
This Cajun salmon and shrimp in creamy garlic herb sauce is the kind of recipe that makes dinner feel special without a lot of fuss. The bold Cajun spicing and rich buttery sauce turn simple seafood into a plate you will want to make again and again.
The first time I made this my husband declared it restaurant level and even my picky teen finished every bite I now double the sauce because we love having extra for dipping bread
Ingredients
- Salmon fillets: choose wild caught pieces with firm flesh and a fresh sea scent
- Large shrimp: look for bright color and no fishy smell peeled and deveined saves prep time
- Cajun seasoning: pick a mix with bold but balanced spice or make your own for custom heat
- Olive oil: a good quality oil ensures the seafood sears evenly
- Salt and pepper: season both fish and sauce for layered flavor
- Lemon wedges: fresh lemons brighten and cut through the richness
- Butter: real butter gives the sauce a silky finish
- Garlic: fresh cloves make all the difference choose firm bulbs with no green shoots
- Heavy cream: use full fat for best thickening and mouthfeel
- Chicken or seafood broth: homemade or good quality boxed works well
- Dijon mustard: adds subtle tang and depth
- Lemon juice: just squeezed makes the sauce vibrant
- Fresh parsley or chives: herbs bring a pop of color and freshness
- Cracked pepper and chili flakes: optional but boost the flavor punch
Step-by-Step Instructions
- Prep and Season:
- Pat the salmon and shrimp completely dry with a paper towel so they sear instead of steam Rub the seafood evenly with Cajun seasoning olive oil salt and pepper pressing the seasoning in well so it sticks everywhere
- Sear Seafood:
- Heat a large skillet over medium high and lay the salmon skin side down Cook without moving it for about eight minutes until the skin crisps and the side turns opaque halfway up Flip and cook another four minutes for a cooked through but still juicy result Remove the salmon and add the shrimp Sear shrimp for about three minutes per side until pink and slightly charred edges appear Set aside with the salmon
- Make Creamy Sauce:
- Reduce the heat to medium low Melt butter in the skillet and add the minced garlic Stir constantly for thirty seconds so it becomes fragrant but does not brown Pour in the heavy cream and broth whisking to blend Next add Dijon mustard and lemon juice Whisk well until the sauce thickens slightly about three to five minutes Finish by stirring in freshly chopped herbs and a bit of pepper
- Assemble and Serve:
- Place the seared salmon and shrimp on plates Generously spoon the hot creamy herb sauce over the seafood Top each plate with more herbs and a squeeze of lemon If you like a gentle heat add a small pinch of chili flakes right before serving

I always look forward to the fresh parsley in the sauce It reminds me of Sunday dinners growing up when my grandmother would snip herbs from her backyard and her hands would smell like parsley and lemon all evening Long after we finish eating the aroma still lingers
Storage Tips
Store any leftovers in an airtight container in the fridge Eat within one to two days for best taste Gently reheat on the stove with a splash of broth or cream to keep the sauce from separating Avoid microwaving the seafood for best texture
Ingredient Substitutions
If you do not have salmon swap in cod or another flaky white fish No shrimp Try scallops or even chunks of chicken breast For a lighter sauce use half and half instead of cream or try coconut cream for dairy free
Serving Suggestions
Pair with rice or mashed potatoes to soak up the extra sauce Roasted green beans or asparagus make bright crisp sides A slice of rustic bread is perfect for scraping the plate clean
Cultural and Historical Context
Cajun cuisine comes from traditions in Louisiana where bold seasoning is balanced by creamy elements This dish brings together those flavors with a sauce inspired by classic French pan sauces and the generous use of herbs
Recipe FAQs
- → How spicy is the Cajun seasoning?
The Cajun seasoning adds a gentle kick, but you can increase heat with extra chili flakes or dial it down by using less seasoning to suit your taste.
- → Can I use frozen seafood for this dish?
Frozen salmon and shrimp work well, just be sure to thaw and pat them dry to achieve a good sear and prevent excess moisture in the skillet.
- → What sides pair well with this meal?
Try fluffy rice, garlic mashed potatoes, or sautéed green beans to soak up the creamy sauce and balance the robust flavors.
- → Can I substitute the heavy cream?
You can use half-and-half or coconut milk for a lighter or dairy-free option, though this will slightly change the sauce's texture.
- → Is the sauce suitable for other proteins?
Absolutely! The creamy garlic herb sauce complements chicken, cod, or scallops just as beautifully as salmon and shrimp.