Cajun Salmon Pasta

5 from 7 votes

This creamy Cajun salmon pasta is a perfect, family-friendly meal. Made with simple seared salmon and a smoky cream sauce, you'll love this recipe for a new take on pasta night.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American, Cajun

Diet: Gluten Free, Low Salt

Servings: people

Calories: 546kcal

Author: Alicia

Ingredients

12 oz pasta (I used linguine)
olive oil spray or about 1 tablespoon of olive oil
4 4-6oz salmon fillets
2 large garlic cloves, minced
1 cup low sodium vegetable broth
1 teaspoon paprika
½ teaspoon smoked paprika
¼ teaspoon oregano
¼ teaspoon cayenne pepper
kosher salt and pepper to taste
⅓ cup heavy cream
2 ounces cream cheese

US Customary - Metric

Instructions

Start by boiling the pasta in salted water, according to package directions. Drain the pasta, but retain about 1 cup of the pasta water for the sauce. Pat salmon fillets dry with a paper towel, and season with salt and pepper.
Meanwhile in a large, non-stick or carbon steel pan, spray olive oil and turn to medium hight heat. Once warmed, add the seasoned salmon, skin side up, and turn the heat down to medium. Sear for 4-5 minutes and don't touch it! The salmon will release naturally from the pan when it's got a nice brown sear. Flip and cook another 3-4 minutes for medium doneness, or until cooked to your liking. Remove salmon from pan and set aside.
If there's a lot of excess oil, drain it out of the pan or wipe with a paper towel, but there should just be enough to sauté the garlic on medium low heat, stirring frequently so it does not burn. Add in broth and spices, whisking till combined. Turn heat up to bring to a boil, reducing the broth by about half over 3-4 minutes. Turn the heat back down to medium low and whisk in heavy cream. Simmer till the sauce has thickened - about 2-3 minutes, stirring often. Stir in cream cheese on low heat till smooth and creamy.
Add in cooked pasta, tossing till well-coated over low heat, then add about ⅓-1/2 cup pasta water to thin out the sauce a little bit, if needed. If the sauce is too thin, simmer over medium low heat with the pasta in the sauce - just for 1-2 minutes. Season with salt and pepper to taste.

Notes

Use defrosted or fresh salmon fillets that have been pat dry. Season at the last second before searing. Salting the salmon early and letting it sit draws out moisture which you don't want before searing. Also don't touch the salmon when searing, it will release from the pan naturally when ready - usually within 3-5 minutes. Moving it around the pan won't give you that nice, brown crust.
Use a cream cheese and heavy cream without carrageenan.
Salmon can be substituted with shrimp, halibut, cod or scallops for this recipe.
To make this low carb, I suggest using my roasted mashed cauliflower recipe and using the salmon and sauce on top.
Nutritional information is for one large serving of pasta (about 3oz per person) and 6oz of salmon.

Nutrition