Cajun Salmon and Shrimp

Introduction

If you’re craving something spicy, savory, and satisfying, this Cajun Salmon and Shrimp recipe is perfect. It’s a seared salmon fillet topped with juicy Cajun-seasoned shrimp, finished with a creamy garlic butter sauce. This dish is perfect for a special dinner or a hearty weekend meal and pairs wonderfully with rice, mashed potatoes, or roasted vegetables.

Ingredients

For the Salmon & Shrimp:

2 salmon fillets (6–8 oz each), skin removed
½ lb (225g) large shrimp, peeled and deveined
1 ½ tbsp Cajun seasoning (store-bought or homemade – see below)
1 tbsp olive oil
1 tbsp butter
Salt & black pepper, to taste
Juice of ½ lemon (optional, for freshness)

For the Creamy Garlic Butter Sauce:

3 tbsp butter
4 garlic cloves, minced
½ cup heavy cream
¼ cup chicken or seafood broth (or dry white wine)
¼ cup grated Parmesan cheese
1 tsp Cajun seasoning (optional, for extra flavor)
Fresh chopped parsley, for garnish

Homemade Cajun Seasoning (optional but recommended):

Mix the following together:

1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper (adjust to heat preference)
½ tsp black pepper
½ tsp salt

Instructions & Methods

Step 1: Season the Seafood

Pat the salmon fillets and shrimp dry with paper towels.
Rub both sides of the salmon and shrimp with olive oil and generously season with Cajun seasoning. Add salt and pepper if your seasoning blend isn’t salty.

Step 2: Sear the Salmon

In a large skillet over medium-high heat, melt 1 tbsp butter.
Add salmon fillets and cook for about 4 minutes per side, or until golden brown and cooked through (internal temp of 125–130°F for medium).
Remove salmon and set aside on a warm plate.

Step 3: Sauté the Shrimp

In the same skillet, add a touch more oil or butter if needed.
Cook the shrimp for about 2 minutes per side, until they’re pink and opaque.
Remove shrimp and set aside with the salmon.

Step 4: Make the Creamy Cajun Garlic Butter Sauce

Lower heat to medium and add 3 tbsp butter to the pan.
Add the minced garlic and sauté until fragrant (about 30 seconds).
Pour in the broth (or wine) to deglaze the pan, scraping up any browned bits.
Stir in the cream, Parmesan cheese, and optional extra Cajun seasoning.
Simmer for 2–3 minutes until the sauce thickens slightly.

Step 5: Combine and Finish

Return the salmon and shrimp to the skillet and spoon the sauce over the top.
Simmer together for 1–2 more minutes to warm through.
Squeeze fresh lemon juice over the dish if desired, and garnish with chopped parsley.

Serving Suggestions

Serve over garlic mashed potatoes, rice, creamy grits, or a bed of sautéed spinach or zucchini noodles.
Add crusty bread to mop up the sauce — it’s that good.

Tips

Don’t overcrowd the pan when searing salmon or shrimp — do it in batches if needed.
For a dairy-free version, swap heavy cream with full-fat coconut milk and skip the Parmesan.
Leftovers can be stored in the fridge for up to 2 days and reheated gently in a skillet with a splash of cream or broth.