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

Tips for success

For the best blackened crust, make sure the skillet is smoking hot before adding the fish. Pat the salmon very dry before seasoning—moisture prevents browning.

Use a fish spatula to flip the fillets gently to keep them intact. If you prefer extra heat, add a pinch of cayenne to the Cajun seasoning.

The sauce can be made ahead and reheated gently, but the salmon and shrimp are best cooked fresh.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce.

Variations

• Spicy Creole Twist: Add a tablespoon of tomato paste and a dash of hot sauce to the cream sauce for a Creole-inspired version. Use andouille sausage alongside the shrimp for extra smokiness.
• Lemon-Herb Brightness: Stir in the zest of one lemon and a tablespoon of fresh lemon juice with the parsley. This adds a bright, citrusy note that cuts through the richness.
• Make It Dairy-Free: Substitute the crawfish cream sauce with a coconut milk-based sauce and use a dairy-free Parmesan alternative. Omit the butter and use olive oil for searing.
• Chicken Option: Swap the salmon for boneless, skinless chicken breasts and cook until they reach 165°F (74°C). Adjust the cooking time accordingly, and use the same Cajun rub and sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.

Freezer

The sauce can be frozen for up to 1 month, but the texture of the salmon and shrimp may change. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat leftovers in a skillet over low heat, stirring often, until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken when chilled; reheat gently with a splash of water or broth to restore a creamy consistency.

The Cajun seasoning can be mixed ahead and stored in an airtight container. The vegetables can be diced a day in advance. The sauce can be prepared and refrigerated for up to 2 days, but the salmon and shrimp should be cooked just before serving.

Serving ideas

Serve the salmon and shrimp spooned over steamed rice, grits, or with crusty bread to soak up the creamy sauce.

A side of sautéed greens or a simple green salad balances the richness. For a low-carb option, serve with cauliflower rice or roasted vegetables.

Garnish with extra chopped parsley and a sprinkle of Parmesan if desired.

The dish is substantial enough to stand alone, but a side of cornbread or a crusty baguette makes it a complete meal. Pair with a crisp white wine like Sauvignon Blanc or a light beer.

Frequently asked questions

Recipe card

Cajun Blackened Salmon with Creamy Shrimp Skillet

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

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

Instructions

1. Dice the bell peppers and celery into small, even pieces. Pat the salmon fillets dry with paper towels. Place the salmon and shrimp in separate bowls. Sprinkle the Cajun seasoning over both, rubbing it evenly onto all sides. Set aside while you prepare the cheese.
2. Using a box grater, grate the wedge of Parmigiano-Reggiano into a fluffy pile. Measure out 1/2 cup for the sauce and any extra for garnish.
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 if they have skin, and sear for 3-4 minutes until a dark crust forms. Flip the salmon and add the shrimp to the skillet. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove the shrimp to a plate and continue cooking the salmon until it reaches an internal temperature of 145°F (63°C), about 3-4 more minutes.
4. Pour the crawfish cream sauce into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and let it thicken slightly, about 2 minutes. Stir in the grated Parmesan until melted and smooth.
5. Add the cooked shrimp back to the skillet, nestling them into the sauce. Spoon some of the sauce over the salmon fillets. Cook for another minute until everything is heated through.
6. Sprinkle the chopped parsley over the salmon and shrimp. Lift a glistening, butter-basted piece of salmon onto a plate, spoon extra sauce and shrimp over the top, and serve immediately.

Contains: crustaceans, fish, milk, celery

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

8 g

Fat

34 g

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