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Cajun Salmon & Shrimp with Creamy Mashed Potatoes

Experience the vibrant flavors of this Cajun Salmon and Shrimp with Creamy Mashed Potatoes. This surprisingly simple yet elegant dish features perfectly seared, spicy salmon and succulent shrimp served over fluffy, buttery mashed potatoes, all bathed in a rich, velvety Cajun cream sauce. It's a comforting and impressive meal, perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 salmon fillets about 180–200g each, skin-on
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp Cajun seasoning
  • Salt and freshly ground black pepper to taste
For the Shrimp
  • 200 g large shrimp peeled and deveined
  • 1 tbsp butter
  • ½ tsp Cajun seasoning
  • 1 clove garlic minced
  • Squeeze of lemon juice
For the Cajun Cream Sauce
  • 1 tbsp butter
  • 2 cloves garlic minced
  • 250 ml heavy cream
  • 50 g grated Parmesan cheese
  • 1 tsp Cajun seasoning
  • Salt and pepper to taste
  • 1 tbsp chopped parsley for garnish
For the Mashed Potatoes
  • 3 large potatoes peeled and cut into chunks (Russets or Yukon Golds)
  • 3 tbsp butter
  • 80 ml warm milk or cream
  • Salt and black pepper to taste

Equipment

  • Large Pot
  • Skillet
  • Potato masher

Method
 

  1. Step 1: Prepare the Mashed Potatoes: Boil peeled and chunked potatoes in salted water for 15-20 minutes until fork-tender. Drain well. Return potatoes to the warm pot, add 3 tbsp butter and warm milk or cream. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
  2. Step 2: Cook the Salmon: Pat salmon fillets very dry with paper towels. Season all over with 1 tsp Cajun seasoning, salt, and pepper. Heat a skillet over medium-high heat with olive oil and 1 tbsp butter. Once sizzling, place salmon skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes, or until just cooked through (internal temperature 145°F / 63°C). Remove and set aside.
  3. Step 3: Sear the Shrimp: In the same skillet, melt 1 tbsp butter. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add shrimp, season with ½ tsp Cajun spice, and cook for 1½–2 minutes per side until pink and slightly charred. Finish with a squeeze of lemon juice. Remove from heat briefly.
  4. Step 4: Make the Cajun Cream Sauce: In the same pan, melt 1 tbsp butter and sauté 2 minced garlic cloves for 30 seconds. Pour in the heavy cream and simmer gently for 2-3 minutes to thicken. Stir in Parmesan cheese and 1 tsp Cajun seasoning until rich and velvety. Season with salt and pepper to taste. Return the seared shrimp to the sauce and coat completely.
  5. Step 5: Assemble the Dish: Spoon a generous serving of mashed potatoes onto plates. Carefully place a salmon fillet on top of the potatoes. Arrange the saucy shrimp alongside. Drizzle the Cajun cream sauce over the salmon and potatoes. Garnish with chopped parsley and a pinch of black pepper. Serve immediately.

Notes

This recipe is very versatile. You can substitute salmon with cod, halibut, or chicken, and shrimp with scallops. Vary the spice with Creole seasoning or a pinch of cayenne. For mashed potato alternatives, try mashed sweet potatoes or creamy cauliflower mash. Incorporate extra vegetables like sautéed asparagus, green beans, or bell peppers, or stir them into the cream sauce for an extra burst of color and nutrition. Fresh cilantro or chives could also be lovely garnishes instead of parsley.
For best results, always pat salmon dry for crispy skin and avoid overcrowding the pan when searing seafood. Warm your milk or cream for mashed potatoes to ensure a smooth, creamy texture and prevent gumminess. Be careful not to overcook seafood, as it can become dry and tough. Always taste and adjust seasonings throughout the cooking process. You can prep potatoes (peeled and cut, stored in cold water), minced garlic, and your Cajun seasoning blend ahead of time to streamline dinner preparation.
Store any leftover salmon, shrimp, and mashed potatoes separately in airtight containers in the refrigerator for 2-3 days. When reheating, gently warm seafood in a skillet over low heat or in the oven (275°F / 135°C) to prevent drying out. Reheat shrimp with sauce in a saucepan over low heat, adding a splash of cream or milk if needed. Mashed potatoes can be reheated gently in a saucepan with a splash of milk/cream or in the microwave. Freezing cooked salmon or shrimp is not typically recommended as the texture can change, but mashed potatoes can be frozen in an airtight container for up to 1 month, then thawed and reheated.