
Blackened salmon with shrimp cream sauce brings restaurant-worthy seafood flavor right to your kitchen with little fuss. Velvety cream and sweet shrimp pair perfectly with smoky salmon — this dish is easier than it sounds yet feels like a special treat for family or guests.
I first put this together for a Friday at-home date night and now it is one of our most-requested recipes whenever someone visits.
Ingredients
- Salmon fillets: Freshness is everything for that meaty juicy bite check that they smell clean not fishy and the flesh springs back
- Blackened seasoning: This gives the dish its smoky spicy layers If you have time make your own for full control over the spice levels
- Olive oil: Helps create a crisp golden crust on the salmon go for extra virgin if you can
- Shrimp: Look for firm pink shrimp that smells sweet Wild-caught is my go-to for extra flavor
- Garlic: Adds an aromatic backbone fresh is a must since it laces the whole sauce with great flavor
- Heavy cream: This ingredient is key for the silky luscious texture choose one without additives for best results
- Parmesan cheese: Freshly grated gives richer savoriness than pre-grated brands
- Butter: Creates a glossy finish and rounds out the cream sauce with richness European style has maximum flavor
- Fresh parsley: A pop of herbal color and freshness at the end Always use fresh not dried
Step-by-Step Instructions
- Prepare the Salmon
- Rub the salmon fillets all over with blackened seasoning covering every inch for full flavor
- Sear the Salmon
- Heat olive oil in a large skillet over medium heat Wait until the oil shimmers then add the salmon fillets Cook for four to five minutes per side letting the surface develop a dark crispy crust like in true blackened dishes Once done set the cooked salmon aside on a plate
- Start the Sauce Base
- In the same skillet melt butter over medium-low heat Add minced garlic and gently sauté stirring constantly for about one minute until fragrant Watch carefully so the garlic does not brown
- Cook the Shrimp
- Add the peeled and deveined shrimp to the skillet Spread them out in a single layer Cook for two to three minutes turning once until they turn pink and opaque
- Make the Cream Sauce
- Pour in the heavy cream and sprinkle in grated Parmesan cheese Stir gently with a wooden spoon or spatula Let the sauce bubble gently for a couple of minutes as the cheese melts and sauce thickens It should coat the back of a spoon but remain pourable
- Finish the Dish
- Return the salmon fillets to the skillet nestling them into the cream sauce Spoon the shrimp and sauce over the top for an extra creamy finish Let everything warm together on low heat for another minute before serving
- Garnish and Serve
- Transfer the salmon fillets to plates and generously spoon the shrimp cream sauce over them Scatter with fresh parsley for a bright finish

My favorite ingredient in this recipe has to be the shrimp After I taught my niece how to properly clean and prep them she asks to help every single time and it turns what used to be a chore into a little bonding moment
Storage Tips
Leftovers keep very well in the fridge for up to two days Store in an airtight container and reheat gently over low heat with a splash of cream to loosen the sauce If the sauce thickens too much add a bit more cream or milk when warming
Ingredient Substitutions
If you need a dairy-free version swap coconut cream for the heavy cream and use a sprinkle of nutritional yeast in place of Parmesan Cajun seasoning can be used in place of blackened seasoning or just mix your own blend with smoked paprika cumin and cayenne
Serving Suggestions
Serve this salmon over a bed of fluffy rice or garlicky mashed potatoes for a satisfying meal It is also excellent with sautéed greens like spinach or a crisp salad with lemon vinaigrette on the side This recipe shines as a holiday entree and impresses every time

The Story of Blackened Salmon
Blackening as a cooking technique originated in Cajun cuisine with Chef Paul Prudhomme in New Orleans The dark crust is not burned but formed by toasting spices in hot oil creating layers of spice and flavor Adding shrimp cream sauce brings a coastal twist that makes it even more decadent
Frequently Asked Questions
- → What type of salmon works best?
Fresh, skinless salmon fillets are ideal, but you can substitute with frozen, thawed fillets if needed.
- → Can I use pre-cooked shrimp?
Raw shrimp is preferred for full flavor, but pre-cooked shrimp can be added at the end to warm through gently.
- → How spicy is the blackened seasoning?
The seasoning has a mild to medium kick. Adjust the quantity to match your spice preference.
- → What can I serve alongside this dish?
It pairs well with rice, mashed potatoes, sautéed greens, or a crisp garden salad.
- → How do I thicken the cream sauce?
Simmer the sauce a few extra minutes after adding cream and cheese until it reaches your desired consistency.