Cajun Salmon Pasta

Bring the Bayou Home

Are you craving the rich, spicy flavors of Cajun cuisine? You don’t have to buy a ticket and get yourself to the Big Easy; all you need is a package of frozen salmon fillets and this simple Cajun Salmon Pasta Recipe.

Seafood is a classic Cajun ingredient, but salmon isn’t traditionally one of the fish used in Cajun cooking. You’ll love how salmon’s natural flavors work perfectly with Cajun seasonings, sun-dried tomatoes, and rich portobello mushrooms. If your mouth is watering, then let’s get started.

Cajun Salmon Pasta

For this recipe, you’ll want to start with high-quality frozen salmon fillets to make things easy. You’ll also want some Cajun seasoning. You can make your own if that’s your thing, but we love Tony Chachere’s. Trust us; this stuff has so much flavor. You’ll want to put it on everything.

Sauteed greens, a fresh salad, and toasted baguettes are a few ideas of side dishes that pair well with this pasta. This dish is easy enough to make on a weeknight and sophisticated enough to serve when entertaining friends. It’s fast, easy, and full of flavor. What could be better?


4 thawed Morey’s Wild Salmon Steakhouse fillets (Atlantic Salmon Seasoned Grill fillets and Wild Salmon Seasoned Grill fillets also work well)

8 ounces dried fettuccine pasta

1 Tbsp olive oil

2 Tbsp unsalted butter

1/2 cup yellow onion, finely diced

1/2 cup sliced portabella mushrooms

4 Tbsp sun-dried tomatoes

4 cloves garlic, minced

1 cup heavy cream

1 Tbsp Cajun seasoning

Black olives

1/4 cup torn fresh basil

Grated Parmesan cheese

Salt and freshly ground black pepper


  • Cook the pasta per the package instructions to al dente.
  • Heat the oil and butter in a medium skillet over medium-low heat. Add the onions, minced garlic, sliced mushrooms, and sun-dried tomatoes to the skillet and sauté and stir for about seven minutes until the onions are translucent.
  • Add the cream and Cajun seasoning to the still-warm skillet and cook and stir until the sauce is smooth and creamy.
  • Add the Morey’s Wild Salmon Steakhouse fillets to the pan, break them up gently with a fork, and simmer in the sauce for 2-3 minutes on medium-low until the salmon is cooked through.
  • Toss the cooked pasta gently with the salmon and sauce until coated. Add salt and pepper to taste.
  • Top with freshly grated Parmesan cheese as well as fresh basil.
  • Serve immediately.

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