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Cajun Salmon and Shrimp Skillet

Close-up of a skillet filled with Cajun salmon and shrimp in a creamy sauce, garnished with parsley and diced tomatoes.
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A quick and flavorful weeknight seafood skillet featuring salmon and shrimp in a creamy Cajun sauce, perfect for serving with mashed potatoes.

Ingredients

Scale
  • 1 lb salmon fillet, cut into 1-inch pieces
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1 onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Pat the salmon and shrimp dry. Season with Cajun seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 2-3 minutes per side, until browned. Remove salmon from skillet and set aside.
  3. Add shrimp to the skillet and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside with the salmon.
  4. Add onion and bell peppers to the skillet and cook until softened, about 5-7 minutes.
  5. Add minced garlic and cook for 1 minute more until fragrant.
  6. Pour in heavy cream and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Stir in Parmesan cheese until melted and smooth.
  8. Return the salmon and shrimp to the skillet. Gently toss to coat in the sauce. Cook for 1-2 minutes, just to heat through.
  9. Stir in fresh parsley. Season with additional salt and pepper if needed.
  10. Serve immediately, ideally over mashed potatoes.

Notes

  • Adjust the amount of Cajun seasoning to control the spice level.
  • For a lighter sauce, you can substitute half-and-half for heavy cream.
  • This dish pairs well with rice or crusty bread if you don’t have mashed potatoes.

Nutrition

Find it online: https://cutcooktaste.com/cajun-salmon-and-shrimp-skillet/