Creamy Cajun Salmon Pasta

Creamy Cajun Salmon Pasta recipe pairs flaky salmon with fettuccine in a rich, creamy Cajun sauce. It's made with butter, garlic, and shallots, followed by white wine, homemade Cajun seasoning, heavy cream, and greens. Finish with lemon juice, fresh parsley, and seasoning for a taste of Louisiana.

I also love this one-pot Shrimp, Tomato and Spinach Pasta recipe.

If your family is sick of spaghetti with marinara sauce, bolognese or carbonara on repeat, try this flavorful, slightly spicy Creamy Cajun Salmon Pasta. My kids are huge pasta lovers so I'm always looking for new pasta sauce ideas.

This one I love because it's a great opportunity to include more fish in your daily diet. The creamy sauce plus aromatic Cajun spices make it very tasty and comforting. Give it a try and let me know what you think in the comments! 

Looking for more comfort food? Try this one-pan Ricotta Mac and Cheese!

Salmon: I use good quality fresh or frozen skinless salmon filets 
Pasta: I really like fettuccine pasta or this recipe but linguine or spaghetti will also work
Cream: heavy whipping cream will give you thick and rich sauce but if you prefer, swap it for light cream or half and half
Oil: I like avocado oil but any plant oil will work
Butter: for additional depth and flavor
Arugula: baby arugula works great. You can swap it for baby spinach if you prefer. 
White Wine: any leftover white wine will work. If you don't want to use wine, swap for seafood or chicken broth
Cajun seasoning: I have a great homemade mix I make (see below) but you can also use storebought Cajun seasoning to save time
Garlic and Shallot: fresh is best
Lemon: fresh lemon juice works best
Fresh Parsley: for garnish. Swap for chives or dill, if you prefer.
Salt and pepper: I like sea salt and freshly cracked pepper to finish off this pasta dish

How to make Creamy Pasta with Salmon

1. Cook pasta according to package directions in a large pot of water. Once cooked, drain it and set it aside. 

Note: Save about ½ cup of pasta cooking water to loosen the sauce if you prefer a saucier dish.

2. Season both sides of the salmon fillets with 1 teaspoon of Cajun seasoning (Image 1).
3. In a large pan or skillet, heat some oil over medium-high heat. Cook the salmon until it's seared and mostly cooked through (Image 2), approximately 3-4 minutes per side (4-5 minutes if your filets are thick). Then, transfer the salmon to a plate, and using two forks, flake it apart. You can also choose to flake the salmon just before serving.

4. In the same skillet, which is now empty, melt butter, add chopped shallot, and minced garlic (Image 3). Cook these ingredients for 1-2 minutes, or until they become fragrant.
5. Pour in the white wine and let it cook for about 5 minutes, allowing it to reduce.Stir in the heavy cream and the remaining 1 teaspoon of Cajun seasoning (Image 4). Cook for approximately 1 minute.

6. Then, add the arugula, lemon juice, Continue to stir and cook for another 1-2 minutes, or until the arugula wilts (Images 5 & 6).

7. Combine the cooked pasta with the sauce in the skillet and toss it to ensure it's evenly coated (Image 7).

Note: If you want the sauce to be thinner, add the reserved pasta cooking water or more cream.

8. Add the flaked salmon to the mixture, garnish the dish with parsley leaves, and season with salt and pepper if desired (Image 8).

9. Serve and enjoy your meal, preferably accompanied by a glass of white wine.

How to store it

​If you have leftovers, you can either refrigerate them or freeze for another night. 

• Fridge: transfer the pasta into an airtight container, let it cool completely and store in the refrigerator for up to 4 days. 
• Freezer: transfer the pasta to airtight containers or heavy-duty freezer bags. Ensure you remove as much air as possible to prevent freezer burn. Label the containers with the date and use within 2-3 months for the best quality.
• Thawing Frozen Leftovers: When you're ready to use frozen leftovers, thaw them in the refrigerator overnight. This gradual thawing process helps maintain the pasta's texture and flavor. 
• Reheating: to reheat use a microwave or stovetop. If your leftovers were frozen, make sure they are completely thawed. Heat until the pasta reaches an internal temperature of at least 165°F (74°C) to ensure it's safe to eat. Add a splash of cream or milk if the sauce has thickened too much during storage to restore creaminess.

More expert tips

• Cook the pasta al dente: it should be cooked but not mushy, especially that it will sit in hot pasta sauce which will soften it further.
• Sear but don't overcook the salmon: you want a nice brown sear on the outside but it should be flaky and soft inside. To achieve that, make sure to use a non-stick pan or a well seasoned cast iron skillet.
• Taste the sauce before serving: some Cajun seasoning has salt in it while other kinds don't. Check if the dish is salty enough and add more salt, if needed. 
• Save some pasta water: if the final sauce is too thick or not saucy enough, add a splash of pasta cooking water to loosen it. You can also add more cream but pasta water works well and isn't as fatty. 

More seafood recipes

• Smoked Salmon Charcuterie Board
• Shrimp Yaki Udon
• Quinoa Poke Bowl with Seared Tuna
• Tuna Caesar Salad
• Shrimp Tacos with Mango Salsa
• Buffalo Tuna Salad