Blackened Salmon Cajun Penne
If you’re craving a dish that delivers bold flavors, creamy indulgence, and a touch of spice, look no further than this Blackened Salmon Cajun Penne. It’s the perfect midweek dinner that feels special without demanding too much time or effort in the kitchen. Tender salmon fillets are coated in a vibrant Cajun seasoning, seared to perfection, and nestled atop a bed of al dente penne pasta tossed in a luscious, cheesy cream sauce flecked with sweet bell peppers and onions. Every bite is a harmonious dance of smoky, spicy, and savory notes that will have you coming back for more. Plus, it’s a fantastic way to elevate your pasta night with a healthy dose of omega-rich salmon.
Why You’ll Keep Making It
This Blackened Salmon Cajun Penne is a guaranteed crowd-pleaser for several reasons. First off, it’s incredibly straightforward to make, even for busy weeknights. The one-pan cooking method for the salmon and vegetables means fewer dishes to wash up, and the creamy sauce comes together quickly with pantry staples. The Cajun seasoning adds just the right amount of kick without overpowering the delicate fish, making it approachable for all spice levels. It’s also versatile enough to adapt with what you have on hand, and the leftovers taste just as good reheated. Whether you’re cooking for family, friends, or just yourself, this dish hits the mark for comfort, flavor, and ease.
Gather These Ingredients
- 8 oz penne pasta – for that perfect al dente bite.
- 2 salmon fillets – skinless and boneless, ideally fresh.
- 2 tablespoons Cajun seasoning – adds that signature smoky, spicy flavor.
- 2 tablespoons olive oil – for searing and sautéing.
- 1 red bell pepper, diced – brings sweetness and color.
- 1 green bell pepper, diced – for a fresh, slightly bitter contrast.
- 1 small onion, diced – the aromatic base of the sauce.
- 2 cloves garlic, minced – for a punch of flavor.
- 1 cup heavy cream – creates a rich, velvety sauce.
- 1/2 cup grated Parmesan cheese – for that irresistible savory depth.
- Salt and pepper to taste – essential for seasoning.
- Chopped parsley – for a fresh, herbaceous garnish.
Cook’s Kit
- Large pot – for boiling the penne pasta.
- Large skillet or frying pan – to blacken the salmon and sauté vegetables.
- Wooden spoon or spatula – for stirring the sauce and veggies.
- Sharp knife – to dice the bell peppers and onion.
- Cutting board – for prepping vegetables and salmon.
- Measuring cups and spoons – to ensure exact ingredient quantities.
- Colander – to drain the cooked pasta.
Blackened Salmon Cajun Penne: From Prep to Plate
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente—usually about 9 to 11 minutes. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the pasta water to loosen the sauce later if needed.
Step 2: Blacken the Salmon
Pat the salmon fillets dry with paper towels. Generously rub both sides with the Cajun seasoning, pressing it in to coat evenly. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the salmon fillets into the hot pan and sear for about 4 minutes per side, or until they develop a beautiful blackened crust and are cooked through. Remove the salmon from the pan and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion, red bell pepper, and green bell pepper. Sauté for 4 to 5 minutes until softened and fragrant. Add the minced garlic, cooking for an additional 30 seconds to release its aroma.
Step 4: Make the Creamy Cajun Sauce
Pour the heavy cream into the skillet with the sautéed vegetables, stirring to combine. Let the cream simmer gently for 2 to 3 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
Step 5: Combine Pasta and Sauce
Add the cooked penne pasta to the skillet, tossing gently to coat every piece in the creamy Cajun sauce. Break the salmon into large chunks and fold them carefully into the pasta mixture, trying not to break the fillets up too much.
Step 6: Garnish and Serve
Sprinkle freshly chopped parsley over the top for a vibrant finish. Serve immediately with a side of crusty bread or a light green salad for a complete meal.
In-Season Swaps
- Bell Peppers: Swap for seasonal veggies like zucchini or asparagus when bell peppers aren’t in season.
- Salmon: Try substituting with other firm fish like cod or halibut if preferred.
- Heavy Cream: Use coconut cream for a dairy-free twist with a subtle coconut flavor.
- Parmesan Cheese: Replace with Pecorino Romano for a sharper taste or nutritional yeast for a vegan option.
Easy-to-Miss Gotchas
- Don’t Overcook the Salmon: Blackened salmon cooks quickly. Overcooking can dry it out, so keep a close eye and remove it as soon as it flakes easily.
- Reserve Pasta Water: This starchy water is a lifesaver if your sauce thickens too much. Don’t forget to save some before draining the pasta.
- Season Gradually: Since Cajun seasoning is already salty and spicy, add salt carefully to avoid over-seasoning.
- Use Fresh Ingredients: Fresh garlic, bell peppers, and parsley make a noticeable difference in the final flavor.
Cooling, Storing & Rewarming
Once cooked, let any leftovers cool to room temperature within two hours before storing. Transfer the Blackened Salmon Cajun Penne to an airtight container and refrigerate for up to 3 days. When reheating, do so gently on the stovetop over medium-low heat, adding a splash of cream or milk to restore the sauce’s creaminess. Avoid microwaving for long periods to prevent the salmon from becoming rubbery. This dish also freezes well for up to one month—thaw overnight in the fridge before reheating.
Helpful Q&A
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely and pat it dry before seasoning and cooking. This prevents excess moisture that can hinder achieving that perfect blackened crust.
What if I don’t have Cajun seasoning on hand?
You can make a quick homemade Cajun blend using paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Adjust the cayenne to your preferred spice level.
Is there a lighter alternative to heavy cream?
For a lighter sauce, you can substitute half-and-half or whole milk thickened with a small amount of cornstarch. Keep in mind the sauce will be less rich but still flavorful.
How can I make this dish spicier?
If you love heat, consider adding a pinch of cayenne pepper to the sauce or serving with sliced jalapeños. You can also increase the amount of Cajun seasoning used on the salmon.
Weekend Projects
- Cajun Shrimp Andouille Style Rice Skillet – A hearty twist on Cajun flavors with shrimp and sausage.
- Creamy Sun Dried Tomato Penne – A luscious pasta recipe that’s perfect for tomato lovers.
- Sheet Pan Garlic Butter Salmon – A simple yet flavor-packed salmon dinner.
Hungry for More?
If you adore the creamy, spicy profile of this Blackened Salmon Cajun Penne, you’ll find plenty of inspiration in other dishes that marry heat with rich textures. Whether it’s exploring Cajun-inspired rice dishes or experimenting with creamy pasta varieties, there’s always a new flavor adventure waiting. Dive into recipes that celebrate bold spices and fresh ingredients, and watch your weeknight dinners transform into something truly special.
This Blackened Salmon Cajun Penne is a testament to how a few simple ingredients can come together to create a memorable meal. It’s satisfying, flavorful, and made for sharing—or savoring solo. Give it a try, and you just might find it becoming a staple in your dinner rotation.
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Blackened Salmon Cajun Penne
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente—usually about 9 to 11 minutes. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the pasta water to loosen the sauce later if needed.
- Pat the salmon fillets dry with paper towels. Generously rub both sides with the Cajun seasoning, pressing it in to coat evenly. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the salmon fillets into the hot pan and sear for about 4 minutes per side, or until they develop a beautiful blackened crust and are cooked through. Remove the salmon from the pan and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion, red bell pepper, and green bell pepper. Sauté for 4 to 5 minutes until softened and fragrant. Add the minced garlic, cooking for an additional 30 seconds to release its aroma.
- Pour the heavy cream into the skillet with the sautéed vegetables, stirring to combine. Let the cream simmer gently for 2 to 3 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the cooked penne pasta to the skillet, tossing gently to coat every piece in the creamy Cajun sauce. Break the salmon into large chunks and fold them carefully into the pasta mixture, trying not to break the fillets up too much.
- Sprinkle freshly chopped parsley over the top for a vibrant finish. Serve immediately with a side of crusty bread or a light green salad for a complete meal.
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- Don’t overcook the salmon to keep it moist and tender.
- Substitute bell peppers with seasonal vegetables like zucchini or asparagus.
- Use coconut cream for a dairy-free alternative to heavy cream.
- Leftovers store well in the fridge for up to 3 days and freeze for up to one month.
