Easy Blackened Salmon & Shrimp
Easy Blackened Salmon and Shrimp are easy to make and bursting with mouthwatering flavors. Paired with steamed vegetables and a refreshing tomato salad, this unstoppable dish makes the perfect meal for any occasion.
I’ve always blackened salmon, shrimp, and chicken growing up in New Orleans. So this recipe was a no-brainer when I created it for the first time for my client.
Every game day, I love for my clients to eat something healthy and exciting, so that’s how this recipe created it.
I shared it on my social media, and my followers wanted the recipe, so here’s the recipe. This recipe for blackened salmon and shrimp is the exact way I prepared it for my client. Nothing is missing. I’m holding back any secrets.
I hope you make it for your family and see just how easy something that looks this decadent can also be healthy. Keep that in mind.
Key Ingredients
To make this impressive blackened salmon and shrimp, you will need the following key ingredients:
Salmon
Although you can use any fresh fish in your area, salmon is the easiest to find. The fattiness of Atlantic salmon is perfect for this recipe.
Shrimp
Use large shrimp for a better presentation. Use smaller shrimp for serving a larger crowd.
Savory Seasoning
If you cannot find any Savory seasoning. Use any Cajun-Creole Seasoning of your choice.
Avocado Oil
This is one of my favorite oils to use. It’s perfect for blackening because you have to cook your food at high heat, and you need an oil that can stand up to the high heat and avocado oil can.
How to Cook Easy Blackened Salmon and Shrimp
Because there are a few different components here, this dish may seem a little hard to make. Trust me, that’s not the case! From start to finish, this ultra-satisfying dish is ready in 30 minutes and takes just 6 steps to make.
To prepare this Easy Blackened Salmon and Shrimp recipe, follow these simple steps:
- Preheat the oven to 400°F. Rub each salmon filet with oil, then season them with Savory seasoning. In a separate bowl, mix the shrimp with the remaining oil and Savory seasoning.
- Heat a large skillet over medium-high heat for 2 minutes, then add the salmon flesh side down and cook for 2 minutes. Transfer to a foil-lined baking sheet.
- Add the shrimp to the skillet, then cook for 2 minutes on one side and add to the same baking sheet. Place the sheet in the oven and bake for 5 minutes.
- In the same skillet, turn the heat to medium-high and add the vegetable stock, vegetables, salt, and pepper. Bring to a boil, then cover and reduce the heat to medium. Cook for 5 minutes, then remove the lid and stir in the cashews.
- In a bowl, mix the roma tomatoes, garlic, lime juice, cilantro, and black pepper.
- Once everything is ready, evenly divide the vegetables, fish, shrimp, and tomato salad between 2 plates. Serve and enjoy!
Blackened Salmon and Shrimp Cooking Tips
When it comes to cooking blackened foods, there are a few key things to always keep in mind:
- Make sure to use a smoking hot skillet.
- Melted butter or oil is essential to getting a nice, crispy crust.
- The amount of seasoning you use doesn’t really matter, the food will blacken regardless.
As long as you keep these points in mind, you will be on your way to blackened perfection!
Common One to One Substitutions:
Whether you’re missing an ingredient or looking to get creative, here are a few of the most common substitutions for this dish:
- If you aren’t a fan of salmon or can’t find it at the store, you can swap it out for chicken or another type of fish like grouper or mahi mahi.
- The shrimp can be swapped out for crab or tofu, if needed.
- Don’t have any Savory seasoning? No problem, try using Cajun or Creole seasoning instead.
- While I prefer to use avocado oil, you can also use vegetable oil or canola oil in its place.
Frequently Asked Questions
Below are the answers to some of the most frequently asked questions about blackened salmon and shrimp:
What does blackened mean?
In cooking, ‘blackened’ refers to a technique that involves searing food on a scorching hot skillet to produce a dark brown to black crust on the food. It’s a great technique because it allows you to cook a piece of fish in 2-3 minutes, versus 15-20 minutes in the oven.
Which fish are best to blacken?
The technique of blackening works well on a wide range of fish. You can blacken salmon, snapper, mahi-mahi, trout, catfish, swordfish, redfish, drum, tuna, or grouper. In the 1980s, blackening fish was so popular that it almost made redfish extinct!
What does blackened salmon mean?
Blackening salmon is a cooking technique that requires fat (melted butter or oil), Cajun seasoning, and a smoking hot skillet. The heat toasts the Cajun seasoning to the point it appears blackened without being burnt. The most common foods to blacken are fish, chicken, steak, and vegetables.
Latest Recipe Video:
Blackened Salmon and Shrimp Make Ahead Tips
If you’re looking to make this dish in advance, you can easily store it in the fridge or freezer until you’re ready to eat. Before storing hot foods, you should always let them cool down to room temperature first and store them in an airtight container.
Blackened Salmon – This can be made a day in advance and stored in the fridge or in the freezer for up to 3 months. If frozen, thaw for 24-48 hours before using it. To reheat the salmon, bake it in an oven at 350°F for 10 minutes.
Blackened Shrimp – This can be made a day in advance and stored in the fridge or in the freezer for up to 3 months. If frozen, thaw for 24-48 hours before using it. To reheat the shrimp, bake it in an oven at 350°F for 5-8 minutes.
Steamed Vegetables – This can be made a day in advance and stored in the fridge or in the freezer for up to 3 months. If frozen, thaw for 24 hours before using them. To reheat the vegetables, bake them in an oven at 350°F for 10 minutes.
More Southern Comfort Food Recipes
Can’t get enough of these delicious Southern-inspired flavors? Try these recipes next:
Blackened salmon and shrimp is a dish that is easy to make and bursting with mouthwatering flavors. This dish can be paired with steamed vegetables or a refreshing salad. This unstoppable dish makes the perfect meal for any occasion. Be sure to leave me a 5-star review, comment on Instagram, or email me your photo!
Recipe:
Blackened Salmon with Sautéed Shrimp over Steamed Vegetables
Ingredients
Salmon & Shrimp:
- 2 6 oz. salmon filets
- 10 jumbo shrimp peeled, deveined, tail on
- 1 ½ tablespoons avocado oil
- 2 tablespoons Savory seasoning
- 1 teaspoon kosher salt
Steamed Vegetables:
- ½ cup low sodium vegetable stock
- 8 oz. green beans
- 1 medium carrot peeled, sliced medium
- ½ yellow bell pepper chopped medium
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chopped cashews
Tomato Salad:
- 2 roma tomatoes chopped small
- 2 garlic cloves chopped fine
- Juice of ½ lime
- 1 tablespoon chopped cilantro
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Rub each salmon with 1 teaspoon of oil. Season both with 1 tablespoon Savory seasoning. In a bowl mix the shrimp, remaining oil and Savory seasoning.
- Turn on the heat to medium-high, heat a large skillet for 2 minutes. Add the salmon flesh side down, cook for 2 minutes. Transfer to a foiled line baking sheet. Add the shrimp to the skillet, cook for 2 minutes on one side then add to baking sheet. Bake for 5 minutes.
- Turn on the heat to medium-high in skillet add the vegetable stock, green beans, carrots, bell pepper, salt and black pepper. Bring to a boil, cover with a lid, cook for 5 minutes, turn the heat down to medium. Remove lid and stir in cashews.
- In a bowl mix roma tomatoes, garlic, lime juice, cilantro and black pepper.
- Evenly divide vegetables amongst 2 plates, add fish, 5 shrimp and tomato salad.
Going to try this now! Looks delicious! One thing isn’t explained in your directions: When I transfer the salmon and shrimp to the baking sheet to go in the oven, you don’t specify whether to put the seared side down or up on the baking sheet! I’m going to have to guess…I hope I guess right! 🙂
Hi Rebecca, I hope you enjoy it! To answer your question it’s seared side up.