Cajun Salmon and Shrimp with Creamy Mashed Potatoes

Introduction

This Cajun Salmon and Shrimp with Creamy Mashed Potatoes is a luxurious, restaurant-quality dinner you can make right at home. Crispy pan-seared salmon, juicy shrimp, and a velvety Cajun cream sauce come together over buttery mashed potatoes for the ultimate comfort-food experience. Bold, spicy, and rich, this dish is perfect for date nights, weekend dinners, or anytime you want something impressive without complicated steps.

Why You’ll Love This Recipe

  • Combines salmon and shrimp for an elegant surf-and-turf flavor
  • Creamy Cajun sauce adds richness with a mildly spicy kick
  • Mashed potatoes make the dish hearty, comforting, and satisfying
  • Easy, straightforward steps with big restaurant-style payoff
  • Uses one skillet for the seafood and sauce, keeping cleanup simple
  • Customizable spice level and dairy options
  • Perfect for special occasions or elevated weeknight dinners
  • Balanced textures: crispy salmon skin, tender shrimp, fluffy potatoes

Ingredients

For the Salmon

  • 2 salmon fillets (180–200g each, skin-on)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon Cajun seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the Shrimp

  • 200g large shrimp, peeled and deveined
  • 1 tablespoon butter
  • ½ teaspoon Cajun seasoning
  • 1 clove garlic, minced
  • Squeeze of fresh lemon juice

For the Cajun Cream Sauce

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 250ml heavy cream
  • 50g grated Parmesan cheese
  • 1 teaspoon Cajun seasoning
  • Salt and black pepper, to taste
  • 1 tablespoon chopped parsley, for garnish

For the Mashed Potatoes

  • 3 large potatoes, peeled and cut into chunks
  • 3 tablespoons butter
  • 80ml warm milk or cream
  • Salt and black pepper, to taste

Directions

Step 1: Prepare the Mashed Potatoes

Place the potato chunks in a pot of salted water and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain well, then mash with the butter and warm milk until creamy and smooth. Season with salt and black pepper to taste and keep warm.

Step 2: Cook the Salmon

Pat the salmon fillets dry. Season both sides with Cajun seasoning, salt, and pepper. Heat the olive oil and butter in a large skillet over medium-high heat.
Place the salmon skin-side down and sear for 4–5 minutes until the skin is crispy. Flip and cook for another 2–3 minutes until golden and just cooked through. Transfer to a plate and set aside.

Step 3: Sear the Shrimp

In the same skillet, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp, season with Cajun seasoning, and cook 1½–2 minutes per side until pink and lightly charred. Add a squeeze of lemon juice, toss, and remove from the heat. Set aside.

Step 4: Make the Cajun Cream Sauce

In the same skillet, melt the butter and sauté the garlic for 30 seconds. Pour in the heavy cream and let it simmer gently for 2–3 minutes.
Stir in the Parmesan cheese and Cajun seasoning until the sauce becomes thick, smooth, and velvety. Season with salt and black pepper to taste. Return the cooked shrimp to the sauce, tossing to coat.

Step 5: Assemble the Dish

Spoon a generous mound of creamy mashed potatoes onto a plate. Place the seared salmon fillet on top. Arrange the Cajun shrimp beside the salmon, then drizzle plenty of Cajun cream sauce over the salmon and potatoes. Garnish with chopped parsley and serve hot.

Tips for Best Results

  • Pat the salmon dry for the crispiest possible skin.
  • Use freshly grated Parmesan for a smoother, melt-in sauce.
  • Don’t overcook the shrimp—pull them the moment they turn pink.
  • Warm milk or cream blends better into the mashed potatoes and keeps them fluffy.
  • Adjust Cajun seasoning to taste—add more for extra heat.
  • Let the salmon rest for 2–3 minutes before plating to keep it juicy.

Variations & Substitutions

  • Lighter sauce: Use half-and-half instead of heavy cream.
  • Extra heat: Add a pinch of cayenne or red pepper flakes.
  • Low-carb: Serve over cauliflower mash instead of potatoes.
  • Garlic-lover’s version: Add extra garlic to the sauce or shrimp.
  • No Parmesan: Use Pecorino Romano or a dairy-free cheese alternative.

Serving Suggestions

  • Pair with roasted asparagus, sautéed spinach, or a crisp side salad.
  • Serve with warm dinner rolls or garlic bread.
  • Enjoy with sparkling water, iced tea, or a dry white wine.
  • Add extra lemon wedges for brightness.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 2 days.
  • Freezer: The cream sauce may separate, so freezing is not recommended.
  • Reheating: Warm gently in a skillet over low heat with a splash of cream or milk. Avoid microwaving the salmon too long to prevent dryness.

Nutrition Information

Per Serving (approximate, including potatoes and sauce):

  • Calories: 720 kcal
  • Carbohydrates: 32g
  • Protein: 47g
  • Total Fat: 45g
    • Saturated Fat: 22g
    • Polyunsaturated Fat: 4g
    • Monounsaturated Fat: 16g
    • Trans Fat: 0g
  • Cholesterol: 230mg
  • Sodium: 560mg
  • Potassium: 1400mg
  • Fiber: 4g
  • Sugar: 3g
  • Vitamin A: 1500 IU
  • Vitamin C: 22mg
  • Calcium: 260mg
  • Iron: 3mg

Nutritional values are estimates and vary depending on ingredients.

FAQ

Can I use frozen salmon or shrimp?
Yes. Thaw completely and pat dry before cooking for proper searing.

How spicy is this dish?
Mild to moderate. Increase or decrease Cajun seasoning to your taste.

Can I make the sauce thicker?
Simmer longer or add a bit more Parmesan to thicken naturally.

What can I serve instead of mashed potatoes?
Rice, creamy polenta, roasted vegetables, or pasta all pair beautifully.

Can I cook everything ahead of time?
You can prepare components separately, but for best flavor and texture, assemble right before serving.

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