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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.
Course Dinner, Main Course
Cuisine American, Seafood
Keyword Blackened Salmon, Comfort Food, Quick Dinner, Seafood Dinner, Shrimp Cream Sauce
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450kcal

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.
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