Easy Creamy Cajun Salmon Pasta
Want a dish that’s rich, spicy, and super easy to make? This Easy Creamy Cajun Salmon Pasta combines perfectly seasoned salmon, a luscious Cajun-spiced sauce, and tender pasta for a restaurant-worthy meal in no time!
If you’re looking for a quick, flavor-packed dinner that feels a little fancy but requires minimal effort, this Creamy Cajun Salmon Pasta is exactly what you need.
It features tender, spicy salmon bites, perfectly al dente penne, and a rich, garlicky Cajun cream sauce that clings to every bite.
But we’re not stopping there— sweet red bell peppers and sautéed onions add a pop of color and a hint of natural sweetness that balances the heat beautifully.
This dish is comfort food with a kick—bold flavors, creamy sauce, and a hint of spice that keeps things interesting.
And the best part? It all comes together in about 30 minutes, making it perfect for busy weeknights or when you want to impress without spending hours in the kitchen.
Why You’ll Love This Dish
✔ Perfect balance of creamy, spicy, and savory – The Cajun seasoning gives it heat, while the cream sauce keeps it silky and rich.
✔ Quick and easy – Ready in about 30 minutes, making it a great weeknight option.
✔ Loaded with flavor – Between the smoky Cajun spice, garlicky cream sauce, and sautéed veggies, every bite is packed with bold taste.
✔ Customizable – Don’t like salmon? Swap it for shrimp, chicken, or even sausage!
Ingredients
● 2 salmon fillets, diced into bite-sized pieces
● 8 oz penne pasta
● 1 tbsp olive oil
● 1 tbsp butter
● 1 small onion, diced
● 1 red bell pepper, thinly sliced
● 2 tsp Cajun seasoning (adjust to taste)
● 3 cloves garlic, minced
● 1 cup heavy cream
● ½ cup chicken or seafood broth
● ½ cup grated Parmesan cheese
● ½ tsp smoked paprika
● Salt & pepper, to taste
● Juice of ½ a lemon
● Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Sauté the Salmon
Season the diced salmon with 1 tsp Cajun seasoning, smoked paprika, salt, and pepper.
Heat olive oil and butter in a large skillet over medium heat.
Add the salmon and cook for 2-3 minutes, until lightly golden and just cooked through. Remove from the pan and set aside.
3. Sauté the Onions & Bell Pepper
In the same pan, add the diced onion and sliced red bell pepper. Sauté for 3-4 minutes, until softened and slightly caramelized. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Make the Cajun Cream Sauce
Pour in heavy cream, broth, Parmesan cheese, and remaining Cajun seasoning. Stir and let it simmer for 2-3 minutes, allowing the flavors to blend and the sauce to slightly thicken.
5. Bring It All Together
Return the cooked penne and salmon to the pan, tossing everything together to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Squeeze in lemon juice for extra brightness.
6. Garnish & Serve
Sprinkle with fresh parsley and extra Parmesan, then serve immediately.
Final Thoughts
This Creamy Cajun Salmon Pasta is the perfect mix of comfort food and bold flavors.
The tender salmon, spicy, smoky Cajun seasoning, and rich, velvety sauce make every bite incredibly satisfying.
And with the added sweetness of red bell peppers and onions, it’s a dish that keeps you coming back for more.
Whether you’re making it for a weeknight meal or a date-night dinner, this recipe is guaranteed to impress.
Give it a try, and you might just find yourself making it on repeat.
FAQs
➤ Can I use a different pasta shape?
Absolutely! Penne works great, but fettuccine, rigatoni, or even spaghetti would be delicious.
➤ What if I don’t have heavy cream?
You can use half-and-half or even a mix of milk and cream cheese for a similar texture.
➤ Can I make this spicier?
Yes! Add extra Cajun seasoning or a pinch of red pepper flakes for more heat.
➤ Can I use a different protein?
Sure! Shrimp, chicken, or even sausage would work well in this dish.
Make this once, and I promise—it won’t be the last time.
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