Grilled Blackened Salmon Shrimp has been my go-to for impressing guests and satisfying my own cravings for something smoky and a little bit spicy. I remember the first time I tried making it myself; I was worried the “blackened” part meant burning, but the deep, rich crust that formed was pure magic! The aroma of the spices hitting the hot grill is just incredible, promising a delicious meal. You’ll love how this easy grilled blackened salmon and shrimp comes together so quickly. Let’s get cooking!
Why You’ll Love This Grilled Blackened Salmon and Shrimp
This recipe is a winner for so many reasons. Get ready to fall in love with its incredible flavor and ease:
- Incredible Flavor: The smoky char from the grill combined with the spicy Cajun-inspired seasoning is absolutely divine.
- Super Quick: It’s a fantastic quick blackened salmon and shrimp recipe, perfect for those busy weeknights when you want something impressive without the fuss.
- Healthy Choice: You can feel good about serving this healthy grilled blackened salmon and shrimp, packed with lean protein and great fats.
- Versatile: Easily adaptable to your taste preferences and what you have on hand.
- Impressive Presentation: The beautiful blackened crust and vibrant colors make it a dish that looks as good as it tastes.
- Simple Ingredients: Uses readily available spices and fresh seafood for maximum impact.
- Satisfying Meal: The combination of tender salmon and succulent shrimp is incredibly satisfying.
Ingredients for Grilled Blackened Salmon and Shrimp
Gather these fresh ingredients to create a fantastic meal. This grilled salmon shrimp blackened seasoning blend is key to that signature flavor, but don’t worry, it’s super easy to whip up!
- For the Spice Mixture:
- 1 tablespoon Kosher Salt – essential for flavor and texture.
- 1 tablespoon Old Bay Seasoning – adds that classic coastal kick.
- 1 teaspoon Dried Thyme – brings an earthy, aromatic note.
- 1 tablespoon Smoked Paprika – for color and deep smoky flavor.
- 1/2 teaspoon Cayenne Pepper – adjust this for your preferred level of heat.
- For the Salmon and Shrimp:
- 2 tablespoons Neutral Flavored Oil – like canola or grapeseed, for searing.
- 4 Salmon Fillets (6-8 oz each) – choose skin-on or skin-off, your preference.
- 1 whole Lemon – we’ll grill this too for a smoky citrus finish.
- 1 pound Large Raw Shrimp (peeled and deveined) – make sure they’re ready to go!
- For the Cream Sauce:
- 4 tablespoons Unsalted Butter – the base for our rich sauce.
- 1/2 cup Dry White Wine – like Sauvignon Blanc or Pinot Grigio.
- 1 cup Heavy Cream – for that luscious, velvety texture.
- 1/4 cup Chopped Fresh Parsley – for a bright, fresh garnish.
How to Grill Blackened Salmon and Shrimp
Ready to create some magic? Follow these steps for the most delicious blackened salmon and shrimp on the grill you’ve ever tasted. This method ensures a perfect sear and incredible flavor.
- Step 1: Get your grill or a heavy-duty skillet screaming hot over medium-high heat. If using a grill, make sure the grates are clean and oiled to prevent sticking. If using a skillet, add the 2 tablespoons of neutral oil and let it heat until it shimmers.
- Step 2: In a small bowl, mix together the grilled salmon shrimp blackened seasoning: kosher salt, Old Bay, dried thyme, smoked paprika, and cayenne pepper. This blend is the heart of our dish!
- Step 3: Pat your salmon fillets dry with paper towels. Generously coat both sides of the salmon with the spice mixture. Let the salmon sit for about 10 minutes; this allows the spices to adhere and start drawing out moisture for a better crust.
- Step 4: Place the seasoned salmon fillets skin-side down (if using skin-on) onto the hot grill grates or into the hot skillet. Sear for about 3-4 minutes per side. You’re looking for a deep, dark crust – that’s the “blackened” magic happening! During the last minute of cooking the salmon, place the lemon halves cut-side down on the grill or in the skillet to char slightly.
- Step 5: Carefully remove the salmon from the heat and set it aside to rest. Now, it’s time for the shrimp! Season the peeled and deveined shrimp with a little salt and pepper, then add them to the hot grill or skillet. Cook for just 1-2 minutes per side until they turn pink and are just cooked through. Don’t overcook them; they should be tender.
- Step 6: Remove the shrimp from the heat and set aside with the salmon. Deglaze the pan (or carefully add to the grill pan) by pouring in the 1/2 cup of white wine. Scrape up any browned bits from the bottom – that’s pure flavor! Let it simmer and reduce slightly for about 2 minutes.
- Step 7: Pour in the 1 cup of heavy cream and stir to combine with the wine reduction. Bring it to a gentle simmer, stirring occasionally. Add the cooked shrimp back into the creamy sauce. Squeeze in the juice from your charred lemon halves – the smoky citrus adds a wonderful brightness. Let it all heat through for about 5 minutes. This completes our salmon and shrimp blackened grill method.
- Step 8: To serve, place a beautiful piece of blackened salmon on each plate. Spoon the creamy, shrimp-filled sauce generously over the top. Garnish with fresh chopped parsley and serve immediately with the remaining grilled lemon wedges.
Pro Tips for the Best Grilled Blackened Salmon and Shrimp
Want to elevate your seafood game? These tips will help you achieve perfectly cooked, flavorful blackened salmon and shrimp every time. Pay attention to these small details for big results!
- Don’t Overcrowd the Pan/Grill: Give your salmon and shrimp space to sear properly. Overcrowding steams the seafood instead of searing, preventing that beautiful dark crust.
- Pat Seafood Dry: Moisture is the enemy of a good sear. Always pat your salmon and shrimp thoroughly dry with paper towels before seasoning.
- Use a Hot Surface: A hot grill or skillet is crucial for achieving the blackened effect quickly without overcooking the inside.
- Adjust Heat as Needed: Keep an eye on your heat source. If the spices start to burn before the seafood is cooked, reduce the heat slightly.
What’s the secret to perfect grilled blackened salmon and shrimp?
The secret lies in a combination of a screaming hot cooking surface and a well-balanced spice rub. Achieving that deep, dark crust without burning the seafood is key to the best grilled blackened salmon and shrimp.
Can I make grilled blackened salmon and shrimp ahead of time?
You can prepare the spice mixture and pat the seafood dry ahead of time. However, it’s best to season and cook the salmon and shrimp just before serving for optimal texture and flavor.
How do I avoid common mistakes with grilled blackened salmon and shrimp?
Avoid burning the spices by not using too high of heat for too long. Also, be careful not to overcook the shrimp; they cook very quickly and can become rubbery. For more information on cooking seafood, check out these tips for cooking fish.
Best Ways to Serve Grilled Blackened Salmon and Shrimp
This flavorful dish is incredibly versatile and pairs beautifully with a variety of sides. For a true taste of the bayou, consider serving this with some Cajun grilled salmon and shrimp inspired accompaniments.
One fantastic option is to serve it over a bed of creamy Parmesan risotto or fluffy white rice. The rice soaks up any extra sauce, making every bite delicious. Another great idea is to pair it with some grilled asparagus or a simple side salad for a lighter meal. The smoky, spicy notes of the seafood complement these fresh flavors perfectly. You might also enjoy this recipe for grilled shrimp skewers.
Nutrition Facts for Grilled Blackened Salmon and Shrimp
Here’s a breakdown of the estimated nutritional information per serving for this delicious dish:
- Calories: 550 kcal
- Fat: 45 g
- Saturated Fat: 20 g
- Protein: 35 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 800 mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes used when preparing your healthy grilled blackened salmon and shrimp.
How to Store and Reheat Grilled Blackened Salmon and Shrimp
Properly storing your delicious grilled blackened fish and shellfish ensures you can enjoy the leftovers for days to come. Once the salmon and shrimp have cooled completely, transfer any remaining portions to an airtight container. You can store these leftovers in the refrigerator for up to 3 to 4 days. For longer storage, consider freezing. Wrap individual portions tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag. They should stay good in the freezer for about 3 months.
When you’re ready to reheat, gently warm the seafood to maintain its delicate texture. In the refrigerator, leftovers can be reheated in a skillet over low heat with a splash of water or broth, or in the oven at a low temperature (around 300°F or 150°C) until just heated through. If reheating from frozen, thaw overnight in the refrigerator first. Avoid microwaving if possible, as it can sometimes make seafood a bit tough. For more tips on reheating seafood, check out this guide on reheating seafood.
Frequently Asked Questions About Grilled Blackened Salmon and Shrimp
What is blackened salmon and shrimp?
Blackened salmon and shrimp refers to seafood that has been coated in a special blend of spices and then cooked quickly over high heat, typically resulting in a dark, flavorful crust. This cooking method gives the seafood a distinctive, slightly smoky, and spicy flavor profile. It’s a hallmark of Cajun and Creole cuisine.
Why grill blackened salmon and shrimp?
Grilling blackened salmon and shrimp infuses the seafood with a wonderful smoky flavor that pan-searing or baking just can’t replicate. The high heat of the grill also helps achieve that perfect, dark crust quickly, locking in moisture and creating a delicious contrast in textures. It’s a fantastic way to prepare a quick, healthy, and impressive meal.
What are the best sides for grilled blackened salmon and shrimp?
This dish pairs wonderfully with a variety of sides! Creamy grits, fluffy rice pilaf, or a simple green salad with a light vinaigrette are excellent choices. You could also serve it with grilled vegetables like corn on the cob or zucchini for a complete outdoor dining experience. Consider trying these grilled vegetable recipes.
Can I use a different type of fish or shellfish?
Absolutely! While salmon and shrimp are fantastic, you can easily substitute other firm white fish like cod, halibut, or snapper. For shellfish, scallops or even lobster tails would be delicious prepared using the blackened seasoning and grilling method.
Variations of Grilled Blackened Salmon and Shrimp You Can Try
This incredible dish is so adaptable! Whether you’re looking for something a bit more fiery or a different take on the preparation, there are plenty of ways to switch things up. These variations ensure you can enjoy this seafood classic no matter your preference.
- Extra Spicy Kick: For those who love it hot, amp up the cayenne pepper in the spice blend or add a pinch of ghost pepper powder to create a truly spicy grilled blackened salmon shrimp experience. Serve with a cooling avocado salsa to balance the heat.
- Different Cooking Method: While grilling is fantastic, you can achieve a similar result using a cast-iron skillet on the stovetop. This method is perfect for when the weather isn’t cooperating, offering a delicious pan-seared alternative.
- Vegetarian/Vegan Twist: Swap the salmon and shrimp for firm tofu or large portobello mushrooms, coated in the blackened seasoning. The mushrooms offer a wonderfully meaty texture.
- Regional Flavors: Explore other regional spices! You could create a truly authentic grilled Cajun seasoned salmon shrimp by adding a touch more Creole seasoning or even a hint of file powder to the spice mix for a unique Louisiana flair.
Bold Grilled Blackened Salmon Shrimp: 4 Amazing Tips
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Savor the smoky, spicy flavors of grilled blackened salmon and shrimp with a luscious cream sauce. This quick 30-minute recipe is perfect for busy weeknights or impressive gatherings.
Ingredients
- For the Spice Mixture:
- 1 tablespoon Kosher Salt
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Dried Thyme
- 1 tablespoon Smoked Paprika
- 1/2 teaspoon Cayenne Pepper
- For the Salmon and Shrimp:
- 2 tablespoons Neutral Flavored Oil
- 4 Salmon Fillets (6–8 oz each)
- 1 whole Lemon
- 1 pound Large Raw Shrimp (peeled and deveined)
- For the Cream Sauce:
- 4 tablespoons Unsalted Butter
- 1/2 cup White Wine
- 1 cup Heavy Cream
- 1/4 cup Chopped Parsley
Instructions
- In a bowl, combine kosher salt, Old Bay seasoning, dried thyme, smoked paprika, and cayenne pepper with 2 tablespoons of neutral-flavored oil to create the spice mixture.
- Generously coat the salmon fillets with the spice mixture, ensuring each piece is well-covered. Let them rest for about 10 minutes to absorb the flavors.
- Preheat a skillet over medium heat, adding the remaining oil. Sear the salmon for 3-4 minutes on each side until nicely blackened. Add lemon halves cut-side down during cooking.
- Carefully remove the salmon and lemon from the skillet and set them aside.
- In the same hot skillet, add the shrimp, seasoning them with salt and pepper. Cook for about 2 minutes until lightly browned and tender. Remove and set the shrimp aside.
- Pour the white wine into the pan, scraping the bottom to release flavorful bits. Let it simmer for 2 minutes.
- Add the heavy cream to the pan and stir well. Return the shrimp to the skillet and cook for an additional 5 minutes until heated through. Squeeze in juice from the charred lemon.
- Plate the blackened salmon and generously top with the creamy shrimp sauce. Garnish with chopped parsley and serve with the remaining lemon.
Notes
- Consider serving over a bed of wilted spinach or alongside your favorite grain for a complete meal.
- This recipe is versatile and can be adapted for dietary needs, such as gluten-free or dairy-free options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling and Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg