This Cajun shrimp and salmon dinner pairs spicy, pan-seared seafood with a silky garlic cream sauce. It’s hands-on but fast: a sear for the salmon, a quick cream pan for the sauce, then a few minutes with the shrimp — perfect for a weeknight that still feels special. If you want to check site usage or recipe policies while you cook, see our terms and conditions.
Why you’ll love this dish
This recipe delivers restaurant-style flavor with minimal fuss. The Cajun seasoning gives both salmon and shrimp a smoky, peppery crust, while the garlic cream sauce softens the heat and brings everything together. It’s great when you want an impressive-looking meal without spending hours in the kitchen.
“Bold seasoning, creamy sauce, and seafood that stays tender — this turned a regular Tuesday into something to remember.”
Reasons to make it right now: it’s quick (about 25–30 minutes active), family-friendly (you can dial the spice up or down), and scalable — double the shrimp for guests. It also works for date nights, celebratory dinners, or any time you want something a bit more elevated than grilled fish.
Step-by-step overview
Before you start: this comes together in three stages — sear the salmon, make the garlic cream sauce, then finish with shrimp and rewarm the salmon. Expect to use one skillet so flavors stay concentrated and cleanup is easy. Have all ingredients ready because the sauce simmers quickly and shrimp cook fast.
Quick timeline
- Prep (pat dry, season): 5–10 minutes
- Sear salmon: 8–10 minutes total
- Sauce and shrimp: 6–8 minutes
- Total active time: ~20–25 minutes
What you’ll need
- 1 lb (450 g) shrimp, peeled and deveined (medium to large)
- 4 salmon fillets (about 6 oz / 170 g each)
- 2–3 teaspoons Cajun seasoning (adjust to taste)
- 1–2 tablespoons olive oil (for searing)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Notes and swaps: use 1 tablespoon oil for nonstick pans, 2 tbsp for stainless steel. For a lower-fat option, use half-and-half plus a tablespoon of cornstarch to thicken, although the sauce will be lighter. If you prefer milder flavor, use 1 teaspoon Cajun seasoning and add smoked paprika for color. If you need policy info or recipe usage clarity, see our terms and conditions.
Step-by-step instructions
- Prep the seafood and season: Pat salmon and shrimp dry with paper towels. Season both sides of the salmon and the shrimp evenly with 2–3 teaspoons Cajun seasoning and a pinch of salt; adjust pepper to taste. Let the salmon sit at room temperature for about 10–15 minutes if time allows.
- Sear the salmon: Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets, skin-side down if the skin is on. Sear 4–5 minutes without moving, then flip and sear another 4–5 minutes until a golden crust forms. (Internal temperature guidance: chefs often aim for 125–130°F for moist salmon; the USDA recommends 145°F — see Tips for which to follow.) Remove salmon to a plate and tent loosely with foil.
- Make the garlic cream: Reduce heat to medium. In the same skillet, add 2 tablespoons butter. When melted, add the minced garlic and sauté about 30–45 seconds until fragrant (don’t let it brown).
- Finish the sauce: Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup freshly grated Parmesan until melted and smooth. Taste and season with salt and pepper.
- Cook the shrimp: Add the seasoned shrimp to the simmering sauce and cook 2–4 minutes, stirring occasionally, until the shrimp are pink and opaque and just cooked through.
- Rewarm the salmon and serve: Nestle the seared salmon back into the skillet for 1–2 minutes just to warm through and coat lightly with sauce. Garnish with 2 tablespoons chopped parsley and serve immediately.
Timing tips: don’t overcook shrimp — they go from perfect to rubbery quickly. If your skillet is crowded, work in batches to preserve the sear on the salmon and even cooking for shrimp.
Best ways to enjoy it
Pairings that work:
- Over buttery mashed potatoes or creamy polenta to soak up the sauce.
- Tossed with linguine or fettuccine for a seafood pasta night.
- With simple sides like steamed asparagus, charred broccoli, or a crisp green salad for balance.
- Serve with lemon wedges and crusty bread to mop up every drop.
Plating idea: place mashed potatoes or pasta in the center, lay a salmon fillet on top, arrange shrimp around it, spoon sauce over everything, and finish with parsley and a lemon wedge for brightness.
Storage and reheating tips
- Refrigerate: Cool leftovers to room temperature within 2 hours, then store in an airtight container in the fridge for up to 3–4 days. Cooked seafood is best within that window.
- Freeze: Seal in an airtight container or heavy-duty freezer bag and freeze for up to 2 months. Note that cream sauces can change texture after freezing; thaw slowly in the fridge and reheat gently.
- Reheating: Warm gently on the stove over low heat with a splash of cream or water to loosen the sauce. Avoid high heat — it’ll toughen the fish. Microwave reheating is possible in short bursts, but stir and check frequently.
Food safety: always reheat to at least 165°F for leftovers. If you’re pregnant or immunocompromised, follow USDA guidelines and ensure fish reaches 145°F.
Pro chef tips
- Pat the fish dry: Moisture prevents a good sear. Use paper towels and leave them uncovered in the fridge for 15 minutes if you want an extra-crisp exterior.
- Hot pan, don’t crowd: A crowded skillet steams the fish. Cook salmon in a single layer and keep space between fillets.
- Timing is everything: Sear salmon first because it takes longer than shrimp. The shrimp finish quickly in the sauce and won’t overcook if added last.
- Cheese choice: Freshly grated Parmesan melts and integrates far better than pre-grated varieties, which can be grainy due to anti-caking agents.
- Safety vs. texture: For moist, medium salmon, many chefs suggest 125–130°F; but if you need to follow safety guidance, cook to 145°F. If you choose the lower target, make sure your fish is from a trusted source.
Creative twists
- Dairy-free: Use full-fat canned coconut milk and a tablespoon of arrowroot or cornstarch slurry to thicken; omit Parmesan.
- Extra smoky heat: Add 1/2 teaspoon smoked paprika or a pinch of cayenne to the sauce.
- Lemon-herb version: Add lemon zest to the sauce and swap parsley for chopped dill and chives.
- Shellfish swap: Replace shrimp with scallops; sear quickly for 1–2 minutes per side before finishing in the sauce.
- Tex-Mex twist: Stir in chopped roasted poblano peppers and cilantro, and swap Cajun for chili-lime seasoning.
Common questions
Q: How long does the whole recipe take?
A: Active time is roughly 20–25 minutes (prep + cook). Allow an extra 10–15 minutes if you let salmon come to room temperature first.
Q: Can I use frozen shrimp or salmon?
A: Yes. Thaw in the fridge overnight or under cold running water in sealed bags. Pat very dry before seasoning and searing. Don’t cook from frozen — the exterior will overcook before the interior thaws.
Q: What if I don’t have heavy cream?
A: You can use half-and-half thickened with a teaspoon of cornstarch, or a dairy-free full-fat coconut milk for a different but tasty result. Expect a thinner sauce if you use milk.
Q: Is this safe for pregnant people?
A: Follow USDA guidance and cook fish to 145°F. Also ensure any leftover seafood is handled and stored safely. If in doubt, consult your healthcare provider.
Q: How should I reheat leftovers without drying out the fish?
A: Gently rewarm on the stovetop over low heat with a splash of cream or broth. Heat slowly and avoid high temperatures to keep the salmon and shrimp tender.
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Cajun Shrimp and Salmon Dinner
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A quick and easy Cajun shrimp and salmon dinner featuring pan-seared seafood paired with a creamy garlic sauce, perfect for weeknights or special occasions.
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 4 salmon fillets (about 6 oz / 170 g each)
- 2–3 teaspoons Cajun seasoning
- 1–2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Pat salmon and shrimp dry with paper towels. Season both sides with Cajun seasoning and salt; let salmon sit for 10–15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 4–5 minutes on each side until golden brown. Remove salmon and tent with foil.
- In the same skillet, add unsalted butter. Once melted, add minced garlic and sauté for 30–45 seconds.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth. Season with salt and pepper.
- Add shrimp to the sauce and cook for 2–4 minutes until pink and opaque.
- Rewarm the salmon in the skillet for 1–2 minutes and serve immediately, garnished with parsley.
Notes
For a lower-fat option, substitute half-and-half thickened with cornstarch. Adjust Cajun seasoning based on preference. Store leftovers in the fridge for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Cajun