Blackened Salmon and Shrimp Skillet with Creamy Cajun Sauce Tips, FAQ & printable recipe

Tips for success

For the best crust, make sure the skillet is truly hot before adding the butter. The butter should sizzle immediately but not burn—if it smokes, lower the heat slightly.

Pat the seafood dry before seasoning to help the spice rub adhere and promote browning. Use a fish spatula to flip the salmon gently without breaking it.

If the sauce seems too thick, loosen it with a splash of seafood stock or water. If it is too thin, let it simmer a little longer to reduce.

Taste the sauce before serving and adjust the seasoning—the Cajun rub and Parmesan both add salt, so you may not need extra salt. Garnish with extra parsley for a fresh finish.

Variations

• Spicier Version: Increase the Cajun seasoning to 3 tablespoons and add a pinch of cayenne pepper to the rub. For extra heat, stir a few dashes of hot sauce into the crawfish cream sauce before serving.
• Use Chicken Instead: Replace the salmon with boneless, skinless chicken thighs. Adjust the cooking time: sear for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
• Add Andouille Sausage: Slice 4 oz of andouille sausage and sear it in the skillet before the seafood. Remove and set aside, then return it to the skillet with the sauce for extra smoky flavor.
• Make It Gluten-Free: Ensure the Cajun seasoning and crawfish cream sauce are gluten-free. Serve with rice or gluten-free bread. The recipe is naturally gluten-free if all packaged ingredients are certified gluten-free.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the sauce separately from the seafood for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat leftovers in a skillet over medium-low heat, adding a splash of stock or water to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently with a splash of water or stock to loosen it. The seafood may become slightly firmer upon reheating, so avoid overcooking.

The Cajun seasoning and the crawfish cream sauce can be made a day ahead and refrigerated. Dice the vegetables and grate the cheese up to 8 hours in advance. Season the seafood just before cooking to prevent it from becoming too salty or drawing out moisture.

Serving ideas

Serve the skillet directly from the pan, spooning extra sauce over each portion. The rich, creamy sauce pairs well with crusty bread for sopping up every last drop.

A side of steamed rice or mashed potatoes would also be excellent, as they soak up the sauce beautifully.

For a complete meal, add a simple green salad with a tangy vinaigrette to cut through the richness.

The heat of the Cajun seasoning is balanced by the creamy sauce, so a crisp, acidic side is a welcome contrast. Garnish with extra parsley and a squeeze of lemon if desired.

Frequently asked questions

Recipe card

Blackened Salmon and Shrimp Skillet with Creamy Cajun Sauce

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 1 large bell pepper, diced
• 2 stalks celery, diced
• 2 tbsp Cajun seasoning
• 4 salmon fillets (6 oz each)
• 1 lb large Gulf shrimp, peeled and deveined
• 4 oz Parmigiano-Reggiano cheese, grated
• 2 cups crawfish cream sauce
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped

Instructions

1. 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.
2. Using a box grater, grate the Parmigiano-Reggiano into a fluffy pile. Set aside at room temperature while you cook.
3. 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.
4. 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.
5. 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.
6. 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.
7. Sprinkle the chopped parsley over the top. Serve directly from the skillet, spooning extra sauce over each portion.

Contains: crustaceans, fish, milk, celery

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

8 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.