Creamy Cajun Salmon Pasta is a quick, tasty dish that brings bold Cajun spice to a smooth, creamy sauce. This dinner works when you want something warm and satisfying in under 30 minutes. If you like spicy pasta with fish, this recipe hits the mark. For other protein ideas, try a crock-pot version like this crock-pot creamy cajun chicken pasta: https://www.majesticrecipes.com/crock-pot-creamy-cajun-chicken-pasta/.
Why You’ll Love This Recipe
- Quick & easy — ready in about 30 minutes.
- Few, simple ingredients you likely have at home.
- Comforting cream sauce balanced by Cajun spice and bright cherry tomatoes.
- Great for weeknights, date night, or when you want to impress without stress.
- Stands out because the salmon stays flaky while the sauce stays silky — not greasy.
Ingredients Needed
For the pasta and salmon:
- 8 oz pasta (fettuccine or penne) — cook as package says.
- 2 salmon fillets — skin removed or left on, your choice.
- 1 tbsp Cajun seasoning — use store-bought or homemade.
For the creamy sauce:
- 1 cup heavy cream — gives a rich, smooth sauce.
- 1 cup chicken broth — adds savory depth.
- 1 cup cherry tomatoes, halved — add color and freshness.
- 2 cloves garlic, minced — for flavor.
- 2 tbsp olive oil — for cooking salmon and garlic.
- Salt and pepper to taste.
- Fresh parsley for garnish.
Tip: If you want a meaty swap, try a creamy cajun sausage pasta for a different flavor: https://www.majesticrecipes.com/easy-creamy-cajun-sausage-pasta/.
How to Make Creamy Cajun Salmon Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente per package directions. Drain and set aside.
- Why: Al dente pasta holds the sauce better and keeps texture when tossed.
- Pat salmon dry and rub both sides with the Cajun seasoning. Season lightly with salt if your Cajun mix is mild.
- Tip: Dry fish sears better and gets a nice crust.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Place salmon in the pan. Cook about 4–5 minutes on the first side without moving it. Flip and cook 4–5 more minutes, until cooked through and flaky. Remove salmon to a plate and set aside.
- Visual cue: Salmon is done when it flakes with a fork and is opaque inside.
- Add the remaining 1 tablespoon olive oil to the same skillet. Add minced garlic and cook about 1 minute until fragrant. Do not brown the garlic.
- Why: Garlic provides flavor base; browning makes it bitter.
- Pour in the chicken broth, scraping any brown bits from the pan. Bring the liquid to a gentle simmer.
- Tip: Scraping those bits adds flavor to the sauce.
- Stir in the heavy cream and bring the sauce to a light simmer. Let it cook 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Visual cue: Sauce should coat a spoon and leave a thin film.
- Add the halved cherry tomatoes to the sauce and simmer 3–5 minutes until they soften and release a little juice.
- Why: Tomatoes give bright acidity that balances the cream.
- Flake the cooked salmon into bite-size pieces and return it to the skillet. Gently fold it into the sauce so you don’t mash the pieces.
- Tip: Keep pieces large enough to enjoy texture.
- Add the cooked pasta to the skillet. Toss gently to combine and heat through. If the sauce is too thick, add a splash of pasta water to loosen it.
- Visual cue: Pasta should be coated in sauce, not swimming.
- Taste and adjust salt and pepper. Serve hot, sprinkled with chopped fresh parsley.
How to Serve Creamy Cajun Salmon Pasta
- Plate with a few extra cherry tomatoes and parsley on top for color.
- Serve with a simple green salad or steamed vegetables to balance the richness.
- Add lemon wedges on the side for diners who want a bright squeeze over the top.
- Pair with a crisp white wine or sparkling water with lemon.
How to Store Creamy Cajun Salmon Pasta
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 2 days. The cream sauce will thicken when cold.
- Reheat: Warm gently on the stove over low heat with a splash of milk or broth to loosen the sauce. Avoid high heat to keep the salmon tender.
- Freezing: Not recommended — cream sauces can separate when frozen and reheated.
Tips to Make Creamy Cajun Salmon Pasta
- Use room-temperature salmon for even cooking.
- Don’t overcook salmon — remove at opaque and flaky stage.
- Save a cup of pasta water before draining; it helps adjust sauce texture.
- Use full-fat cream for the best, stable sauce.
- If your Cajun seasoning is salty, add salt at the end to avoid over-salting.
Variations
- Protein swap: Use shrimp, chicken, or sausage for different textures and flavors.
- Vegetable boost: Add spinach or bell peppers in step 6 for more color and nutrition.
- Lighter version: Replace half the cream with low-fat milk and add a teaspoon of cornstarch to thicken.
- Heat level: Increase or reduce Cajun seasoning to suit your spice tolerance.
Helpful Notes
- If sauce looks thin, simmer a bit longer or add a small slurry of cornstarch and water.
- If sauce splits, remove from heat and whisk in a tablespoon of cold liquid slowly.
- Taste as you go — cream and broths vary in salt, so final seasoning matters.
Conclusion
This Creamy Cajun Salmon Pasta recipe gives you a fast, creamy dinner with bold Cajun notes and tender salmon. It is perfect for weeknights or when you want to impress with little effort. If you want another take or inspiration, check this Creamy Cajun Salmon Pasta – BEYOND THE NOMS for a similar idea and extra tips: Creamy Cajun Salmon Pasta – BEYOND THE NOMS. Try it, rate it, and share your photo on social media so others can enjoy it too.
FAQs
Can I use frozen salmon?
Yes. Thaw it fully and pat dry before seasoning and cooking. Cooking frozen salmon directly will make the outside overcook before the center thaws.
How do I make this gluten-free?
Use gluten-free pasta and ensure your chicken broth and Cajun seasoning are gluten-free. The method stays the same.
Can I make the sauce ahead of time?
You can make the sauce but keep salmon separate. Reheat sauce gently and add flaked salmon at the end to warm through. This prevents overcooked fish.
Why did my sauce curdle?
High heat can make cream split. Simmer gently and add cream after you lower the heat. Stir often and don’t boil rapidly.
Is this recipe freezer-friendly?
Not recommended. Cream sauces often separate after freezing and reheating, which changes the texture.
Print
Creamy Cajun Salmon Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and tasty dish featuring bold Cajun spices in a smooth, creamy sauce with flaky salmon, ready in under 30 minutes.
Ingredients
- 8 oz pasta (fettuccine or penne)
- 2 salmon fillets
- 1 tbsp Cajun seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente per package directions. Drain and set aside.
- Pat salmon dry and rub both sides with the Cajun seasoning. Season lightly with salt.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon and cook for 4–5 minutes on the first side, then flip and cook for 4–5 more minutes until cooked through. Remove salmon and set aside.
- Add remaining 1 tablespoon of olive oil to the skillet and sauté minced garlic for about 1 minute until fragrant.
- Pour in the chicken broth, scraping brown bits from the pan, and bring to a gentle simmer.
- Stir in the heavy cream and simmer for 2–3 minutes until the sauce thickens slightly.
- Add cherry tomatoes to the sauce and simmer for 3–5 minutes until soft.
- Flake the cooked salmon into bite-sized pieces and fold it into the sauce.
- Add the cooked pasta and toss gently to combine, adjusting with pasta water if necessary. Season with salt and pepper before serving.
Notes
For a lighter version, replace half the cream with low-fat milk. Variations include using shrimp or chicken instead of salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg