Cajun Blackened Salmon with Creamy Gulf Shrimp Skillet

Two bold flavors share one cast-iron skillet tonight. Salmon gets a dark, smoky crust from Cajun spice, while shrimp simmer in a rich cream sauce that melts with cheese. It is a dinner that tastes restaurant-made and cleans up in a single pan.

This Cajun blackened salmon with creamy Gulf shrimp is built for a weeknight that still feels special. The salmon is seasoned and seared until the outside turns dark and golden, then shrimp, peppers, celery and garlic join the skillet.

A butter and cream sauce is spooned over everything as it simmers and thickens, and grated cheese melts into it.

The finish is simple: the salmon is served whole, the shrimp are arranged around it, lime is squeezed over the fish, and a smaller skillet of shrimp in sauce goes on the side. Everything comes together in about forty minutes, with most of the time spent on the stove.

Ingredients

Why this recipe works

Blackening works because the spice mixture toasts quickly over high heat, forming a dark crust that seals in moisture. Starting with dry fillets and a fully heated cast-iron skillet gives the fish a browned exterior before the center overcooks. Cast iron holds heat evenly, so the crust forms without the spices burning too early.

The creamy sauce is a simple reduction. Heavy cream simmers gently with butter and the juices from the fish and shrimp, which give it savory depth.

Grated cheese added at the end melts into the cream and binds the sauce without curdling, because it goes in off the hottest part of the heat. The result clings to the shrimp and spoons over the salmon.

Notes and substitutions

Choose thick salmon fillets of about six ounces each, skin removed, so the center cooks through as the outside blackens. Wild or farmed Atlantic salmon both work. Peel and devein the shrimp, and pat them dry so they sear rather than steam. Gulf shrimp are the classic choice, but any large raw shrimp works well.

Use a black cast-iron skillet for the salmon, because its heat retention gives the strongest crust. A smaller skillet or saute pan is useful for serving the extra shrimp and sauce.

Cajun seasoning varies in salt and heat, so taste the sauce before adding salt. Monterey Jack or mild cheddar melts smoothly, and a little Parmesan adds nutty depth if you prefer.

• Heavy cream: Half-and-half for a lighter sauce that thickens more slowly.
• Monterey Jack cheese: Mild cheddar or a blend of Parmesan and mozzarella.
• Cajun seasoning: Homemade blend of paprika, garlic powder, onion powder, dried thyme and oregano.

Equipment

• Black cast-iron skillet
• Small cast-iron skillet or saute pan
• Chef's knife
• Cutting board
• Fine metal grater
• Tongs