If you’ve been missing flavor in your day-to-day cooking, then this Cajun Salmon with Shrimp & Cream Sauce is the dish for you! Follow me, Chef Jenn, as I show you all my chef tips and tricks to make this amazing keto Cajun seafood recipe perfectly every time!
This keto main dish and low-carb recipe is a one-pan wonder, but be prepared, because the sauce is so good, you’ll want to scoop up every last drop!
This is also a simple recipe that can be on the table in about 30 minutes. There’s minimal chopping, and only a few ingredients – what’s not to love?
Get yourself some good quality salmon (wild-caught is best), and have the fish counter guy or gal debone and skin it. Or, at the very least, debone and scale it. You don’t want scales in your sauce, and the skin will pull off easily enough once cooked.
4-5 ounces of salmon per person is a pretty hearty portion, and if you’re at the fish counter, ask for the salmon filets from the HEAD end of the fish.
Sometimes they try to pass off the nobbly tail end which is smaller and narrower and far less fatty and succulent than it is closer to the head and belly.
How to Cook Keto Cajun Salmon with Shrimp & Cream Sauce
Get out your trusty cast iron pan or a good quality non-stick skillet for this job. The key is to make sure the pan is big enough to hold all the fillets without over-crowding them. See the image below in the gallery to see a pan that’s about the right size.
If your fillets haven’t been deboned, do so. If the skin is on, no worries, you can gently pull it off later before serving, or leave it on.
Make sure the fish has been scaled! If it’s not cut into fillets, do so with a very sharp knife like my favorite chef’s knife in the whole world (I love them so much I have two of them!).
Don’t Overcook the Salmon!
Season the fillets with 1 tbsp of the Cajun seasoning and put them into a hot pan with 1 tbsp of melted butter and 1 tbsp of olive oil. Salmon cooks quickly, just minutes per side. If you’re not comfortable cooking salmon, get out your trusty digital thermometer and cook the salmon to about 125 F.
Be sure to flip it part way through the cooking time, and to season the other side (if you haven’t already).
Then, remove the salmon from the pan and add the chopped shallot and 1 tbsp of butter.
Cook for 2-3 minutes then add the red bell pepper.
Reduce the heat and add 1 cup of heavy whipping cream, and bring the sauce to a slow simmer.
Add 1 tbsp of Cajun seasoning (or more if you like) and simmer for 2-3 minutes to thicken the sauce slightly.
Add the little shrimpies at the end of the cooking time, reheat to a simmer, and ladle over the salmon fillets and enjoy! I served this dish with my favorite Roasted Broccoli but Pan-Roasted Asparagus would be good, too!
- Use a good quality, wild-caught salmon. Have the fish counter remove the pin bones to save you some work
- Switch up the kind of shrimp you use. For a decadent presentation, use big plump shrimp. For something more economical, use small shrimp.
- Devein and peel the shrimp first. Remove the tails so it is easy to eat.
Like This? Also Try:
- Salmon with Lemon Dill Cream Sauce
- Shrimp Chowder with Chipotle
- Roasted Shrimp & Cauliflower Salad
- and be sure to check out my cookbook page!
Cajun Salmon Fillets with Shrimp & Cream Sauce
- 1 pound salmon fillets cut into fillets
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup diced shallots
- 1/2 cup red bell pepper diced
- 1/2 pound shrimp tiny or baby shrimp
- 1 cup heavy cream
- 3 tbsp cajun seasoning
- Sprinkle the fish fillets with 1 tbsp of Cajun seasoning, both sides. Melt 1 tbsp of butter and 1 tbsp of olive oil over medium-high heat and cook the fish, on each side, for 2-3 minutes or until about 125-F inside.
- Remove the fish from the pan and add the chopped shallots and 1 tbsp of butter. Cook the shallots for a few minutes until soft and golden. Do not brown! Add the red pepper and cook another minute longer.
- Add the cream to the pan and bring to a slow simmer. Add 1 tbsp of Cajun seasoning to the cream sauce, stirring up any bits from the pan. Season with salt and pepper.
- Add the baby shrimp to the pan and bring back to a simmer. Serve spooned over the fish fillets and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.