Name: Easy Cajun Salmon and Shrimp with Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 salmon fillets (3/4 to 1 lb of salmon); 1/2 pound shrimp - peeled, tails off, and deveined (10 to 12 count of extra large or large); 2 tablespoons olive oil, divided; 2 teaspoons to 1 tbsp of cajun seasoning (adjust to your level of heat); 1/2 teaspoon onion powder; 1/2 teaspoon old bay seasoning; 1/4 teaspoon black pepper; 3 garlic cloves, minced; 1/4 crushed red pepper flakes (optional); 1 teaspoon of juice of a fresh lemon (cut the remainder into wedges for serving); 2 tablespoon unsalted butter, divided; 3/4 cup heavy cream; 1/4 cup grated fresh parmesan cheese; Salt and pepper to taste; Garnish: 1 tablespoon fresh chopped parsley

Jump to Recipe

Looking for a quick and flavorful dinner? This Cajun Salmon and Shrimp recipe is the perfect blend of bold spices, delicious seafood, and a rich, creamy sauce that comes together in just 30 minutes.

Two white plates with a bed of white rice. There is a salmon filet topped with shrimp on top of the rice. There is sauce drizzled over the seafood and rice. There are a few green beans on the plates. Chopped parsley sprinkled over the dish. In the background there is a fork, a small dish with sauce in it and a small round wooden board with parmesan cheese on iItems are on a light gray surface.

Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 2
Preparation level: Beginner +

What You’ll Love

Packed with flavor – The bold Cajun seasoning pairs perfectly with the richness of the creamy sauce.
Quick and easy – A 30-minute meal that is easy for busy nights.
Nutritious and satisfying – Packed with protein, this salmon recipe is both delicious and full of essential nutrients.
Customizable spice level – You can easily adjust the Cajun seasoning from mild to extra spicy.

Ingredient Notes

Dishes with ingredient for Cajun Salmon and Shrimp: Large white bowl with two filets of raw salmon, a glass measuring cup with heavy cream, a white bowl with raw shrimp, a white bowl with oil, a wooden dish with dry seasonings in it, a small round wooden board with a block of parmesan cheese, a stick of butter, a whole lemon and sprigs of fresh parsley. Items are on a white surface.

Salmon filets: Use skinless or skin-on fillets, cut into portions for even cooking. Fresh salmon works best, but thawed frozen fillets are fine. Pat fillets very dry to get a good sear.
Shrimp (extra large or large): Peeled and deveined shrimp cook quickly and stay tender. Remove the tails for easier eating in a creamy sauce.
Olive oil or avocado oil: Helps achieve a golden crust.
Cajun seasoning: Brings bold smoky heat to the dish. Choose a salt-free blend if you prefer more control over seasoning.
Old bay seasoning: Enhances the seafood with classic coastal flavor.
Garlic cloves: Fresh garlic adds warmth and aroma.
Unsalted butter: Adds richness and helps build a silky smooth sauce while allowing better salt control.
Heavy cream: Can be swapped for half-and-half however, the sauce will be thinner.
Parmesan cheese: Romano or Asiago are great options.
Make it spicier: Add cayenne pepper, crushed red pepper flakes or extra Cajun seasoning.
Add-ins: Sautéed spinach or sun-dried tomatoes pair well with the cream sauce.

All ingredients and measurements are listed in the recipe card below.

Step-by-Step Instructions

Seasoned salmon fillets in a large white bowl, seasoned raw shrimp in a white bowl. Items are on a white surface.

Cast iron skillet with seasoned salmon filets cooking. Skillet is on a white surface.

Preheat oven. Mix the seasonings. Pat dry with paper towels. Place the shrimp in a bowl.
Use part of the oil to rub all over the salmon filets and the remainder of the oil to toss with the shrimp. Season the salmon with 2 teaspoons of the Cajun spices. Season the shrimp with 1 tsp of Cajun seasoning.
Heat a dry medium-sized oven-proof skillet over high heat. Place the salmon in the skillet, rounded side down in the very hot pan. (If the salmon has skin, place the skin side up)
Cook over medium-high heat for exactly 2 minutes without moving/flipping. Use a large heatproof spatula to turn the fillets rounded side up, and place the salmon in the oven.
Remove from the oven and loosely cover with aluminum foil and allow the salmon to rest. (see Tips)

Large gray fry pan with seasoned shrimp cooking in it. Pan is on a white surface.

Large fry pan with minced garlic cooking. There is a wooden spoon resting in the pan. In the background there is part of a lemon, a glass measuring cup with cream in it, and a square white plate with a block of parmesan cheese on it. Items are on a white surface.

While the salmon cooks in the oven, heat a large skillet over medium-high heat and add butter. Once the butter is melted, add the shrimp to the skillet and cook until pink. Remove the shrimp from the skillet, cover to warm, and set aside.
Add the garlic and red crushed pepper to the skillet and cook for 20 seconds.
Reduce to medium heat. Stir in the lemon juice, heavy cream, 1 tbsp butter, and Parmesan cheese and cook. Season with salt and pepper.

Cast iron skillet with cooked seasoned salmon filets. Skillet is on a white surface.

White plate with a bed of white rice. There is a salmon filet topped with shrimp on top of the rice. There is sauce drizzled over the seafood and rice. There are a few green beans on the plate. Chopped parsley sprinkled over the dish. There is a light brown cloth napkin next to the plate. In the background there is a small bowl with lemon wedges and a small round wooden board with parmesan cheese on it. Items are on a white surface.

Plate the salmon and place the shrimp on top of the salmon. Pour the sauce over the cooked salmon and shrimp.

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

Use fresh or high-quality seafood – If using frozen, thaw completely and pat dry to remove excess moisture.
Season generously – Don’t skimp on the Cajun spices; it is what gives this dish its flavor. You can adjust the spice level based on your preference.
Cook shrimp separately – Shrimp cook quickly, so sauté them separately from the salmon to avoid overcooking.
Salmon temperature – Salmon continues to cook after it is removed from the heat. Cover loosely with foil and allow it to rest; 3 to 4 minutes for medium-rare and 5 minutes for medium.
Pairing– If serving over creamy mashed potatoes or steamed rice, prepare them prior and keep warm. This dish comes together quickly and should be served immediately for best results.

Storage & Reheating

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

Reheat on a lined baking sheet covered loosely with foil in a warm oven for about 10 minutes.

What to Serve with Cajun Salmon and Shrimp with Cream Sauce

Mashed potatoes – Classic comfort food.
Roasted Brussels sprouts – Adds a nutritious crunch.
Side salad – A fresh, light contrast to the cajun spices.
Steamed Broccoli – A classic side that complements the easy dinner.
Garlic Butter Rice from Mel’s Kitchen Café – Perfect for soaking up flavors.

Yield: 2

Easy Cajun Salmon and Shrimp with Cream Sauce

Pan-seared flaky salmon and tender shrimp coated in Cajun seasoning, then drizzled with a creamy cheese sauce. Ready in under 30 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 salmon fillets (3/4 to 1 lb of salmon)
1/2 pound shrimp – peeled, tails off, and deveined (10 to 12 count of extra large or large)
2 tablespoons olive oil, divided
2 teaspoons to 1 tbsp of cajun seasoning (adjust to your level of heat)
1/2 teaspoon onion powder
1/2 teaspoon old bay seasoning
1/4 teaspoon black pepper
3 garlic cloves, minced
1/4 crushed red pepper flakes (optional)
1 teaspoon of juice of a fresh lemon (cut the remainder into wedges for serving)
2 tablespoon unsalted butter, divided
3/4 cup heavy cream
1/4 cup grated fresh parmesan cheese
Salt and pepper to taste
Garnish: 1 tablespoon fresh chopped parsley

Instructions

Preheat oven to 400 degrees F.
Mix the Cajun seasoning, old bay, and onion powder.
Pat the fillets with a paper towel. Place the shrimp in a bowl.
Use 1.5 tablespoons of the oil to rub all over the salmon filets and the remainder of the oil to toss with the shrimp.
Season the salmon with 2 teaspoons of the Cajun spices. Season the shrimp with 1 tsp of Cajun seasoning.
Heat a dry medium-sized oven-proof skillet over high heat for 4-5 minutes. Place the salmon in the skillet, rounded side down. (If the salmon has skin, place the skin side up in the hot pan.
Cook over medium-high heat for exactly 2 minutes without moving/flipping. Use a large heatproof spatula to turn the fillets rounded side up, and place the salmon in the oven.
Roast for 3-4 minutes.
Remove from the oven and loosely cover with aluminum foil and allow the salmon to rest. (see Tips for doneness)
While the salmon cooks in the oven, heat a large skillet over medium-high heat. Add 1 tablespoon of butter.
Add shrimp to the skillet and cook for 2-3 minutes on each side, depending on the size of the shrimp. Remove the shrimp from the skillet, cover to warm, and set aside.
Add the garlic and red crushed pepper to the skillet and cook for 20 seconds.
Reduce to medium heat. Stir in the lemon juice, heavy cream, 1 tbsp butter, and Parmesan cheese and cook for 3-4 minutes. Season with salt and pepper.
Plate the salmon and place the shrimp on top of the salmon.
Pour the sauce over the cooked salmon and shrimp.
Garnish with chopped parsley and lemon wedges. Enjoy!

Notes

Equipment

Ovenproof skillet

Metal spatula
Large skillet
Measuring cup and spoons
Aluminum foil

Top Tips

Use Fresh or High-Quality Seafood – If using frozen, thaw completely and pat dry to remove excess moisture.

Season Generously – Don't skimp on the Cajun spices; it is what gives this dish its flavor. You can adjust the spice level based on your preference.

Cook Shrimp Separately – Shrimp cook quickly, so sauté them separately from the salmon to avoid overcooking.

Salmon Temperature – Salmon continues to cook after it is removed from the heat. Cover loosely with foil and allow it to rest; 3 to 4 minutes for medium-rare and 5 minutes for medium.

Pairing– If serving over creamy mashed potatoes or steamed rice, prepare them prior and keep warm. This dish comes together quickly and should be served immediately for best results.