Cajun Blackened Salmon with Creamy Shrimp Skillet

This Cajun blackened salmon with creamy shrimp skillet brings together the bold, smoky heat of blackened seasoning with a velvety, spiced cream sauce. Salmon fillets and shrimp are seared in a cast iron skillet until deeply charred, then simmered in a rich crawfish cream sauce with freshly grated Parmesan.

A handful of fresh parsley and a pat of butter finish the dish with a glossy, aromatic touch. All of it comes together in one pan, making cleanup easy and dinner impressive.

This recipe delivers a restaurant-quality seafood dinner in a single cast iron skillet. The salmon gets a dark, spicy crust from Cajun seasoning, while the shrimp cook quickly and stay tender.

The cream sauce, enriched with Parmesan and a touch of butter, balances the heat with richness. It's a satisfying meal that feels indulgent but comes together in about 35 minutes. Serve it straight from the skillet for a rustic, impressive presentation.

Ingredients

Why this recipe works

The blackening technique creates a deeply flavorful crust on the salmon and shrimp by searing them in a hot cast iron skillet. The high heat caramelizes the spices and creates a smoky char that infuses the seafood with bold Cajun flavor. This crust also helps the seafood hold its shape and stay moist inside.

The cream sauce is built on a base of sautéed bell peppers and celery, which add sweetness and texture. Adding the grated Parmesan directly into the sauce creates a silky, nutty richness that clings to the seafood. The butter stirred in at the end gives the sauce a glossy finish and a luxurious mouthfeel.

Notes and substitutions

Use a good-quality Cajun seasoning that includes paprika, garlic, onion, and cayenne for authentic flavor. Adjust the amount to control the heat.

Skinless salmon fillets work best here because they sear evenly and absorb the sauce. If using skin-on, cook skin-side down first and remove before serving if desired.

A cast iron skillet is ideal for blackening because it retains high heat and creates a great crust. If you don't have one, a heavy stainless steel or nonstick skillet will work, but the crust may be less pronounced.

The crawfish cream sauce can be store-bought or homemade; if using store-bought, taste it first and adjust seasoning accordingly.

• Cajun seasoning: Use 1 tbsp paprika, 1 tsp each garlic powder, onion powder, dried oregano, and cayenne (or to taste).
• Crawfish cream sauce: Use a creamy tomato-based sauce with Cajun spices, or a simple cream sauce with a pinch of cayenne.
• Parmesan: Use Pecorino Romano or Grana Padano for a similar salty, nutty flavor.
• Butter: Use ghee or olive oil for a dairy-free alternative, though the richness will change slightly.

Equipment

• Box grater
• Cast iron skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Spatula
• Tongs