Cajun butter salmon and shrimp pairs seared fillets with garlicky shrimp, all spooned with a warm honey butter sauce that carries the gentle heat of Cajun seasoning.
The dish is inspired by New Orleans flavors and comes together in one pan, so you get two kinds of seafood on the same plate without a pile of extra dishes.
Table of Contents
Why This Cajun Butter Salmon and Shrimp Recipe Works
The butter sauce is mixed before you cook, so it can simmer while the fish sears, and everything reaches the table at the same time while still hot.
Honey softens the heat of the Cajun seasoning, which means the sauce tastes warm and slightly sweet rather than sharp, even for people who usually avoid spicy food.
Salmon and shrimp both take well to bold spices, and they cook within a few minutes of each other, which makes the pan easy to manage.
Ingredients for Cajun Butter Salmon and Shrimp
- You need salmon fillets, large shrimp, butter, honey, garlic, Cajun seasoning, olive oil, salt, and pepper, plus parsley and lemon wedges for serving.
- Check the label on your Cajun seasoning, since some blends are quite salty, and cut back on added salt if yours lists salt first.
Cajun seasoning. This blend of paprika, garlic, onion, and cayenne gives the dish its signature warmth, so adjust the amount to your comfort with spice.
Butter. Use unsalted butter so you can control the seasoning, and let it melt gently so the sauce stays smooth and glossy.
Honey. It balances the spice and helps the surface of the fish caramelize lightly when it hits the hot pan.
Salmon. Skin on fillets hold together well, and the skin turns pleasantly crisp when seared first.
Shrimp. Large shrimp cook in about three minutes, so add them after the salmon has started to brown.
How to Make Cajun Butter Salmon and Shrimp
1. Make the sauce. Melt the butter in a saucepan over medium heat, cook the garlic until fragrant, then stir in the honey and half of the Cajun seasoning.
2. Simmer gently. Let the sauce bubble softly for a few minutes so the flavors blend, then keep it warm over very low heat.
3. Sear the salmon. Season the fillets with the remaining Cajun seasoning, salt, and pepper, then cook them skin side down in hot oil for five to six minutes.
4. Turn the fillets. Flip the salmon, cook for three to four minutes more until it reaches 145 degrees F, and move it to a serving plate.
5. Cook the shrimp. Add the shrimp to the same pan, cook for two to three minutes until pink and opaque, then pile them on the salmon and spoon over the butter.
How to Serve Cajun Butter Salmon and Shrimp
Serve with garlic cilantro lime rice or instant pot cilantro lime rice to soak up the sauce, plus roasted green beans with garlic for a fresh side. Skillet garlic naan bread also makes a handy tool for scooping up the last of the butter. Add lemon wedges and parsley before serving.
How to Store and Reheat Cajun Butter Salmon and Shrimp
Refrigerate leftover salmon, shrimp, and sauce in covered containers within two hours, and eat them within three days. Reheat gently in a skillet over low heat with a splash of water, just until warm, because seafood turns tough when overheated. The butter sauce solidifies when chilled, so warm it separately and stir until smooth before spooning it back over the fish.
Tips and Variations for Cajun Butter Salmon and Shrimp
Flag the allergens. This recipe contains fish, shellfish, and milk, and some seasoning blends contain other allergens, so read labels carefully.
Do not taste raw seafood. Keep raw salmon and shrimp cold, use clean tools, and wash your hands and surfaces after handling them.
Check the temperature. Salmon reaches a safe 145 degrees F in the thickest part, and shrimp should look pink and opaque all the way through.
Control the heat. Start with a smaller amount of Cajun seasoning and add more once the sauce has simmered and you know how it feels.
Dry the seafood. Pat both salmon and shrimp dry so they sear instead of steam and the sauce stays glossy.
Do not crowd the pan. Cook the shrimp in two batches if the pan looks full, which keeps the temperature high.
Change the spice. Swap in smoked paprika and a pinch of cayenne if you do not have a Cajun blend.
Check trusted guidance. For safe seafood handling and leftovers, read the FDA safe food handling guidance.
Frequently Asked Questions About Cajun Butter Salmon and Shrimp
What is in cajun butter salmon and shrimp?
The dish combines seared salmon and shrimp with a sauce of butter, honey, garlic, and Cajun seasoning.
Is cajun butter salmon and shrimp very spicy?
It has mild to medium heat, and the honey softens it, so reduce the seasoning if you prefer less spice.
Can I bake cajun butter salmon and shrimp instead?
Yes, arrange everything on a sheet pan, spoon over the sauce, and bake at 400 degrees F until the fish flakes and the shrimp are opaque.
Can I use frozen shrimp?
Yes, thaw them completely and dry them well before cooking.
What should I serve with the sauce?
Rice, bread, and roasted vegetables all soak up the sauce nicely.
Cajun Butter Salmon and Shrimp
Equipment
- Large skillet
- Small saucepan
- Instant read thermometer
Ingredients
Main Ingredients
- 4 salmon fillets about 6 ounces each, skin on
- 1 lb large shrimp peeled and deveined
- ½ cup unsalted butter
- 2 tbsp honey
- 2 cloves garlic minced
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Simmer. Melt the butter, cook the garlic, and stir in the honey and half of the Cajun seasoning.
- Sear. Season the salmon with the rest of the spice and cook skin side down in hot oil.
- Flip. Turn the fillets and cook until the center reaches 145 degrees F.
- Shrimp. Cook the shrimp in the same pan until pink and opaque.
- Serve. Top the salmon with the shrimp and spoon over the butter sauce.
