Name: Blackened Salmon with Shrimp Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 pieces salmon fillets (Aim for thick, center-cut fillets. Skin-on gives crispy results, but you can use skinless too.); 1 tbsp olive oil (Great for searing; avocado oil works, too.); 1 tsp paprika (Smoked paprika is my favorite for that 'just-off-the-grill' vibe.); 1/2 tsp cayenne pepper (Optional: Bring the heat—add more or skip for a milder dish.); 1 tsp garlic powder (Must-have for adding depth.); 1/2 tsp onion powder (Subtle but rounds out the blackened flavor.); to taste amount salt & pepper (Go generous; salmon loves seasoning.); 1/2 lb shrimp, peeled & deveined (Medium or large shrimp both work; fresh or thawed from frozen.); 1 tbsp butter (Adds rich, silky flavor to the sauce.); 2 cloves garlic, minced (Don't skip! Fresh garlic makes the sauce sing.); 1/2 cup heavy cream (This is what makes the shrimp cream sauce so luscious.); 1/4 cup grated Parmesan cheese (Nutty and melty—try freshly grated if you can.); 1 bunch asparagus (Roasts up sweet and tender.); 2 cups mashed potatoes (Prepared your favorite way: the ultimate comfort base.); more amount olive oil, salt & pepper (For roasting your asparagus.); fresh amount parsley or chives (Optional: For garnish and a little color pop.)

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The First Night I Made Blackened Salmon with Shrimp Cream Sauce

There are some nights when you just want to surprise yourself—and maybe everyone at the table—with a dinner that feels special. The first time I made Blackened Salmon with Shrimp Cream Sauce, I was actually trying to recreate a favorite dish from a little coastal restaurant my husband and I visited on a weekend away. The air had that salty breeze, we had sand stuck to our shoes, and this one plate—rich salmon with that creamy, peppery sauce—made us both quietly close our eyes for a second.

Fast forward to my kitchen (far from the ocean, but stocked with enough imagination and flavor to bridge the gap). From that very first sizzle, I was hooked. The smoky spice of the salmon, the luscious garlic shrimp cream sauce, and the way everything cozied up against simple mashed potatoes and roasted asparagus—let’s just say, this has become a dinner I crave when I want to treat myself and my crew.

If you’re looking for an unforgettable blackened salmon recipe that wraps flavor and comfort into every bite, you’re in the right place!

Why You’ll Adore This Blackened Salmon with Shrimp Cream Sauce

If you’re still deciding whether to make this dish tonight, let me give you a few (very convincing) reasons:

Restaurant-Quality at Home: You’ll feel like a rock star chef—seriously, this blackened salmon recipe is so simple but looks and tastes total fine dining.
Layers of Flavor: The blackening spices, rich creamy sauce, and bouncy shrimp create a flavor party. Every bite is satisfying and downright craveable.
Perfect for Special Nights—or Wednesdays: I love making this for dinner parties or date nights, but honestly, it’s easy enough for a weeknight treat.
Flexible & Family-Friendly: You can adjust the spice, swap the sides (have leftover rice or potatoes?), and everyone finds something to love.
Naturally Gluten-Free: No flour or breadcrumbs here—just real food and lots of love.

Ingredients You’ll Need for Blackened Salmon with Shrimp Cream Sauce

Here’s everything you need (plus my favorite shopping or prepping tips):

2 salmon fillets: Aim for thick, center-cut fillets. Skin-on gives crispy results, but you can use skinless too.
1 tbsp olive oil: Great for searing; avocado oil works, too.
1 tsp paprika: Smoked paprika is my favorite for that “just-off-the-grill” vibe.
1/2 tsp cayenne pepper (optional): Bring the heat—add more or skip for a milder dish.
1 tsp garlic powder: Must-have for adding depth.
1/2 tsp onion powder: Subtle but rounds out the blackened flavor.
Salt & pepper to taste: Go generous; salmon loves seasoning.
1/2 lb shrimp, peeled & deveined: Medium or large shrimp both work; fresh or thawed from frozen.
1 tbsp butter: Adds rich, silky flavor to the sauce.
2 cloves garlic, minced: Don’t skip! Fresh garlic makes the sauce sing.
1/2 cup heavy cream: This is what makes the shrimp cream sauce so luscious.
1/4 cup grated Parmesan cheese: Nutty and melty—try freshly grated if you can.
Fresh parsley or chives (optional): For garnish and a little color pop.
1 bunch asparagus: Roasts up sweet and tender.
2 cups mashed potatoes (prepared your favorite way): The ultimate comfort base.
More olive oil, salt, and pepper: For roasting your asparagus.

Step-by-Step Guide: Making the Perfect Blackened Salmon with Shrimp Cream Sauce

Let’s do this—here’s how I tackle this blackened salmon recipe every time:

Season & Sear the Salmon:
- Mix together paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Pat the salmon dry and rub this spice mix all over (I use my hands and pretend I’m on a cooking show).
- Heat olive oil in a large skillet over medium-high. Once hot, cook the salmon for 4-5 minutes per side, or until it’s got a blackened crust and flakes easily (it’ll smell incredible!).
Make the Shrimp Cream Sauce:
- In the same pan (yes, keep those flavorful bits), melt butter and add minced garlic. Sauté just until fragrant—about 30 seconds.
- Add the shrimp and cook 2-3 minutes per side, until pink and opaque.
- Pour in heavy cream, sprinkle in Parmesan, and stir until the sauce is thick and dreamy. Tuck shrimp back into the sauce if you moved them out.
Roast the Asparagus:
- Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast at 400°F for 12-15 minutes until just tender and slightly crisp at the ends.
Plate & Serve:
- Spoon mashed potatoes onto each plate, set the blackened salmon fillets on top, and cascade that shrimp cream sauce over everything.
- Add a handful of roasted asparagus on the side. Sprinkle with chopped parsley or chives if you like.

Pro-tip: I always taste the sauce before serving. Want a little more zip? Add another pinch of cayenne or squeeze of lemon.

My Secret Tips and Tricks for Blackened Salmon with Shrimp Cream Sauce Success

Get Your Pan Hot: A hot skillet ensures the perfect blackened crust (and locks in all that juicy flavor).
Don’t Crowd the Pan: Give salmon and shrimp room to breathe so they cook evenly.
Use Real Parmesan: It melts smoother and packs more punch.
Make Ahead: Prepping mashed potatoes or even the asparagus ahead saves time.
Sauce Thickness: If your shrimp cream sauce gets too thick, just splash in a little milk or extra cream.

And honestly? If you’re nervous about overcooking seafood, just remember: salmon and shrimp “rest” like steaks; they finish cooking off the heat.

Creative Variations and Ingredient Swaps

Want to make this blackened salmon recipe your own? Here’s how I mix it up:

Swap the Fish: Love cod or halibut? The blackened seasoning is fantastic on any sturdy, flaky fish.
Add Vegetables: Throw in some cherry tomatoes or spinach to the cream sauce for extra color and nutrition.
Change the Base: Not a mashed potato fan? Try rice, cauliflower mash, polenta, or even zucchini noodles (great low-carb option).
Make It Dairy-Free: Sub coconut cream for heavy cream, and use nutritional yeast instead of Parmesan.
Amp the Spice: Double the cayenne if you love heat, or add a dash of hot sauce to the sauce.

How to Serve and Store Your Blackened Salmon with Shrimp Cream Sauce

Serving: This blackened salmon with shrimp cream sauce is rich, so I like to pair it with something fresh (think lemon wedges, a crisp salad, or extra greens). If you love wine, a chilled Pinot Grigio or Sauvignon Blanc is dreamy!
Storing Leftovers: Store in an airtight container in the fridge for up to 2 days. The cream sauce thickens—just add a splash of milk when reheating.
Meal Prep Friendly: You can roast the veggies and prep mashed potatoes ahead, and even cook the shrimp sauce a day before for ultra-fast assembly.

FAQs: Your Top Questions About Blackened Salmon with Shrimp Cream Sauce Answered

1. Can I use frozen salmon and shrimp for this blackened salmon recipe?
Absolutely! Just thaw both completely and pat dry to avoid excess moisture (nobody likes steamed instead of blackened).

2. What if I don’t have heavy cream—can I substitute?
Sure thing! Half-and-half works, or even whole milk, though the sauce will be thinner. For a lighter sauce, a dairy-free creamer can also work.

3. Is this shrimp cream sauce spicy?
The level of heat is up to you. Use less (or no) cayenne for a milder cream sauce, or go bold if you like spicy blackened salmon.

4. Can I make this blackened salmon recipe ahead for guests?
You bet! Sear the salmon just before serving, but the mashed potatoes, asparagus, and even the shrimp cream sauce can be made 1-2 hours ahead and kept warm.

5. What sides go best with this recipe?
Mashed potatoes and asparagus are my go-to, but rice, crusty bread, or even sautéed greens are all delicious with this salmon and creamy shrimp sauce.

Making Blackened Salmon with Shrimp Cream Sauce is one of those kitchen wins that leaves me a little giddy every time. I hope this recipe brings your table warmth, wow-factor, and a few happy sighs. If you try it, let me know how it turns out—bonus points if you share a photo!

Happy cooking and savoring!