Can I use a different fish instead of salmon?

Absolutely! Firm fish like cod, halibut, or even cooked shrimp are fantastic substitutions. Just keep in mind that cooking times may vary, so cook until the fish is just cooked through and flakes easily with a fork.

Is there a lighter option for the sauce?

Yes, try using half-and-half instead of heavy cream for a lighter version. The sauce won’t be quite as rich, but it will still be delicious and satisfying. You might need to add a little extra Parmesan or reduce the sauce a bit longer for the desired thickness.

How do I tell when the salmon is done?

Salmon cooks quickly—look for an opaque color throughout and a slight flake with a fork. Overcooking can result in dry, tough salmon, so pull it off the heat as soon as it’s cooked through; the residual heat will finish the job.

What if I don’t have Cajun seasoning?

You can easily mix your own! Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper to taste. Adjust the heat so it matches your preferences.

Cajun Salmon Rigatoni Recipe

Description

Cajun Salmon Rigatoni is a creamy, spicy, and comforting pasta dish featuring rigatoni, perfectly seared Cajun-spiced salmon, and a velvety sauce made with heavy cream, parmesan, and cream cheese. This one-pan meal packs bold flavor and comes together in just over half an hour, making it ideal for weeknight dinners or special occasions.

Ingredients

Units Scale

Pasta

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 1/2 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
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
Parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente (about 10-12 minutes). Reserve ½ cup of pasta water, then drain the pasta and set both aside.
Season the Salmon: In a medium bowl, gently toss the salmon cubes with 1 tablespoon of Cajun seasoning so they are evenly coated.
Sear the Salmon: Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the seasoned salmon in a single layer. Sear for 2-3 minutes per side, until golden brown and cooked through. Transfer the cooked salmon to a plate and tent with foil to keep warm.
Make the Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, then add grated parmesan, cream cheese cubes, Cajun seasoning, salt, black pepper, and crushed red pepper. Whisk until the cheese is fully melted and the sauce is smooth.
Combine Pasta and Sauce: Add the cooked rigatoni to the skillet with the sauce, tossing to coat evenly. Gradually add reserved pasta water, a little at a time, until the sauce is your desired consistency (about ¼ cup is typical).
Finish and Serve: Top with seared salmon just before serving. Garnish with extra parmesan cheese and chopped parsley as desired.

Notes

Use freshly grated parmesan for best flavor and creaminess.
Don’t overcook the salmon; it should be just cooked through for maximum tenderness.
Adjust Cajun seasoning based on your spice preference.
Reserved pasta water helps achieve a silky sauce consistency.

Nutrition

Serving Size: 1/4 of recipe
Calories: 650
Sugar: 4g
Sodium: 1280mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 36g
Cholesterol: 145mg