This Creamy Cajun Salmon Pasta is one of those recipes I pull out when I want something that feels like it came from a restaurant — but I only have half an hour and a single pan to work with. The sauce is bold, the salmon is flaky, and the pasta clings to every bit of that creamy Cajun goodness.
I usually make this on busy weeknights or when I want to impress without stress. Think of it as comfort food with a little Southern kick — rich, spicy, and perfect with a cold drink and some good music playing in the kitchen.
Why This Pasta Gets Requested Again and Again
This pasta’s biggest strength? It feels fancy but comes together fast. Aside from boiling the pasta, everything happens in one pan. That means less cleanup and more flavor — especially since we build the sauce right where the salmon cooked, soaking up every bit of flavor from those golden brown bits at the bottom.
Once the salmon is seared, I sauté some garlic and onion in the same pan — already smelling amazing by this point — then pour in some cream and broth to build the sauce. Add a handful of baby spinach (great way to sneak in greens), and by the time the pasta’s done, everything comes together.
Honestly, this is a full meal. No need for sides unless you’re feeling extra. I just pour myself a drink and dig in.
Ingredient Swaps That Still Work Beautifully
Don’t stress if you don’t have every exact ingredient — here’s how I tweak this when needed:
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Salmon – You can swap it with shrimp, chicken, or even a firm white fish like cod or tilapia. I’ve even done this with leftover grilled salmon from the night before.
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Onion – Red onion or shallots give a slightly different vibe, but still delicious.
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Heavy cream – You can use half-and-half or do a mix of milk and cream. Just know the sauce won’t be quite as thick, but still rich.
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Chicken broth – Pasta water works well here, especially since it’s already starchy and helps thicken the sauce.
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Parmesan cheese – Pecorino Romano gives a salty punch, or try Asiago if you want something nutty.
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Spinach – I’ve stirred in chopped kale, peas, even broccoli florets. Zucchini also works well for a little bite.
Use what you have, and don’t be afraid to make it your own.
How I Make It in One Pan (Step-by-Step)
Here’s how I pull this off in 20–25 minutes — and I mean real-time, not just blog-time.
1. Cook the Pasta
Get your pasta water boiling first. Salt it like you mean it — it’s the only chance to season the noodles. I usually go for fettuccine, but linguine or tagliatelle works too. Cook until just al dente, because it’ll cook a little more in the sauce later.
2. Sear the Salmon
In a large skillet, heat up some olive oil and a tablespoon of butter. Pat your salmon dry, season it generously with Cajun seasoning, and cook skin-side down (if it has skin) for about 3–4 minutes per side. Set it aside when it’s cooked through and flaky.
This is where your pan starts collecting flavor — don’t clean it. That golden fond is gold.
3. Sauté the Garlic and Onion
Add another bit of butter to the same pan, toss in chopped onions and sauté until soft and golden. Then add garlic — just 30 seconds or so, until fragrant.
At this point, you’ll probably have your kitchen smelling so good, someone will wander in asking what’s for dinner.
4. Build the Creamy Sauce
Now pour in the chicken broth and heavy cream, scraping the bottom of the pan to get all that flavor mixed in. Stir in more Cajun seasoning (I usually taste and add as needed), and once it’s simmering gently, sprinkle in the grated parmesan.
Give it a few minutes to bubble and thicken slightly.
5. Bring It All Together
Toss in a couple handfuls of baby spinach. It’ll wilt down fast — like, seconds. Add your drained pasta and toss everything together so that creamy sauce coats every strand.
Top with your seared salmon, sprinkle with more cheese, and you’re ready to serve.
Cooking Tips from My Own Kitchen
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Use the best Cajun seasoning you can find – I’ve tried different brands, and some are saltier than others. Always taste before adding more salt. You don’t want a salty sauce to sneak up on you.
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Don’t skip the heavy cream – You need that fat content to make the sauce cling to the noodles. If you’re using a thinner dairy, add a bit more cheese to help thicken.
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Let the sauce sit for a couple of minutes before serving – It thickens naturally as it cools slightly and coats the pasta better.
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Reserve a bit of pasta water – If the sauce gets too thick, a splash helps bring it back without thinning out the flavor.
Storage and Reheating
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Leftovers: I store this in an airtight container for up to 2 days. Just note that the salmon might dry out a little when reheated, so I often flake it up and stir it back in.
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Reheat: A splash of broth or water and a quick reheat on the stove or microwave does the trick. Stir often to keep it creamy.
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Freezing: I don’t recommend freezing this — the cream sauce doesn’t hold up well.
Cajun Salmon Pasta
Fettuccine tossed in a rich, spicy Cajun cream sauce with tender salmon and melty parmesan — all ready in just 20 minutes. It’s bold, comforting, and surprisingly easy to pull off for a weeknight dinner.
Ingredients
- 12 oz fresh fettuccine pasta (or 8 oz dried)
- 4 salmon fillets (about 6 oz each)
- 2 tbsp Cajun seasoning (plus 1 tbsp for the salmon)
- 1 cup heavy cream
- 1 cup chicken broth
- ½ onion, finely minced
- 2 cloves garlic, minced
- ½ cup parmesan cheese, grated
- 1 cup fresh spinach, packed
- 2 tbsp unsalted butter, divided
- 2 tsp olive oil
- Salt and pepper, to taste
Instructions
- Start by boiling your pasta in salted water until al dente. Drain and set aside, reserving a splash of pasta water just in case.
- While the pasta cooks, season the salmon fillets generously with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the salmon and cook for 3–4 minutes per side until it’s golden and cooked through (internal temp should reach 145°F). Remove the salmon and set it aside.
- To the same pan, melt the remaining tablespoon of butter. Add in the minced onions and sauté for 2 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Pour in the cream and chicken broth, stirring well. Add the remaining 2 tablespoons of Cajun seasoning and grated parmesan. Let it gently simmer for 3–5 minutes until the sauce thickens slightly.
- Toss in the spinach and cooked pasta, stirring everything together for about a minute until the spinach wilts and the noodles are well coated.
- Serve the creamy pasta topped with the seared salmon fillets and a sprinkle of extra parmesan on top if you’d like. Let it sit for a few minutes before serving so the sauce can cling beautifully to the pasta.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1255Total Fat 78gSaturated Fat 28gTrans Fat 1gUnsaturated Fat 43gCholesterol 319mgSodium 2409mgCarbohydrates 42gFiber 2gSugar 4gProtein 91g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Creamy Cajun Salmon Pasta has quickly become one of those “on-repeat” dinners for me — especially on days when I want something comforting but don’t want to clean three pans afterward.
It’s rich, a little spicy, and feels like something you’d order at a nice restaurant — but it comes together with simple ingredients and just enough flair to keep things interesting.
If you give it a try, let me know what you paired it with or how you put your own spin on it. This one’s a keeper.
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