One Pan Cajun Salmon Pasta
Table of contents
Intro
If you’re looking for a dinner that feels restaurant-worthy but comes together in one pan, this One Pan Cajun Salmon Pasta is about to become a new favorite. Tender blackened salmon fillets are served over creamy Cajun penne pasta loaded with sautéed peppers, onions, garlic, and Parmesan cheese. A squeeze of fresh lemon brightens everything up, while a spoonful of chili crisp oil takes it completely over the top.
I originally set out to make a simple salmon pasta, but after adding Cajun flavors, colorful bell peppers, and a creamy Parmesan sauce, this dish turned into something truly special. It’s easy enough for a busy weeknight but impressive enough for date night. Best of all, the pasta cooks right in the same pan, soaking up every bit of flavor along the way.
And check out these other great recipes while you are here!
Creamy Garlic and Herb Spaghetti
Better Than Olive Garden Fettucine Alfredo
Spicy Rigatoni with Crispy Chicken Cutlets
Creamy Lemon Chicken Orzo (30-Minute One-Pot Recipe)
Why You’ll Love This Recipe
- Everything cooks in one pan for easy cleanup.
- The salmon develops a gorgeous blackened crust.
- The pasta cooks directly in the flavorful broth.
- Creamy, cheesy, and packed with Cajun flavor.
- Perfect balance of rich, spicy, and bright flavors.
- Easy enough for a weeknight meal.
- Fancy enough for entertaining or date night.
- The optional chili crisp oil adds incredible flavor and texture.
Ingredients
For the Salmon
- 2 (4-ounce) salmon fillets – the star of the dish
- Olive oil – helps the seasoning adhere
- Old Bay Blackened Seasoning – creates a flavorful crust
- Garlic powder – adds savory flavor
- Onion powder – enhances the seasoning blend
- Smoked paprika – adds smoky depth
The Pasta
- 1 tablespoon olive oil – for sautéing
- 1 tablespoon butter – adds richness
- ½ red bell pepper, thinly sliced – adds sweetness and color
- ½ green bell pepper, thinly sliced – adds texture and flavor
- ½ onion, thinly sliced – creates a flavorful base
- 1 teaspoon Tony Chachere’s Spicy Creole Seasoning – boosts the Cajun flavor
- 5 to 6 garlic cloves, minced – fresh garlic makes a big difference
- 1 heaping tablespoon tomato paste – adds color and richness
- 8 ounces penne pasta – cooks directly in the sauce
- 1 tablespoon Knorr Chicken Bouillon Powder – creates a flavorful broth
- 2½ cups water – cooks the pasta
- Juice of ½ lemon – brightens the entire dish
- ½ cup heavy cream – creates a silky sauce
- ½ cup freshly grated Parmesan cheese – melts into the sauce beautifully
For Garnish
- Fresh parsley, chopped
- Freshly grated Parmesan cheese
- Red pepper flakes
- Lemon slices
- Chili crisp oil (optional but highly recommended)
How to Make One Pan Cajun Salmon Pasta
Start by rubbing the salmon fillets with a little olive oil. Season generously with Old Bay Blackened Seasoning, garlic powder, onion powder, and smoked paprika.
Heat the olive oil and butter in a large 12-inch skillet over medium heat. Add the salmon fillets and cook for about 4 minutes per side until a beautiful crust develops. Remove the salmon from the skillet and set aside.
Add the sliced onion, red bell pepper, and green bell pepper to the same skillet. Sprinkle with the Tony Chachere’s Spicy Creole Seasoning and cook for several minutes until the vegetables begin to soften. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the tomato paste and continue cooking for another minute or two, allowing it to darken slightly and develop flavor.
Add the dry penne pasta, Knorr chicken bouillon powder, and water. Stir well and bring everything to a boil.
Once boiling, cover the skillet, reduce the heat to a simmer, and cook for 12 to 14 minutes, stirring occasionally, until the pasta is al dente.
Squeeze in the fresh lemon juice and stir.
Add the heavy cream and Parmesan cheese, stirring until the cheese is completely melted and the sauce becomes creamy and smooth.
Plate the pasta and top each serving with a blackened salmon fillet.
Finish with fresh parsley, freshly grated Parmesan, red pepper flakes, lemon slices, and a spoonful of chili crisp oil if desired.
Serve immediately with garlic bread or a fresh side salad.
Tips for Success
- Freshly grated Parmesan melts much smoother than pre-shredded cheese.
- Don’t skip cooking the tomato paste. It adds depth and improves the color of the sauce.
- Keep an eye on the pasta while it simmers and stir occasionally to prevent sticking.
- Add extra water if needed while the pasta cooks.
- Squeeze the lemon juice into the pasta before adding the cream for the best flavor balance.
- The chili crisp oil is optional, but it adds incredible flavor and texture.
- Use a large skillet with a lid for best results.
Serving Suggestions
This pasta is hearty enough to be a complete meal on its own, but it pairs perfectly with:
- Garlic bread
- Caesar salad
- Garden salad with vinaigrette
- Roasted asparagus
- Green beans
- Steamed broccoli
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
One Pan Cajun Salmon Pasta
Ingredients
For the Salmon
- 2 (4-6 oz) Salmon Filets
- 1 tsp Olive Oil
- 1 tsp Old Bay Blackened Seasoning
- 1/2 tsp of each Garlic Powder, Onion Powder, Smoked Paprika
For the Pasta
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter
- 1/2 Red Bell Pepper, sliced
- 1/2 Green Bell Pepper, sliced
- 1/2 Onion, sliced
- 1 tsp Tony Chachere’s Spicy Creole Seasoning
- 5-6 Garlic Cloves, minced
- 1 tbsp Tomato Paste
- 8 oz Penne Pasta
- 1 tbsp Knorr Chicken Bouillon Powder
- 2.5 Cups Water you can use chicken broth in place of the chicken bouillon and water
- Juice of ½ lemon
- 1/2 Cup Heavy Cream
- 1/2 Cup Freshly Grated Parmesan Cheese
Garnis
- Chopped Fresh Parsley optional
- Freshly Grated Parmesan Cheese optional
- Red Pepper Flakes optional
- Chili Crisp Oil optional
Instructions
- Rub salmon with olive oil and season with Old Bay Blackened Seasoning, garlic powder, onion powder, and smoked paprika.
- Heat olive oil and butter in a large skillet over medium heat. Cook salmon for 4 minutes per side. Remove and set aside.
- Add onions and peppers to the skillet. Season with Tony Chachere’s and cook until softened
- Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1 to 2 minutes.
- Add penne, chicken bouillon powder, and water. Stir and bring to a boil.
- Cover, reduce heat, and simmer for 12 to 14 minutes until pasta is al dente.
- Stir in lemon juice.
- Add heavy cream and Parmesan cheese. Stir until smooth and creamy.
- Garnish with parsley, Parmesan, red pepper flakes, lemon slices, and chili crisp oil if desired.
Notes
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water, broth, or cream to loosen the sauce.Frequently Asked Questions
Can I use a different pasta shape?
Yes. Rotini, rigatoni, cavatappi, or medium shells would all work well.
Can I use chicken instead of salmon?
Absolutely. Cajun chicken would be delicious in this recipe.
Is this recipe very spicy?
I would consider it mild to medium, but spice tolerance varies. Reduce the Tony Chachere’s or skip the red pepper flakes if you’re sensitive to heat.
Do I have to use chili crisp oil?
No, but it adds fantastic flavor and texture. It’s highly recommended if you enjoy a little extra heat.
Can I make this ahead of time?
The pasta is best served fresh, but leftovers reheat well with a splash of liquid.
