This Cajun salmon pasta recipe is fast and flavorful. Cajun spices, sun-dried tomatoes, cream, and garlic make this dish irresistible!
It's no secret that I love salmon pasta. This one has a slightly spicy (but not too spicy) twist, and it's just as easy to make as my popular creamy garlic salmon pasta or my creamy tomato salmon pasta.
This is a quick recipe that takes about as long to cook the sauce as it takes to boil the water for the pasta.
This recipe is written for two people, but it's easily doubled if needed.
I used spaghetti in this recipe, but any pasta is fine.
How to make Cajun salmon pasta
- Coat salmon in salt & pepper and flour;
- Sear the salmon on both sides in a hot skillet for 2 minutes/side;
- Take the fish out of the pan and set aside;
- Add the Dijon mustard, garlic, and sun-dried tomatoes to the pan, followed by the cream, Cajun seasoning, and lemon juice;
- Add the salmon back into the pan and cook for a few more minutes. I also like to add some fresh basil (not necessary but very tasty).
Recipe tip: I bought one piece of fresh salmon that weighed around 1/2 a pound. Anything around there works, really. You can buy either skin-on or skin-off salmon. The skin is fine to eat, but some people don't like to. If you buy a piece with the skin on but don't want to eat it, I suggest peeling the skin off on the step where you've taken the salmon out of the pan... it should come off easily.
Questions about this recipe? Let me know in the comments below.
More salmon pasta recipes to try:
Cajun Salmon Pasta
- 4 ounces uncooked pasta
- 1/2 pound fresh salmon
- Flour for dredging
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- 2 tablespoons sun-dried tomatoes
- 3 cloves garlic minced
- 3/4 cup heavy/whipping cream
- 1 teaspoon fresh lemon juice
- 1/2 tablespoon Cajun seasoning
- Fresh basil, torn to taste (optional)
- Freshly grated parmesan cheese to taste (optional)
- Salt & pepper to taste
- Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, start the sauce.
- Lightly season the salmon with salt & pepper and then coat it in flour.
- Add the oil and butter to a skillet over medium-high heat. Cook the salmon for 2 minutes/side.
- Take the fish out of the pan and set it aside. Reduce the stove's heat to medium.
- Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly.
- Add the cream, lemon juice, and Cajun seasoning to the pan. Stir until the sauce is smooth.
- Add the salmon back into the pan and break it up using your spoon. Let it cook for a few more minutes until it's cooked through and the sauce has thickened up a bit. Add some fresh basil in the last minute or two of cooking if using.
- Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan if desired.
- I used sun-dried tomatoes packed in oil and drained the oil before adding them to the pan.
- You can stretch this to 4 people if you double the pasta and serve the dish with a side.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.