Cajun Blackened Salmon and Creamy Gulf Shrimp Skillet in One Pan Step-by-step instructions

Before you start

Start by setting out all the components so the pan never sits idle while you search for an ingredient. Keep the salmon and raw shrimp refrigerated until the moment you cook them, and remove them only briefly. Raw fish and shellfish should not sit at room temperature for more than 30 minutes before cooking.

Pat the salmon fillets completely dry with paper towels, then season the flesh lightly with kosher salt and press the Cajun spice blend onto the fish and the skin so the coating adheres well. Peel and devein the shrimp if needed and pat them dry too, because surface moisture prevents a good sear. Dice the red and yellow bell peppers and the celery into pieces of similar size so they cook evenly.

Instructions

Sear the fish and shrimp

1. 1Prepare the salmon and vegetables
   Keep the salmon and shrimp refrigerated until you start cooking. Pat the salmon fillets dry, season them lightly with kosher salt, and press the Cajun spice blend evenly over the flesh and skin. Dice the red and yellow bell peppers and the celery, and set them aside on the board.
   Look for The fillets look evenly coated with a dusty red spice layer.
   Tip Pat the fish dry first so the spice sticks and forms a crust.
2. 2Grate the hard cheese
   Grate the hard grating cheese over a board with a fine-hole box grater until you have a fluffy mound of about one cup. Keep it covered and cool until the pan is ready for it.
   Look for A light, fluffy mound of cheese builds up on the board.
   Tip Grate the cheese straight from a cold block for the finest texture.

At the end of this phase, the butter should have foamed and turned lightly golden, and the salmon skin should be crisp with a deep brown spice crust along the edges of the fillets. The shrimp should be pink on the outside and beginning to curl, with the garlic softened and fragrant in the butter. You should hear a steady sizzle rather than a hiss, which tells you the pan is hot enough to brown.

Before moving on, check that the fillets release easily from the pan. If they stick, let them cook another minute, because the crust will loosen once it sets. Keep the shrimp in one layer, and if the pan looks crowded, lift a shrimp to check that it has seared rather than steamed. The fish should still be mostly raw in the center.

Build the cheese cream sauce

3. 3Sear the salmon and shrimp
   Melt the butter in the cast-iron skillet over medium-high heat until it foams. Place the salmon fillets skin side down, add the shrimp around them, and spoon the minced garlic over the top. Cook 3 to 4 minutes until the crust is deep brown and the shrimp start to turn pink.
   Look for The butter foams, then the shrimp turn pink and curl at the edges.
   Tip Keep the shrimp in a single layer so they sear rather than steam.
4. 4Add the peppers, celery and cheese
   Turn the salmon, scatter the diced bell peppers and celery into the butter, and grate the cheese directly over the fish and sauce. Baste the fillets with a spoon and stir gently until the cheese melts into a creamy, orange-tinged sauce with the peppers mixed in.
   Look for The sauce thickens into a glossy, orange-tinged cream.
   Tip Lower the heat slightly so the cheese melts smoothly without catching.
5. 5Finish cooking the salmon and shrimp
   Continue cooking, basting the fillets, until the salmon is opaque and flakes easily, and the shrimp are pink, curled and opaque. Check the thickest part of the salmon with an instant-read thermometer. Let the fish rest for 2 minutes in the skillet before serving.
   Look for The salmon flakes with a fork and the shrimp are opaque through.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Remove the pan from the heat as soon as the shrimp curl tightly.

At the end of this phase, the grated cheese should have melted into the butter and pan juices, forming a glossy, orange-tinged cream that coats the back of a spoon. The bell pepper and celery pieces should be softened at the edges but still hold their shape and color. The shrimp should be almost fully pink and curled, and the sauce should flow in gentle bubbles around the fish without separating. Before going on, lower the heat if the cheese starts to brown or stick to the pan, and stir or baste steadily so the sauce stays smooth. The mixture should look rich and cohesive rather than greasy. If the sauce seems too thick, a splash of water will loosen it.

Finish and serve

6. 6Garnish and serve in the skillet
   Flake the blackened salmon fillets into large pieces and arrange them in the skillet with the shrimp around them in the creamy sauce. Scatter the chopped parsley and sliced green onion over the top and serve with lemon wedges to squeeze over each portion.
   Look for The fish is flaked with a dark crust and the sauce is glossy.
   Tip Serve straight from the skillet while the cheese sauce is still warm.

At the end of this phase, the salmon should be opaque through the thickest part and flake easily under a fork, with the blackened crust still crisp on the outside. The shrimp should be opaque, pink and curled tightly, and the sauce should be thick, creamy and glossy around them. Smell the dish: you should notice toasted spices, browned butter and a sharp, savory cheese aroma.

Before serving, let the salmon rest briefly in the skillet so the juices settle. Flake the fillets into large pieces, arrange them with the shrimp in the sauce, and garnish with parsley and green onion. Check that every piece of fish is cooked through before it goes to the table, and serve the lemon wedges alongside so each person can add a bright squeeze.

Common mistakes

The most common error is cooking the salmon over heat that is too low. Without enough heat, the spice coating steams instead of toasting, and the fish turns pale and soft rather than dark and crusty. Preheat the skillet until the butter foams before adding the fish. The second mistake is crowding the pan. When the shrimp are packed tightly, they release water and steam, which prevents browning and makes the sauce thin and watery. Arrange them in a single layer around the fillets, and cook in two batches if your skillet is small. Overcooking is the third problem. Shrimp turn rubbery within a minute or two after they curl, and salmon becomes dry and chalky once it passes the point of flaking easily.

How to tell it’s done

The salmon is done when the thickest part of the fillet is opaque throughout and flakes easily when pressed gently with a fork. Check the center with an instant-read thermometer: it should read at least 145°F (63°C) for fish. The shrimp are done when they are opaque, pink and tightly curled, which usually happens within about three to four minutes once they hit the hot butter.

A shrimp that forms a loose C shape is still fine, but one that forms a tight O shape is starting to overcook, so pull the pan off the heat promptly. The sauce is ready when the cheese has melted completely, the mixture is glossy and orange-tinged, and it coats a spoon without separating into oil. The blackened crust should look dark brown and crisp along the edges, not charred black.

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