull it out as soon as it flakes easily; it will keep cooking a little from residual heat. For best results use a meat thermometer and cook salmon to 135°-140° F.
• Small, even dice make the "Holy Trinity" (celery, onion, bell pepper) cook down into a flavorful base.
• Swap salmon for shrimp or chicken if you prefer, and adjust the cream for a lighter or richer sauce.

How to Store

• Place leftovers in an airtight container.
• Store in the refrigerator for up to three days.
• Reheat on low heat with a splash of broth or cream to refresh the sauce.

More salmon recipes you'll love

• Sweet Chili Salmon
• Air Fryer Teriyaki Salmon
• Asian Marinated Salmon

More Cajun recipes to explore

• Cajun Red Gravy
• Cajun Sauce
• Air Fryer Blackened Chicken

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Cajun Salmon Pasta

Recipe by Nikole Berg

This Cajun Salmon Penne Pasta is a cozy, flavor-packed dish with tender baked salmon, creamy Cajun-spiced sauce, and perfectly cooked penne. It's hearty, comforting, and ready in just 40 minutes-perfect for a weeknight dinner that feels special.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American

Servings 4

Calories 881 kcal

Ingredients

  

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For the salmon

• ▢ 4 (6 oz) salmon fillets skin removed after cooking
• ▢ 1 tablespoon olive oil or other mild oil
• ▢ 1½ tablespoon Cajun seasoning

For the pasta

• ▢ 10 oz penne pasta
• ▢ 2 tablespoon butter or olive oil
• ▢ 1 cup diced celery thinly diced
• ▢ 1 large green bell pepper thinly diced
• ▢ 1 yellow onion thinly diced
• ▢ 3 garlic cloves minced
• ▢ 2 teaspoon Cajun seasoning plus more to taste
• ▢ 2 tablespoon tomato paste
• ▢ 1 cup chicken broth
• ▢ 1 cup heavy cream
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ Salt & black pepper to taste
• ▢ Fresh parsley or green onions chopped (for garnish)

Instructions

 

• Preheat oven to 400°F.
• Place salmon fillets on a lined baking sheet, drizzle with olive oil, and rub Cajun seasoning evenly over the top and sides.
• Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Set aside, then remove the skin if still attached.
• Bring a large pot of salted water to a boil.
• Cook penne until al dente according to package directions. Reserve ½ cup of the pasta cooking water, then drain.
• In a large skillet over medium heat, melt butter (or heat olive oil).
• Add celery, green bell pepper, and onion. Sauté until softened, 6-7 minutes.
• Stir in garlic, Cajun seasoning, and tomato paste. Cook for 1-2 minutes until fragrant and the paste darkens slightly.
• Pour in chicken broth, scraping up any bits stuck to the pan. Simmer for 2-3 minutes.
• Lower the heat, add heavy cream, and simmer gently for 3-4 minutes until slightly thickened.
• Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
• Add cooked pasta to the sauce, tossing to coat. If needed, loosen the sauce with some of the reserved pasta water.
• Serve the pasta with the fillets on top.

Notes

• Don't overcook the salmon; pull it out as soon as it flakes easily; it will keep cooking a little from residual heat.For best results use a meat thermometer and cook salmon to 135°-140° F.
• Small, even dice make the "Holy Trinity" (celery, onion, bell pepper) cook down into a flavorful base.
• Swap salmon for shrimp or chicken if you prefer, and adjust the cream for a lighter or richer sauce.

Nutrition

Serving: 2 cups, 1 filetCalories: 881kcalCarbohydrates: 64gProtein: 51gFat: 47gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 186mgSodium: 647mgPotassium: 1402mgFiber: 5gSugar: 8gVitamin A: 3348IUVitamin C: 30mgCalcium: 261mgIron: 4mg

Keyword Creamy pasta dishes, Fettuccine Alfredo, seafood

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