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Blackened Salmon Pasta

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This one pot blackened salmon pasta is made with seared salmon, tender mushrooms, spinach, fettuccine, and a mouthwatering sun-dried tomato sauce. Make this your next recipe for pasta night!



For the blackened spice rub:

  • 2 1/4 teaspoons smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

For the pasta:

  • 8 ounces fettuccine
  • 0.75 lbs salmon
  • 2 tablespoons olive oil, divided
  • 4 ounces sliced cremini mushrooms
  • Salt
  • 1/2 shallot, diced (about 2 tablespoons)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped as needed
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 1/4 cup chicken broth
  • 1 teaspoon blackened spice seasoning
  • 1 cup baby spinach
  • 1/4 cup grated parmesan cheese
  • Reserved pasta water, as needed
  • Additional parmesan cheese for topping, as desired


For the blackened spice rub:

  1. In a small bowl, whisk together smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, brown sugar, salt and pepper until combined.

For the pasta

  1. In a dutch oven, boil 2.5 quarts salted water and cook fettuccine until al dente, about 12- 14 minutes (or according to package instructions). Reserve 1/2 cup pasta water. Drain and rinse pasta. Set aside.
  2. Pat salmon dry with towel. Cover salmon with spice rub, reserving some for the pasta.
  3. Add 1 tablespoon olive oil to dutch oven over medium heat. Once oil is hot, place salmon flesh side down in pot and cook for 2-3 minutes. Flip salmon and cook until a fork inserted into the thickest part flakes easily or until salmon reaches temperature of 125 degrees F, about another 5-7 minutes (depending on the thickness of the piece of fish). Set salmon aside and flake it using a fork.
  4. Add mushrooms to the pot, season with salt, and cook for 3-5 minutes before turning over. Cook until browned, an additional 2-3 minutes, lowering heat to medium-low as needed. Remove mushrooms and set aside.
  5. Add remaining tablespoon oil to pot. Add shallot, garlic and sun-dried tomatoes and sauté until shallot softens and garlic is fragrant.
  6. Add wine and let reduce to about half the volume.
  7. Add cream, broth, blackened spice seasoning, and spinach. Stir and bring to a simmer.
  8. Reduce heat to low and simmer, stirring occasionally, until spinach is wilted. Add back in mushrooms.
  9. Add pasta to sauce and toss to coat, adding pasta water as needed. Top with flaked salmon and parmesan cheese and cook, stirring occasionally until warmed through, about 1-2 minutes.
  10. Garnish with additional parmesan cheese as desired.


  1. Reduce cooking time to 25 minutes by using two pots / pans – use a pot to boil the pasta and a large pan to cook the salmon, mushrooms and sauce. Or use one pot to save on dish cleanup and do all your prep while the pasta is cooking.
  2. No wine? Simply omit and double the chicken broth.
  3. Can swap chicken broth with vegetarian broth to make this recipe pescatarian.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Cajun