Cajun Honey Butter Blackened Salmon and Shrimp Skillet Tips, FAQ & printable recipe

Tips for success

For the best crust, make sure the skillet is properly preheated before adding the fish. A drop of water should sizzle and evaporate instantly. If the pan isn't hot enough, the salmon will stick and the rub will not darken properly.

Use a cast-iron skillet for even heat distribution, and don't be afraid to let the salmon develop a deep, almost blackened color—that's where the flavor comes from.

The honey garlic butter can be made ahead and stored in the refrigerator for up to a week. When ready to use, let it come to room temperature or melt it gently before adding to the pan.

For a spicier kick, add a pinch of cayenne to the butter mixture. If the sauce reduces too much, add a splash of water or chicken broth to loosen it.

Variations

• Extra Spicy: Increase the cayenne in the Cajun rub to 1 teaspoon, or add a pinch of chili flakes to the honey butter. This version brings more heat, so balance with an extra tablespoon of honey.
• Lemon-Herb: Add 1 teaspoon of dried thyme or oregano to the rub, and increase the lemon juice to 2 tablespoons. The brighter citrus notes cut through the richness of the butter.
• Smoky Bourbon: Replace the honey with 2 tablespoons of bourbon and 1 tablespoon of maple syrup. Simmer the sauce for an extra minute to cook off the alcohol, creating a deeper, more complex flavor.
• Garlic Lover's: Use 6 cloves of garlic instead of 4, and add a pinch of garlic powder to the rub. The extra garlic infuses the butter with a robust, savory punch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended, as the salmon and shrimp will become watery and lose their texture.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or broth to revive the sauce. Stir gently until heated through, about 3 to 4 minutes.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The seafood will continue to absorb the sauce, so it may become more intensely flavored.

Reheat gently in a skillet over low heat, adding a splash of water or broth to restore the sauce's consistency. Avoid microwaving, as it can make the fish rubbery.

The Cajun rub can be mixed up to a week in advance and stored in an airtight jar. The honey garlic butter can also be prepared ahead and refrigerated.

For the seafood, coat it with the rub just before cooking to prevent the salt from drawing out moisture. The entire dish is best cooked fresh, but the components can be prepped earlier.

Serving ideas

Serve this blackened salmon and shrimp hot, straight from the skillet, with the honey butter sauce spooned over the top. The dish pairs well with steamed rice, crusty bread, or a simple green salad to balance the richness. For a low-carb option, serve with roasted vegetables or cauliflower rice.

To make it a complete meal, add a side of creamy grits or mashed potatoes to soak up the sauce. The sweet heat of the Cajun rub and honey butter also works well with a crisp, cold beer or a glass of buttery Chardonnay. Garnish with fresh herbs, such as parsley or chives, if desired, though the video does not include them.

Frequently asked questions

Recipe card

Cajun Honey Butter Blackened Salmon and Shrimp Skillet

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 4 salmon fillets (6 oz each)
• 1/2 lb peeled jumbo shrimp
• 3 tbsp smoked paprika Cajun rub
• 5 tbsp butter
• 3 tbsp honey
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice

Instructions

1. Pat the salmon fillets and shrimp dry with paper towels. Sprinkle the Cajun rub evenly over both sides of the salmon and over the shrimp, using your hands to press the rub gently into the flesh so it adheres.
2. In a small bowl, combine the butter, honey, minced garlic, and lemon juice. Stir until well mixed. Set aside near the stove so it is ready to add to the skillet later.
3. Place a large cast-iron skillet over medium-high heat and let it get very hot, about 2 minutes. The pan should be almost smoking before adding the fish.
4. Carefully lay the salmon fillets in the hot skillet, skin-side down if they have skin. Cook undisturbed for 3 minutes, until the underside is deeply browned and the fish releases easily from the pan.
5. Flip the salmon fillets carefully. Add the shrimp to the skillet around the salmon, spreading them in a single layer. Cook for 2 minutes, until the shrimp turn pink and opaque.
6. Reduce the heat to medium-low. Add the honey garlic butter mixture to the skillet, letting it melt and foam around the seafood. Stir gently to combine the butter with the pan juices.
7. Use a spoon to baste the salmon and shrimp with the foaming butter for 1 to 2 minutes, until the sauce thickens slightly and the salmon is cooked through.
8. Transfer the salmon and shrimp to plates, spooning the extra honey butter sauce over the top. Serve hot, with any remaining sauce from the skillet poured over.

Contains: crustaceans, fish, milk

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

18 g

Fat

30 g

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