Creamy Cajun Salmon & Shrimp
Ingredients (short list)
2 salmon fillets
1 lb shrimp (peeled, deveined)
2 tbsp olive oil
2 tbsp butter
3–4 garlic cloves (minced)
1 small onion (diced)
1 cup heavy cream
½ cup chicken or seafood broth
½ cup grated Parmesan
1 tsp Cajun seasoning
1 tsp paprika
Salt & black pepper
1 tbsp chopped parsley
Optional: red pepper flakes, mushrooms
Method (step-by-step in points)
Season the salmon
Pat salmon dry.
Mix Cajun seasoning, paprika, salt, and pepper.
Rub evenly on both sides of the fillets.
Season the shrimp
Lightly sprinkle shrimp with salt, pepper, and a pinch of Cajun seasoning.
Toss to coat evenly.
Sear the salmon
Heat a large skillet over medium-high heat.
Add olive oil and 1 tbsp butter.
Place salmon in the pan.
Cook 4–5 minutes per side until golden and cooked through.
Remove and set aside.
Cook the shrimp
In the same pan, add remaining butter.
Add shrimp in a single layer.
Cook 1–2 minutes per side until pink and just done.
Remove and set aside with salmon.
Build the sauce
Lower heat to medium.
Add diced onion and cook 2–3 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
Pour in broth and scrape the bottom of the pan to release flavor.
Let simmer 2–3 minutes.
Make it creamy
Add heavy cream and stir.
Simmer 3–5 minutes until slightly thickened.
Stir in Parmesan gradually until melted and smooth.
Taste and adjust salt, pepper, or spice level.
Combine everything
Return salmon to the pan.
Add shrimp around it.
Spoon sauce over the top.
Simmer 2–3 minutes so flavors blend.
Finish and serve
Sprinkle with chopped parsley.
Serve over pasta, rice, mashed potatoes, or with crusty bread.
