Hot Honey Fried Salmon Cajun Pasta
Hot Honey Fried Salmon Cajun Pasta
Ingredients
For the Hot Honey Fried Salmon
- 1 1/2 pounds salmon fillets, skin on or off, cut into 4-ounce portions
- 2 large eggs, whisked
- 1/2 cup all-purpose flour
- 1/4 cup potato starch
- 1/4 cup Louisiana Fish Fry Seafood Breading Mix
- 1 tablespoon Cajun seasoning, plus more for seasoning salmon
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 4 cups vegetable oil, for frying, or as needed
- 1/4 cup hot honey, plus more for drizzling
For the Cajun Pasta
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 2 tablespoons roasted garlic butter
- 1 shallot, large, finely minced
- 3 cloves garlic, minced
- 1 1/2 tablespoons Cajun seasoning
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup reserved pasta water, as needed
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the fettuccine and set aside.
⏱️ 12 min
- 2
While the pasta cooks, pat the salmon fillets thoroughly dry with paper towels. Season lightly on all sides with salt, black pepper, and a pinch of Cajun seasoning.
⏱️ 3 min
- 3
In a shallow dish, whisk the 2 eggs. In another shallow dish, combine the all-purpose flour, potato starch, Louisiana Fish Fry Seafood Breading Mix, and 1 tablespoon of Cajun seasoning. Dip each salmon fillet into the whisked egg, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to ensure an even and complete coating.
⏱️ 5 min
- 4
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the breaded salmon fillets to the hot oil, ensuring not to overcrowd the pan. Fry for 8-10 minutes, flipping halfway through, until the salmon is crispy, golden brown, and cooked through to an internal temperature of 145°F.
⏱️ 10 min•🌡️ 350
- 5
Carefully remove the fried salmon from the oil and place on a wire rack set over a baking sheet to drain. Immediately and generously drizzle the hot honey over the fried salmon while it is still hot.
⏱️ 2 min
- 6
In a large skillet, heat the olive oil and roasted garlic butter over medium heat until the butter is melted and shimmering.
⏱️ 1 min
- 7
Add the minced shallot to the skillet and sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
⏱️ 4 min
- 8
Stir in the remaining 1 1/2 tablespoons of Cajun seasoning and cook for about 30 seconds, allowing the spices to bloom and become fragrant.
⏱️ 1 min
- 9
Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 10
Add the cooked fettuccine directly from the pot to the skillet with the sauce. Add a splash (about 1/4 cup) of the reserved pasta water and toss continuously until the pasta is evenly coated in the sauce. Add more pasta water, 1-2 tablespoons at a time, if the sauce is too thick.
⏱️ 3 min
- 11
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until the sauce is smooth and creamy.
⏱️ 1 min
- 12
Finish the pasta by stirring in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Add more reserved pasta water if a looser consistency is desired.
⏱️ 1 min
- 13
Divide the Cajun pasta among serving plates. Top each plate with a portion of the hot honey fried salmon. Garnish with extra grated Parmesan cheese, fresh chopped parsley, and a final drizzle of hot honey.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Fried Salmon Cajun Pasta
For the Hot Honey Fried Salmon
- 1 1/2 pounds salmon fillets, skin on or off, cut into 4-ounce portions
- 2 large eggs, whisked
- 1/2 cup all-purpose flour
- 1/4 cup potato starch
- 1/4 cup Louisiana Fish Fry Seafood Breading Mix
- 1 tablespoon Cajun seasoning, plus more for seasoning salmon
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 4 cups vegetable oil, for frying, or as needed
- 1/4 cup hot honey, plus more for drizzling
For the Cajun Pasta
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 2 tablespoons roasted garlic butter
- 1 shallot, large, finely minced
- 3 cloves garlic, minced
- 1 1/2 tablespoons Cajun seasoning
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup reserved pasta water, as needed
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the fettuccine and set aside.
⏱️ 12 min - 2
While the pasta cooks, pat the salmon fillets thoroughly dry with paper towels. Season lightly on all sides with salt, black pepper, and a pinch of Cajun seasoning.
⏱️ 3 min - 3
In a shallow dish, whisk the 2 eggs. In another shallow dish, combine the all-purpose flour, potato starch, Louisiana Fish Fry Seafood Breading Mix, and 1 tablespoon of Cajun seasoning. Dip each salmon fillet into the whisked egg, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to ensure an even and complete coating.
⏱️ 5 min - 4
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the breaded salmon fillets to the hot oil, ensuring not to overcrowd the pan. Fry for 8-10 minutes, flipping halfway through, until the salmon is crispy, golden brown, and cooked through to an internal temperature of 145°F.
⏱️ 10 min•🌡️ 350 - 5
Carefully remove the fried salmon from the oil and place on a wire rack set over a baking sheet to drain. Immediately and generously drizzle the hot honey over the fried salmon while it is still hot.
⏱️ 2 min - 6
In a large skillet, heat the olive oil and roasted garlic butter over medium heat until the butter is melted and shimmering.
⏱️ 1 min - 7
Add the minced shallot to the skillet and sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
⏱️ 4 min - 8
Stir in the remaining 1 1/2 tablespoons of Cajun seasoning and cook for about 30 seconds, allowing the spices to bloom and become fragrant.
⏱️ 1 min - 9
Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 2 min - 10
Add the cooked fettuccine directly from the pot to the skillet with the sauce. Add a splash (about 1/4 cup) of the reserved pasta water and toss continuously until the pasta is evenly coated in the sauce. Add more pasta water, 1-2 tablespoons at a time, if the sauce is too thick.
⏱️ 3 min - 11
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until the sauce is smooth and creamy.
⏱️ 1 min - 12
Finish the pasta by stirring in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Add more reserved pasta water if a looser consistency is desired.
⏱️ 1 min - 13
Divide the Cajun pasta among serving plates. Top each plate with a portion of the hot honey fried salmon. Garnish with extra grated Parmesan cheese, fresh chopped parsley, and a final drizzle of hot honey.
⏱️ 2 min