Directions
- Blacken the Salmon:
Pat the salmon fillets dry with paper towels. Season generously with Cajun or blackened seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 3–4 minutes per side until the exterior is blackened and the fish is cooked through. Remove from skillet and set aside. - Cook the Shrimp:
In the same skillet, add a splash of olive oil and sauté minced garlic for 30 seconds until fragrant. Season shrimp with salt and pepper, then cook 1–2 minutes per side until pink and opaque. Remove and set aside with the salmon. - Make the Creamy Sauce:
Add butter to the skillet and let it melt. Stir in garlic and paprika, cooking until aromatic. Pour in the heavy cream and bring to a gentle simmer, letting it thicken slightly. Whisk in Parmesan cheese until smooth and creamy. Stir in chopped parsley and a squeeze of lemon juice, if desired, for a fresh, bright finish. - Combine:
Return salmon and shrimp to the skillet, spooning the creamy sauce over the top. Let everything simmer together for 1–2 minutes to allow the flavors to meld and coat the seafood in rich sauce. - Serve:
Plate the salmon and shrimp with a generous pour of creamy sauce. Serve alongside rice, pasta, steamed vegetables, or mashed potatoes for a complete, restaurant-style dinner. Garnish with additional parsley or lemon wedges if desired.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap salmon for halibut, cod, or trout if desired.
- Use coconut milk instead of heavy cream for a dairy-free version with a subtle tropical twist.
- Add a pinch of cayenne pepper to the cream sauce for extra heat.
- Toss in some spinach, asparagus, or cherry tomatoes while simmering to bulk up the dish with veggies.
Serving Suggestions
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