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Homemade Creamy Cajun Salmon Penne photo
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Creamy Cajun Salmon Penne

This Creamy Cajun Salmon Penne is bursting with smoky spice and rich, velvety sauce—perfect for a cozy, flavorful weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Cajun, Creamy, Easy, Pasta, Quick, Seafood
Servings: 4 servings

Ingredients

  • 8 oz penne pasta
  • 1 lb salmon fillets skin removed
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tbsp Cajun seasoning
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain the pasta and set it aside, reserving about ½ cup of pasta water.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with 1 tablespoon of Cajun seasoning, salt, and pepper. Place the fillets skinless side down and cook for 3-4 minutes per side, until cooked through and flaky. Remove the salmon from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion and bell pepper, cooking for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
  • Sprinkle the remaining tablespoon of Cajun seasoning over the vegetables and stir well. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 5-7 minutes until slightly thickened.
  • Flake the cooked salmon into bite-sized pieces and fold gently into the creamy sauce. Add the drained penne and toss together, adding reserved pasta water as needed to loosen the sauce. Adjust seasoning with salt and pepper to taste.
  • Sprinkle chopped fresh parsley over the top and serve immediately.

Equipment

  • Large Pot
  • Large Skillet
  • Sharp Knife
  • Wooden Spoon
  • Colander
  • Measuring Cups and Spoons

Notes

  • Use frozen salmon thawed overnight for convenience and ensure a good sear.
  • Reserve pasta water to help loosen and bind the sauce for perfect coating.
  • Substitute heavy cream with coconut milk for a dairy-free version.
  • Adjust Cajun seasoning to taste for milder or spicier flavor.
  • Leftovers keep well refrigerated for up to 2 days; reheat gently with added broth or cream.