Blackened Salmon and Shrimp Skillet with Creamy Cajun Sauce Step-by-step instructions

Before you start

Before cooking, dice the bell pepper and celery and set them aside. Pat the salmon and shrimp dry with paper towels, then rub them evenly with the Cajun seasoning. Grate the Parmigiano-Reggiano into a fluffy pile.

Have the crawfish cream sauce measured and the butter ready. Heat a large cast iron skillet over medium-high heat—it should be hot enough that a drop of water sizzles on contact.

Instructions

Prep and Season

1. 1Prep the vegetables and season the proteins
   Dice the bell pepper and celery into small, even pieces. In a small bowl, combine the Cajun seasoning. Pat the salmon fillets and shrimp dry with paper towels, then rub the seasoning evenly over both sides of the salmon and over the shrimp. Set aside.
   Look for The vegetables are diced and the salmon and shrimp are coated in a red spice rub.
   Tip Use a light hand with the seasoning—it should coat, not clump.
2. 2Grate the cheese
   Using a box grater, grate the Parmigiano-Reggiano into a fluffy pile. Set aside at room temperature while you cook.
   Look for The cheese is finely grated and light in texture.
   Tip Grate the cheese fresh for the best melt and flavor.

By the end of this phase, the vegetables are neatly diced, and the salmon and shrimp are evenly coated in a rich red spice rub. The cheese is grated into a light, airy pile. The kitchen smells of paprika, garlic, and herbs—a promising start.

Sear the Seafood

3. 3Sear the salmon
   Heat a large cast iron skillet over medium-high heat. Add the butter and let it melt until foaming. Place the salmon fillets in the skillet, skin-side down, and cook for 3–4 minutes until the underside is deeply browned and crisp. Flip and cook for another 2–3 minutes for medium, or until the internal temperature reaches 145°F (63°C). Transfer to a plate and tent loosely with foil.
   Look for The salmon has a dark, crusty sear on both sides.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not move the salmon while it sears—let the crust form.
4. 4Sear the shrimp
   In the same skillet, add the seasoned shrimp in a single layer. Cook for 1–2 minutes per side until they turn pink and opaque. Remove from the skillet and set aside with the salmon.
   Look for The shrimp are pink with golden edges.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cook shrimp quickly over high heat to keep them tender.

The salmon has a dark, crisp crust and the shrimp are pink and slightly curled. The skillet is sizzling, and the aroma is intensely savory.

The seafood should be cooked through but still moist, and the internal temperature for both should reach 145°F (63°C).

Finish in the Sauce

5. 5Build the sauce
   Reduce the heat to medium. Pour the crawfish cream sauce into the skillet, scraping up any browned bits from the bottom. Stir in the grated Parmesan and let it melt into the sauce, stirring occasionally, until the sauce thickens slightly and is smooth.
   Look for The sauce is creamy and slightly thickened, with the cheese fully melted.
   Tip Stir constantly to prevent the cheese from clumping.
6. 6Return the seafood to the skillet
   Nestle the salmon fillets and shrimp back into the skillet, spooning some of the sauce over the top. Let everything simmer together for 2–3 minutes, until the seafood is heated through and the sauce has coated it evenly.
   Look for The sauce bubbles gently around the seafood.
   Tip Spoon the sauce over the fish to keep it moist.
7. 7Finish and serve
   Sprinkle the chopped parsley over the top. Serve directly from the skillet, spooning extra sauce over each portion.
   Look for The parsley adds fresh green color and aroma.
   Tip Serve with crusty bread to soak up the sauce.

The sauce is thick, glossy, and speckled with melted Parmesan. The seafood is nestled in the sauce, and the parsley adds a fresh green contrast. The dish is bubbling gently and ready to serve.

Common mistakes

Overcrowding the skillet is the most common mistake—it lowers the temperature and causes the seafood to steam instead of sear. Cook in batches if needed.

Another pitfall is moving the salmon too early; let it cook undisturbed until the crust forms. Finally, do not let the sauce boil vigorously once the cheese is added, as it can cause the sauce to separate.

How to tell it’s done

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The shrimp are done when they turn pink and opaque, and the flesh is firm to the touch.

The sauce should be thick enough to coat the back of a spoon, and the cheese should be fully melted and smooth.

• Fish: 145°F (63°C) in the thickest part
• Shellfish: 145°F (63°C) in the thickest part