Blackened Salmon with Shrimp Cream Sauce Recipe
If you’re looking for a showstopper dinner that comes together without any fuss, Blackened Salmon with Shrimp Cream Sauce is exactly what you need in your life. This dish features perfectly seasoned salmon with a bold, smoky crust, draped in a luscious, garlicky shrimp cream sauce, and served alongside cozy mashed potatoes and bright roasted asparagus. It’s a restaurant-worthy main course designed for weeknights, special occasions, or whenever you deserve something extra delicious without spending hours in the kitchen.

Ingredients You’ll Need
Every ingredient in Blackened Salmon with Shrimp Cream Sauce serves a delicious purpose! You’ll find that the combination of smoky spices, tender shrimp, and creamy sauce creates layers of flavor that are truly irresistible, while the veggies and sides round out the meal beautifully.
- Salmon Fillets: Choose fresh, center-cut fillets for the best flaky texture and flavor.
- Olive Oil: Helps create that golden sear on your salmon and roasts the asparagus perfectly.
- Paprika: Adds a smoky warmth to the salmon’s blackening spice mix.
- Cayenne Pepper (optional): For a spicy kick; add more or less depending on your heat preference.
- Garlic Powder: Brings depth and essential savory flavor to the spice mixture.
- Onion Powder: Adds a bit of mellow sweetness to balance the spices.
- Salt and Pepper: Essential for seasoning and enhancing every delicious layer.
- Shrimp (peeled & deveined): Use medium or large shrimp for a juicy, tender bite in your cream sauce.
- Butter: Adds richness when sautéing the shrimp and garlic.
- Garlic (fresh, minced): Infuses the cream sauce with that irresistible garlicky aroma.
- Heavy Cream: The star for that thick, luscious, restaurant-style sauce.
- Parmesan Cheese (grated): Melts into the sauce, making it ultra savory and creamy.
- Fresh Parsley or Chives (optional): Sprinkle for a pop of color and freshness at the end.
- Asparagus: Roasts up tender-crisp and adds a great green contrast on the plate.
- Mashed Potatoes: Use your favorite recipe or store-bought; they soak up every drop of shrimp cream sauce.
How to Make Blackened Salmon with Shrimp Cream Sauce
Step 1: Mix and Rub Spices on Salmon
Start by mixing the paprika, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl to create your blackening spice blend. Generously rub this mix onto both sides of the salmon fillets, pressing gently to help the seasonings adhere. This layer is what gives Blackened Salmon with Shrimp Cream Sauce its signature bold crust and flavor punch.
Step 2: Sear the Salmon
Heat olive oil in a large skillet over medium-high until shimmering. Add your seasoned salmon fillets and let them cook without moving for 4 to 5 minutes per side, so a gorgeous, crispy crust forms. Don’t peek too soon! Once both sides are perfectly blackened and the salmon is just cooked through, set it aside to rest.
Step 3: Sauté the Shrimp for the Cream Sauce
Using the same pan (flavor central!), melt the butter and add the minced garlic. Let it sizzle for about 30 seconds until fragrant, then add the shrimp. Cook the shrimp for 2 to 3 minutes per side, just until pink and curled up. This quick cook keeps your shrimp tender and juicy for the creamy sauce that makes this dish shine.
Step 4: Make the Creamy Shrimp Sauce
Once your shrimp are cooked, add the heavy cream and grated Parmesan cheese to the pan. Stir and let the sauce simmer gently, scraping up any tasty bits from the bottom of the pan. Cook until it thickens slightly and coats the back of a spoon, then return the shrimp to the sauce for a final toss. This decadent sauce will take your Blackened Salmon with Shrimp Cream Sauce right over the top!
Step 5: Roast the Asparagus
While the sauce works its magic, toss asparagus spears with olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 12 to 15 minutes until they’re bright green and just tender with a bit of snap. This simple step adds vibrant color and a fresh crunch to your Blackened Salmon with Shrimp Cream Sauce spread.
Step 6: Plate and Serve
To finish, spoon a mound of mashed potatoes onto each plate, top with a salmon fillet, and spoon that luscious shrimp cream sauce (with plenty of shrimp!) over the top. Tuck in a pile of roasted asparagus alongside, and scatter a handful of chopped parsley or chives for an extra flourish. You’re ready to enjoy a meal that’ll have everyone singing your praises!
How to Serve Blackened Salmon with Shrimp Cream Sauce

Garnishes
A sprinkle of fresh parsley or chives not only brightens the dish visually, but also adds a pop of herbal freshness that contrasts beautifully with the rich shrimp cream sauce. If you like a little extra zest, a squeeze of lemon over the top can really wake up the flavors in Blackened Salmon with Shrimp Cream Sauce.
Side Dishes
Mashed potatoes are a dreamy pairing, soaking up every last drop of the creamy shrimp sauce. Don’t overlook the roasted asparagus, which brings a lovely green crunch to the plate. If you’re cooking for a crowd or want to switch things up, a simple green salad or lemony rice pilaf would make delightful companions alongside Blackened Salmon with Shrimp Cream Sauce.
Creative Ways to Present
For an impressive touch, try stacking the mashed potatoes as a base, top with the blackened salmon, then cascade the shrimp cream sauce over everything. Arrange the asparagus spears in a neat row, or slice them diagonally for an elegant flair. If you’re serving for a dinner party, individual ramekins of extra shrimp cream sauce on the side let guests add as much as they like!
Make Ahead and Storage
Storing Leftovers
Cool any leftovers quickly and transfer them to airtight containers. The salmon, shrimp, and asparagus will keep well in the fridge for up to 2 days, and the shrimp cream sauce can be stored separately to help preserve its texture and flavor. When storing Blackened Salmon with Shrimp Cream Sauce, separating the components can help leftovers taste freshly made.
Freezing
While salmon and cooked shrimp generally freeze well, creamy sauces can sometimes separate or lose their silky texture when reheated. If you must freeze leftovers, try to pack the salmon and shrimp together and the sauce separately. Thaw everything overnight in the refrigerator to prevent mushiness, though for best results, enjoy Blackened Salmon with Shrimp Cream Sauce fresh when possible.
Reheating
Gently reheat the salmon and shrimp cream sauce on the stove over low heat, adding a splash of cream or milk if the sauce has thickened too much. Avoid high heat, which can cause the salmon to dry out and the sauce to break. Asparagus can be quickly warmed through in a hot pan or microwave—it’s just as tasty the next day!
FAQs
Can I use frozen shrimp for the shrimp cream sauce?
Absolutely! Just be sure to thaw and pat the shrimp dry before cooking so you get a nice sear and avoid extra water in your sauce. This works beautifully for Blackened Salmon with Shrimp Cream Sauce, making it easy to cook any time of year.
Is there a substitute for heavy cream in the sauce?
If you want a lighter version, you can use half-and-half or even coconut milk for a different twist. The sauce may be slightly thinner, but the flavor will still pair wonderfully with the blackened salmon and shrimp.
What if I don’t like salmon—can I use another fish?
Definitely! This recipe adapts well to other meaty fish like cod, trout, or even tilapia. Just adjust the cooking time as needed and you’ll still enjoy that irresistible blackened flavor and creamy shrimp sauce.
Can I make the shrimp cream sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance. Keep it stored in the refrigerator and gently reheat it on the stove before serving, stirring until it’s smooth and creamy again. Add a splash of cream if it thickens too much.
Is this recipe gluten free?
Yes, Blackened Salmon with Shrimp Cream Sauce is naturally gluten free as long as your mashed potatoes and Parmesan are too. Just check the labels of any seasonings or store-bought mashed potatoes you use to avoid hidden gluten ingredients.
Final Thoughts
I hope you adore making—and devouring—this Blackened Salmon with Shrimp Cream Sauce as much as I do. It’s one of those recipes where every bite feels special, yet it’s easy enough for an any-night treat. Gather your loved ones around the table and dig into a meal that’s as fun to serve as it is to eat!
PrintBlackened Salmon with Shrimp Cream Sauce Recipe
Enjoy a delicious meal with this recipe for Blackened Salmon with Shrimp Cream Sauce. Tender salmon fillets are seasoned with a blend of spices and seared to perfection, then topped with a creamy shrimp sauce. Serve alongside flavorful roasted asparagus and creamy mashed potatoes for a complete and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-Frying, Roasting
- Cuisine: American
- Diet: Pescatarian
Ingredients
For the Salmon:
- 2 salmon fillets
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
For the Shrimp Cream Sauce:
- 1/2 lb shrimp, peeled & deveined
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley or chives (optional)
Sides:
- 1 bunch of asparagus
- 2 cups mashed potatoes (prepared your favorite way)
- Olive oil, salt, pepper
Instructions
- Season and Cook Salmon: Mix paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub it onto salmon. Heat olive oil in a pan over medium-high and sear salmon 4-5 minutes per side.
- Cook Shrimp and Make Sauce: In the same pan, melt butter, sauté garlic for 30 seconds, then cook shrimp 2-3 minutes per side. Add cream and Parmesan, cook until thickened. Return shrimp to pan.
- Roast Asparagus: Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 12-15 minutes.
- Plate: Serve salmon over mashed potatoes, spoon shrimp sauce over the top, and serve with roasted asparagus.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 225mg
Keywords: Blackened Salmon, Shrimp Cream Sauce, Mashed Potatoes, Asparagus, Seafood Dinner