With a classic buttery-spicy flavor, tender salmon, juicy shrimp, and rich cream sauce, Blackened Salmon with Shrimp and Cream Sauce is always a hit!
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If you are looking for an impressive, delicious, and still easy-to-prepare dinner recipe to add to your repertoire, I have your back! Today I share with you the best blackened salmon recipe.
With simple recipe steps and easy-to-find ingredients, in just 30 minutes you will have a beautifully plated meal the whole family will love, it's hard to go wrong. Juicy salmon is seasoned with a spicy and dimensional blackening rub before being topped with a cajun cream sauce and succulent shrimp for a meal you won't forget.
What is Blackening Seasoning?
Blackening seasoning is a spicy and smoky seasoning blend composed of peppers, herbs, paprika, and salt. Some blends, such as this blackened seasoning for salmon also feature Old Bay Seasoning.
Blackening seasoning is similar to cajun seasoning, but isn't usually as spicy as cajun blends. The seasoning blend did originate in the South, however; it was developed by Chef Paul Prudhomme in the 1980s in his New Orleans restaurant (source).
How is Blackening Different from Grilling?
You may be wondering what the difference is between grilled vs. blackened salmon. Blackening refers just to the seasoning blend on the meat, poultry, or seafood, not the method in which it was cooked. Therefore, though some blackened seafood and meats can be grilled, not all grilled meats or seafood are blackened.
Why You'll Love Blackened Salmon and Shrimp with Cream Sauce
- Quick and Delicious: Just because this shrimp and salmon recipe calls for common ingredients and uncomplicated techniques doesn't mean it comes up short on refinement or flavor!
- Show-Stopping: Make this meal when you want to impress your guests with a restaurant-quality dish!
- Rich and Satisfying: With white wine, heavy cream, lemon, and flaky spicy salmon this meal will leave you feeling satisfied and content.
Ingredients
Blackened Salmon Ingredients
- Salmon - Both farm-raised and wild salmon shine in this cajun salmon and shrimp recipe.
- Old Bay Seasoning - A seasoning blend from Maryland. You will need just 2 teaspoons.
- Smoked Paprika - Adds an extra smoky dimension to the homemade salmon blackening seasoning.
- Dried Thyme - Contributes earthy and lemony notes to the seasoning blend.
- Cayenne Pepper - For a kick of spice.
- Oil - A neutral oil like avocado or light olive oil is best. Extra virgin olive oil or grapeseed oil also work well.
- Lemon - Cut in half.
Shrimp in Cream Sauce Ingredients
- Shrimp - Raw, shelled, and deveined large shrimp are best for this pan-seared shrimp recipe. Medium raw shrimp also work, though you will need to cut down the cooking time.
- Butter - The buttery richness is the perfect complement to the spicy blackening seasoning.
- White Wine - A dry white wine like pinot grigio or chardonnay is best for this cajun-seared shrimp.
- Heavy Cream - Creates a luscious sauce, perfect for spooning over the salmon, mashed potatoes, or another side.
- Parsley - Curly parsley is best, though flat leaf parsley can substitute in a pinch.
How to Make Seared Blackened Salmon with Shrimp
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Mix together the spices and two tablespoons of the oil in a medium-sized bowl.
Step 2: Toss the salmon filets in the blackening mixture. If you have extra time, let the salmon rest in the mixture for 10 minutes.
Step 3: Heat a large skillet over medium heat with the remaining tablespoon of oil. Carefully sear the salmon for 3-4 minutes per side, adding the lemon halves face down into the pan.
Step 4: Remove the salmon and lemon from the pan and keep warm.
Step 5: In that same pan, add shrimp with 1 tablespoon butter. Season with salt and pepper, then cook until they start to curl into a “u” shape. They should be lightly browned, but not cooked through. Remove from pan.
Step 6: Stir in the wine, releasing all the lovely brown bits from the bottom of that pan. Cook for two minutes, then add in heavy cream.
Step 7: Stir the shrimp back into the sauce & cook for 5 more minutes, or until cooked through. Squeeze half of the charred lemon in and stir.
Step 8: To serve, top the salmon with the shrimp cream sauce, garnished with parsley and the remaining charred lemon.
Recipe Pro-Tips
- Preheat the Pan: You will get the best sear on the salmon and the lemon with a nicely preheated pan. Preheat it until it is hot enough that a drop of water sputters when flicked on it.
- Carefully Turn the Salmon: Because of its delicate texture, salmon can easily fall apart when turned. Carefully turn the salmon when you are cooking it, using a stainless steel fish spatula if possible.
- The Cooking Temperature of Salmon: The salmon is cooked through when it reaches an internal temperature of 125° Fahrenheit, or when it easily flakes with a fork. Don't cook it much beyond this level, as the salmon will get dried out and tough.
- Don't Overcook the Shrimp: The shrimp will cook in two separate parts: first by searing in the pan and secondly simmering by simmering in the cream sauce. Only cook the shrimp halfway through in the first step, or until the shrimp starts to curl into a "u" shape, or it will be overcooked and tough by the time it simmers in the cream sauce.
- Adjust the Spice: For more mild blackening seasoning, use less cayenne pepper. For a spicier seasoning, use more pepper.
Serving Suggestions
My favorite way to serve this salmon and shrimp recipe is with mashed potatoes and grilled or roasted asparagus. It's also similarly delicious with grits, risotto, or roasted or air fryer broccolini or broccoli.
This recipe for blackened salmon is a favorite for dinner parties, romantic dinners, and Sunday suppers. Because it is so quick and simple to prepare, it's also a great option for a quick weeknight dinner!
Dietary Adaptations
This cajun salmon recipe is naturally gluten-free and processed sugar-free. To make it dairy-free, substitute vegan butter and dairy-free whipping cream or dairy-free half and half for the traditional heavy cream and unsalted butter.
This recipe can also be made lactose-free by substituting lactose-free half-and-half for the heavy cream and vegan butter for the unsalted butter.
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 1-2 days. They do not freeze well.
- Reheating: Reheat on medium heat in the microwave for 1-2 minutes, or until heated through.
Tools Needed to Make This Recipe
- Measuring cups & spoons
- Mixing bowls
- Large skillet
- Heat-safe spatula
- Knife
- Cutting board
More Seafood Recipes
- Tabbouleh Avocado Salad with Salmon
- Sweet and Sour Pineapple Shrimp Bowls
- Old Bay & Lemon Shrimp Scampi
Thank you for making this blackened salmon recipe!! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe
Blackened Salmon with Shrimp and Cream Sauce
Ingredients
- 1 teaspoon kosher salt
- 2 teaspoons old bay seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 3 tablespoons neutral flavored oil avocado oil, light olive oil, etc.
- 2 6-8 oz. salmon fillets
- 1 lemon halved
- 8 oz large raw shrimp peeled and deveined
- 1 tablespoon unsalted butter
- ½ cup white wine chardonnay, pinot grigio, etc.
- 1 cup heavy cream
- chopped parsley, to garnish optional
Instructions
- Mix together the spices and two tablespoons of the oil in a medium sized bowl. Toss the salmon filets in the blackening mixture. If you have extra time, let the salmon rest in the mixture for 10 minutes.
- Heat a large skillet over medium heat with the remaining tablespoon of oil. Carefully sear the salmon for 3-4 minutes per side, adding the lemon halves face down into the pan. Remove from pan and keep warm.
- In that same pan, add in shrimp with 1 tablespoon butter. Season with salt and pepper, then cook until they start to curl into a “u” shape. They should be lightly browned, but not cooked through.Remove from pan.
- Stir in the wine, releasing all the lovely brown bits from the bottom of that pan. Cook for two minutes, then add in heavy cream. Stir the shrimp back into the sauce & cook for 5 more minutes, or until cooked through. Squeeze half of the charred lemon in and stir
- To serve, top the salmon with the shrimp cream sauce, garnished with parsley and the remaining charred lemon.
Notes
- Servings: This recipe can serve 2-4 people, depending on your appetite. Nutritional estimations are for 4 people.
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 1-2 days. They do not freeze well.
- Reheating: Reheat on medium heat in the microwave for 1-2 minutes, or until heated through.
- Adjust the spice level: For more mild blackening seasoning, use less cayenne pepper. For a spicier seasoning, use more.
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