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Blackened Salmon Alla Vodka

Salmon seasoned to perfection with cajun seasoning and simmered in a creamy Alla vodka sauce, hold the vodka.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author natasha


  • 2 6 oz Salmon Filets
  • 1 tsp paprika
  • 1/2 tsp Tony's Cajun Seasoning
  • 1/2 tsp Adobo
  • 1/2 tsp Badia Seafood Seasoning or Old Bay Seasoning
  • 1/2 tsp Chili Powder
  • 1/4 tsp of Diamond Crystal Kosher Salt
  • Olive Oil + 1 tbsp of butter for searing
  • For Sauce
  • 1 small shallot diced
  • 1/4 red bell pepper sliced
  • 2 cloves of garlic minced
  • 1 tbsp of tomato paste
  • 1 tbsp of butter
  • 2 cups of heavy whipping cream
  • 1/4 cup of grated parmesan cheese
  • 1/4 tsp of grated nutmeg
  • 1/4 tsp of salt
  • 1/4 tsp of old bay seasoning
  • A small squeeze of fresh lemon juice to finish
  • Flat-leaf parsley to garnish
  • For Pasta
  • 4-6 oz of your favorite pasta noodle I used thin spaghetti


  • For Pasta
  • Cook pasta according to package instructions for al dente.
  • For Salmon & Sauce
  • Heat oven to 425 degrees.
  • Wash and pat dry salmon with paper towels.
  • Combine all seasoning into a small dish and mix.
  • Liberally sprinkle seasoning onto salmon filets on both sides.
  • Pat the seasoning blend into the salmon, do not rub.
  • Heat cast-iron skillet with olive oil and butter.
  • Once hot over medium-high heat, add salmon fillets to the pan, skin side up.
  • Sear salmon until blackened on the flesh side for about 3-4 minutes.
  • Flip salmon to the skin side and sear for an additional 3 minutes.
  • Remove salmon from the pan and turn the heat to medium.
  • Remove any excess oil, leaving enough to keep the pan coated.
  • To the pan, add shallots and bell pepper, saute until soft.
  • Add tomato paste and mix for 3 minutes until the paste is a deeper red color.
  • Add garlic and toast for an additional 30 seconds.
  • Add butter the pan and once melted, deglaze the pan with heavy cream, and stir.
  • Turn heat to medium-low and add parmesan cheese, nutmeg, salt, and old bay seasoning.
  • Bring the sauce to simmer for 5 minutes.
  • Once the sauce is visibly thicker, add salmon back to the sauce and slather the sauce over the salmon.
  • Put salmon in the oven on 425 for 5 minutes. *use the top oven rack
  • Remove from the oven and serve over pasta.
  • Squeeze fresh lemon juice and garnish with parsley.


You can substitute the heavy cream with full-fat coconut milk for dairy-free.