Cajun Salmon Fettuccine in a Creamy Alfredo Sauce
Cajun Salmon Fettuccine in a Creamy Alfredo Sauce
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Cajun style Salmon Steks and a creamy Alfredo style sauce!
Creamy Cajun Salmon Fettuccine tastes as good as it sounds! This pasta dish is deliciously luxurious thanks to a creamy Alfredo sauce seasoned with cajun spices and salmon. This popular pasta dish is ready in less that 20 minutes.
Check out the seasoning on that salmon! Am I the only one drooling?
What do i need?
This pasta dish looks super fancy but its really a very easy recipe that is ready in less than 20 minutes and uses few ingredients. You will need:
- The star of the show is of course the salmon. You will need some chunky salmon steaks. I leave the skin on because this is the best part for me, but you can of course remove after cooking for ease.
- For the salmon seasoning you will need old bay seasoning, paprika, cayenne pepper and mixed herbs. This is what makes up the cajun seasoning. If you have an already made cajun seasoning at home you can use this too.
- The creamy sauce is made up of double cream, parmesan cheese and unsalted butter.
- Any pasta dish should always use fresh herbs this recipe calls for some fresh flat leaf parsley.
- The pasta of choice is in the name here and it’s fettuccine! You can of course use any shape that you like! If you haven’t been to Eataly London head along and buy some authentic pasta from there!
I have bought all of my ingredients from Lidl, save for the salmon which was bought at my local fish monger. The seasoning I use on a daily basis in my kitchen are mostly from Schwartz and I buy the catering sizes from Costco. I know I’m always going on about Costco but I seriously love it. Costco is like Toys ‘r’ Us for adults! If you have a Costco in your country you should seriously consider getting a membership so you can start saving money and accessing new and unique products today!
Tips & Tricks
- Cook your pasta according to the pack instructions, these are usually correct and you can shave a minute off if you like your pasta authentically al dente!
- Add a little salt and olive oil to your pasta while cooking to help the starch come out of the pasta and prevent the noodles from sticking.
- Drain the pasta only when you are ready to add to your sauce.
- Make sure you save a cup of the pasta water. You will use this to bring the sauce and pasta together at the end. The starch in the water helps the sauce “stick” to the pasta.
- Cook your salmon in the same pan you will use for the sauce to make use of the juices left in the pan. This is going to add extra flavour to your sauce.
If you follow these tips you will have the perfect plate of creamy fettuccine in less than 20 minutes!
Can I Break the Salmon up into the Sauce?
Yes! Of course you can! I often will remove the skin and break the salmon up into the sauce for a completely different experience. This way you get a little bit of sauce covered salmon with every bite – YUMMY! That is the beauty of cooking at home you can make any dish into your own. Just remember cooking is art and baking is science. Recipes can always be tweaked to your taste – just have fun with it and experiment to find out your favourite flavours!
Let me know your favourite way to eat this kind of pasta in the comments!
Serving Suggestions –
Pasta dishes like this Cajun Salmon Fettuccine are are super filing and dont really need much else as you have all the food groups in the dish. That being said if there is some crusty bread in my house it will probably be used to mop up the creamy cajun sauce!
Looking for more Pasta Dishes?
Try my classic Bolognese Sauce recipe!; or
A quick easy and delicious Prawn and Crab Linguine!
Creamy Cajun Salmon Fettuccine
Equipment
- Heavy frying pan
- Pasta pot
- Chopping board
- Sharp knife
- Colander
Ingredients
Salmon Steaks
- 2 salmon fillets
- 1 tsp old bay seasoning
- 1 tsp paprika
- 1 tsp cayenne pepper
- pinch salt
- pinch pepper
Creamy Cajun Sauce
- 200 g fettuccine or tagliatelle
- 1 small shallot
- 2 cloves garlic
- 30 ml dry white wine
- 1 cup double cream
- 1 tsp cajun seasoning or old bay seasoning
- 1 tsp cayenne pepper
- 1 tsp paprika
- ¼ cup parmesan or grano padano
- salt and pepper
- juice of half a lemon
Instructions
Salmon Steaks
- Wash and dry the salmon steaks. In a bowl add all the seasoning and mix until combined. Cover the salmon in the seasoning and set aside ready for frying.
- Heat a cast iron skillet on high and add the olive oil and allow to heat. Add the salmon steaks to the skillet skin side down and leave to fry for 2-3 minutes or until a light golden brown.
- Turn steaks over and fry for a further 2-3 minutes on the other side and remove from the pan to a plate.
Creamy Cajun Sauce
- Add the fettuccine to a pot of salted boiling water and cook according to the packet instructions. Before draining reserve 1 cup pasta water.
- In the same skillet you fried the salmon add some more olive oil and chopped shallots, minced garlic and sauté for a couple of minutes.
- Deglaze the pan with some white wine and add the sauce seasonings and mix and allow the alcohol to evaporate.
- Add the cream, stir and allow to come to a bubble and add the parmesan salt and pepper and stir until melted.
- Add the cooked fettuccini and lemon juice to the sauce and toss with the tongs top with the fried salmon and tuck in.
Notes
- Sauté the salmon in olive oil for crisp skin and edges.
- Alternatively, break the salmon into pieces and stir into the sauce right before serving for an equally delicious creamy fish sauce.
- Be sure to add some pasta water to the sauce before combining everything together to get the lovely sauce sticking to the pasta.
- If you are keeping the skin off make sure to remove the scales using a sharp knife or scaler tool – be careful!
Did you make this Cajun Salmon Fettuccine?
Please let me know how it turned out for you! Leave a comment below and snap a shot on instagram and tag @chilliandlife hashtag it #chilliandlife – I can’t wait to see your creations!
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The recipe looks delicious but the directions are a bit off since they mention wine, shallots, and garlic, which aren’t in the ingredients list.
Thanks for the comment and your help Brianna! I have now updated the recipe to include all ingredients. Let me know how it turns out 🙂