Blackened Salmon with Shrimp Cream Sauce
An unforgettable blackened salmon recipe served with a luscious shrimp cream sauce, perfect for special occasions or a comforting weeknight dinner.
Ingredients
For the Blackened Salmon
- 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.
For the Shrimp Cream Sauce
- 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.
For the Sides
- 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.
Instructions
Preparation of Salmon
- Mix together paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Pat the salmon dry and rub this spice mix all over.
- Heat olive oil in a large skillet over medium-high and cook the salmon for 4-5 minutes per side, until it's got a blackened crust and flakes easily.
Making the Sauce
- In the same pan, melt butter and add minced garlic, sautéing for 30 seconds.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Pour in heavy cream, sprinkle in Parmesan, and stir until the sauce is thick.
Roasting the Asparagus
- Toss asparagus with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast at 400°F for 12-15 minutes until just tender and slightly crisp.
Plating
- Spoon mashed potatoes onto each plate, set the blackened salmon fillets on top, and cascade the shrimp cream sauce over.
- Add a handful of roasted asparagus on the side and sprinkle with chopped parsley or chives if desired.
Notes
Taste the sauce before serving. Add a pinch of cayenne or lemon for more flavor. If the shrimp cream sauce gets too thick, splash in a little milk or extra cream. Store leftovers in an airtight container in the fridge for up to 2 days; add a splash of milk when reheating.