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Salmon and shrimp in creamy sauce.

Cajun Shrimp and Salmon with Garlic Cream Sauce

Experience restaurant-quality luxury at home with this Cajun shrimp and salmon with garlic cream sauce! Ready in just 30 minutes, this impressive surf-and-turf combines perfectly seared, spice-crusted salmon fillets with plump, seasoned shrimp, all enveloped in a velvety garlic cream sauce. The bold Cajun spices create a flavorful crust while the rich Parmesan cream sauce adds indulgent smoothness that balances the heat beautifully. Perfect for date nights, special celebrations, or when you’re craving gourmet seafood without the restaurant price tag. This recipe includes step-by-step instructions, healthier alternatives, expert tips to avoid common mistakes, and creative serving suggestions. Versatile enough to serve over pasta, cauliflower rice, or alongside roasted vegetables, this dish delivers sophisticated flavors with minimal effort and maximum wow factor.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Cajun Seasoning:

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

For the Seafood:

  • 4 salmon fillets (6 oz each), skin-on or skinless, patted dry
  • 1 lb large shrimp (16-20 count), peeled and deveined with tails on
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter for searing

For the Garlic Cream Sauce:

  • 3 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 1/2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

For Garnish:

  • Fresh parsley sprigs
  • Lemon wedges
  • Red pepper flakes, optional

Instructions

Step 1: Prepare Your Cajun Seasoning
Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, salt, and white pepper in a small bowl, whisking thoroughly to distribute spices evenly. This homemade Cajun blend is far superior to store-bought versions, offering fresher flavors and customizable heat levels.

Step 2: Season the Seafood
Pat salmon fillets and shrimp completely dry with paper towels—moisture prevents proper searing and spice adhesion. Generously coat both sides of salmon and all surfaces of shrimp with the Cajun seasoning, pressing gently so spices adhere. Let seasoned seafood rest at room temperature for 5-10 minutes.

Step 3: Sear the Salmon to Perfection
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering and butter foam subsides. Place salmon fillets skin-side down (if using skin-on) and press gently with a spatula to ensure full contact. Sear undisturbed for 4-5 minutes until a golden-brown crust forms. Flip carefully and cook 3-4 minutes more for medium doneness (internal temperature 125-130°F). Transfer to a plate and tent loosely with foil.

Step 4: Cook the Cajun Shrimp
In the same skillet (don’t clean it—those browned bits are flavor gold), add remaining olive oil and butter over medium-high heat. Add seasoned shrimp in a single layer without overcrowding. Sear for 90 seconds per side until pink, curled into C-shapes, and beautifully charred around the edges. Remove to the same plate as salmon.

Step 5: Build the Aromatic Foundation
Reduce heat to medium and add 3 tablespoons butter to the skillet. Once melted and foaming, add minced garlic and sauté for 45-60 seconds until fragrant and golden but not brown. The residual Cajun spices in the pan will infuse the garlic with smoky, complex flavors.

Step 6: Deglaze and Reduce
Pour in white wine, scraping up all those precious browned bits stuck to the pan bottom (fond). These caramelized proteins and spices are concentrated flavor bombs. Let wine simmer and reduce by half, about 2 minutes, concentrating its acidity and sweetness while the alcohol evaporates.

Step 7: Create the Velvety Cream Sauce
Pour in heavy cream, stirring constantly to combine with the wine-garlic base. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon. Add Parmesan cheese, Dijon mustard, lemon zest, and lemon juice, whisking until cheese melts completely and sauce becomes silky smooth.

Step 8: Final Assembly and Presentation
Taste sauce and adjust seasoning with salt and pepper. Return salmon and shrimp to the skillet along with any accumulated juices, gently spooning sauce over the seafood to glaze and reheat for 1-2 minutes. Don’t let it boil vigorously or proteins will toughen. Sprinkle with fresh parsley and serve immediately with generous sauce coverage.

Notes

Substitutions:

  • Use seafood stock or chicken broth instead of white wine for alcohol-free version
  • Substitute halibut, cod, or sea bass for salmon if preferred
  • Replace heavy cream with half-and-half for lighter sauce (add 1 tbsp flour to stabilize)
  • Use coconut cream and nutritional yeast for dairy-free adaptation
  • Substitute scallops or lobster tail for variety

Storage:

  • Store leftovers in airtight containers for up to 2 days refrigerated
  • Keep seafood and sauce separated to prevent proteins from becoming mushy
  • Reheat gently in covered skillet over low heat with splash of cream
  • Not recommended for freezing as cream sauce separates and seafood texture deteriorates

Healthier Options:

  • Use half-and-half or Greek yogurt-milk mixture instead of heavy cream
  • Reduce butter to 1 tablespoon and use cooking spray where possible
  • Serve over cauliflower rice or zucchini noodles for low-carb option
  • Use smaller 4-ounce salmon portions to reduce calories by 25%

Pro Tips:

  • Pat seafood extremely dry for best searing and crust formation
  • Don’t skip the wine reduction—it concentrates flavors beautifully
  • Use fresh-grated Parmesan, never pre-grated, for smooth sauce
  • Remove salmon at 125-130°F internal temp for perfect medium doneness
  • Make extra Cajun seasoning and store up to 1 month for future recipes
  • Add cream off heat if using yogurt to prevent curdling

Find it online: https://juicymeatrecipes.com/cajun-shrimp-and-salmon-with-garlic-cream-sauce/