Looking for a hearty and flavorsome way to eat your salmon? This Blackened Salmon Pasta consists of crispy blackened salmon atop creamy, saucy pasta, bringing you tons of complex flavor to fill you up.
I absolutely love a pasta with salmon recipe (check out this Cajun Salmon Pasta next!), and the fact that this one is easy, efficient, and elevated makes my busy mom heart sing!
Ready in under an hour and in just one pot, this quick blackened fish dinner uses crispy, spicy salmon to contrast the creamy al dente pasta, hitting all the right textures.
Plus, the addition of mushrooms, tomatoes, and green onions brings this salmon pasta dish to the next level!
Blackened Salmon Pasta Ingredient Highlights
You can make your own homemade blackened seasoning or use storebought.
I like using short pasta like Cavatappi, Fusilli, Rotini, Farfalle, Penne, Rigatoni, and Ziti in this seafood pasta recipe. I used Penne in the dish pictured.
You can use cream in place of half & half if you want it ultra-creamy. Use unsweetened nondairy milk for a lighter version.
You can use fresh or frozen salmon, just make sure it’s thawed before your get started. I used pre-portioned salmon, if you’re making a bigger cut, you may need to adjust the cooking time.
Blackened Salmon Pasta Tips and Tricks
How I Get Perfectly Blackened Salmon Every Time
Before we get to blackening it, we have to prep our salmon. The best way to get a crispy exterior on your salmon is to pat it dry!
Place your salmon filets in between two paper towels and press down lightly to pat it dry. Removing extra moisture from the fish will ensure you avoid a mushy texture.
This recipe was created with fresh salmon, but you can also easily use frozen salmon! Just make sure to defrost this fish first.
You can do so by thawing it overnight in the refrigerator or adding it to a plastic or reusable storage bag and submerging the bag in cold water for about 45 minutes.
Set 1 tablespoon of blackened seasoning aside to add to your pasta. Spread the rest out in a thin, even layer across the shallow bowl.
Use tongs or two forks to rub all sides of the salmon in the blackening seasoning to coat it in a thin layer of seasoning.
Get it as even as possible. The seasoning will actually act as an outer crust and get nice and crispy. As the seasoning cooks and crisps on the pan, it will turn a dark brown or black color, which gives this technique its name of “blackened”.
Carefully lower the salmon into a hot pan with olive oil. Cover and cook for about 5 minutes on each side, flipping once the seasoning forms that crispy blackened crust. The internal temperature of the salmon should reach 145°F.
Then, remove the salmon and set it aside for later.
This Creamy Pasta Perfectly Complements the Blackened Salmon
Add the mushrooms, garlic, green onions, and diced tomatoes to the pan with the oil. Cook it down for about 5 minutes until a lot of the liquid releases from the mushrooms.
Turn the heat all the way down to low. Add the cooked pasta, conserved blackening seasoning and the half & half to your pan next.
Stir to coat the pasta in the half & half, seasoning, and vegetables and simmer on low for about 3 minutes to thicken slightly.
The last thing you’ll add to your pasta is the grated Parmesan. Stir the Parmesan in to thicken and coat the pasta.
Serve the creamy pasta hot with the Blackened Salmon.
How to Properly Store & Reheat Leftover Creamy Pasta with Blackened Salmon
This Blackened Salmon Pasta will last for up to 4 days in the refrigerator in an airtight container. This is not the best dish to freeze because the cream sauce will separate, so it’s best to enjoy it within those 4 days.
The preferred way to reheat this creamy pasta is by adding your leftovers to a baking dish and covering it completely with aluminum foil. The cover will trap moisture and heat the pasta and salmon in the oven at 375°F for 20-25 minutes or until thoroughly heated.
If the sauce seems too thick before reheating, add a little extra dash of milk or half & half.
In a pinch, you can safely reheat leftovers in the microwave covered and on high for about 3 minutes. Please keep in mind, the microwave tends to dry out both the salmon and the cream sauce. So, if you have the time, it’s best to use the oven!
One-Pot Creamy Blackened Salmon Pasta
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Bamboo Paper Towels (optional)
Ingredients
- 16 ounces short pasta (like penne)
- 10 ounces skinless salmon in 2 individual portions
- 2 tablespoons blackened seasoning (homemade or storebought)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 8 ounces white or baby bella mushrooms (sliced)
- 2 bulbs green onion (diced)
- 14.5 ounces diced tomatoes (1 can usually = 14.5 ounces)
- 1 ½ cups half and half (or cream)
- ¼ cup grated Parmesan
Instructions
Blackened Salmon Pasta
- Cook the pasta al dente according to the instructions on the box. Strain and set aside.16 ounces short pasta
- Meanwhile, get oil hot in a large saucepan over medium heat.2 tablespoons olive oil
- Pat dry your salmon with paper towels. Set 1 tablespoon of blackened seasoning aside to add to the pasta later. Use the rest to coat both sides of the salmon generously with blackened seasoning.10 ounces skinless salmon in 2 individual portions, 2 tablespoons blackened seasoning
- Carefully lower the coated salmon into the hot oil, cover, and cook for about 5 minutes on each side, until the spices cook to form a crispy coating, dark brown or black in color. The internal temperature of the salmon should reach 145°F. Then, remove the salmon and set aside.
- Add the minced garlic, diced tomatoes and green onions, and sliced mushrooms and cook until liquid releases from the mushrooms, about 5 minutes.3 cloves garlic, 8 ounces white or baby bella mushrooms, 14.5 ounces diced tomatoes, 2 bulbs green onion
- Turn heat all the way down to low. Add the cooked pasta, conserved blackened seasoning and half & half and stir to coat. Simmer for about 2 minutes to thicken before adding the Parmesan.1 ½ cups half and half, ¼ cup grated Parmesan
- Serve hot with the blackened salmon over the creamy pasta. Enjoy!
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