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.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Preparation Level: Beginner +
About This Recipe
- 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.
Ingredients
What You Will Need
- Salmon filets
- Shrimp (extra large or large)
- Olive oil or avocado oil
- Cajun seasoning
- Onion powder
- Old bay seasoning
- Garlic cloves
- Red pepper flakes (optional)
- Fresh lemon juice
- Unsalted butter
- Heavy cream
- Parmesan cheese
- Salt and black pepper
- Fresh parsley (optional)
Equipment
- Ovenproof skillet
- Metal spatula
- Large skillet
- Measuring cup and spoons
- Aluminum foil
Step-by-Step Instructions
- 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)
- 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.
- 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.
Tips & Tricks
- 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.
How To Store & Reheat
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.
- Garlic Butter Rice by Mel’s Kitchen Café – Perfect for soaking up flavors.
- Side salad – A fresh, light contrast to the cajun spices.
- Steamed Broccoli – A classic side that complements the easy dinner.
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.
Leave a Reply