Go Back
–+ servings
Grilled Blackened Salmon with Shrimp

Grilled Blackened Salmon with Shrimp

Savor a delicious Grilled Blackened Salmon with Shrimp, infused with bold spices and a creamy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Fillets
  • 2 teaspoons Kosher Salt Enhances flavor; adjust use if using regular salt for a stronger taste.
  • 1 tablespoon Old Bay Seasoning Provides aromatic spices; optional but recommended for authenticity.
  • 1 teaspoon Dried Thyme Adds earthy herbs; fresh thyme works well too—use 1 tsp fresh for every 2 tsp dried.
  • 1 tablespoon Smoked Paprika Contributes smoky depth; regular paprika lacks this characteristic.
  • ¼ teaspoon Cayenne Pepper Adds a kick; adjust according to your spice preference.
  • 2 tablespoons Neutral Flavored Oil e.g., Avocado or Light Olive Oil; helps spices adhere while cooking.
  • 4 6-8 oz. Salmon Fillets Firm fish like trout can be substituted.
  • 1 whole Lemon Fresh acidity brightens the dish; lime is a good alternative.
For the Shrimp and Sauce
  • 1 pound Raw Shrimp peeled and deveined; chicken breast can be a substitute.
  • 1 tablespoon Unsalted Butter Adds richness; vegan butter works well for dairy-free adaptations.
  • ½ cup White Wine e.g., Chardonnay, Pinot Grigio; broth is a no-alcohol alternative.
  • ½ cup Heavy Cream Creates a luscious sauce; opt for dairy-free cream for vegan versions.
  • 2 tablespoons Chopped Parsley An optional garnish that adds freshness and color.

Equipment

  • Skillet
  • Mixing bowl
  • Measuring Spoons
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 2 teaspoons of kosher salt, 1 tablespoon of Old Bay seasoning, 1 teaspoon of dried thyme, 1 tablespoon of smoked paprika, and ¼ teaspoon of cayenne pepper. Add 2 tablespoons of neutral flavored oil and mix until it's a cohesive paste.
  2. Pat the salmon fillets dry with paper towels. Generously coat each fillet with the spice mixture, pressing it into the flesh for maximum flavor. If time permits, let the salmon rest for 10 minutes.
  3. Heat a skillet over medium heat and add 1 tablespoon of neutral oil. Once the oil is shimmering, place the salmon fillets skin-side down and sear for 3-4 minutes until dark golden. Flip carefully and add halved lemons; sear for another 3-4 minutes.
  4. In the same skillet, add 1 tablespoon of unsalted butter and the shrimp. Season with salt and pepper. Cook for 2-3 minutes until pink and almost cooked through.
  5. Pour in ½ cup of white wine to deglaze the pan. Allow to simmer for about 2 minutes, then stir in ½ cup of heavy cream. Return the shrimp and cook for another 2-3 minutes.
  6. To serve, plate each salmon fillet and spoon the shrimp and cream sauce over the top. Garnish with chopped parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 6gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Use the freshest salmon and shrimp for the best flavor. Adjust cayenne pepper to taste, ensuring the skillet is heated for proper searing. Avoid overcooking for optimal texture.

Tried this recipe?

Let us know how it was!