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Cajun Salmon Pasta Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This Cajun Salmon Pasta combines the bold, spicy flavors of Cajun seasoning with tender, oven-roasted salmon and a creamy, garlicky tomato sauce. Tossed with perfectly cooked fettuccine and finished with fresh parmesan and parsley, this dish offers a hearty and flavorful meal perfect for seafood lovers seeking a comforting pasta experience.

Ingredients

Salmon

  • 2 pounds salmon
  • 3-4 tablespoons Cajun seasoning (divided)
  • 2-3 teaspoons kosher salt (divided, to taste)
  • 2 tablespoons olive oil (divided)
  • 1.5 tablespoons lemon juice (juice of 1/2 a lemon)

Sauce

  • 2 tablespoons unsalted butter
  • 2 medium bell peppers (chopped)
  • 1 large onion (diced)
  • 3 stalks celery (diced)
  • 10-12 cloves fresh garlic (minced, about 1 bulb)
  • 1 whole lemon (zested)
  • 4 ounces tomato paste
  • 3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc, can substitute seafood or chicken stock)
  • 3/4 cup seafood stock (can substitute chicken stock)
  • 1.5 cups heavy whipping cream
  • 6 ounces parmesan cheese (freshly grated)

Pasta

  • 16 ounces fettuccine (or pasta of choice, cooked al dente)
  • 1 cup reserved pasta water
  • Handful of fresh minced parsley (for serving)

Instructions

  1. Season the salmon: Pat the salmon dry and season it well with kosher salt and Cajun seasoning. Heat a large skillet or saucepan over medium heat. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Oven roast the salmon: Drizzle the salmon with 1 tablespoon olive oil and the juice of half a lemon. Add 1-2 teaspoons kosher salt and 1-2 tablespoons Cajun seasoning to taste. Place the salmon on the prepared baking sheet and cook in the oven until it reaches an internal temperature of 110°F-125°F for medium-rare, or up to 145°F for well done.
  3. Start the sauce: In the hot skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter. Sauté the diced onion, celery, and chopped bell peppers with a pinch of salt until they begin to soften, about 3-4 minutes.
  4. Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine al dente, about 1-2 minutes less than package instructions. Reserve 1 cup of pasta water before draining the pasta.
  5. Build the sauce flavors: Add tomato paste, lemon zest, minced garlic, and an additional 1-2 tablespoons Cajun seasoning to the skillet. Cook for about 3 minutes until the tomato paste darkens, stirring frequently to prevent burning.
  6. Deglaze the pan: Pour in the white wine and seafood stock to deglaze the pan. Stir well and let the mixture simmer for 3-4 minutes to cook off the alcohol.
  7. Add heavy cream: Reduce heat to low and slowly stream in the heavy cream, stirring continuously to combine and warm through.
  8. Melt in parmesan: Add the freshly grated parmesan cheese in small handfuls, stirring continuously until each addition is melted and fully incorporated.
  9. Combine pasta and salmon: Remove the skillet from heat. Add the cooked pasta and a splash of reserved pasta water, tossing to coat the noodles in sauce. Break the salmon into bite-sized pieces and gently fold it into the pasta. Adjust seasoning as needed.
  10. Serve and garnish: Plate the pasta and garnish with extra parmesan cheese, lemon wedges, and fresh parsley. Enjoy immediately.
  11. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with additional pasta water, broth, or stock to loosen the sauce. Avoid freezing.

Notes

  • The internal temperature of the salmon can be adjusted according to preference; medium rare is best for a tender texture.
  • If Cajun seasoning contains salt, adjust added salt accordingly to avoid oversalting.
  • Substitute white wine with seafood or chicken stock if preferred or to keep it alcohol-free.
  • Use freshly grated parmesan cheese for best melting and flavor.
  • Do not overcook the pasta initially; it will finish cooking in the sauce.
  • Leftovers should be reheated gently to preserve texture and avoid drying out.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Cajun, American

Find it online: https://sarabaking.com/cajun-salmon-pasta-recipe/