Name: Cajun Cream Sauce with Salmon and Shrimp Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 4 salmon fillets (about 6 ounces each); 12 large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon Cajun seasoning; 1/2 cup dry white wine or chicken broth; 1 cup heavy cream; 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped; Salt and black pepper, to taste

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If you’re ready to transform your next seafood dinner into something creamy, spicy, and downright irresistible, look no further than Cajun Cream Sauce with Salmon and Shrimp. This vibrant, velvety sauce comes alive with bold Cajun spices and just a hint of heat, wrapped around tender salmon fillets and juicy shrimp. Perfect for impressing guests or treating yourself to a restaurant-quality meal at home, this recipe brings comfort, color, and all-out flavor to your table in under 30 minutes. Let’s dive into a dish that’s sure to become your new weeknight favorite!

Cajun Cream Sauce with Salmon and Shrimp Recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish lies in a handful of simple yet high-impact ingredients. Each one plays a key role, from the delicate richness of the cream to that unmistakable Cajun kick. Here’s what you need to make truly luscious Cajun Cream Sauce with Salmon and Shrimp:

Salmon Fillets: Choose four fresh, evenly sized fillets for consistent cooking and beautiful presentation.
Large Shrimp: Go for peeled and deveined shrimp to keep things easy and speed up prep time.
Olive Oil: This gives a gentle sear on the salmon and a robust base for the sauce.
Onion: Finely chopped onion melts into the cream sauce, adding gentle sweetness and depth.
Garlic: Freshly minced garlic wakes up all the flavors with its aromatic punch.
Cajun Seasoning: The heart of the dish—adjust the amount for your own ideal spice level.
Dry White Wine or Chicken Broth: A splash deglazes the pan and adds a lovely bright note (use broth for an alcohol-free version).
Heavy Cream: For that irresistible, luxurious texture—try half-and-half for a lighter touch.
Lemon Juice: Just a hint lifts all the flavors and balances the richness.
Fresh Parsley: Brightens up the look and provides fresh, herbal flavor right at the end.
Salt and Black Pepper: Essential for getting every component seasoned just right.

How to Make Cajun Cream Sauce with Salmon and Shrimp

Step 1: Season the Seafood

Begin by patting the salmon fillets and shrimp dry with paper towels, then season both sides generously with salt and black pepper. This not only ensures a flavorful bite every time, but also helps the seasoning stick to your seafood for a truly savory crust once it hits the pan.

Step 2: Sear the Salmon

Warm the olive oil in a large skillet over medium-high heat. Once shimmering hot, add the salmon fillets and sear them for about four to five minutes per side until they’re beautifully golden and cooked through. Gently remove the fillets from the pan and keep them warm—these beauties will make a triumphant return soon.

Step 3: Build the Cajun Cream Sauce Base

In the same skillet, sprinkle in your chopped onion and minced garlic. Sauté for about two to three minutes, stirring often, until the onion softens and becomes fragrant. Stir in the Cajun seasoning, letting it toast for just a minute to intensify its zestiness. This step is where the magic truly begins!

Step 4: Deglaze and Simmer

Pour in the white wine or chicken broth, scraping up those delicious browned bits from the bottom of the pan—this is essential for flavor! Let the liquid simmer for two to three minutes so it reduces slightly. The aroma at this point is nothing short of mouthwatering.

Step 5: Add the Cream, Lemon, and Shrimp

Reduce the heat to low and stir in the heavy cream and lemon juice. Let the sauce simmer until it thickens ever so slightly, then nestle the shrimp into the pan. Cook for three to four minutes, swirling occasionally, until the shrimp turn pink and opaque—a sure sign they’re perfectly cooked.

Step 6: Return Salmon and Finish the Cajun Cream Sauce with Salmon and Shrimp

Bring back your golden salmon fillets, laying them gently into the creamy sauce. Spoon a little sauce over top and let them warm through for a minute or two. Right before serving, shower the dish with chopped parsley for a burst of color and fresh flavor. Now, your Cajun Cream Sauce with Salmon and Shrimp is ready for its big debut!

How to Serve Cajun Cream Sauce with Salmon and Shrimp

Garnishes

A sprinkle of fresh parsley delivers color and bright, herby freshness to contrast the bold flavors in your Cajun Cream Sauce with Salmon and Shrimp. For extra flair, add thin lemon wedges, a dusting of additional Cajun seasoning, or a few chopped chives to make each plate pop.

Side Dishes

This creamy, robust dish pairs beautifully with fluffy white rice, buttery mashed potatoes, or tender pasta—anything that will gladly soak up every drop of that decadent sauce. If you want a lighter side, try steamed green beans, roasted asparagus, or a simple arugula salad with vinaigrette for some fresh crunch.

Creative Ways to Present

Give your Cajun Cream Sauce with Salmon and Shrimp the spotlight by serving in shallow bowls with sauce gently pooled around the seafood. Try stacking the shrimp atop each salmon fillet for a restaurant-worthy touch, or spoon everything onto a bed of garlicky pasta for instant “wow” factor. Individual cast iron pans also look irresistibly rustic for a special dinner occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Cajun Cream Sauce with Salmon and Shrimp can be refrigerated in an airtight container for up to 2 days. Place the salmon and shrimp in a single layer to help maintain their texture, and store any extra sauce separately if possible. The flavors will meld and deepen overnight, making it just as delicious the next day.

Freezing

While you can freeze Cajun Cream Sauce with Salmon and Shrimp, creamy sauces may separate upon thawing. If you’d like to try, let the dish cool completely, then freeze in a well-sealed container for up to 1 month. For best results, thaw overnight in the fridge and gently reheat so the sauce stays smooth and luscious.

Reheating

To reheat, gently warm leftovers in a skillet over low heat, slowly stirring until just heated through. Avoid boiling the sauce, as this can cause it to split or become grainy. Add a splash of cream or broth if needed to loosen the sauce and keep everything velvety and rich.

FAQs

Can I make Cajun Cream Sauce with Salmon and Shrimp less spicy?

Absolutely! Simply use less Cajun seasoning or reach for a mild variety, and you can always add a touch more at the end if you want a bit more heat. The sauce is flexible to your spice preference.

What can I substitute for heavy cream?

If you want to lighten things up, half-and-half works beautifully for a slightly thinner sauce. You can also experiment with non-dairy cream alternatives if needed, though the texture may shift a bit.

Will frozen shrimp work in this recipe?

Yes, just be sure to fully thaw the shrimp and pat them dry before cooking. This helps ensure they cook evenly and don’t water down your luscious Cajun Cream Sauce with Salmon and Shrimp.

Can I use another type Main Course

Of course! Trout, cod, or halibut are all great options that will absorb the Cajun cream flavors beautifully. Just adjust the cooking time as needed for different thicknesses.

How do I prevent my cream sauce from separating?

Keep the heat low after adding the cream, and avoid letting the sauce boil. Stir gently and continuously as it thickens, and your Cajun Cream Sauce with Salmon and Shrimp will come out silky-smooth every time.

Final Thoughts

I hope you’re as excited as I am to dig into this irresistible Cajun Cream Sauce with Salmon and Shrimp. With every creamy, spicy, and seafood-packed bite, you’ll wonder how something so impressive can come together so easily at home. Gather your ingredients, pour yourself a glass of wine, and treat yourself or your loved ones to a meal that’s destined to be requested again and again!

Cajun Cream Sauce with Salmon and Shrimp Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this Cajun Cream Sauce with Salmon and Shrimp, a delightful seafood dish with a spicy cream sauce that will tantalize your taste buds.

Ingredients

Scale

Salmon Fillets:

4 salmon fillets (about 6 ounces each)

Shrimp:

12 large shrimp, peeled and deveined

Other Ingredients:

2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon Cajun seasoning
1/2 cup dry white wine or chicken broth
1 cup heavy cream
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste

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Instructions

Season Salmon and Shrimp: Season salmon and shrimp with salt and pepper.
Cook Salmon: Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until cooked through. Remove and keep warm.
Prepare Cream Sauce: In the same skillet, sauté onion and garlic until soft. Stir in Cajun seasoning and cook for 1 minute. Pour in white wine or broth, scraping up any browned bits. Let simmer for 2-3 minutes. Reduce heat to low and stir in heavy cream and lemon juice. Simmer until sauce thickens slightly.
Add Shrimp: Add shrimp and cook for 3-4 minutes until pink and opaque.
Combine and Serve: Return salmon to the skillet to warm through. Sprinkle with parsley before serving.