Cajun Salmon Pasta made with blackened salmon, red peppers, and artichokes is a quick and easy, incredibly flavorful dinner recipe. It’s perfect for any night of the week or even for entertaining guests.
This recipe is served with spaghetti squash making it gluten-free and low-carb, but instructions are also included for serving it over linguine.
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Are you ready for a dinner idea that will light up your tastebuds? This fiery fish dish is actually a copycat recipe of Bonefish Grill’s Signature Pasta, which is made with similar ingredients and a creamy creole sauce.
It tastes just like it, but my recipe is so much better for you! Since I used spaghetti squash, it’s both low-carb and gluten-free. If you prefer wheat pasta, I also included instructions for serving it with linguine.
On top of the spaghetti squash is the star of the show – a slightly spicy, restaurant-style seared salmon.
If you love salmon, then maybe try some Blackened Salmon Wraps next?
Why This Recipe Works
This is a fairly easy dinner recipe that you can put on the table very quickly.
It’s a delicious combination of blackened salmon in a creamy sauce that is loaded with good-for-you vegetables.
Plus, it’s very versatile, too. You can use any type of pasta you want, or make it with a healthier option, like spaghetti squash. If you’re not a fan of salmon, try it with blackened chicken instead.
Step-By-Step Instructions
Ingredients
Spaghetti Squash (if using)
- 1 medium spaghetti squash (about 4 cups cooked)
- 1 tablespoon extra virgin olive oil (if cooking the squash in the microwave, you won’t need olive oil, salt or pepper)
- salt
- pepper
Pan Seared Salmon
- 1 pound salmon fillets: it is recommended to remove the skin.
- 1 teaspoon Cajun or Blackening Seasoning
- salt
- pepper
- 1 tablespoon extra virgin olive oil
Cajun Sauce
- 1 tablespoon extra virgin olive oil
- 2 bell pepper (red, orange and/or yellow)
- 12 ounce jar marinated artichoke hearts (drained and quartered)
- 2 tablespoons Cajun or Blackening seasoning (divided)
- 8 ounces tomato sauce
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Slice the peppers into 2-inch strips and drain and quarter the artichokes.
Preheat your oven to 350°F. It is also recommended to wait to prepare the other components of the recipe until the squash is halfway done roasting.
Chef’s Tip: the squash can also be prepared in the microwave. See the Tips and Techniques section below for directions.
Create!
Spaghetti Squash
Cut the spaghetti squash in half, lengthwise, and scoop out the seeds. Place on a baking sheet, cut side up.
Drizzle on the olive oil and season well with salt and pepper.
Roast for approximately 1 hour, or until fork tender.
Scrape out the flesh with a fork to create spaghetti-like strands.
Pan Seared Salmon
When the spaghetti squash is about halfway done roasting, begin preparing the salmon and Cajun sauce.
Pat the salmon dry with a paper towel and season with just a little of the Cajun or Blackening seasoning, salt and pepper.
Heat the olive oil in a medium skillet over medium high. The oil should be hot, but not smoking.
Add the salmon and sear, undisturbed, for approximately 4 minutes. Flip and continue to cook until done through. Salmon is done cooking when it turns more opaque and flakes away easily with a fork. The internal temperature should reach 145°F when taken with a food thermometer inserted into the center of the thickest portion.
Transfer to a plate and cover with foil to keep warm.
Cajun Sauce
Heat the olive oil in a large, deep skillet over medium-high.
Add the peppers and cook, stirring occasionally, for 3-5 minutes or until softened and starting to brown. Stir in the artichokes and half of the Cajun or Blackening seasoning. Continue to cook another minute or two.
Carefully pour in the tomato sauce, heavy whipping cream, Parmesan cheese, and remaining Cajun or Blackening seasoning.
Cook to warm through.
Add the spaghetti squash to the sauce and toss well to coat.
Present!
To serve, plate the spaghetti squash with sauce and top with the salmon.
Tips and Techniques
- To save time, you can cook the spaghetti squash in the microwave. Leave the spaghetti squash whole and carefully pierce several holes into it with a knife. Microwave on high for 8-10 minutes or until tender. Allow to cool before cutting in half and removing the seeds. Then use a fork to scrape out the inside. You will not have to wait to prepare the remainder of the recipe since the squash cooks much faster in the microwave than in the oven.
- To serve with linguine, prepare a 1 pound package of linguine according to directions on package. Drain out the excess water and stir the pasta into sauce. Again you won’t need to wait to begin preparing the remainder of the recipe due to the linguine cooking much faster than roasting spaghetti squash.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
What Is Cajun Spice Made Of?
There are many different versions of Cajun spice. Most include garlic powder, onion powder, cayenne pepper, paprika, oregano, red pepper flakes, salt and pepper.
Is Cajun Seasoning Spicy?
Cajun seasoning is spicy, however the level of spiciness can vary greatly. Most mixes contain cayenne pepper and red pepper flakes. To control the level of spice, it’s best to make your own spice blend.
Can You Freeze Cajun Salmon Pasta?
Freezing is not recommended. This recipe contains heavy cream which tends to separate when thawed and reheated. The texture may also change, as well.
More Salmon Recipes
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Cajun Salmon Pasta
Ingredients
Spaghetti Squash (if using)
- 1 medium spaghetti squash (about 4 cups cooked)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Pan Seared Salmon
- 1 pound salmon fillets (it is recommended to remove the skin)
- 1 teaspoon Blackening Seasoning (or Cajun seasoning)
- salt
- pepper
- 1 tablespoon extra virgin olive oil
Cajun Sauce
- 1 tablespoon extra virgin olive oil
- 2 bell pepper (red, orange and/or yellow)
- 12 ounces jarred marinated artichoke hearts (drained and quartered)
- 2 tablespoons Blackening seasoning (or Cajun seasoning, divided)
- 8 ounces tomato sauce
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese
Instructions
Spaghetti Squash
- Preheat your oven to 350°F.
- Cut the spaghetti squash in half, lengthwise and scoop out the seeds. Place on a baking sheet, cut side up. Drizzle on the olive oil and season well with salt and pepper.1 medium spaghetti squash, 1 tablespoon extra virgin olive oil, salt, pepper
- Roast for approximately 1 hour, or until fork tender.
- Scrape out the flesh with a fork to create spaghetti like strands.
Pan Seared Salmon
- When the spaghetti squash is about halfway done roasting, begin preparing the salmon and Cajun sauce.
- Pat the salmon dry with a paper towel and season with 1 teaspoon of the Cajun or Blackening seasoning, salt and pepper.1 pound salmon fillets, 1 teaspoon Blackening Seasoning, salt, pepper
- Heat the olive oil in a medium skillet over medium high. The oil should be hot, but not smoking.1 tablespoon extra virgin olive oil
- Add the salmon and sear, undisturbed, for approximately 4 minutes. Flip and continue to cook until done through. Salmon is done cooking when it turns more opaque and flakes away easily with a fork. The internal temperature should reach 145°F when taken with a food thermometer inserted into the center of the thickest portion.
- Transfer to a plate and cover with foil to keep warm.
Cajun Sauce
- Heat the olive oil in a large, deep skillet over medium-high.1 tablespoon extra virgin olive oil
- Add the peppers and cook, stirring occasionally, 3-5 minutes or until softened and starting to brown. Stir in the artichokes and half of the Cajun or Blackening seasoning. Continue to cook another minute or two.2 bell pepper, 12 ounces jarred marinated artichoke hearts, 2 tablespoons Blackening seasoning
- Carefully pour in the tomato sauce, heavy whipping cream, Parmesan cheese, and remaining Cajun or Blackening seasoning.8 ounces tomato sauce, 1 cup heavy whipping cream, 1/4 cup Parmesan cheese
- Cook to warm through.
- Add the spaghetti squash to the sauce and toss well to coat.
- To serve, plate the spaghetti squash with sauce and top with the salmon.
Notes
Tips and Techniques
- To save time, you can cook the spaghetti squash in the microwave. Leave the spaghetti squash whole and carefully pierce several holes into it with a knife. Microwave on high for 8-10 minutes or until tender. Allow to cool before cutting in half and removing the seeds. Then use a fork to scrape out the inside. You will not have to wait to prepare the remainder of the recipe since the squash cooks much faster in the microwave than in the oven.
- To serve with linguine, prepare a 1 pound package of linguine according to directions on package. Drain out the excess water and stir the pasta into sauce. Again you won’t need to wait to begin preparing the remainder of the recipe due to the linguine cooking much faster than roasting spaghetti squash.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
