Dive into a taste of the South with this flavorful and spicy Cajun Salmon and Shrimp recipe! A simple one-pan dish that’s bursting with bold Cajun spices, juicy shrimp, and perfectly seared salmon. It’s quick, easy, and perfect for a weeknight dinner or a fancy weekend feast. Serve this alongside a side of fresh greens or fluffy rice to soak up every drop of the spicy, buttery sauce. This dish combines the freshness of seafood with the warmth of Cajun seasoning, creating a restaurant-quality meal at home.
Ingredients:
For the Cajun Seasoning:
- 2 teaspoons paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon smoked chili powder (optional for extra smokiness)
For the Salmon and Shrimp:
- 2 salmon fillets (skin-on, about 6 oz each)
- 12 large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1/2 lemon, juiced
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 3 cloves garlic, minced
- 1/2 cup chicken broth (or vegetable broth)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Cajun Seasoning:
In a small bowl, mix together the paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, salt, and smoked chili powder (if using). This is your homemade Cajun seasoning mix. Set aside. - Season the Seafood:
Pat the salmon fillets and shrimp dry with paper towels. Generously coat the salmon and shrimp with the Cajun seasoning on all sides, pressing it gently to adhere. - Sear the Salmon:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for about 4-5 minutes on each side until cooked through and crispy. Remove the salmon from the skillet and set aside. - Cook the Shrimp:
In the same skillet, add another tablespoon of olive oil. Toss in the seasoned shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside. - Sauté the Vegetables:
Lower the heat to medium. Melt the butter in the same skillet, then add the sliced bell peppers and minced garlic. Sauté for about 3 minutes until the peppers are tender but still crisp. - Make the Sauce:
Pour the chicken broth and lemon juice into the skillet, stirring well to combine. Allow the sauce to simmer for about 2-3 minutes until it slightly reduces. - Finish the Dish:
Return the cooked salmon and shrimp to the skillet, spooning some of the sauce and veggies over them. Let everything heat together for another 2 minutes. - Serve:
Garnish with fresh chopped parsley and lemon wedges. Serve hot with rice, mashed potatoes, or a side salad to complement the spicy and savory flavors.