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Cajun Salmon Pasta (with Spaghetti Squash or Linguine)

Cajun Salmon Pasta

This Cajun Salmon Pasta combines perfectly seared, spice-rubbed salmon with a creamy, zesty sauce, served over your choice of linguine or spaghetti squash. Quick enough for weeknights but impressive enough for company, it delivers bold Louisiana flavors in every bite.
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Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 portions

Ingredients
  

  • 1 pound fresh salmon fillets skin removed
  • 2 tablespoons Cajun seasoning store-bought or homemade
  • 8 ounces linguine pasta or 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 small onion finely diced
  • 1 red bell pepper sliced into thin strips
  • 1 cup cherry tomatoes halved
  • 3/4 cup heavy cream or coconut cream for dairy-free
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese omit for dairy-free
  • 2 green onions thinly sliced
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon cayenne pepper for extra heat

Instructions
 

  • Prepare your pasta base: If using linguine, cook according to package directions until al dente. If using spaghetti squash, cut in half lengthwise, scoop out seeds, drizzle with olive oil, and roast cut-side down at 400°F for 30-40 minutes until tender. Set aside.
  • Season the salmon: Pat salmon fillets dry with paper towels. Rub Cajun seasoning all over the salmon, pressing gently to adhere. Let sit for 5 minutes to absorb flavors.
  • Sear the salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place salmon in the hot pan and cook for 3-4 minutes per side until golden and just cooked through (internal temperature of 145°F). Remove to a plate and lightly cover.
  • Create the sauce base: In the same skillet, add remaining olive oil. Add onions and cook for 2 minutes until softening. Add garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
  • Build the creamy sauce: Add cherry tomatoes and cook until they begin to burst, about 2 minutes. Pour in broth, scraping up any browned bits from the pan. Reduce heat to medium-low and stir in cream. Simmer for 3-4 minutes until slightly thickened.
  • Finish the sauce: Stir in lemon juice and Parmesan cheese (if using). Taste and adjust seasoning with salt, pepper, and cayenne if desired. The sauce should coat the back of a spoon.
  • Flake the salmon: Using a fork, gently break the salmon into large flakes. Be careful to keep some chunks intact for texture.
  • Combine everything: Add your pasta or spaghetti squash to the sauce and toss gently to coat. Fold in the salmon flakes, being careful not to break them up too much.
  • Serve immediately: Divide onto plates and garnish with sliced green onions and fresh parsley.

Notes

  • The key to perfect salmon is not overcooking it. It should be just opaque throughout.
  • For a make-ahead option, prepare the sauce up to a day in advance, then reheat gently and add freshly cooked pasta and salmon.
  • Store-bought Cajun seasoning varies in salt content – taste before adding additional salt.
  • If you prefer a thinner sauce, add a splash more broth; for thicker, simmer longer.
  • This dish is best enjoyed immediately, but leftovers can be stored for up to 2 days in the refrigerator.