Easy Blackened Salmon and Shrimp Recipe

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Easy Blackened Salmon and Shrimp are simple to prepare and bursting with delectable flavors. Paired with steamed vegetables and a refreshing tomato salad, this irresistible dish is perfect for any occasion.

Origins of the Recipe

As someone who grew up in New Orleans, I have always loved blackened salmon, shrimp, and chicken. When I created this recipe for my client, it was a no-brainer. I always aim to provide healthy and exciting options for my clients on game days, and this recipe hit the mark.

After sharing it on my social media, my followers were eager to get their hands on the recipe. So, here it is! This blackened salmon and shrimp recipe is exactly how I prepared it for my client. I’m not holding back any secrets. Give it a try and see how something that looks this decadent can also be healthy.

Key Ingredients

To make this impressive blackened salmon and shrimp, you will need the following key ingredients:

Salmon

While any fresh fish will do, salmon is the most readily available. The fatty texture of Atlantic salmon works perfectly for this recipe.

Shrimp

For a better presentation, use large shrimp. If serving a larger crowd, opt for smaller shrimp.

See also  Smoked Nova Salmon

Savory Seasoning

If you can’t find Savory seasoning, any Cajun-Creole Seasoning of your choice will suffice.

Avocado Oil

Avocado oil is my personal favorite for this dish. Its high heat tolerance makes it ideal for blackening.

How to Cook Easy Blackened Salmon and Shrimp

This dish may seem a bit daunting with its multiple components, but trust me—it’s a breeze! From start to finish, you can have this incredibly satisfying meal ready in just 30 minutes, following these 6 simple steps:

  1. Preheat the oven to 400°F. Rub each salmon filet with oil, then season them with Savory seasoning. In a separate bowl, coat the shrimp with the remaining oil and Savory seasoning.
  2. Heat a large skillet over medium-high heat for 2 minutes. Place the salmon flesh side down and cook for 2 minutes. Transfer the salmon to a foil-lined baking sheet.
  3. Add the shrimp to the skillet and cook for 2 minutes on one side. Transfer the shrimp to the same baking sheet. Place the sheet in the oven and bake for 5 minutes.
  4. In the same skillet, turn the heat to medium-high and add the vegetable stock, vegetables, salt, and pepper. Bring it to a boil, then cover and reduce the heat to medium. Cook for 5 minutes, then remove the lid and stir in the cashews.
  5. In a bowl, combine the roma tomatoes, garlic, lime juice, cilantro, and black pepper.
  6. Once everything is ready, 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, keep the following tips in mind:

  • Make sure to use a smoking hot skillet.
  • Melted butter or oil is essential for achieving a nice, crispy crust.
  • The amount of seasoning you use doesn’t really matter—the food will blacken regardless.
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As long as you follow these guidelines, you’ll achieve blackened perfection every time!

Common One-to-One Substitutions

Whether you’re missing an ingredient or feeling adventurous, here are some common substitutions for this dish:

  • If you’re not a fan of salmon or can’t find it, you can swap it out for chicken or another type of fish like grouper or mahi mahi.
  • Shrimp can be replaced with crab or tofu, if necessary.
  • No Savory seasoning? No problem! Try using Cajun or Creole seasoning instead.
  • While I prefer avocado oil, vegetable oil or canola oil can be used as alternatives.

Frequently Asked Questions

Here are the answers to some frequently asked questions about blackened salmon and shrimp:

What does “blackened” mean?

In cooking, “blackened” refers to a technique where food is seared on a scorching hot skillet to create a dark brown to black crust. This technique allows you to cook a piece of fish in just 2-3 minutes, compared to 15-20 minutes in the oven.

Which fish are best for blackening?

The blackening technique works well with a variety of fish, including salmon, snapper, mahi-mahi, trout, catfish, swordfish, redfish, drum, tuna, and grouper. In fact, the popularity of blackened fish in the 1980s nearly caused the extinction of redfish!

What does “blackened salmon” mean?

Blackening salmon is a cooking technique that involves using fat (melted butter or oil), Cajun seasoning, and a smoking hot skillet. The heat toasts the Cajun seasoning to the point where it appears blackened without being burnt. Fish, chicken, steak, and vegetables are commonly “blackened.”

Make Ahead Tips

If you want to prepare this dish in advance, you can easily store it in the fridge or freezer until you’re ready to serve. Just remember to let hot foods cool to room temperature before storing them in an airtight container.

  • Blackened Salmon: This can be made a day in advance and stored in the fridge or freezer for up to 3 months. If frozen, thaw for 24-48 hours before using. To reheat, bake in an oven at 350°F for 10 minutes.
  • Blackened Shrimp: This can also be made a day in advance and stored in the fridge or freezer for up to 3 months. If frozen, thaw for 24-48 hours before using. To reheat, bake in an oven at 350°F for 5-8 minutes.
  • Steamed Vegetables: These can be made a day in advance and stored in the fridge or freezer for up to 3 months. If frozen, thaw for 24 hours before using. To reheat, bake in an oven at 350°F for 10 minutes.
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More Southern Comfort Food Recipes

If you can’t get enough of these delicious Southern-inspired flavors, give these recipes a try:

  • Crawfish Fritters with Creole Cream Cheese Remoulade
  • Blackened Shrimp with Summer Vegetables
  • Fried Green Tomatoes
  • Buttered Mash Sweet Potatoes
  • Blackened Salmon Pasta

Blackened salmon and shrimp is a dish that is both easy to make and bursting with mouthwatering flavors. It can be paired with steamed vegetables or a refreshing salad. This unstoppable dish is the perfect meal for any occasion. Be sure to leave a 5-star review, comment your thoughts on Instagram, or email me your photo!

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Recipe:

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