Creamy Blackened Salmon with Shrimp Recipe

If you are looking for a dish that combines bold seasoning with a luscious, velvety sauce, then you are going to love this Creamy Blackened Salmon with Shrimp. It’s a seafood sensation that beautifully balances the smokiness of blackened spices with the indulgent richness of a creamy garlic and parmesan sauce. Whether you’re cooking for a special occasion or simply craving something extraordinary for dinner, this dish promises to delight your taste buds and elevate your meal to memorable heights.

this Recipe

Ingredients You’ll Need

This recipe is refreshingly straightforward, calling for simple yet impactful ingredients that each play a crucial role in building layers of flavor, texture, and color. From the fiery Cajun seasoning that coats the fresh salmon to the silky cream and sharp parmesan that unify the dish, every component is essential to creating that perfect harmony.

• Salmon fillets: Choose fresh, thick cuts for a juicy, flaky result.
• Cajun/blackened seasoning: The star spice blend that gives the salmon its signature smoky, spicy crust.
• Salt and black pepper: Simple seasonings that enhance all the natural flavors.
• Olive oil: For searing the salmon and shrimp to a perfect crispness without sticking.
• Lemon wedges: Add a fresh citrus twist when serving.
• Shrimp (peeled & deveined): Adds a tender seafood contrast that complements the salmon.
• Garlic (minced): Infuses savory depth throughout both seafood and sauce.
• Butter: Essential for creating a rich and buttery sauce base.
• Paprika: Brings a subtle smoky sweetness and vibrant color to the cream sauce.
• Heavy cream: The silky backbone that transforms the sauce into a luscious finish.
• Parmesan cheese (grated): Adds umami richness and helps thicken the sauce.
• Fresh parsley (chopped): A burst of herbaceous brightness to balance the creaminess.
• Lemon juice (optional): A little acidity to lift the flavors and keep it fresh.

How to Make Creamy Blackened Salmon with Shrimp

Step 1: Blacken the Salmon

Start by patting your salmon fillets dry — this will help ensure the seasoning sticks and the fish sears nicely. Generously coat each fillet with the Cajun or blackened seasoning along with salt and pepper for balanced heat. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the salmon for 3 to 4 minutes per side. You’ll notice a beautiful blackened crust forming, full of smoky aroma and flavor. Once cooked through, set the fillets aside to rest while you prepare the shrimp.

Step 2: Cook the Shrimp

Using the same pan saves on flavor and cleanup. Add a splash more olive oil along with the minced garlic — as the garlic sizzles, its fragrance will fill your kitchen with anticipation. Season the shrimp with salt and pepper, then cook them 1 to 2 minutes on each side until they turn pink and opaque. They cook fast, so keep a close eye to avoid overcooking. Remove the shrimp from the pan and set aside with the salmon.

Step 3: Make the Creamy Sauce

This is where the magic truly happens. Melt butter in the same skillet, allowing it to mingle with the leftover blackened bits from the salmon and shrimp for extra depth. Add the minced garlic and cook just until fragrant—don’t let it brown. Stir in paprika for a subtle smoky sweetness and that gorgeous reddish tint. Pour in the heavy cream and gently simmer until it begins to thicken, then whisk in the grated parmesan until the sauce is luxuriously creamy. Finally, fold in fresh parsley and, if you love a little brightness, a squeeze of lemon juice to wake up the flavors.

Step 4: Combine

Now, bring your dish together by carefully placing the salmon and shrimp back into the creamy sauce. Spoon the sauce over the top, letting those flavors mingle as they warm through for about one minute. This step ensures every bite is tender, saucy, and utterly delicious — the creamy sauce clings to the blackened crust and juicy shrimp, creating a perfect seafood symphony.

How to Serve Creamy Blackened Salmon with Shrimp

Garnishes

Brighten this rich dish with simple garnishes like freshly chopped parsley or a few more lemon wedges. A sprinkle of extra parmesan at the table adds a lovely touch for cheese lovers. These small additions not only enhance presentation but also add fresh, complementary layers of flavor.

Side Dishes

You can’t go wrong pairing this dish with sides that soak up the creamy sauce beautifully. Think fluffy rice, al dente pasta, or even creamy mashed potatoes. For a colorful and healthy touch, steamed or roasted vegetables like broccoli, asparagus, or green beans provide a welcome crunch and freshness that balances the richness.

Creative Ways to Present

For an impressive twist, serve the Creamy Blackened Salmon with Shrimp atop a bed of cauliflower rice for a low-carb option or alongside a crisp green salad drizzled with a tangy vinaigrette. Plating the salmon and shrimp with a drizzle of the sauce artistically swirled around the plate adds a restaurant-quality feel that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Blackened Salmon with Shrimp can be kept in an airtight container in the refrigerator for up to two days. To maintain the best texture, store the creamy sauce separately if possible, then combine again when reheating.

Freezing

While freezing seafood dishes with cream-based sauces is generally not ideal, you can freeze the cooked salmon and shrimp without the sauce for up to one month. Thaw in the refrigerator before reheating and prepare a fresh creamy sauce to pair with the fish for optimal flavor and texture.

Reheating

Reheat gently on the stovetop over low heat, stirring the creamy sauce to prevent it from breaking. If reheating the salmon and shrimp with the sauce together, cover the pan loosely and warm until just heated through to avoid drying out the seafood. Adding a splash of cream can help refresh the sauce’s consistency.

FAQs

What kind of salmon works best for this recipe?

Fresh, firm salmon fillets such as Atlantic or sockeye are ideal because they hold up well to the blackening and sautéing. Choose skinless fillets for ease, or keep the skin on for extra flavor and crispness if you prefer.

Can I use frozen shrimp for Creamy Blackened Salmon with Shrimp?

Yes, frozen shrimp that’s been properly thawed works perfectly. Make sure to pat the shrimp dry before cooking to ensure they sear nicely and don’t steam in the pan.

Is the sauce spicy because of the blackened seasoning?

The blackened seasoning brings a moderate level of spice that is smoky and flavorful rather than overwhelming. The creamy sauce balances the heat beautifully, making it enjoyable even if you prefer milder dishes.

Can I substitute heavy cream in the sauce?

You can try using half-and-half or a combination of milk and cream cheese for a lighter option, but be aware this might change the sauce’s richness and thickness. Heavy cream truly makes the sauce luxuriously creamy and smooth.

How do I prevent the salmon from overcooking?

The key is to keep your heat at medium-high and watch the cooking time carefully. Salmon cooks quickly, and blackening forms a crust that seals in moisture. Once it easily flakes with a fork but is still moist inside, it’s perfectly done.

Final Thoughts

The Creamy Blackened Salmon with Shrimp is one of those dishes that feels special yet is surprisingly simple to prepare. The combination of smoky spices, tender seafood, and a silky sauce is a guaranteed crowd-pleaser. Whether you’re treating yourself or entertaining friends, this recipe is sure to become a beloved classic in your repertoire. Give it a try—you might just find your new favorite dinner!