When a weeknight calls for something fast but a little special, this Cajun Shrimp and Salmon with Garlic Cream Sauce answers the call. It pairs spicy, smoky Cajun seasoning with rich garlic cream and a hit of Parmesan—bright enough to feel indulgent, quick enough for a 30–40 minute dinner. I like it when the shrimp are just pink and the salmon still flakes gently; the sauce ties everything together without overpowering the seafood.
Why you’ll love this dish
This recipe hits three big marks: bold flavor, fast prep, and elegant presentation. The Cajun seasoning gives shrimp and salmon immediate personality, while the garlic cream sauce cools and complements the heat. It’s fancy enough to serve guests, but easy enough for busy weeknights or a date-night in.
“A perfect midweek recipe — spicy lift from the Cajun rub, silky sauce, and minimal fuss. My family loved it.”
Reasons to reach for this recipe:
- Quick total time: most of the cooking happens in one skillet.
- Protein variety: shrimp and salmon cook at different speeds but come together well in the same pan.
- Versatile serving: pair with rice, pasta, or roasted veg to suit the occasion.
If you’re a fan of creamy, seafood-forward meals, you might also enjoy a rich pasta alternative like Creamy Gnocchi with Spinach and Feta for another weeknight treat.
The cooking process explained
Before you start, know what to expect: you’ll season the proteins, sear the shrimp first (because they cook fastest), sauté garlic in the same skillet to capture fond, then build the cream sauce with Parmesan. Finally, you return the shrimp and gently finish the salmon in the sauce so everything stays moist.
Quick overview:
- Season shrimp and salmon.
- Sear shrimp, remove.
- Sauté garlic and add cream + Parmesan.
- Add shrimp back and finish salmon in the sauce.
This keeps steps compact and minimizes cleanup.
What you’ll need
- 1 lb shrimp, peeled and deveined
- 1 lb salmon fillets (skin on or off)
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Ingredient notes and substitutions:
- Cajun seasoning: use less if you prefer milder heat, or swap half for smoked paprika for extra smokiness.
- Heavy cream: for a lighter sauce, try half-and-half plus a small slurry of cornstarch (1 tsp cornstarch + 1 tbsp cold water) to thicken.
- Parmesan: Pecorino Romano can be used for a sharper bite.
If you want other rich, creamy options, see inspiration like a creamy Russian salad recipe to compare textures and uses.
Step-by-step instructions
- Pat the shrimp and salmon dry. Season both sides generously with the Cajun seasoning; add salt and pepper to taste.
- Heat a large skillet over medium heat and add the olive oil. When shimmering, add the shrimp in a single layer. Cook until pink and just firm, about 2–3 minutes per side depending on size. Remove shrimp and set aside.
- In the same skillet, add the minced garlic and sauté 20–30 seconds until fragrant and the pan’s fond loosens—don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Scrape the bottom of the skillet to incorporate the browned bits—this adds depth.
- Stir in the grated Parmesan until melted and the sauce becomes smooth. If it’s too thin, simmer 1–2 minutes; too thick, add a splash of cream or a little stock.
- Return the shrimp to the skillet. Nestle the salmon fillets into the sauce, spooning some sauce over the tops. Cook until the salmon flakes easily with a fork—about 4–6 minutes depending on thickness. Avoid overcooking: salmon is best at 125–135°F for medium; USDA recommends 145°F for well-done.
- Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve immediately.
Best ways to enjoy it
This dish is wonderfully flexible. Here are serving ideas:
- Over cooked rice (jasmine or basmati) to soak up the sauce.
- Tossed with pasta (linguine or fettuccine) for a creamy seafood pasta.
- With roasted asparagus or sautéed spinach for a lower-carb plate.
- On a bed of mashed potatoes or cauliflower mash for comfort food vibes.
For an herb-forward alternative, try finishing with a pat of butter and a squeeze of lemon. If you enjoy herb creams, pairing with a subtle sauce like Sage Cream Sauce on a different weeknight shows how adaptable cream sauces can be.
Storage and reheating tips
Food safety and texture matter with seafood:
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: You can freeze cooked shrimp and salmon in cream sauce for up to 2 months for best quality, but expect some texture changes (cream may separate slightly). Thaw overnight in the fridge.
- Reheating: Gently reheat on low in a skillet, stirring often and adding a splash of cream or milk to loosen the sauce. Avoid high heat—salmon dries out quickly. Microwave reheating works in short bursts, stirring between intervals.
- Safety: Reheat to 165°F when serving leftovers. Discard if left at room temperature for more than 2 hours.
Helpful cooking tips
- Pat proteins dry: moisture blocks good searing. Dry shrimp and salmon will brown instead of steam.
- Don’t overcrowd the pan: cook in batches if needed so you get a nice sear.
- Timing: cook shrimp first—they usually finish faster than salmon. Return them at the end so they stay tender.
- Control the heat: low simmer for the cream prevents curdling. If your cream breaks, whisk in a tablespoon of cold butter off the heat to rescue it.
- Cheese: grate fresh Parmesan for best melt and flavor; pre-grated can be drier due to anti-caking agents.
Creative twists
- Spicy citrus: add a squeeze of fresh lemon or orange and a pinch of cayenne for brightness.
- Herb crust: press herbs (parsley, thyme) into salmon before searing for an aromatic crust.
- Lighter option: swap cream for coconut milk and use less Parmesan for a dairy-free turn—flavor will shift tropical.
- Extra veg: toss in halved cherry tomatoes or baby spinach when finishing to add color and nutrients.
- Make it a one-pan meal: start with sliced potatoes or thinly sliced fennel in the pan, roast until tender, then proceed with searing seafood.
Common questions
Q: Can I use frozen shrimp or salmon?
A: Yes. Thaw overnight in the fridge and pat dry before seasoning. If cooking from frozen, they’ll release more moisture—expect longer cooking and less browning.
Q: How spicy will this be?
A: It depends on the Cajun seasoning used. Reduce the amount to 1 tbsp for mild heat or add a dash of hot sauce when serving for more kick.
Q: Can I make the sauce ahead?
A: You can make the cream sauce up to 1 day ahead; reheat gently and finish with freshly cooked shrimp and salmon to maintain texture.
Q: What temperature should I cook salmon to?
A: USDA recommends 145°F, but many chefs prefer 125–135°F for medium and moist salmon. Use a thermometer if unsure.
Q: Is this freezer-friendly?
A: Yes, up to about 2 months. Expect some cream separation; reheat slowly and whisk in a little extra cream.
Conclusion
If you want more takes on Cajun salmon and shrimp, check out this practical home-cook version at Cajun Salmon and Shrimp – I Am Homesteader and a creamier riff at Cajun Salmon and Shrimp with Cream Sauce – Cooked by Julie. Both offer helpful variations that can inspire your next batch.
Cajun Shrimp and Salmon with Garlic Cream Sauce
Ingredients
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb salmon fillets (skin on or off)
For the seasoning and sauce
- 2 tbsp Cajun seasoning Use less for milder heat or swap half for smoked paprika.
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream For a lighter sauce, use half-and-half plus a cornstarch slurry.
- 1/2 cup grated Parmesan cheese Pecorino Romano can be used for a sharper bite.
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Pat the shrimp and salmon dry. Season both sides generously with Cajun seasoning; add salt and pepper to taste.
Cooking
- Heat a large skillet over medium heat and add the olive oil. When shimmering, add the shrimp in a single layer. Cook until pink and just firm, about 2–3 minutes per side depending on size. Remove shrimp and set aside.
- In the same skillet, add the minced garlic and sauté for 20–30 seconds until fragrant and the pan’s fond loosens—don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Scrape the bottom of the skillet to incorporate the browned bits.
- Stir in the grated Parmesan until melted and the sauce becomes smooth. Adjust thickness if necessary.
- Return the shrimp to the skillet. Nestle the salmon fillets into the sauce, spooning some sauce over the tops. Cook until the salmon flakes easily with a fork—about 4–6 minutes.
- Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve immediately.