Cajun Salmon Pasta Recipes

CREAMY CAJUN SALMON PASTA

Steps:

• Cook the pasta in salted water until al dente and set aside.
• While the pasta is cooking, heat a large skillet on medium heat. Add olive oil and 1 tb butter. Coat the salmon with 1 tb Cajun seasoning and cook the salmon for 3-4 minutes on each side. Salmon is cooked when it reaches 145°F and is flakey on the inside. Set aside.
• In the same pan, add 1 tb butter and onions. Sauté for 2 minutes then add garlic and sauté for 1 minute.
• Add in heavy cream and chicken broth and bring to a gentle simmer. Add in remaining 2 tb Cajun seasoning and parmesan cheese and simmer for 3-5 minutes.
• Toss in spinach and cooked pasta and cook for 1 minute until the spinach is wilted. Top with salmon and more parmesan cheese. Happy nomming!

CAJUN SALMON PASTA

Steps:

• Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, start the sauce.
• Lightly season the salmon with salt & pepper and then coat it in flour.
• Add the oil and butter to a skillet over medium-high heat. Cook the salmon for 2 minutes/side.
• Take the fish out of the pan and set it aside. Reduce the stove's heat to medium.
• Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly.
• Add the cream, lemon juice, and Cajun seasoning to the pan. Stir until the sauce is smooth.
• Add the salmon back into the pan and break it up using your spoon. Let it cook for a few more minutes until it's cooked through and the sauce has thickened up a bit. Add some fresh basil in the last minute or two of cooking if using.
• Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan if desired.

CAJUN SEAFOOD PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
• Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
• Drain pasta. Serve sauce over noodles.

CAJUN BLACKENED SALMON RECIPE BY TASTY

Steps:

• In a small bowl, combine all the Cajun spice rub ingredients and stir.
• Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
• Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
• Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
• Once the salmon is cooked set aside.
• In a large bowl, add all of the salsa ingredients and stir well.
• Serve the salmon with an extra sprinkling of parsley alongside the salsa.
• Enjoy!

" BUCKLEY'S" CAJUN SALMON PASTA

Steps:

• For the cream sauce:.
• Sauté minced garlic with butter until garlic is light brown.
• Add heavy cream, basil, lemon juice, grated cheese blend, & white pepper.
• Bring to a boil on medium high heat, stirring often.
• Place on low heat after boiling & salt to taste.
• For the Cajun Salmon:.
• Preheat oven to 375°F.
• Lightly coat salmon with Cajun spice.
• **REMEMBER, the amount of spice will determine the degree of spice & heat. So cook salmon at 375°F for 8-15 minutes depending on desired doneness.
• For the presentation:.
• Toss cooked pasta with the cream sauce.
• Portion 8 ounces of pasta per serving.
• Place the cooked salmon filets atop the portions.
• Garnish with parsley & shredded parmesan cheese.
• A slice of garlic toast & a lemon wedge will further complement this dish.

ONE-POT CAJUN SALMON PASTA

Steps:

• If need be, remove the skin from the salmon and cut it into two equal portions. Use a paper towel to pat the salmon dry on both sides.
• Use about 2 teaspoons of your Cajun seasoning to season both sides of the salmon filets.
• Add olive oil to a large saucepan or shallow pot and bring up the temperature of the oil over medium heat. Once the oil is hot, carefully drop in your seasoned salmon filets.
• Fry salmon for 4-5 minutes on each side, or until the center of the thickest part of the salmon reaches 165°F. Remove the salmon from the pan and set it aside.
• Add your minced garlic to the same hot pan you cooked your salmon in. Let it fry in the leftover oil for about 2 minutes until fragrant.
• Add your diced tomatoes (and any liquid they are submerged in in the can) and veggie broth. Snap your Fettuccine in half and add it to the pan with the rest of your Cajun seasoning.
• Make sure your pasta is submerged in the liquid, and cover and cook for 10 minutes over medium heat, stirring occasionally to make sure the pasta noodles do not stick together or burn on the bottom of the pan.
• After 10 minutes, remove the cover and turn your stove down to low heat. Add the fresh spinach and cream, stir, and cook on low until spinach wilts and you have a thick and creamy consistency.
• Remove from heat, add the Parmesan cheese, and stir to combine. Serve the Cajun salmon atop the creamy pasta and enjoy!

CAJUN SALMON PASTA

Steps:

• 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 1/3-1/2 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.

BLACKENED SALMON PASTA

Steps:

• Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
• Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
• Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
• Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
• Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.

CAJUN SALMON

Steps:

• Brush a little oil in a frying pan and preheat the pan.
• Combine the spices for the salmon in a small bowl.
• Turn the salmon fillets in the spices, covering all sides.
• Place the salmon fillets (skin side under) in the hot frying pan.
• Fry for 4 minutes before turning over and frying for another 3 minutes or until done.
• Serve with mashed potatoes and spinach.

CAJUN SEAFOOD PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil.
• Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
• Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
• While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
• Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
• Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
• Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
• In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
• Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
• Enjoy!