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Cajun Salmon Pasta

Rich, creamy, and oh-so satisfying, this Cajun Salmon Pasta is jam-packed with flavor and made entirely in one pot. A spicy seafood riff on a comfort food classic, it's perfect for a fun and easy weeknight dinner!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 739kcal
Author Ashley Petrie


For the Pasta

  • ½ pound (8 ounces) fettuccini pasta
  • ½ tablespoon kosher salt

For the Blackened Salmon

  • 1 tablespoon butter unsalted
  • 1 tablespoon olive oil
  • 1 pound salmon fillet cut into 4 equal pieces
  • 2 tablespoons Cajun seasoning

For the Cajun Alfredo Sauce

  • 2 tablespoons butter unsalted
  • ½ large yellow onion finely diced
  • 1 red bell pepper finely diced
  • 3 cloves garlic minced
  • ½ tablespoon Cajun seasoning
  • 1 tablespoon tomato paste
  • cup reserved pasta water
  • ½ cup light cream
  • 1 cup parmesan cheese grated
  • Fresh parsley and lemon juice optional for garnish


  • Fill a large, deep sauté pan or skillet with water and add kosher salt. Bring the water to a boil over high heat and add the fettuccini pasta. Reduce the heat to medium-high and cook the pasta to al dente according to package instructions. Drain and set the cooked pasta aside.
    ½ pound (8 ounces) fettuccini pasta, ½ tablespoon kosher salt
  • Return the skillet to the stovetop and reduce the heat to medium. Add 1 tablespoon each of butter and olive oil to the pan. Season the salmon fillets on all sides with Cajun seasoning and sear over medium heat for 4-5 minutes on each side. Set aside on a plate to rest.
    1 tablespoon butter, 1 tablespoon olive oil, 1 pound salmon fillet, 2 tablespoons Cajun seasoning
  • Melt the remaining 2 tablespoons of butter in the skillet and sauté the onion, red bell pepper, and garlic for 5-7 minutes or until softened. Stir in the remaining Cajun seasoning and the tomato paste. Cook for an additional 1-2 minutes.
    2 tablespoons butter, ½ large yellow onion, 1 red bell pepper, 3 cloves garlic, ½ tablespoon Cajun seasoning, 1 tablespoon tomato paste
  • Whisk in the starchy pasta water and the light cream and allow to simmer for a few minutes. It will begin to thicken slightly. Remove the pan from the heat and stir in the parmesan cheese until it is completely melted.
    ⅔ cup reserved pasta water, ½ cup light cream, 1 cup parmesan cheese
  • Toss the cooked fettuccini pasta with the alfredo sauce. You can either plate the pasta with the salmon on top or flake the salmon and fold it into the pasta. Garnish with fresh parsley and lemon juice, if desired.
    Fresh parsley and lemon juice


  • Store leftovers in an airtight container in the refrigerator for 3-4 days. You may also freeze leftovers in a freezer-safe bag or container for up to 6 months.


Serving: 1serving | Calories: 739kcal | Carbohydrates: 52g | Protein: 39.5g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 793mg | Potassium: 768mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1859IU | Vitamin C: 46mg | Calcium: 277mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.