Move over, chicken! This Cajun salmon pasta is a delicious way to add more fish to your week. Penne pasta is combined with salmon pieces, parmesan cheese, canned diced tomatoes, broccoli and bell peppers, all in a delicious, lightly creamy Cajun-spiced sauce.
This Cajun salmon pasta is a complete meal made in one skillet and it’s ready in about 30 minutes. It’s perfect for busy weeknights when you want something both nourishing and exciting. Whether you’re aiming to enjoy more seafood or simply craving a spicy twist on classic pasta, this recipe will quickly become a favourite in your rotation.
Ingredients and substitutions
A few notes about the key ingredients …
Cajun seasoning or Cajun spice mix – It is quite easy to find Cajun spice mix in the spice aisle these days. If you can’t get your hands on some, there are a lot of DIY Cajun spice mix recipes online.
Salmon – You can start with fresh or frozen skinless salmon. For frozen salmon, allow the salmon to thaw before cutting it up. Pat dry before frying, to get a nice crisp.
If you have only skin-on salmon on hand, you can use the boiling water method to easily remove the skin. Simply place a wire rack in your sink, then place the salmon on the rack skin-side up. Pour boiling water over the skin and let it cool. The skin will shrivel up and release from the salmon, making it easy to remove.
Pasta – I’ve used penne here, but any pasta you have on hand is just fine.
Canned diced tomatoes – While any canned diced tomato will work, if you happen to have fire-roasted diced tomatoes, all the better! In a pinch, substitute the canned diced tomatoes for fresh tomatoes, diced. Fresh tomatoes should be added with the vegetables so they get a head start cooking.
Broccoli – You can start with fresh or frozen broccoli here. The broccoli will be cooked in the boiling pasta water, so either will work. I do find that fresh broccoli holds up better.
Bell pepper – Red, orange or yellow bell pepper is recommended for its milder flavour.
Cream – You can use heavy whipping cream or a lighter cream, such as 10% b.f. Half and Half cream. Heavy cream will make a thicker sauce, and I find you can use less of it for the same effect. If using half-and-half cream and you find the sauce a bit thin, you can add a cornstarch slurry to the pan (1 Tablespoon cornstarch mixed with 2 Tablespoons of cold water), which will thicken up the sauce. Add the slurry a bit at a time until the sauce is thickened as desired.
How to make Cajun salmon pasta
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making this recipe.
- Start by boiling some water and then adding the pasta to cook once boiling.
- Meanwhile, cook the salmon pieces in a hot skillet and then remove the salmon to a plate.
- In the same skillet, cook the onion, garlic and bell peppers, together with the Cajun spice mix.
- Add the broth to the skillet.
- Add the canned diced tomatoes to the skillet.
- Add the fresh broccoli to the pot with the pasta about 3 minutes before the pasta is expected to be done.
- Back to the skillet, add the cream.
- Add the cooked pasta and broccoli to the skillet, along with the parmesan cheese.
- Return the salmon to the dish and warm, then finish with a squeeze of lime juice.
Recipe tips!
- Spicing is always an individual thing. Feel free to add more or less Cajun spice mix to the pasta to your taste.
- It can be hard to judge exactly when to add the broccoli to the boiling pasta, but if the broccoli is done before the pasta, it is quite easy to scoop the broccoli out and leave the pasta to finish cooking.
- Store leftovers in the refrigerator for up to 2 days. Freezing may not be the best option, as the creamy sauce may change in texture from the freezing.
- No salmon on hand, or not a fan? You can easily swap out the salmon for chunks of chicken breast or chicken thighs.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Cajun Salmon Pasta
Ingredients
- 8 oz penne pasta, or pasta of your choice
- 12 oz skinless salmon, fresh or thawed frozen, cut into bite-sized pieces *see Note 1 below
- 1/2-1 teaspoon Cajun seasoning, *see Note 2 below
- 1 Tablespoon olive oil, or vegetable oil
- 1/2 medium onion, diced
- 1 large red bell pepper, chopped into 1” pieces
- 4 cloves garlic, minced
- 1-2 teaspoons Cajun seasoning
- 1 cup chicken broth
- 1 cup canned fire-roasted (or regular) diced tomatoes, well drained
- 1 crown broccoli, cut into bite-sized pieces
- 1 cup half-and-half cream, 10% b.f.
- 1 Tablespoon cornstarch
- 1/2 cup freshly grated Parmesan cheese
- Juice of 1/2 lime or 1/4 of a lemon
Instructions
- Bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the salmon pieces with 1-2 teaspoons of Cajun seasoning (to taste). Add the salmon pieces and cook until cooked through and browned. Remove the salmon to a plate.
- Reduce the heat under the skillet to medium. Add a bit more oil to the same skillet and add the onions and bell peppers. Cook, stirring, until softened, about 3 minutes. Add the garlic and an additional 1-2 teaspoons of Cajun seasoning (to taste) and cook, stirring, an additional 30-45 seconds.
- Add the broth to the skillet, together with the drained diced tomatoes. Reduce the heat under the skillet and simmer the mixture for a few minutes.
- Meanwhile, about 3 minutes before the pasta should be ready, add the broccoli to the pot boiling the pasta.
- Combine the cream and the cornstarch and add to the skillet with the sauce. Stir in and continue simmering on low heat. *This is a good time to taste the sauce and add salt and pepper, if needed or additional Cajun seasoning, if desired.
- Tip! If your broccoli is done before your pasta is ready, you can use a slotted spoon to transfer the cooked broccoli to the skillet with the sauce while the pasta finishes cooking.
- When the pasta and broccoli is cooked, drain and add to the skillet with the sauce. Add the Parmesan cheese. Stir in well and cook all together for a couple of minutes. Finish with a squeeze of lime juice.
Notes
More salmon recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I don’t see broccoli listed in the recipe ingredients? Perhaps you missed it?
Thanks for the heads-up, Carla :) I did miss it, but it’s added to the list now.