Go Back
–+ servings
cajun salmon Alfredo pasta on a plate with lemon slices
Print Pin
5 from 3 votes

Cajun Salmon Alfredo Pasta

Make Cajun Salmon Alfredo Pasta in less than 30 minutes using a homemade Cajun seasoning and a homemade Alfredo sauce.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

Cajun Salmon

  • 1 lb salmon about 3-4 filets
  • 1 tbsp cajun seasoning I'm using my homemade cajun seasoning, but you can find a salt free cajun seasoning
  • 2 tbsp butter unsalted or salted, depending on if you would like to be able to salt to taste

Alfredo Sauce

  • 1/4 cup butter unsalted
  • 5 cloves garlic minced
  • 1 cup heavy whipping cream
  • 1 ¼ cup Parmesan Cheese from the refrigerated section of the market
  • 2 oz cream cheese softened
  • 1/2 tsp Italian seasoning

Other

  • ½ lb fettuccine pasta cooked according to package directions

Instructions

For the salmon

  • Sprinkle the salmon with the cajun seasoning mix and set aside.
  • Heat the butter in a non-stick skillet until melted and sizzling over medium heat
  • Sear salmon for ~3 minutes per side to cook them through. Keep warm and set aside

For the alfredo sauce

  • In the same skillet used for salmon, do not rinse out the skillet. Melt the butter on medium heat
  • Add the minced garlic and saute until fragrant (about 2-3 minutes)
  • Turn the heat down to medium-low and add the heavy cream and softened cream cheese. Mix until the cream cheese is fully incorporated.
  • Add the remaining ingredients to the pan and stir occasionally until the sauce thickens (about 5-7 minutes)

Finish the dish

  • Add the pasta to the pan with the alfredo sauce. Use tongs to toss them around and coat them.
  • Top the pasta with salmon & serve.
  • Optional: finish the plate with parmesan cheese, more cajun seasoning, lemon wedges, parsley, red pepper flakes.

Notes

  • Adjust the spices if using Cajun seasoning from the store: this recipe uses homemade Cajun seasoning. Homemade spice blends are typically not as salty as Cajun seasoning mixes from the store. So, if you’re using a Cajun seasoning from the store, use about 1/2 tsp per pound. You can always add more to taste at the end.
  • Use parmesan from the refrigerated section: this has more flavor and less salt compared to the grated parmesan that you can pick up in the pasta aisle.
  • Make this low-carb by using your favorite low-carb noodles: my personal favorites are air fryer spaghetti squash or the hearts of palm noodles I used in Cajun Shrimp Alfredo.