Easy Cajun Salmon and Shrimp with Pepper Cream Sauce
This Cajun Salmon and Shrimp recipe is one of my favorite salmon recipes! Served with a red bell pepper cream sauce.
I was recently blessed with some super good quality wild-caught salmon and shrimp, and I wanted to really do these beautiful meats justice! My first instinct was to pair them together to recreate a dish I had while visiting New Orleans. I even think that the dish was called Salmon New Orleans! It was a combination of perfectly seared salmon and shrimp topped with a slightly spicy creamy sauce. I didn’t leave a single bite left on that plate! This Cajun salmon and shrimp recipe is a VERY close replica of that dish I had, and if you have a seafood loving family, I know they’ll enjoy it.
Why Pan Sear Salmon?
I’m a big fan of pan-fried seafood. If you need proof, check out my Pan Seared Sea Bass, Pan Seared Sablefish and Pan Seared Cod recipes.
So, why do I love to pan sear seafood? Well, because I think seafood is at it’s best when it has a nice, golden crust and you just can’t get that from baking alone!
You will need some Cajun seasoning for this dish. If you’d like to use a store-bought seasoning, I recommend purchasing a low sodium option, as these seasonings tend to be very salty! Or, consider making your own homemade Cajun seasoning. It’s actually pretty easy to make with common spices like paprika, cayenne, garlic powder, oregano and thyme. Both the salmon and the shrimp will be rubbed with this seasoning before you add it to the pan!
For the cream sauce, you will need heavy cream, chicken broth (or white wine), bell peppers and a bit of lemon juice. You will make it in the same hot pan you cooked the seafood in, which will add so much flavor!
As the sauce cooks, you’ll want to scrape the bottom of the pan with a wooden spoon to make sure you any of the crusty bits left over lifted up and incorporated into the sauce. I did not blend the sauce, but if you prefer a super smooth texture, you can absolutely blend the sauce before serving!
Some recipes for pan seared salmon call for using melted butter to sear the salmon. I actually don’t recommend this, since butter has a pretty low smoke point and will brown and foam at high skillet temps. Instead, try olive oil or even better, avocado oil for a neutral cooking oil that can reach high temps!
Interested in more easy Cajun recipes? I recommend my Cajun Crab Dip, Cajun Shrimp Boil, Spicy Cajun Pasta with Sausage and Tomatoes, Louisiana Crawfish Boil or New Orleans Barbecue Shrimp.
Ingredient Substitutions and Additions
There are plenty of substitutions available for this recipe! Here are a few suggestions:
- I prefer wild caught salmon when you can find it! If not, farm raised salmon is fine, or even steelhead trout can make a great substitution.
- I used red bell pepper, but any color bell pepper would work! You could even chop up mini sweet peppers if that’s what you have.
- Add a handful of baby spinach to the sauce for the last 2-3 minutes! It will wilt and add beautiful color.
- Add a handful of your favorite cheese to the cream sauce! Monterey jack cheese or pepper jack cheese is a great addition to add a bit of heat.
- Add hot sauce and/or a pinch of cayenne pepper to make the slightly spicy Cajun cream sauce even spicier!
- You can always substitute a dry white wine for the chicken broth in a pan sauce.
If you have extra shrimp to use up, I recommend this Southern style pickled shrimp, shrimp and grits or my smoked shrimp! Extra bell peppers? Try this awesome Sloppy Joe Stuffed Peppers recipe, or my Bell Pepper Quinoa Pilaf.
Serving Suggestions
Serve your flaky salmon and juicy shrimp over creamy mashed potatoes, roasted parsnip puree, rice or roasted veggies for a low carb meal. The flavors in this dish pair wonderfully with a dry white wine, like Pinot Grigio or Sauvignon Blanc.
If you need to add dessert, try my Pineapple Dump Cake or this authentic New Orleans King Cake!
Saving Leftover Cajun Salmon and Shrimp
Store your leftover salmon and shrimp in an airtight container in the refrigerator for 2-3 days.
I do not recommend freezing this recipe as the cream sauce will not hold up well.
You can always toss leftover creamy Cajun salmon and shrimp in with cooked pasta and a bit of chicken broth to make a pasta dish!
My family really enjoyed this recipe, and I hope you will too! If you make it, be sure to leave a review, below!
Easy Cajun Shrimp and Salmon with Red Pepper Cream Sauce
Ingredients
- 2 teaspoons olive oil, or olive oil
- 4 5- ounce salmon filets, skin-on
- 2 teaspoons Cajun seasoning, low sodium
- 1 teaspoon garlic powder
For the Cajun shrimp:
- 16 ounces jumbo shrimp, or large shrimp
- 1 tablespoon Cajun seasoning, low sodium
For the creamy Cajun sauce:
- 1/4 cup sundried tomatoes, chopped (optional)
- 1/4 cup red bell pepper, sliced or diced
- 3 teaspoons fresh garlic, minced
- 1/4 cup chicken broth or white wine
- 1 cup heavy cream
- 1/4 cup Parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 teaspoon hot sauce, optional
For garnish (optional):
- additional Parmesan cheese
- fresh parsley or chives
Instructions
- Prepare the salmon filets by patting the filets with a paper towel to remove extra moisture moisture. Then, rub the flesh side with the Cajun seasoning and garlic powder.
- Prepare the shrimp by patting them dry with a paper towel and adding to a medium size bowl. Add Cajun seasoning and toss to coat the shrimp with the seasoning.
- Add oil to a large skillet and heat over medium-high heat until the oil sizzles when drops of water hit it.
- Add salmon skin-side down. Sear without moving for 3-4 minutes. Flip and sear for an additional 3-4 minutes on the other side. Remove and place on a plate to rest.
- Next, add shrimp to the same skillet and sear for 1 minute. Flip, and sear for an additional 1-2 minutes until the shrimp is opaque. Remove and place in a bowl to rest.
- In the same skillet, make the sauce. Reduce the heat to low-medium heat. Add sundried tomatoes and bell peppers. Sauté for 2-3 minutes until the bell peppers start to soften and become fragrant. Add garlic and sauté for 30 seconds. Do not allow the garlic to burn.
- Add chicken broth and allow to come to a simmer, frequently stirring and scraping the bottom of the skillet with a wooden spoon to lift any bits that are stuck.
- Reduce to low heat, add heavy cream. Allow to come to a gentle simmer, stirring frequently, 4-5 minutes. The sauce should thicken slightly as it simmers. If it becomes to thick, add splashes of chicken broth until it's the consistently you like.
- Remove from heat. Add Parmesan cheese, lemon juice and optional hot sauce. Stir to combine.
- Place seared shrimp on top of the salmon, then drizzle with the Cajun cream sauce. Serve warm.
