Cajun Salmon And Shrimp Recipe

Make the Cajun Salmon And Shrimp Recipe tonight for a quick, spicy, restaurant-quality seafood dinner.

Ingredients

• 1 lb salmon fillet
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 lemon, sliced
• Fresh parsley for garnish

Instructions

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C) so it's ready the moment the skillet is seared. This quick start keeps cooking times short and ensures the salmon finishes evenly; while the oven warms, you can move straight into building the seasoning and prepping the seafood.

Step 2: Make the Cajun spice blend

In a small bowl combine the Cajun seasoning, garlic powder, paprika, black pepper, and salt into a single, fragrant dry rub. Use a small spoon to mix until the blend is uniform and aromatic — this concentrated spice mix is the flavor backbone and should sit in a small ceramic dish or ramekin for easy access.

Step 3: Season the salmon and shrimp

Pat the salmon and shrimp dry, then rub the spice blend evenly across the salmon fillet and toss the shrimp so each piece is coated. Let them sit briefly at room temperature so the rub adheres; the surface will look matte and grainy where the spices cling, and the shrimp will take on a warm orange-red tint from the paprika.

Step 4: Heat the oven-safe skillet and sear

Warm the oven-safe skillet with the olive oil until the oil shimmers and spreads thinly across the pan. Place the salmon gently skin-side down and sear for about 3–4 minutes until the skin develops a golden-brown, slightly charred crust and the flesh near the top edge starts to look opaque.

Step 5: Flip the salmon and add the shrimp

Flip the salmon so the seared crust is visible and nestle the seasoned shrimp around the fillet in the same skillet. The shrimp should sit snugly in a single layer, each piece glossy with oil and spice, ready to finish in the oven alongside the salmon.

Step 6: Bake until cooked through

Transfer the skillet to the preheated oven and bake for 8–10 minutes. Watch for the salmon to flake easily with a fork and for the shrimp to turn fully pink and opaque; the result should be a moist, flaky salmon interior with a caramelized exterior and plump, just-cooked shrimp.

Step 7: Rest and collect the pan juices

Remove the skillet and let the seafood rest briefly so the juices redistribute. Spoon any seasoned pan juices over the fillet and shrimp to keep surfaces glossy and flavorful before plating — the pan will show concentrated spice flecks and little pools of glossy oil.

Step 8: Serve with lemon and parsley

Slide the salmon and shrimp onto a shallow round serving plate or keep them in the skillet if you prefer a rustic presentation; garnish with lemon slices and a sprinkle of fresh parsley so bright green leaves contrast with the warm spice tones. The finished plate should look invitingly moist and seasoned, ready to be served.

Notes

• Pat seafood dry before seasoning to ensure a good sear
• Use an oven-safe skillet or transfer to a baking dish after searing
• Spoon pan juices over the seafood before serving for extra flavor
• Store leftovers separate from citrus to avoid sogginess