Cajun Blackened Salmon with Creamy Shrimp Skillet Step-by-step instructions

Before you start

Before starting, set out all your ingredients. Dice the bell peppers and celery, grate the Parmesan, and chop the parsley. Pat the salmon fillets dry and season them generously with Cajun seasoning.

Toss the shrimp with the remaining Cajun seasoning. Have the crawfish cream sauce and butter measured and ready. Preheat a large cast iron skillet over medium-high heat for at least 5 minutes so it's thoroughly hot before you add the seafood.

Instructions

Prep and Sear

1. 1Prep the vegetables and grate the cheese
   Dice the bell peppers and celery into small, even pieces. Grate the wedge of aged Parmigiano Reggiano on the large holes of a box grater into a fluffy pile. Pat the salmon fillets dry with paper towels and season both sides with Cajun seasoning. Toss the shrimp with the remaining Cajun seasoning in a bowl.
   Look for The cheese is light and airy, the peppers and celery are uniform, and the salmon and shrimp are coated in red-brown spice.
   Tip Use a microplane or fine grater for a finer melt, but a box grater gives the fluffy texture shown in the video.
2. 2Sear the salmon and shrimp
   Heat a large cast iron skillet over medium-high heat. Add a little oil and place the salmon fillets in the skillet, presentation side down. Cook until the spice crust is blackened and the salmon releases easily, about 3 minutes per side. Remove the salmon to a plate. Add the shrimp to the same skillet and cook until pink and just cooked through, about 2 minutes per side. Remove the shrimp to the plate with the salmon.
   Look for The salmon has a dark, charred crust and is opaque in the center; the shrimp are curled and pink.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not overcrowd the pan; sear in batches if needed. The salmon should release easily when properly seared.
3. 3Cook the vegetables in the pan
   In the same skillet, add the diced bell peppers and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 4 minutes. The pan will have browned bits from the salmon and shrimp, which add flavor.
   Look for The vegetables are tender and fragrant, with a slight char and the aroma of Cajun spice.
   Tip If the skillet looks dry, add a splash of water or broth to help loosen the browned bits.

The vegetables are diced and the cheese is grated. The salmon and shrimp are coated in a red-brown spice rub. The salmon sears in the hot skillet, developing a dark, charred crust.

The shrimp turn pink and curl slightly. The pan has browned bits stuck to the bottom, ready to flavor the sauce.

Build the Cream Sauce

4. 4Make the cream sauce
   Pour the rich spiced crawfish cream sauce into the skillet with the vegetables. Stir to combine and bring to a simmer. Let it bubble gently for 2 minutes so the flavors meld and the sauce thickens slightly.
   Look for The sauce is smooth, lightly bubbling, and smells of tomato, cream, and Cajun spices.
   Tip If the sauce seems too thick, thin it with a splash of chicken stock or water.
5. 5Add the Parmesan and return the seafood
   Sprinkle the grated Parmesan into the sauce and stir until melted and creamy. Return the salmon fillets and shrimp to the skillet, nestling them into the sauce. Spoon some of the sauce over the tops of the salmon and shrimp.
   Look for The cheese melts into the sauce, which becomes thick and glossy; the seafood is coated.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Add the cheese gradually to avoid clumping. Stir constantly until fully melted.
6. 6Finish with parsley and butter
   Reduce the heat to low. Add the chopped fresh parsley and the butter, stirring gently until the butter melts and the sauce is glossy. Taste and adjust seasoning with salt and pepper if needed.
   Look for The sauce is shiny, flecked with green parsley, and the butter adds a rich sheen.
   Tip Do not boil after adding butter or the sauce may separate. Keep it warm on low.

The peppers and celery have softened. The crawfish cream sauce simmers and thickens slightly. The Parmesan melts into the sauce, making it smooth and creamy. The salmon and shrimp are nestled into the sauce, which coats them evenly. The sauce is fragrant with Cajun spices and cheese.

Finish and Serve

7. 7Serve the skillet
   Lift a glistening piece of salmon out of the skillet with a spatula and place on a plate. Spoon extra sauce and shrimp over the top. Garnish with a little more parsley if desired. Serve hot.
   Look for The salmon is flaky, the sauce is creamy and thick, and the shrimp are pink and tender.
   Tip Serve with crusty bread or rice to soak up the extra sauce.

The parsley and butter are stirred in, giving the sauce a glossy, herb-flecked appearance. The salmon is flaky and the shrimp are tender. The sauce is thick and luxurious. A lifted piece of salmon glistens with butter and sauce, ready to be served.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the temperature and steams the seafood instead of blackening it. Sear in batches if needed.

Another is adding the Parmesan too quickly or over high heat, causing it to clump. Add it gradually and stir constantly. Finally, don't skip the butter at the end—it adds the glossy finish and rounds out the flavors.

How to tell it’s done

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

The shrimp are done when they turn pink and opaque, and just firm to the touch, also 145°F (63°C). The sauce should be thick enough to coat the back of a spoon and have a glossy shine from the butter.

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