Cajun Salmon Alfredo Pasta Recipe

Bowl of creamy cajun salmon alfredo pasta with sun dried tomatoes, red peppers, and mushrooms.

Cajun Salmon Alfredo Pasta Recipe

This creamy cajun salmon pasta recipe has a creamy alfredo sauce with delicious blackened salmon, mushrooms, roasted red peppers, sun dried tomatoes, and spinach. It is a restaurant worthy creamy pasta dinner that is as impressive as it is decadent.

Course Main Course

Cuisine American, Cajun

Keyword Cajun, creamy pasta, pasta, pasta sauce, salmon, seafood

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 586kcal

Author Lauren LeBlanc

Equipment

Fish bone tweezers
Fish spatula
cutting board
Knife
Measuring cups
Measuring spoons
Large skillet or saucepan
Microplane

Ingredients

1 pound salmon bones and skin removed, cut into 3-4 filets
1 tablespoon Cajun seasoning sub for Cajun blackening seasoning
1 tablespoon extra virgin olive oil sub for unsalted butter
½ pound mushrooms quartered or sliced
1 shallot finely diced
4 cloves garlic minced
⅓ cup dry white wine like sauvignon blanc
¾ cup chicken broth can use vegetable or seafood broth
1 ¼ cup heavy whipping cream
4 cups fresh spinach 2-4 ounces
½ cup roasted red peppers thinly sliced
½ cup sun dried tomatoes thinly sliced
½ cup parmesan cheese freshly and finely grated
2 tablespoons fresh parsley chopped (optional for topping)
Pasta of your choice Linguine, fettuccine, or tagliatelle will work well with this sauce

US Customary - Metric

Instructions

PREP: Pat salmon dry with paper towels. Run your finger along the top and sides to feel for any pin bones and remove. Coat evenly with Cajun seasoning. Slice mushrooms. Heat a large saucepan over medium-high heat.
SEAR: Brush 1 tablespoon of olive oil on salmon. Sear salmon for about 3-5 minutes on each side depending on the thickness, until it forms a blackened crust, and is about 2/3s of the way cooked (medium to medium rare). Remove salmon and set aside.
BROWN: In the same pan, cook the mushrooms until browned, about 8-10 minutes. Grate parmesan cheese while mushrooms are browning.
SAUTÉ: Turn heat to medium low and add in shallots. Sauté shallots until caramelized, about 3 minutes. Then add garlic and cook while stirring until fragrant, about 1 minute.
DEGLAZE: Add white wine to deglaze and scrape up any browned bits (fond) from the bottom of the pan. Cook about 2-3 minutes, stirring occasionally, allowing alcohol to burn off.
SIMMER: Add in chicken broth and slowly stir in heavy cream. Add in spinach, sun dried tomatoes, and roasted red peppers. Bring to a simmer and cook on low for about 5-10 minutes until sauce has reduced to desired consistency, and spinach has wilted. While the sauce is simmering, cook pasta to al dente in a large pot of water.
FINISH: Stir in parmesan cheese and allow to melt into the sauce. Add salmon back to the pan with juices and break up with a wooden spoon into smaller chunks. Cook salmon in the sauce for 2-3 minutes. Combine with cooked pasta, and a splash of pasta water as needed.

Notes

How to store leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. If possible store cooked pasta and creamy cajun sauce separately.
How to freeze: I do not recommend freezing this recipe.
How to reheat: The best way to reheat cajun salmon pasta is in a skillet. Avoid the microwave, as this will cause the salmon to be rubbery and the creamy sauce to break. Heat a skillet over low heat and add in the leftovers. Heat gradually while stirring. Add another splash of water, broth, or cream to the sauce to loosen up.
Make ahead instructions: I don’t recommend making this dish ahead of time, as it is best enjoyed fresh. You can prep and portion your ingredients (mise en place) ahead of time.
Sauce is too thick: If the pasta sauce becomes too thick, you can add a splash of water or broth and stir to loosen it back up.
Sauce is too thin: If your sauce is too thin, it needs to be reduced more. Heat the sauce over low heat until simmering and continue to stir occasionally until sauce has thickened to the desired consistency. Remember sauce will continue to thicken as it stands.
Sauce breaks: Remove big chunks of salmon and whisk sauce while slowly adding a little more cream to the pan. To prevent a cream sauce from breaking, heat it slowly and don't boil it.

Nutrition