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

Before you start

Before you start, take the salmon and shrimp out of the refrigerator and let them sit at room temperature for about 15 minutes (but no more than 30). Pat them dry with paper towels.

Dice the bell pepper and celery, grate the Parmesan, and chop the parsley. Have all your ingredients measured and ready to go, because the cooking goes quickly once you start searing.

Instructions

Prep and Season

1. 1Prep the Vegetables and Cheese
   Dice the bell pepper and celery into small, even pieces. Grate the Parmesan cheese on a box grater into a fluffy pile. Set aside.
   Look for The vegetables are uniformly diced and the cheese is freshly grated.
   Tip Grating your own Parmesan gives a smoother melt and more flavor than pre-shredded.
2. 2Season the Seafood
   Rub the Cajun seasoning all over the salmon fillets and the shrimp. Make sure every surface is coated evenly.
   Look for The seafood is coated in a reddish-brown spice rub.
   Tip Pat the seafood dry before seasoning to help the spices adhere and promote browning.

At this point, you should have a neat pile of diced vegetables, a bowl of freshly grated Parmesan, and seafood coated in a fragrant, reddish-brown spice rub. The kitchen smells of paprika, garlic, and herbs. The vegetables are ready to go into the pan, and the seafood is waiting to hit the heat.

Sear and Sauce

3. 3Sear the Salmon and Shrimp
   Heat a cast iron skillet over medium-high heat. Add the butter and let it melt. Place the salmon fillets skin-side down and the shrimp in the skillet. Sear until the salmon is golden and the shrimp are pink and opaque, about 3-4 minutes per side for the salmon and 2 minutes per side for the shrimp.
   Look for The salmon has a dark crust and the shrimp are pink and curled.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not overcrowd the pan; cook in batches if needed to get a good sear.
4. 4Add the Cream Sauce and Parmesan
   Pour the spiced crawfish cream sauce and the heavy cream around the salmon and shrimp. Sprinkle the grated Parmesan over the sauce. Let it bubble and thicken for 2-3 minutes.
   Look for The sauce is bubbling and slightly thickened, with melted Parmesan.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Gently stir the sauce to combine, but avoid disturbing the seafood too much.

The skillet is hot, the butter is sizzling, and the seafood is searing to a beautiful golden-brown crust. The shrimp are pink and curled, and the salmon has a dark, spicy crust.

When you pour in the cream and Parmesan, the sauce bubbles and thickens, filling the kitchen with a rich, savory aroma. The sauce should be smooth and slightly thickened, coating the back of a spoon.

Finish and Serve

5. 5Finish and Serve
   Spoon the rich Cajun cream sauce over the salmon and shrimp. Sprinkle with chopped parsley. Lift a glistening, butter-basted piece of salmon to serve.
   Look for The sauce is glossy and the parsley adds a fresh green contrast.
   Tip Serve immediately with crusty bread or rice to soak up the sauce.

The sauce is glossy and coats the seafood beautifully. The parsley adds a fresh, green pop of color. The salmon is flaky and moist, the shrimp are tender, and the sauce is rich and creamy with a hint of heat. Everything is ready to be served immediately, preferably with crusty bread or rice to soak up every last drop.

Common mistakes

One common mistake is overcrowding the pan, which lowers the temperature and steams the seafood instead of searing it. Cook in batches if necessary. Another is overcooking the shrimp—they cook very quickly, so watch them closely.

Also, avoid stirring the sauce too vigorously once the seafood is in, as you might break the fillets. Finally, don't skip the fresh parsley; it adds a necessary brightness to the rich sauce.

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) in the thickest part. The shrimp are done when they turn pink and opaque, and curl into a loose 'C' shape.

The sauce should be thickened and bubbling gently. If you're unsure, use an instant-read thermometer to check the seafood.

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