Cajun Shrimp and Salmon Recipe – Easy Garlic Cream Sauce Dinner

The sizzle of Cajun shrimp and salmon hitting a hot pan is music to my ears. That spicy aroma mixed with smoky undertones? It’s downright irresistible, especially when you know a silky garlic cream sauce is about to bring everything together. I still remember the first time I made this—my kitchen smelled like a five-star restaurant, and my family hovered, forks in hand, before I even plated the dish.

This recipe for Cajun shrimp and salmon with garlic cream sauce was born out of a craving for something bold yet comforting. I’d just picked up fresh salmon fillets and jumbo shrimp from the market, and I wanted to make a dinner that felt fancy but didn’t take all night. The answer? A one-pan meal that’s both elegant and weeknight-friendly. Cajun seasoning adds a punch, and the creamy garlic sauce cools things just enough. It’s perfect for impressing guests or just treating yourself. If you love quick meals with restaurant vibes, this is your new go-to. Plus, it’s got that wow factor when you plate it up—hello, Pinterest-worthy dinner!

I’ve tested this Cajun shrimp and salmon recipe at least a dozen times, tweaking the spice levels and perfecting the creamy sauce. Honestly, I could eat this every week and not get bored. Whether you’re cooking for a special occasion or just need something soulful and easy, this dish brings comfort, flavor, and just a bit of Southern charm right to your table. Trust me—you’ll be coming back for seconds (and maybe even licking your plate, no judgment).

Why You’ll Love This Cajun Shrimp and Salmon Recipe

• Quick & Easy: This Cajun shrimp and salmon recipe comes together in under 35 minutes, making it perfect for busy weeknights or spontaneous dinner guests. Minimal prep, maximum flavor!
• Simple Ingredients: No need to hunt down weird spices—most of the ingredients for this garlic cream sauce are pantry and fridge staples. You can even use pre-mixed Cajun seasoning (I’m a fan of Tony Chachere’s, but homemade works great too).
• Elegant Dinners at Home: Looks and tastes like a fancy restaurant meal, but you can whip it up without breaking a sweat. It’s ideal for date nights, anniversaries, or showing off at dinner parties.
• Crowd-Pleaser: I can’t tell you how many times I’ve served this to friends and family—everyone asks for the recipe. Even picky eaters love the balance of spice and creaminess.
• Unbelievably Delicious: The Cajun seasoning gives the shrimp and salmon a smoky, spicy kick, while the garlic cream sauce mellows things out. Think rich, velvety, and just the right amount of heat.

What makes this Cajun shrimp and salmon different from the rest? For starters, I blend the Cajun seasoning right into the sauce—so every bite is packed with flavor, not just the seafood. The salmon stays juicy thanks to a quick sear, and the shrimp soak up all those spicy, buttery drippings. I’ve tried other versions, but this one nails the balance of heat, richness, and freshness. Plus, you can adjust the spice to suit your taste (my kids like it milder, I admit).

This dish isn’t just tasty—it’s the kind of meal that makes you feel special. There’s something about that golden salmon and those plump Cajun shrimp, nestled in a creamy, garlicky sauce, that just feels like a hug in dinner form. Whether you’re impressing guests or treating yourself after a long day, you’ll love how simple, flavorful, and comforting this Cajun shrimp and salmon recipe truly is.

What Ingredients You Will Need

This Cajun shrimp and salmon recipe keeps things straightforward—just a handful of classic ingredients, all playing their part to create a truly memorable meal. Most are everyday staples, with a few fresh touches for good measure. Here’s what you’ll need:

• Salmon Fillets (4 pieces, about 6 oz/170g each, skinless or skin-on) – Fresh is ideal, but thawed frozen fillets work too. Look for bright pink, firm flesh.
• Large Shrimp (12-16, peeled and deveined, about 1 lb/450g) – I use raw, tail-on shrimp for the best texture and presentation.
• Cajun Seasoning (2 tablespoons) – Store-bought works, but homemade lets you control the spice. Try brands like Slap Ya Mama or Tony’s for authentic flavor.
• Kosher Salt & Freshly Ground Black Pepper – Adjust to taste. I usually go lighter on salt if my Cajun blend has plenty.
• Olive Oil (2 tablespoons) – For searing the seafood. Avocado oil is a good swap.
• Unsalted Butter (3 tablespoons) – Adds richness and helps brown the shrimp and salmon beautifully.
• Garlic (4-5 cloves, minced) – Fresh is best for a punchy flavor. I always use more than I think—garlic lovers unite!
• Heavy Cream (1 cup/240ml) – This is the backbone of your garlic cream sauce. For a lighter option, use half-and-half, but the sauce won’t be quite as thick.
• Chicken Broth (1/2 cup/120ml) – Adds savory depth to the sauce. Vegetable broth works in a pinch.
• Parmesan Cheese (1/2 cup/50g, freshly grated) – Melts into the sauce and gives it that irresistible umami kick. Use the real deal if possible—pre-grated just doesn’t cut it.
• Lemon Juice (1 tablespoon, fresh) – Brightens everything up and balances the richness. Sometimes, I add a little extra for zing.
• Fresh Parsley (for garnish, chopped) – Totally optional but adds color and a fresh note.

Ingredient Notes & Substitutions:

• Fish: Swap salmon with trout or cod for a different twist. If you’re not into shrimp, just double up on the fish.
• Dairy-Free: Sub coconut cream for heavy cream and vegan butter for a dairy-free version. The flavor is a little different, but still delicious.
• Spice Level: Tame the heat by halving the Cajun seasoning, or go wild and add a pinch of cayenne.
• Parmesan: Nutritional yeast can stand in for a dairy-free, nutty flavor.

Honestly, I love how versatile this Cajun shrimp and salmon recipe is. You can tweak it for allergies, dietary preferences, or whatever you have on hand. The garlic cream sauce is forgiving, so don’t stress if you need to make a swap.

Equipment Needed

• Large Skillet or Sauté Pan – A heavy-bottomed, nonstick or stainless steel pan works best for getting a good sear. If you only have a cast-iron skillet, that’s even better for flavor!
• Tongs – Essential for flipping your salmon and shrimp without breaking them up.
• Chef’s Knife – For mincing garlic and prepping your seafood.
• Cutting Board – I keep a separate one for fish to avoid any cross-contamination.
• Measuring Cups & Spoons – For accuracy, especially with seasonings and sauce ingredients.
• Wooden Spoon or Silicone Spatula – For stirring the sauce and scraping up those tasty browned bits.
• Paper Towels – Patting your salmon and shrimp dry helps get that crispy crust.

If you don’t have a large skillet, you can use a medium one and cook the seafood in batches. I’ve done this on many occasions when my main pan was in the dishwasher! For the sauce, any saucepan will do if your skillet is too crowded. Just remember to wash your tools right after—those Cajun spices can stain lighter utensils.

On a budget? I’ve used a $15 nonstick pan from the grocery store and still got great results. Just be gentle with nonstick surfaces—no metal utensils, and a soft sponge for cleaning does wonders.

How to Make Cajun Shrimp and Salmon with Garlic Cream Sauce

1. Prep the Salmon and Shrimp (5 minutes):
   Pat salmon fillets (4 x 6 oz/170g) and shrimp (1 lb/450g) dry with paper towels. Season both sides generously with Cajun seasoning (2 tablespoons), a pinch of salt, and pepper. Let them sit at room temperature for 10 minutes—this helps them cook evenly.
2. Sear the Salmon (6-8 minutes):
   Heat 1 tablespoon olive oil and 1 tablespoon butter in your large skillet over medium-high heat. Add salmon fillets, skin-side down if using, and cook for 4 minutes without moving them (the crust forms here!). Carefully flip and cook another 2-3 minutes, until just cooked through and golden. Transfer to a plate and loosely cover with foil.
3. Sauté the Shrimp (4-5 minutes):
   In the same pan, add another tablespoon butter. Toss in the shrimp and cook for 1-2 minutes per side, until pink and curled. Remove shrimp and set aside with the salmon. (If the pan gets too dry, splash in a bit more oil or butter.) Don’t crowd the pan—if needed, cook in batches for the best sear.
4. Make the Garlic Cream Sauce (5-7 minutes):
   Lower heat to medium. Add remaining tablespoon butter, then minced garlic (4-5 cloves). Sauté 30 seconds until fragrant but not browned. Pour in chicken broth (1/2 cup/120ml) and scrape up any browned bits (that’s flavor!). Let simmer for 1 minute, then add heavy cream (1 cup/240ml), stirring gently.
5. Finish the Sauce (3-4 minutes):
   Stir in parmesan cheese (1/2 cup/50g) until melted and smooth. Add lemon juice (1 tablespoon) and a sprinkle of Cajun seasoning if you want more kick. Simmer 2-3 minutes, stirring often, until the sauce is creamy and slightly thickened. Taste and adjust salt, pepper, or lemon as needed.
6. Combine & Serve (3 minutes):
   Return salmon and shrimp to the skillet, spooning sauce over the top. Let everything warm through for 2 minutes—don’t overcook, or your seafood will dry out! Garnish with chopped parsley if desired.

Troubleshooting Tips:

• If your sauce looks too thin, simmer a minute longer or add a touch more parmesan.
• Salmon stuck to the pan? It likely needed another minute to develop a crust. Don’t force it—wait, then gently lift.
• Sauce separates? Lower the heat and whisk in a splash of cream to bring it back together.

How should it look and smell? The salmon and shrimp should be golden with a hint of Cajun spice in the air. The sauce will smell rich and garlicky, and should coat a spoon without running off. I find prepping all ingredients first (mise en place!) makes this dish almost foolproof.

Cooking Tips & Techniques

After making this Cajun shrimp and salmon recipe more times than I can count, I’ve picked up a few tricks you’ll want to know. Trust me, these little tweaks take your dinner from good to unforgettable.

• Pat Seafood Dry: Always dry your salmon and shrimp thoroughly. This helps the Cajun seasoning stick and ensures a crisp, golden crust—not a soggy one.
• Don’t Overcrowd the Pan: If you try to cook everything at once, you’ll end up steaming the seafood instead of searing. Cook in batches for the best texture.
• Sear, Don’t Stir: Let the salmon and shrimp cook undisturbed for a couple minutes before flipping. Patience pays off with that gorgeous color and flavor.
• Low and Slow for Sauce: Cream sauces hate high heat! Keep it medium or lower, and stir often to prevent scorching or breaking.
• Season as You Go: Cajun blends can be salty or mild, so taste the sauce before adding more salt. You can always add, but you can’t take it out.

Common Mistakes & How to Avoid Them:

• Overcooking seafood is the #1 pitfall. Salmon should flake easily with a fork but still be moist inside. Shrimp are done as soon as they turn pink and curl.
• If your cream sauce separates, it either boiled too hard or was left unattended. Take it off the heat and whisk in a little more cream to rescue it.
• Garlic burns fast! Keep an eye (and nose) on it—30 seconds is usually all it needs.

I’ve learned to prep everything before starting—chopping garlic, measuring cream, grating cheese—so I’m not scrambling mid-recipe. It saves time and helps me avoid those “oops” moments. Multitasking? While your salmon sears, you can zest and juice your lemon or chop parsley. Little efficiencies like that make dinner feel effortless.

Variations & Adaptations

This Cajun shrimp and salmon recipe is endlessly adaptable, which is perfect if you love changing things up or need to work around dietary needs. Here are some of my favorite spins:

• Low-Carb/Keto: Swap the heavy cream for full-fat coconut milk and skip the parmesan if you’re dairy-free. Serve over sautéed spinach or cauliflower rice instead of pasta or rice.
• Extra Veggie: Toss in a handful of baby spinach, cherry tomatoes, or sliced bell peppers right before adding the seafood back to the pan. The veggies soak up the sauce—so good!
• Allergy-Friendly: For dairy allergies, use vegan butter and coconut cream, and swap parmesan for nutritional yeast or a dairy-free cheese. For shellfish allergies, double the salmon or try with chicken breast.
• Spicy Cajun Cream Sauce: Stir in a diced jalapeño or a pinch of cayenne to the garlic cream sauce if you want extra heat. My husband loves it this way, though I keep half the batch mild for the kids.
• Grilled Option: In summer, grill the salmon and shrimp instead of pan-searing for a smoky twist, then make the sauce on the stove and pour over top.

Personally, I love adding a handful of chopped sun-dried tomatoes to the sauce for a sweet-tangy pop. Sometimes, I use trout instead of salmon when it’s on sale—works just as well! Feel free to get creative; the garlic cream sauce makes almost anything taste amazing.

Serving & Storage Suggestions

I like to serve this Cajun shrimp and salmon recipe straight from the skillet, family-style, with the sauce spooned over everything and a sprinkle of fresh parsley. It’s best served hot, but honestly, leftovers are just as crave-worthy.

• Serving Ideas: Pair with fluffy jasmine rice, creamy mashed potatoes, or buttery noodles. For a lighter touch, serve over sautéed greens or a simple salad. A crisp white wine or sparkling water with lemon is the perfect drink match.
• Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 2 days. Seafood is best eaten fresh, but the sauce holds up well.
• Freezing: I don’t recommend freezing—cream sauces can separate and seafood gets rubbery. But you can freeze just the sauce for up to a month if needed.
• Reheating: Gently reheat in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Avoid the microwave if possible to keep the seafood tender.
• Flavor Tip: The flavors deepen overnight! Leftovers make a killer lunch served over toast or a bed of greens.

Nutritional Information & Benefits

This Cajun shrimp and salmon recipe isn’t just tasty—it packs plenty of nutrients too. A typical serving (1 salmon fillet + 3-4 shrimp + sauce) clocks in around:

• Calories: 480
• Protein: 38g
• Fat: 28g (mostly healthy fats from salmon and olive oil)
• Carbs: 8g

Salmon is loaded with omega-3s, which are great for heart and brain health. Shrimp brings lean protein and key minerals, while the garlic provides antioxidants. You can make this meal gluten-free by serving over rice or veggies, and low-carb by skipping starchy sides. Just keep in mind there’s dairy in the sauce—swap for coconut cream if needed. I love how this recipe fits into my balanced meal plan without feeling restrictive or boring.

Conclusion

If you’re looking for an easy yet elegant dinner, this Cajun shrimp and salmon recipe with garlic cream sauce truly fits the bill. The combination of spicy, golden seafood and luscious, garlicky sauce is pure comfort food—without the all-day commitment. Plus, it’s versatile enough to suit any occasion or craving.

I love how this recipe brings a little excitement to weeknight meals and never fails to impress at gatherings. Don’t be afraid to tweak the spice or swap in your favorite veggies. That’s the beauty of a recipe like this—it’s yours to make your own. If you try this Cajun shrimp and salmon, let me know how it turned out! Drop a comment below, share your tweaks, or pin your plate to Pinterest. Here’s to more memorable, delicious dinners—happy cooking!

Frequently Asked Questions

Can I use frozen salmon and shrimp for this recipe?

Yes, just be sure to thaw them completely and pat dry before seasoning. Frozen seafood works great, especially if it’s good quality.

How spicy is this Cajun shrimp and salmon recipe?

It has a gentle heat, but you can easily adjust by adding more or less Cajun seasoning. For a milder version, use half the amount and skip any extra cayenne.

Can I make the garlic cream sauce ahead of time?

You can! Store the cooled sauce in the fridge for up to two days. Reheat gently on the stove, adding a splash of cream if it’s too thick.

What side dishes go well with this Cajun shrimp and salmon?

Rice, mashed potatoes, or pasta are my go-tos. For something lighter, try sautéed green beans, roasted asparagus, or a crisp salad.

Is this Cajun shrimp and salmon recipe gluten-free?

Yes, as long as your Cajun seasoning and broth are certified gluten-free, the whole recipe is naturally gluten-free. Always check your labels to be sure.

Cajun Shrimp and Salmon with Garlic Cream Sauce

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• Author: Leana
• Total Time: 33 minutes
• Yield: 4 servings 1x

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Description

This easy one-pan Cajun shrimp and salmon recipe features juicy seafood seared to perfection and smothered in a silky garlic cream sauce. It’s bold, comforting, and ready in under 35 minutes—perfect for weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 4 salmon fillets (about 6 oz each, skinless or skin-on)
• 1 lb large shrimp (12-16, peeled and deveined, tail-on preferred)
• 2 tablespoons Cajun seasoning
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 4–5 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish, optional)

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Instructions

1. Pat salmon fillets and shrimp dry with paper towels. Season both sides generously with Cajun seasoning, salt, and pepper. Let sit at room temperature for 10 minutes.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add salmon fillets, skin-side down if using, and cook for 4 minutes without moving. Flip and cook another 2-3 minutes until just cooked through and golden. Transfer to a plate and cover loosely with foil.
3. In the same pan, add another tablespoon butter. Add shrimp and cook 1-2 minutes per side, until pink and curled. Remove shrimp and set aside with salmon. Add more oil or butter if needed.
4. Lower heat to medium. Add remaining tablespoon butter and minced garlic. Sauté for 30 seconds until fragrant but not browned.
5. Pour in chicken broth and scrape up any browned bits. Let simmer for 1 minute, then add heavy cream, stirring gently.
6. Stir in Parmesan cheese until melted and smooth. Add lemon juice and more Cajun seasoning if desired. Simmer 2-3 minutes, stirring often, until sauce is creamy and slightly thickened. Taste and adjust salt, pepper, or lemon as needed.
7. Return salmon and shrimp to the skillet, spooning sauce over the top. Let everything warm through for 2 minutes. Garnish with chopped parsley if desired. Serve hot.

Notes

Pat seafood dry for the best sear. Don’t overcrowd the pan—cook in batches if needed. Taste your Cajun seasoning for saltiness before adding extra salt. For a dairy-free version, use coconut cream and vegan butter. Sauce can be made ahead and reheated gently. Serve with rice, mashed potatoes, or sautéed greens.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Main Course
• Cuisine: Cajun, Southern

Nutrition

• Serving Size: 1 salmon fillet + 3-4 shrimp with sauce
• Calories: 480
• Sugar: 1
• Sodium: 900
• Fat: 28
• Saturated Fat: 13
• Carbohydrates: 8
• Protein: 38

Keywords: cajun shrimp and salmon, garlic cream sauce, one pan dinner, seafood recipe, easy weeknight meal, southern, spicy seafood, gluten free, creamy sauce, skillet dinner