Salmon Pasta (Plus VIDEO)

Look at this dazzling salmon and pasta. Pretty luxurious, right? Not only is it pleasing to the eyes, but it tastes even better than it looks!

It’s bursting with authentic Cajun flavors from paprika and Creole Seasoning with a citrusy zing. Not to mention creamy and cheesy, too. Refreshing and indulging, indeed!

And, of course, the salmon is also highly seasoned to amplify its flavor, giving you complete satisfaction with every bite. I bet it’ll be more astounding with specks of pepper flakes and a dash of cayenne.

Recipe Ingredients and Substitutes

This creamy pasta is effortlessly delicious with its spices. It’s also pretty customizable. Just don’t skip on the Cajun Seasoning, because that’s the secret to this recipe. 👌

Salmon

• Fresh Salmon – This is undoubtedly one of the tastiest fish ever, and it’s meaty, too. Like tuna, salmon has bigger chunks of meat than halibut, tilapia, and cod, making it the best protein choice for our pasta recipe. You can also repurpose your leftover smoked salmon to make smoked salmon pasta. Double yum!
• Creole Seasoning – This fantastic seasoning brings out the authentic Cajun flavors in this recipe. And it so easy to make your own homemade Creole Cajun seasoning.

The Pasta

• Pasta – What’s great about this recipe is that you can use any pasta you like. But if you ask me, I highly recommend spaghetti, linguine, fettuccine, penne, or rotini.
• Olive Oil – You can also use any cooking oil for this recipe. However, it won’t be as tasty because the distinct flavor of olive oil adds a more savory and rich flavor to our dish.
• Mustard – This condiment will add a touch of sweet tartness to our pasta recipe. Feel free to skip this one if you’re not a fan of mustard.
• Cajun Seasoning – This flavorful seasoning is a blend of herbs and spices, such as pepper, paprika, thyme, basil, and rosemary. You can use it interchangeably with our Homemade Creole Seasoning.
• Sun-Dried Tomatoes – I especially love using sun-dried tomatoes for this salmon and pasta recipe because their flavor is more intense than fresh tomatoes. But of course, you can still use fresh tomatoes for this recipe. One ounce of sun-dried tomatoes is equivalent to 20 ripe tomatoes.
• Heavy Cream – I believe that creamier is better because it’s simply indulging. 😋 To substitute one cup of heavy cream with half-and-half, just add two tablespoons of butter in ⅞ cup of half-and-half, and that will do the trick. Evaporated milk works, too, using a 1:1 ratio.
• Mixed Greens – Oh, how I love spinach! Not only are they very nutritious, but mixed greens are also the perfect addition to any pasta recipe. Aside from greens, you can also add veggies like broccoli, kale, asparagus, green peas, and green beans, to name a few.

How to Make Salmon Pasta

Cook the Pasta and Salmon

1. Boil the Pasta – in a large pot of salted water. Cook it al-dente according to package directions. Then about 10 minutes before the pasta is ready, start the sauce. (Photos 1-2)
2. Season – Lightly season the salmon with Creole seasoning, salt, and pepper. (Photo 3)
3. Cook the Salmon – Add the oil and butter to a skillet over medium-high heat. Cook the salmon for 2 minutes per side. (Photo 4)
4. Set Aside – Take the fish out of the pan and set it aside. Reduce the stove’s heat to medium.

Make the Pasta Sauce

1. Saute – Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly.
2. Add the Liquids – Add the cream, chicken stock, lemon juice, Cajun seasoning, and salt. Stir until the sauce is smooth. (Photo 5)
3. Drain Pasta and Toss – Drain pasta and toss it in with the sauce, together with the spinach. Let it cook for about a minute to soak up the sauce. Add more stock if too thick. (Photo 6)
4. Add the Salmon – Then add salmon, break it up, if desired, or leave it as is. Adjust seasonings to taste. (Photo 7)
5. Serve with Cheese – Remove from the heat. Serve with freshly grated parmesan cheese. (Photo 8)

Recipe Variations

• More Veggies – Aside from greens, you can also add a variety of fresh produce to make our creamy salmon pasta even more nourishing. Such as zucchini, squash, bell peppers, olives, carrots, and many more.
• Healthy Protein Swap – You can also add or replace salmon with mushroom, shrimp, tuna, sausage, or chicken.
• Spice it Up – Add a kick of heat with a dash of cayenne or pepper flakes. Or step up your game with stronger chile peppers like jalapenos, habanero, serrano, and Scotch bonnet peppers. Remember to keep your milk on standby just in case. 😜
• Keto-Friendly – Oh yes! It’s possible with Shirataki Noodles and other low-carb pasta. They’re truly heaven-sent! Except for the pasta, everything else is already keto-approved. Yaaay!
• Vegan Version – Replace the same with oyster or portabella mushrooms. Leave out butter, parmesan, and heavy cream, and you’re all set. But don’t worry about it because there are plenty of vegan substitutes that you can use, such as vegan parmesan and butter. There are vegan cream substitutes, like coconut cream and a mix of soy milk and olive oil. 👌

Tips and Tricks

• Don’t forget to thaw your frozen salmon first.
• Seasoning your salmon fillets is a must! This recipe relies on how tasty your salmon fillets are.
• If possible, use freshly grated cheese because it is more flavorful than pre-shredded cheese.
• Thin out or thicken your sauce according to your preferred consistency. Just add more broth or stock to thin out the sauce. While simmering your sauce for a longer time will thicken it. Or you can also add a cornstarch slurry if it’s too watery.

Serving and Storage Instructions

Your salmon pasta is best fresh from the pan. And I’m pretty sure it’ll be gone in no time. So, I’d double the recipe if I were you, just to be safe.

And if you’re fortunate enough to have leftovers, well, store them right away and keep them all to yourself. 😄

• Store – Transfer the leftovers into an air-tight container.
• Refrigerate – You can store the leftover salmon pasta in the fridge for up to 3 days.
• Freeze – I don’t recommend freezing the leftovers because it will significantly affect the texture.

If Making Cajun Salmon Pasta Ahead:

• Pasta – Cook the pasta and sauce according to the instructions. Hold off on the salmon. Don’t mix the sauce with pasta yet.
• Store – Once cooled, transfer the pasta and sauce to separate sealed containers.
• Refrigerate – Store them in the fridge for up to 3 days.
• Serve – When ready to serve, cook the salmon fillets. Since they cook quickly, they won’t take much time. Reheat the sauce and pasta while the salmon is cooking. Then proceed with the recipe.

Pro Tip: When making your pasta dish ahead, wait to make the salmon fillets because they tend to get tough after refrigerating, just like the other seafood like shrimp, lobster, and squid.

Reheating

• Microwave – Depending on the amount, start with a minute on medium power when reheating salmon pasta in a microwave. Give it a good stir at 30-second intervals. Add a splash of water or broth if needed.
• Stovetop – Add about a tablespoon or two of olive oil or stock when reheating in your salmon pasta on a stove. This will thin out the sauce and preventing it from clumping.

FAQs

What Can I Serve with Salmon Pasta?

Aside from adding mushrooms, broccoli, beans, and more cheese for toppings—I can also think of many sides to pair with our creamy and cheesy salmon pasta.

So, to complete our comfort food delight, I highly suggest serving your show-stopping pasta with these equally delicious dishes below.

• Garlic Bread
• Texas Roadhouse Rolls
• Cucumber Tomato Salad
• Black Bean and Corn Salad

More Easy Pasta Recipes

• Creamy Mushroom Pasta
• Cajun Chicken Pasta
• Shrimp Alfredo Recipe
• Chicken Alfredo
• Lobster Mac and Cheese

Watch How to Make It

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