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

Tips for success

For the best blackened crust, make sure your skillet is very hot before adding the seafood. A good sear happens quickly, so don't move the salmon or shrimp around too much once they hit the pan.

Let them cook undisturbed for a few minutes to develop that dark, flavorful crust. If you're cooking in batches, keep the finished seafood warm in a low oven while you cook the rest.

The sauce is the star of this dish, so don't rush it. Let it simmer gently until it thickens to your liking—if it gets too thick, add a splash of cream or chicken broth to loosen it.

Taste and adjust the seasoning with salt and pepper, but remember the Cajun seasoning and Parmesan are already salty, so go easy. Serve with lemon wedges on the side for a bright, acidic contrast.

Variations

• Extra Spicy: Add 1/2 teaspoon of cayenne pepper to the Cajun seasoning, or use a hot paprika in place of regular paprika. For even more heat, drizzle with hot sauce before serving.
• Creamy Garlic: Add 2 minced garlic cloves to the skillet with the butter and cook for 30 seconds before adding the seafood. This adds a savory depth to the sauce.
• Substitute Chicken: Swap the salmon for boneless, skinless chicken thighs. Adjust cooking time so the chicken reaches 165°F (74°C) internally. The shrimp can remain or be omitted.
• Vegetarian Option: Replace the seafood with thick slices of firm tofu or halloumi cheese. Sear until golden, then proceed with the sauce. Add extra vegetables like zucchini or mushrooms.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or broth.

Freezer

Freeze the cooked dish in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

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

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

The sauce may thicken when chilled; reheat gently with a splash of cream or broth to loosen it. The seafood will lose some of its crispness, but the flavors will still be delicious.

You can prep the vegetables, grate the cheese, and season the seafood up to a day ahead. Keep the seafood in the refrigerator until ready to cook. The sauce can also be made ahead and reheated, but it's best to sear the seafood fresh for the best texture.

Serving ideas

Serve this dish hot, straight from the skillet, with plenty of crusty bread to soak up the sauce. It also pairs well with steamed rice, grits, or mashed potatoes. A simple green salad with a tangy vinaigrette would balance the richness nicely.

For a complete meal, add a side of sautéed greens or roasted vegetables. The sauce is generous, so you might want to serve it over something starchy to catch every drop.

A cold beer or a crisp white wine like Sauvignon Blanc would complement the spicy, creamy flavors.

Frequently asked questions

Recipe card

Cajun Blackened Salmon with Creamy Shrimp Skillet

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 bell pepper, diced
• 2 stalks celery, diced
• 2 tbsp Cajun seasoning
• 4 salmon fillets (6 oz each)
• 1 lb large shrimp, peeled and deveined
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup spiced crawfish cream sauce
• 2 tbsp fresh parsley, chopped

Instructions

1. Dice the bell pepper and celery into small, even pieces. Grate the Parmesan cheese on a box grater into a fluffy pile. Set aside.
2. Rub the Cajun seasoning all over the salmon fillets and the shrimp. Make sure every surface is coated evenly.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, fish, milk, celery

Estimated nutrition per serving

Calories

580

Protein

45 g

Carbohydrates

10 g

Fat

40 g

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