Cajun Salmon Rigatoni is a creamy, flavorful pasta dish with perfectly seared Cajun-seasoned salmon tossed in a Cajun sauce made with a rich blend of Parmesan and cream cheese. It looks like a fancy dinner but is surprisingly easy to make and incredibly delicious! Be sure to check out my Cajun Shrimp Pasta, with shrimp soaking up a Cajun sauce for another variation!
Ingredients & Substitutions
- Pasta: I chose rigatoni for the Cajun Salmon Pasta because its large, tube-like shape is perfect for holding onto the creamy sauce. The ridges on the pasta help grab more of the flavorful sauce, making each bite extra tasty. Reserve a little bit of pasta water before draining the pasta; I added a little to the sauce. If you don’t have rigatoni, you can use the pasta you have on hand or get creative and make homemade shaped pasta!
- Salmon: This recipe uses 1 pound of skinless salmon, cut into evenly sized, bite-sized pieces for consistent cooking. You can buy one whole filet or use a few smaller filets. Since I’m cutting the salmon into smaller pieces, I prefer to remove the skin before cutting and cooking for a smoother texture.
- Cajun Seasoning: The Cajun seasoning really shines in this recipe! I use it to season the salmon as well as add it to the creamy sauce. Make homemade seasoning for the most flavor!
- Sauce: The sauce is creamy and full of Cajun flavor. It’s made with heavy cream, Parmesan, and cream cheese, so it coats the pasta really well. Cajun seasoning adds a little spice, and garlic and crushed red pepper give it a nice kick. It’s a simple, tasty sauce that brings everything together!
- Heavy Cream: Heavy cream (heavy whipping cream) makes the sauce rich and smooth, helping it stick to the pasta. If you don’t have heavy cream, you can use half-and-half for a lighter sauce or whole milk with a little butter to keep it creamy.
- Parmesan Cheese: Parmesan cheese adds a salty, nutty flavor and helps thicken the sauce. It also makes the pasta extra cheesy and delicious. If you don’t have Parmesan, you can use Pecorino Romano. Have extra on hand for garnish!
- Cream Cheese: I used half a block (4 ounces) of cream cheese for the sauce. It makes the sauce extra creamy and helps thicken it. It also adds a little bit of tangy flavor that goes well with the Cajun seasoning. If you don’t have cream cheese, you can use mascarpone for a similar texture or a little more Parmesan for extra cheesiness.
How To Remove Skin From Salmon
It is usually best to leave the skin on the salmon for baking, but for this recipe, I recommend taking it off before cutting the salmon into bite-sized pieces. To do this, you have a couple of options:
- Grab a sharp knife and slice off a little bit of skin at one end. Then, gently slide the knife underneath to separate it from the fish.
- Another way to remove the skin is with boiling water. Just boil a couple of cups of water, place a wire rack over a bowl, and set the salmon, skin-side up, on the rack. Pour the hot water over the salmon, and in a few seconds, the skin should start to lift. Let it cool enough to handle, then carefully peel it off. Note: This might slightly cook the salmon, but if you do it quickly, it won’t make a big difference in the recipe.
How To Adjust The Thickness Of The Sauce
It is easy to adjust the thickness of the sauce! If it is too thick, add a little reserved pasta water. (I ended up adding a total of about 1/4 cup of pasta water.) If it is too thin, let it simmer a bit longer.
Best Side Dishes To Serve With Cajun Salmon Rigatoni
This dish is pretty rich, so here are some delicious side dishes I would serve with it:
How To Store & Reheat Cajun Salmon Rigatoni
To store the Cajun Salmon Rigatoni, first, let it cool down to room temperature. Then, put it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, put it in a pan on the stove over low heat. Add a little splash of milk or cream to make it creamy again. Stir it occasionally until it’s hot. You can also reheat it in the microwave; just cover it and heat in short intervals, stirring in between each.
Can I Freeze Cajun Salmon Rigatoni?
Although this dish is best served fresh, you can freeze it for later. (Keep in mind that the pasta and salmon might change a little in texture after freezing and reheating.) To freeze it, let the dish cool completely, then store it in an airtight container or freezer-safe bag. It can be frozen for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight or defrost it in the microwave. Reheat it gently on the stove or in the microwave, adding a little cream or milk if the sauce is too thick. The dish will still taste great, but the salmon might not be as tender as when it’s fresh.
Cajun Salmon Rigatoni
Ingredients
- 8 ounces rigatoni pasta
Salmon
- 1 pound salmon, skin removed, cut into 1-inch cubes, patted dry
- 1 tablespoon Cajun seasoning
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon garlic, minced
- 1 ½ cups (357 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, grated, plus extra for garnish
- 4 ounces cream cheese, cubed
- 1 tablespoon Cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add in pasta and cook according to the package instructions until al dente (about 10-12 minutes). Reserve ½ cup of pasta water before draining. Set pasta and pasta water aside.
Salmon
- In a medium bowl, carefully toss the salmon pieces with Cajun seasoning until evenly coated.
- To a large skillet over medium-high heat, add olive oil and butter.
- Once the butter is melted and sizzling, add the salmon cubes in a single layer. Sear for 2-3 minutes per side, until golden brown and cooked through.
- Transfer the salmon to a plate and tent with aluminum foil to keep warm as you make the sauce.
Sauce
- In the same skillet, reduce the heat to medium and melt the butter. Add the garlic and cook for 1 minute.
- Pour in the heavy cream. Then, add Parmesan cheese, cream cheese, Cajun seasoning, salt, black pepper, and crushed red pepper flakes. Whisk everything together until the cream cheese is fully melted and the sauce is smooth.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Gradually add the reserved pasta water, a little at a time, stirring until the sauce reaches your desired consistency. (I used about ¼ cup.)
- Top with the seared salmon just before serving.
- Garnish with additional Parmesan cheese and chopped parsley.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is really good! The sauce is so creamy and the salmon is perfectly seasoned.
Elizabeth
This is a great recipe, especially if you like salmon! I thought the sauce was a little rich for me, but it all comes together beautifully (and it's tasty)!
Annabelle
The pasta and salmon come together really well. The Cajun spice was just the right amount, not too hot.
Bella
This seems really easy to make and tastes amazing!
Stephanie
The salmon is a nice change from chicken, and the creamy sauce and salmon are delicious!
