This creamy Cajun salmon pasta is rich, spicy, and packed with flavour. Seared salmon fillets are flaked into a luscious sauce made with garlic, cream, and Cajun spices, then tossed through pasta with a splash of lemon for brightness.
It’s bold without being overpowering, making it perfect for anyone who loves a bit of heat with their comfort food. And the best part? It’s ready in under 30 minutes – ideal for a weeknight dinner that feels a little bit indulgent without the fuss.
If you like a kick of spice in your pasta, you might also enjoy my Creamy Cajun Chicken Pasta – it’s rich, comforting, and comes together fast.
🍴 Tools You’ll Need
Non-stick frying pan – Ideal for searing the salmon and making the sauce. Try one like this.
Saucepan – A good medium-sized saucepan like this one is perfect for cooking pasta evenly.
Fish spatula – Great for flipping delicate salmon without breaking it. Use one like this.
Zester or fine grater – For getting the most out of your lemon zest. A microplane like this works really well.
🍷 Wine Pairing
A creamy Cajun pasta like this pairs beautifully with a Chardonnay, especially one that’s lightly oaked. It balances the richness while mellowing out the spice. Prefer something lighter? A dry Riesling works well too, adding freshness and lift without clashing with the Cajun heat.
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Creamy Cajun Salmon Pasta with Garlic & Lemon
Ingredients
- 2 boneless salmon fillets
- 150 g pasta fettuccine, linguine, or penne work well
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 garlic clove minced
- 150 ml double cream
- Zest and juice of half a lemon
- Handful of spinach or chopped parsley optional
- Salt and black pepper to taste
- Grated Parmesan to serve (optional)
Instructions
- Meanwhile, bring a saucepan like this one of salted water to the boil and cook the pasta until al dente. Drain, reserving a splash of the pasta water.
- In the same frying pan, add the garlic and cook for 30 seconds. Pour in the double cream, then add the zest and juice of half a lemon using a zester like this one. Simmer gently for a couple of minutes until the sauce thickens slightly.
- Flake the salmon into chunks and return it to the pan along with the drained pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
- Finish with black pepper, chopped parsley or spinach if using, and a grating of Parmesan.
Top Tips for this Creamy Cajun Salmon Pasta
Don’t overcook the salmon – it’ll finish cooking gently in the sauce once flaked.
Use good-quality Cajun seasoning – it makes all the difference for flavour and balance.
Add the garlic after the salmon – this keeps it from burning and tasting bitter.
Loosen the sauce – a splash of pasta water helps the cream coat the pasta
