30-Minute Grilled Cajun Salmon
A vibrant one-pan dinner combining spice-rubbed grilled salmon with buttery pasta and fresh vegetables. Cajun seasoning brings heat and depth to the salmon fillet, which cooks quickly on the grill until flaky and tender. The vegetable medley—fennel, mushrooms, Roma tomatoes, and fresh basil—sautés in butter until caramelized, then tosses with mostaccioli for a light, herbaceous base. This version balances bold Cajun spice against bright, fresh produce and creamy pasta, making it elegant enough for guests yet simple enough for weeknight cooking. Best served immediately while the salmon is warm and the vegetables retain their texture. Perfect for those seeking restaurant-quality seafood at home without complicated techniques.
Ingredients
- 5 ounces uncooked dried mostacciolipenne1:1pasta
similar tube shape and cooking time
- 1 1- to 1 1/2-pound salmon fillethalibut fillet1:1fishfish-free
similar cooking time and flake texture
- 2 tablespoons butter
- 2 teaspoons Cajun seasoning
- ½ bulb fresh fennel, cored, sliced
- 4 ounces fresh mushrooms, sliced
- ¼ teaspoon fresh garlic, finely chopped
- 1 cup fresh Roma tomatoes, sliced
- 2 teaspoons Parmesan cheese, finely grated
- 1 tablespoon fresh basil leaves, chopped
Instructions
- 1
Cook mostaccioli according to package directions and drain, keeping warm.
- 2
Heat gas grill to medium or charcoal grill until coals are ash white.
- 3
Combine butter and Cajun seasoning, then brush over salmon fillet.
- 4
Place salmon on grill, turn once, and grill until it flakes easily with a fork.
- 5
Remove salmon from grill and keep warm.
- 6
Melt butter in skillet until sizzling, add fennel, mushrooms, and garlic.
- 7
Cook over medium-high heat, stirring occasionally, until lightly browned.
- 8
Stir in tomatoes, Parmesan cheese, and basil leaves.
- 9
Cover and continue cooking until heated through.
- 10
Combine cooked vegetables and mostaccioli in a large bowl and toss lightly.
- 11
Cut salmon into 4 pieces and serve with pasta mixture.
Tips
Brush salmon with the butter-Cajun mixture just before grilling to prevent burning. The spice coating adds flavor without drying the delicate fish if applied at the last moment.
Toast fennel and mushrooms until deeply browned for caramelized sweetness and umami depth. This step elevates the vegetable component from simple to sophisticated.
Toss pasta and vegetables gently to maintain mostaccioli shape and prevent mushiness. Add salmon last to avoid breaking the flaky flesh.
Good to Know
Refrigerate leftover salmon and pasta mixture separately in airtight containers for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or butter to restore moisture.
Cook mostaccioli and vegetables up to 4 hours ahead; refrigerate separately. Grill salmon just before serving for best texture and flavor. Assemble immediately before eating.
Serve hot directly from the skillet or a large platter. Pairs well with a crisp white wine, green salad, or roasted asparagus. Lemon wedges optional.
Common Mistakes
Brush salmon with spice butter after grill heats to prevent premature charring before cooking begins.
Cook vegetables until lightly browned rather than soft to maintain texture contrast with pasta.
Toss pasta and vegetables gently to avoid breaking mostaccioli and shredding delicate fish.
Substitutions
Dairy-Free Swaps
General Alternatives
similar cooking time and flake texture
FAQ
Can I make this without a grill?
Yes. Heat a cast-iron skillet or heavy pan until very hot, then pan-sear the salmon skin-side down for 6-8 minutes, flipping once. Cover to cook through. The exterior won't have grill marks but will still be flaky and flavorful.
Can I prepare the salmon ahead of time?
Prepare salmon up to 4 hours ahead by applying the butter-Cajun rub and refrigerating. Grill just before serving for best texture. Do not grill ahead, as the fish dries out and loses its tender flake.
What if I don't have fresh fennel?
Substitute zucchini, bell peppers, or additional mushrooms in equal measure. Fennel adds subtle licorice sweetness; other vegetables provide different flavor but similar sautee timing and texture.