Description
Blackened Salmon with Creamy Alfredo Pasta
Ingredients
For the Salmon:
2 salmon fillets (skinless or skin-on)
2 tbsp olive oil
1 tbsp Cajun seasoning
1/2 tsp paprika
Salt and pepper to taste
For the Alfredo Pasta:
8 oz fettuccine or linguine
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp chili flakes (optional)
Fresh rosemary or thyme for garnish
Instructions
Cook the Pasta:
Bring a pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Blacken the Salmon:
Pat the salmon dry and season both sides with Cajun seasoning, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook the salmon for 3-4 minutes on each side until blackened and cooked through. Remove and set aside.
Prepare the Alfredo Sauce:
In the same skillet, melt butter over medium heat and sauté garlic until fragrant.
Pour in heavy cream, stirring constantly. Add Parmesan cheese, Italian seasoning, and chili flakes. Simmer for 2-3 minutes until the sauce thickens.
Toss in the cooked pasta, mixing to coat. Add reserved pasta water if needed to adjust the sauce consistency.
Assemble:
Plate the creamy pasta and top with the blackened salmon. Garnish with fresh rosemary or thyme.
This dish combines the bold flavors of blackened salmon with a creamy, luxurious pasta for a restaurant-quality dinner at home!
Step-by-Step Guide
1. Prep & Season: Pat salmon fillets completely dry. This is crucial for a proper sear. Evenly coat both sides with Cajun seasoning, paprika, salt, and pepper. Let sit for 5 minutes.
2. Cook Pasta: In a large pot of heavily salted boiling water, cook pasta to al dente. Before draining, carefully reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
3. Blacken the Salmon: Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon in the skillet. Do not move it for 3-4 minutes to allow a dark crust to form. Flip carefully and cook for another 3-4 minutes until cooked through. Transfer to a plate.
4. Build the Sauce: In the same skillet, reduce heat to medium. Melt butter and sauté garlic for 30 seconds until fragrant. Pour in heavy cream, stirring to incorporate any browned bits from the salmon.
5. Finish the Dish: Let the cream simmer for 1 minute, then whisk in grated Parmesan, Italian seasoning, and chili flakes until the cheese melts and the sauce thickens. Add the drained pasta, tossing to coat. Use the reserved pasta water, a tablespoon at a time, to loosen the sauce to a creamy consistency. Plate the pasta immediately and top with the blackened salmon fillet.
Serving Suggestions
Serve this rich dish immediately while hot. A simple, crisp side salad with a lemon vinaigrette cuts through the creaminess perfectly. For vegetables, try roasted asparagus or sautéed green beans. A wedge of lemon on the side allows guests to add a bright, fresh squeeze over the salmon. Pair with a chilled glass of Chardonnay or Pinot Grigio.
How-to Summary
To make Blackened Salmon with Creamy Alfredo Pasta: Cook pasta al dente, reserving some water. Season salmon fillets with Cajun spice and pan-sear until blackened. In the same pan, make a quick Alfredo sauce with butter, garlic, cream, and Parmesan. Toss the pasta in the sauce, thinning with pasta water as needed. Serve the pasta topped with the salmon.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. While fettuccine is classic, linguine, tagliatelle, or even penne work well. The key is using a shape that holds the creamy sauce.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high when adding the cheese, causing it to separate. Always simmer cream on medium heat and add cheese off the direct heat, whisking constantly.
How do I know when the salmon is done? The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C). The flesh will be opaque throughout.
Can I make this dish less spicy? Yes. Use a mild Cajun seasoning and omit the chili flakes in the Alfredo sauce. You can also use smoked paprika instead of regular for a smoky, non-spicy flavor.
What can I substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be thinner. To thicken it, let it reduce longer or create a slurry with a teaspoon of cornstarch.
Common Mistakes to Avoid
- Not drying the salmon: Moisture on the surface steams the fish instead of creating a blackened crust.
- Moving the salmon too soon: Let it sear undisturbed to develop that signature crust.
- Skipping the pasta water: The starchy water is essential for creating a silky, restaurant-quality sauce that clings to the pasta.
- Using pre-grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent smooth melting. Always grate fresh Parmesan from a block.
Conclusion
This Blackened Salmon with Creamy Alfredo Pasta is a stunning, flavor-packed meal that proves gourmet dining is achievable at home. The contrast between the spicy, crispy salmon and the rich, smooth pasta creates a perfect balance. By following the detailed steps and tips, you can avoid common pitfalls and execute this impressive dish with confidence. It’s a guaranteed crowd-pleaser for any special weeknight or dinner party.