Blackened Salmon Pasta with Cajun Crab Linguini

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Delicious slices of salmon covered in a harmonic blend of herbs and spices, resulting in a crispy, savory coating. This Recipe combines the smoky, charred taste of blackened salmon with the zesty zing of Cajun crab linguini.

Blackened Salmon Pasta
Blackened Salmon Pasta

How I get familiar with blackened salmon Pasta?

It all started with the desire for a fresh dining experience. Intrigued by the appeal of seafood dishes, I discovered the enticing world of Blackened Salmon pasta.

❤This beautiful blend of tastes drew me in with promises of delicate salmon, powerful Cajun spices, and the sweet richness of crab linguine. Curiosity piqued, I set out on a trip to recreate this exquisite delicacy in my own kitchen.

The first stage was to learn the art of blackening salmon, which entails covering the fish in a mixture of herbs and spices before scorching it to perfection. As the salmon sizzled in the pan, generating a symphony of scents, I knew I’d discovered something amazing.

Why you would love blackened salmon pasta?

When you dip your fork into a plate of Blackened Salmon Pasta, you’ll discover many of reasons why this dish is a culinary treat. The main ingredient is salmon, which has been perfectly blackened. This cooking procedure preserves the salmon’s natural juices while forming a delicious crust of herbs and spices. Each bite is a symphony of textures: crispy on the exterior, tender and flaky on the inside.

Here is why you would love blackened salmon pasta?

Easy to make: Many Blackened Salmon Pasta dishes are quick and uncomplicated, making it an ideal weekday supper.

Visually appealing: The contrast between the charred salmon, creamy sauce, and bright veggies (frequently included) makes for a visually striking dish.

Healthy Potential: Salmon is high in omega-3 fatty acids, and recipes with lighter cream sauces or vegetables can provide a nutritional alternative.

Equipment uses for this recipe:

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Pasta Pot with Colander Insert

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Grill Pan

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Large Skillet

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Mixing Bowl

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Tongs

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Measuring Cups and Spoons

Ingredients for blackened salmon pasta

Ingredients for blackened salmon pasta

1 lb (450g) salmon fillets, skin removed
8 oz (225g) pasta (such as fettuccine or penne)
2 tablespoons olive oil
2 tablespoons Cajun seasoning (store-bought or homemade)
1 tablespoon butter
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped, for garnish

How to make blackened salmon pasta with Cajun

Below is the instruction how to make blackened salmon pasta

  • Pat the salmon fillets dry with paper towels·
  • Rub the Cajun seasoning all over the salmon fillets, coating them evenly.
  • Cook the pasta according to package instructions in a pot of salted boiling water until al dente·
  • Drain the pasta, reserving about 1/2 cup of pasta water.
Blackened Salmon Pasta
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat·
  • Once hot, add the salmon fillets to the skillet·
  • Cook for about 3-4 minutes per side, depending on thickness, until the salmon is blackened on the outside and cooked through· Remove the salmon from the skillet and set aside·
Make the Sauce:
  • In the same skillet, add the remaining 1 tablespoon of olive oil and butter·
  • Add the minced garlic and sauté for about 1 minute until fragrant·
  • Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften·
  • Reduce the heat to medium-low· Pour in the heavy cream and stir to combine·
  • Add the grated Parmesan cheese and stir until the sauce is smooth and creamy·
  • If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency·
  • Season the sauce with salt and pepper to taste·
Assemble the Dish:
  • Add the cooked pasta to the skillet with the sauce· Toss to coat the pasta evenly with the sauce·
  • Flake the blackened salmon into chunks and gently fold it into the pasta and sauce mixture·

Garnish with chopped fresh parsley·
Serve the Blackened Salmon Pasta hot, with extra Parmesan cheese on the side if desired·

💕Pro Serving Tips:

  • For the best results, ensure the salmon is cooked just until it flakes easily with a fork· Overcooking can result in dry salmon·
  • Add a pop of freshness and color by garnishing the pasta with a generous amount of freshly chopped parsley· It not only enhances the presentation but also adds a burst of flavor·
  • Place a bowl of extra grated Parmesan cheese on the table for guests to sprinkle over their servings· It’s a delightful addition that allows everyone to customize their dish·
  • Accompany the Blackened Salmon Pasta with slices of warm garlic bread or crusty French bread· The bread is perfect for soaking up the creamy sauce·

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Storing and Reheating

How to Store and Reheat Blackened Salmon Pasta?

Once you’ve enjoyed the delectable flavors of Blackened Salmon Pasta with Cajun Crab Linguini, you may find yourself with leftovers that you want to savor later· Proper storage and reheating techniques are essential to maintain the dish’s flavors and textures·

Storing Leftovers:

  • Refrigeration: Place any leftover Blackened Salmon Pasta in an airtight container· Ensure that the container is tightly sealed to prevent air exposure, which can cause the pasta to dry out·
  • Timing: For optimal freshness, store the leftovers in the refrigerator within two hours of cooking· This helps to prevent the growth of harmful bacteria·
  • Labeling: It’s a good practice to label the container with the date of preparation· This makes it easier to track freshness and know when to consume the leftovers.

Reheating Instructions:

  • Place a non-stick pan over medium heat·
  • Add a splash of olive oil or butter to the pan·
  • Once the pan is heated, add the leftover Blackened Salmon Pasta·
  • Stir frequently to prevent sticking and ensure even heating·
  • Cook until the pasta is heated through, typically 5-7 minutes·
  • Taste and adjust seasoning if necessary before serving·

You Can Microwave as well

  • Transfer the Blackened Salmon Pasta to a microwave-safe dish·
  • Cover the dish loosely with a microwave-safe lid or paper towel to allow steam to escape·
  • Microwave on high in 30-second intervals, stirring between each interval·
  • Check the temperature of the pasta with a fork to ensure it’s heated evenly·
  • Continue microwaving in short bursts until the pasta reaches the desired temperature·

💕Tips for Reheating:

  • Add Moisture: If the pasta seems dry during reheating, add a splash of broth, cream, or olive oil to restore moisture and enhance flavors·
  • Cover While Reheating: Covering the dish while reheating helps to trap steam, preventing the pasta from drying out·
  • Avoid Overcooking: Be cautious not to overcook the pasta during reheating, as it can become mushy·
  • Garnish Before Serving: For a fresh touch, sprinkle some chopped herbs, grated Parmesan cheese, or a squeeze of lemon juice over the reheated Blackened Salmon Pasta·

💨More Recipes

Recipe Card📑

Blackened Salmon Pasta

Blackened Salmon Pasta with Cajun Crab Linguini

Pasta Lover Guy
This Recipe combines the smoky, charred taste of blackened salmon with the zesty zing of Cajun crab linguini.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4 Person
Calories 350 kcal

Ingredients
  

  • 1 lb 450g salmon fillets, skin removed
  • 8 oz 225g pasta (such as fettuccine or penne)
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning store-bought or homemade
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

  • Pat the salmon fillets dry with paper towels·
  • Rub the Cajun seasoning all over the salmon fillets, coating them evenly.
  • Cook the pasta according to package instructions in a pot of salted boiling water until al dente·
  • Drain the pasta, reserving about 1/2 cup of pasta water.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat·
  • Once hot, add the salmon fillets to the skillet·
  • Cook for about 3-4 minutes per side, depending on thickness, until the salmon is blackened on the outside and cooked through· Remove the salmon from the skillet and set aside·
  • In the same skillet, add the remaining 1 tablespoon of olive oil and butter·
  • Add the minced garlic and sauté for about 1 minute until fragrant·
  • Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften·
  • Reduce the heat to medium-low· Pour in the heavy cream and stir to combine·
  • Add the grated Parmesan cheese and stir until the sauce is smooth and creamy·
  • If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency·
  • Season the sauce with salt and pepper to taste·
  • Add the cooked pasta to the skillet with the sauce· Toss to coat the pasta evenly with the sauce·
  • Flake the blackened salmon into chunks and gently fold it into the pasta and sauce mixture·
  • Garnish with chopped fresh parsley·
  • Serve the Blackened Salmon Pasta hot, with extra Parmesan cheese on the side if desired·

Notes

  • Add a pop of freshness and color by garnishing the pasta with a generous amount of freshly chopped parsley· It not only enhances the presentation but also adds a burst of flavor·
Keyword Blackened Salmon Pasta

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