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 seafood. Pat the salmon dry thoroughly before seasoning to help the spice stick and promote browning.

Use a fish spatula to turn the salmon gently without breaking it. If you prefer a milder dish, reduce the Cajun seasoning or use a mild blend.

The sauce can be made ahead and reheated gently, but it's best fresh. If the sauce splits or looks separated, whisk in a splash of warm cream or a little more butter to bring it back together.

Leftovers keep well in the fridge for up to 3 days, but the sauce may thicken; thin it with a splash of broth when reheating.

Variations

• Milder Version: Reduce the Cajun seasoning to 1 tablespoon and use a mild paprika blend instead of spicy. Omit the cayenne if the blend contains it. You can also serve with a dollop of sour cream to cool the heat.
• Add More Vegetables: Sauté sliced okra, diced onion, or chopped mushrooms along with the bell peppers and celery. This adds more texture and flavor to the sauce.
• Use Chicken or Scallops: Substitute boneless chicken thighs for the salmon, or use sea scallops instead of shrimp. Adjust cooking times accordingly; chicken needs to reach 165°F (74°C).
• Make It Gluten-Free: Ensure your Cajun seasoning and crawfish cream sauce are gluten-free. Serve with rice or gluten-free bread to keep the meal gluten-free.

Storage and make-ahead

Fridge

Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the seafood.

Freezer

Freeze the sauce separately for up to 2 months. The seafood is best eaten fresh, but can be frozen in the sauce for up to 1 month.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of broth or cream to restore the sauce's consistency. Stir occasionally until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. The seafood may become slightly firmer but will still be flavorful.

You can prep the vegetables, grate the cheese, and season the seafood up to a day ahead. Keep them covered in the refrigerator.

The sauce can be made ahead and stored separately. When ready to cook, sear the seafood and assemble as directed.

Serving ideas

Serve this skillet straight from the pan for a rustic, family-style meal. It pairs well with crusty bread, steamed rice, or buttery grits to soak up the cream sauce. A simple green salad with a tangy vinaigrette balances the richness.

For a low-carb option, serve over cauliflower rice or zucchini noodles. The dish is also delicious with roasted potatoes or a side of sautéed greens. Garnish with extra parsley and a squeeze of lemon if desired.

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)
• 2 tbsp Cajun seasoning
• 4 salmon fillets (6 oz each, skinless)
• 1 lb large shrimp, peeled and deveined
• 1 cup freshly grated Parmesan cheese (about 3 oz)
• 2 cups rich spiced crawfish cream sauce (store-bought or homemade)
• 1/4 cup fresh parsley, chopped
• 2 tbsp butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: crustaceans, fish, milk, celery

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

12 g

Fat

44 g

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