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This Blackened Salmon & Creamy Cajun Pasta dish combines perfectly seared, spicy salmon with a creamy, Cajun-inspired pasta that’s loaded with vegetables and Parmesan cheese. The contrast between the smoky, blackened salmon and the creamy, savory pasta creates a memorable meal.
The salmon brings a healthy dose of protein and omega-3s, while the Cajun spices add a kick of heat and depth of flavor. The creamy pasta, enriched with vegetables and Parmesan, pairs perfectly with the smoky salmon, making every bite a delight.
This recipe may sound fancy, but it’s actually quite simple to make. With just a few steps, you can create a restaurant-quality meal right at home.
Helpful Tips
- Don’t overcook the salmon: The key to juicy, flavorful salmon is to cook it just until it reaches 130°F(55°C) internally. This ensures the salmon is perfectly tender and not dried out.
- Customize the Cajun seasoning: The Cajun seasoning blend is what gives this dish its signature flavor. Feel free to adjust the spice level to your liking by adding more or less cayenne pepper.
- Use pasta water for the perfect sauce: Don’t skip the step of reserving pasta water! The starchy water helps to thicken the sauce and bind it to the pasta, creating a creamy, cohesive dish. Start by adding about half of the reserved pasta water and more as needed to achieve the desired consistency.
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Blackened Salmon & Creamy Cajun Pasta
Ingredients
For the salmon:
- 2 tablespoons (14 g) paprika I prefer smoked paprika
- 1 tablespoon (18 g) salt
- 1 tablespoon (8 g) garlic powder
- 1/2 tablespoon (4 g) onion powder
- 2 teaspoons (4 g) ground black pepper
- 2 teaspoons (4 g) dried oregano
- 1 teaspoon (2 g) cayenne add more for more heat
- 1 teaspoon (1 g) dried thyme
- 3 tablespoon (44 ml) butter melted
- 4 salmon filets 4-5 ounces each)
For the pasta:
- 8 ounces (227 g) farfalle
- 1 tablespoon (15 ml) olive oil
- 1/2 cup (80 g) onion chopped
- 1 cup (96 g) mushrooms chopped
- 1 bell pepper diced (I use a mix of red and green)
- 2 cloves garlic minced
- 1 cup (237 ml) heavy cream
- 1/4 cup (59 ml) chicken stock
- 3 tablespoons (21 g) Cajun seasoning
- 1/2 cup (50 g) Parmesan cheese shredded
- Red chili flakes optional
Instructions
For the salmon:
- Mix together the seasonings. Divide it in equal parts. Put one part in a shallow bowl. Reserve the rest.
- Heat a pan over medium heat.
- Melt the butter in a shallow bowl. Dredge the fish in the butter to coat well on all sides.
- Dredge the fish in the seasonings, on all sides.
- Place the fish in the pan and sear until blackened, about 3 minutes. Flip and continue cooking for another 3 minutes. The perfect internal temperature for salmon is 130° F(55°C). Remove it from the pan and let rest for 3-5 minutes before serving.
For the pasta:
- In a large pot of salted water, cook the pasta 2 minutes less than the box instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
- In a medium skillet over medium heat, add the olive oil. When hot, cook the onion, mushrooms, and bell peppers until softened, about 4 minutes. Add the garlic and stir for 30 seconds.
- Pour in the heavy cream, stock, and Cajun seasoning. Cook and stir until thickened, about 5 minutes.
- Add the drained pasta to the thickened cream sauce, along with half the reserved pasta water, and the Parmesan cheese. Stir to incorporate. Add more water, if necessary.
- Garnish with a sprinkle of Parmesan and chili flakes.
Video
Notes
- The key to juicy, flavorful salmon is to cook it just until it reaches 130°F(55°C) internally. This ensures the salmon is perfectly tender and not dried out.
- The Cajun seasoning blend is what gives this dish its signature flavor. Feel free to adjust the spice level to your liking by adding more or less cayenne pepper.
- Don’t skip the step of reserving pasta water! The starchy water helps to thicken the sauce and bind it to the pasta, creating a creamy, cohesive dish. Start by adding about half of the reserved pasta water and more as needed to achieve the desired consistency.
Nutrition
Before You Go
Since you made it to the end of this article, you might be interested in more delicious dinner combos. Here are a few more articles we think you might enjoy.
- Ultimate Steak Sandwich with Tomatoes & Whipped Ricotta
- Lemon Butter Cod with Toasted Asparagus Salad
- Japanese Braised Pork Belly & Yaki Udon
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
