Cajun Salmon with Garlic Mashed Potatoes & Shrimp-Broccoli Sauté Recipe

It’s a weeknight and I’m staring at the fridge thinking, what’s going to actually fix the day? Cajun Salmon with Garlic Mashed Potatoes & Shrimp-Broccoli Sauté. You know, something equally cozy and impressive, but not crazy difficult. Ever found yourself googling “how to make creamy garlic salmon and shrimp that doesn’t taste boring”? Yeah, I’ve done that too. By the way, if you’re hungry for more fish ideas, check out my crowd-favorite baked salmon fillet recipe or this brilliant easy garlic butter shrimp – both total game-changers. Okay, let’s dive in.

Ingredients You’ll Need for Creamy Garlic Salmon and Shrimp

I always say: get the good stuff, but don’t sweat the small things. The stars are obviously salmon fillets (skin on is best for crispiness, but I won’t judge). Don’t forget the shrimp—I go for peeled and deveined, because who has time? As for your Cajun spice blend, use a store-bought one or whip up a mix with paprika, cayenne, and garlic powder.

For creaminess, you need heavy cream and cream cheese—trust me, it’s not too much. Fresh spinach adds a touch of green (or try kale if you like it tough), but I’ll talk more about that tricky substitution below. Loads of fresh garlic, butter, salt, and pepper. For the mash, it’s just russet potatoes, more garlic, butter, and a splash of cream.

Oh, and the broccoli for the shrimp-broccoli sauté? Don’t overthink it. Any variety works. I adore a squeeze of lemon at the end, but that’s just me.

I once used coconut milk instead of cream and wow—did my brother-in-law look at me funny. Not sure he’s over it yet.

Can I use frozen spinach instead of fresh?

You absolutely can. Frozen spinach is a real fridge-saver. Just watch out for that extra water—thaw it, wring it out in a towel, and toss it right in. Fresh tastes…well, fresher, but honestly, no one’s stopping the meal for a round of applause either way. It might even sneak in more nutrition because it’s, you know, not wilting on your countertop for days. Just adjust the volume. Frozen spinach is compact, so use a bit less than fresh. Been there, done that, still delicious.

What are some sides I can serve with this?

Let’s get real for a second. Cajun Salmon with Garlic Mashed Potatoes & Shrimp-Broccoli Sauté is already a meal, but sometimes you wanna jazz it up (or stretch it further).

• A warm crusty baguette is perfect for soaking up the creamy salmon sauce.
• A crisp green salad with tangy vinaigrette cuts the richness.
• Roasted asparagus or glazed carrots add color and extra veggies.
• Rice works, but the potatoes are my personal fave.

I sometimes throw in a glass of white wine… but water’s cool too.

More salmon recipes you should check out

If you’re on a salmon bender (guilty as charged), check out my classic honey glazed salmon for an awesome sweet-and-spicy spin. Or, if you’re more into simple stuff, there’s this super easy sheet pan baked salmon and veggies you can pull together half-awake. Trust me, both get gobbled up, even by the pickiest eaters. And hey, if you’re a spice lover, try adding a bit of Cajun seasoning to your salmon next time. It’s like a flavor explosion. Sometimes I even swap in trout if there’s a sale—it’s a sneaky good switch.

“Made this last week and I thought my husband was going to cry happy tears. That sauce? Better than a lot of restaurants.” – Lindsey M.

Tips and Tricks for Perfect Creamy Garlic Salmon and Shrimp

Wanna know the trick for getting that salmon crispy and keeping it tender inside? Start it skin side down in a hot pan—don’t crowd it, and don’t move it too much. Give it room to get golden. Try not to overcook shrimp; they turn rubbery faster than you can say “where’s the second helping”.

Don’t rush the mashed potatoes. Let the garlic mellow in the butter before mashing it in. If the sauce looks too thick, a splash of milk or pasta water fixes things right up. And hey, always taste as you go. Seasoning makes or breaks this!

I burnt my garlic once. Whole kitchen smelled tragic, so… learn from my mistake. Low and slow is better when butter and garlic get involved.

Common Questions

Q: Can I use another fish besides salmon?
A: Yeah, tilapia or trout are good. Just adjust the cooking time—they’re thinner, so they cook a bit faster.

Q: How do I keep the salmon from sticking to the pan?
A: Use more oil or butter and let the pan get nice and hot before adding your fish.

Q: Can I make this dish dairy-free?
A: You could try coconut milk for the sauce and olive oil in the potatoes. It’s not “creamy garlic salmon and shrimp” exactly, but it works in a pinch.

Q: Do leftovers hold up?
A: For sure. Tupperware is your friend, though the mashed potatoes might need a splash of milk mixed in before reheating.

Q: What’s the best Cajun seasoning brand?
A: Honestly, most store brands are fine. I do really like Slap Ya Mama for that extra kick.

Best Way to Wow Dinner Guests (Even If You’re Not a Pro)

So there you go—Cajun Salmon with Garlic Mashed Potatoes & Shrimp-Broccoli Sauté isn’t just crazy tasty, but it’s one of those meals that makes you look like you spent hours in the kitchen. Reality? Totally doable on a weeknight. Keep it simple, laugh off little mishaps, and don’t skimp on the garlic. If you want to switch things up, there’s loads of cool ways to sneak in new flavors (check out these awesome salmon side dishes for inspiration). Give it a whirl and tell me how yours came out—I’ve got my fork ready just thinking about it.