Cajun Salmon Pasta

Name: Cajun Salmon Pasta with Creamy Spiced Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb salmon fillet, skinless; 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp Old Bay seasoning; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp Italian seasoning; 1/2 packet sazon seasoning; 1/2 stick (4 tbsp) unsalted butter, divided; 1 tbsp minced garlic; 1/2 tsp black pepper; 1 tbsp all-purpose flour; 1.5 cups heavy cream; 1/2 cup grated Parmesan cheese; 1 lb rigatoni pasta; Red pepper flakes, for garnish; Fresh parsley, for garnish

This Cajun salmon pasta combines blackened salmon pieces with rigatoni in a rich, spicy cream sauce infused with Cajun seasonings. It's a restaurant-quality weeknight dinner ready in under 30 minutes.

🌍American 🏷️Cajun 🏷️Salmon 🏷️Pasta 🏷️Creamy pasta 🏷️Rigatoni

🏷️Weeknight

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb salmon fillet, skinless
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp Old Bay seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp Italian seasoning
1/2 packet sazon seasoning
1/2 stick (4 tbsp) unsalted butter, divided
1 tbsp minced garlic
1/2 tsp black pepper
1 tbsp all-purpose flour
1.5 cups heavy cream
1/2 cup grated Parmesan cheese
1 lb rigatoni pasta
Red pepper flakes, for garnishoptional
Fresh parsley, for garnishoptional

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Instructions

1
In a bowl, combine the cubed salmon with cayenne pepper, garlic powder, Old Bay seasoning, smoked paprika, onion powder, Italian seasoning, and sazon seasoning. Toss to coat evenly.
2
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the seasoned salmon and sear on all sides until golden brown and cooked through, about 5-7 minutes. Remove the salmon from the skillet and set aside.
3
In the same skillet, melt the remaining 2 tablespoons (half a stick) of butter.
4
Add the minced garlic and cook until fragrant, about 30 seconds.
5
Add the same seasonings used for the salmon (a pinch of each) plus the black pepper to the skillet and stir.
6
Whisk in the all-purpose flour and cook for about 1 minute to form a roux.
7
Slowly pour in the heavy cream while whisking constantly to create a smooth sauce. Bring to a simmer and allow it to thicken slightly.
8
Reduce the heat and stir in the grated Parmesan cheese until it's fully melted and the sauce is creamy.
9
Add the cooked rigatoni to the sauce and toss to coat completely.
10
Gently fold the seared salmon back into the pasta. You can reserve some of the sauce for drizzling on top before serving.
11
Garnish with red pepper flakes and fresh parsley if desired, and serve immediately.

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Tips & Notes

Pro tips

Combine all dry seasonings in a small bowl before coating the salmon—this ensures even distribution of the Cajun spices and prevents clumping.
Cut the salmon into bite-sized pieces rather than cooking it whole; smaller pieces cook faster and distribute flavor more evenly throughout the pasta.
Add the cream sauce off heat or on low flame after combining the sautéed salmon and garlic to prevent the cream from breaking or curdling.
Reserve 1 cup of pasta cooking water before draining—use it to adjust sauce consistency if the pasta absorbs too much cream.

Substitutions

Sazon seasoning → 1/2 teaspoon cumin + 1/4 teaspoon adobo powder (maintains Latin warmth)
Salmon fillet → firm white fish like cod or halibut (adjust cooking time to 4–6 minutes per side)
Unsalted butter → olive oil (use 3 tablespoons total; flavor will be lighter but still delicious)
Heavy cream → half-and-half or whole milk with 1 tablespoon cornstarch slurry (sauce will be thinner)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop over medium-low heat, adding a splash of cream or pasta water to restore sauce consistency.

Common Questions

Can I use a different pasta shape?

Yes, any sturdy pasta like penne or fettuccine works well. Avoid thin shapes that may break under the weight of the salmon and cream sauce.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). It will turn opaque throughout when done.

Can I make this ahead?

Cook and cool the pasta and salmon separately, then store in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore the sauce consistency.