This blackened Cajun salmon and shrimp dinner brings a little restaurant energy to your kitchen! Spice-crusted salmon and tender shrimp are served with bacon-loaded mashed potatoes, buttery white and yellow corn, and a generous helping of white wine Creole cream sauce.
This is my take on The Cheesecake Factory’s Cajun Salmon menu item, featuring blackened salmon, Creole sauce, mashed potatoes, and buttered corn. For my version, I added shrimp, loaded the potatoes with bacon and cheese, and prepared the sauce with dry white wine.
And we are not being stingy with the sauce. The salmon gets some, the shrimp gets some, and those mashed potatoes are absolutely participating! 😂
My Cheesecake Factory-Inspired Blackened Cajun Salmon
This recipe is inspired by the restaurant dish, but it is not an exact copycat. It’s my own version with a few additions that make it especially comforting and flavorful.
I start by frying bacon for the loaded mashed potatoes. Then, I reserve a measured amount of the rendered bacon grease to cook the salmon, shrimp, and Creole cream sauce.
That bacon grease gives the dish a smoky foundation. The seafood leaves behind flavorful browned bits, which are lifted from the skillet with white wine and incorporated into the sauce.
Garlic, a small amount of tomato paste, heavy cream, Worcestershire sauce, and some of the seafood seasoning blend finish it off. No chicken stock, shallots, bell peppers, Dijon mustard, or lemon juice needed.
Why You’ll Love This Recipe
- A complete restaurant-style dinner: Seafood, potatoes, corn, and sauce all on one plate.
- Extra Creole cream sauce: Plenty for the salmon, shrimp, and potatoes.
- One seasoning blend: Used for both the seafood and the sauce.
- Smoky flavor throughout: Reserved bacon grease ties the components together.
- Simple frozen corn: An easy side that balances the rich, savory seafood.
- Perfect for a cozy dinner: Impressive enough for date night without leaving the house.
Ingredients for Blackened Cajun Salmon and Shrimp
Salmon
Use four salmon fillets of approximately equal thickness. Skin-on or skinless fillets will work.
Pat the salmon thoroughly dry before seasoning. A dry surface helps the fish develop a flavorful crust instead of steaming in the skillet.
Shrimp
Large shrimp are easy to sear and make a generous addition to the plate. Peel and devein them before cooking.
If using frozen shrimp, thaw them completely and pat them dry. Leave the tails on for presentation or remove them for easier eating.
Cajun Seafood Seasoning Blend
The blend combines smoked paprika, garlic powder, onion powder, Cajun seasoning, Knorr chicken bouillon powder, black pepper, and optional cayenne and MSG.
The bouillon powder adds savory depth, but it also contributes salt. Cajun seasoning varies by brand, so there is no additional salt in the blend.
Set aside a small amount for the sauce before seasoning the raw seafood.
Bacon and Reserved Bacon Grease
The crispy bacon goes into the loaded mashed potatoes. A measured amount of the rendered grease is used to cook the seafood and sauce.
There is no need to use all the bacon grease. Too much can make the finished sauce oily.
The White Wine Creole Cream Sauce
For this version, the Creole sauce is a creamy skillet sauce flavored with garlic, tomato paste, white wine, and the same seasoning blend used on the seafood.
Here’s what you’ll need:
- Reserved bacon grease: Adds smoky richness.
- Garlic: Provides an aromatic foundation.
- Tomato paste: One teaspoon adds savory depth and a subtle warm color.
- Dry white wine: Deglazes the skillet and balances the heavy cream.
- Heavy cream: Gives the sauce its velvety consistency.
- Worcestershire sauce: Adds savory complexity.
- Reserved seafood seasoning blend: Seasons the sauce without separate salt and pepper.
- Cold butter: Creates a smooth, glossy finish.
This is my interpretation of a Creole cream sauce, not a claim to reproduce the restaurant’s exact sauce.
What Does Blackened Mean?
Blackening is a cooking technique in which seasoned fish or meat is cooked in a hot skillet to develop a deeply browned spice crust.
The goal is a flavorful, dark crust—not burned seasoning. For this recipe, medium-high heat helps the salmon brown while allowing you to control the bacon grease and spices.
If the skillet starts smoking heavily or the seasoning turns black too quickly, lower the heat.
Which White Wine Should I Use?
Choose a dry white wine such as Pinot Grigio or Sauvignon Blanc. An unoaked Chardonnay also works.
Avoid sweet wines and salted cooking wines. The sauce already gets salt from the seafood seasoning and bouillon powder.
Allow the wine to reduce before adding the cream. This concentrates its flavor and softens its sharpness.
How to Make Blackened Cajun Salmon and Shrimp
1. Cook the Bacon
Start the chopped bacon in a cold skillet and cook over medium heat until crisp.
Transfer it to a paper-towel-lined plate and reserve three tablespoons of the rendered grease. Keep the skillet for the seafood.
2. Make the Loaded Mashed Potatoes
Boil the potatoes until fork-tender, then drain thoroughly.
Return them to the warm pot briefly to evaporate excess moisture. Mash with butter, warm milk, and sour cream.
Fold in the cheddar, bacon, and chives or green onions. Cover and keep warm.
3. Season the Seafood
Mix the Cajun seafood seasoning blend. Reserve approximately one teaspoon in a separate, clean bowl for the sauce.
Pat the salmon and shrimp dry, then season both with the remaining blend.
4. Blacken the Salmon
Heat a little reserved bacon grease in the skillet. Add the salmon flesh-side down and let it cook undisturbed until a deep golden crust forms.
Flip, lower the heat, and finish cooking. Transfer the salmon to a clean plate.
5. Sear the Shrimp
Cook the shrimp in the same skillet, adding a little reserved bacon grease if needed.
Remove them as soon as they are opaque and cooked through. Keep them out of the skillet while preparing the sauce.
6. Prepare the Creole Cream Sauce
Cook the garlic and tomato paste briefly in a thin coating of bacon grease.
Add the white wine and scrape up the browned bits. Once the wine reduces by approximately half, lower the heat and add the cream and Worcestershire sauce.
Season gradually with the reserved blend. Simmer gently until the sauce lightly coats a spoon, then remove from the heat and stir in the cold butter.
7. Cook the Buttery Corn
Heat the frozen white and yellow corn with butter, sugar, and salt until hot and tender.
Start with a little sugar, since frozen corn can already be naturally sweet.
8. Assemble the Plates
Spoon the loaded potatoes onto each plate and arrange the corn beside them.
Add the blackened Cajun salmon and shrimp, then ladle the Creole cream sauce around the potatoes and over part of the seafood.
Finish with fresh parsley and the reserved crispy bacon.
Tips for the Best Blackened Cajun Salmon
Pat the Seafood Dry
Moisture prevents good browning. Use paper towels to dry both the salmon and shrimp before seasoning.
Don’t Crowd the Skillet
Cook in batches if needed. Crowding traps moisture and can cause the seafood to steam rather than sear.
Watch for Scorched Seasoning
Keep the flavorful brown bits, but discard any black, burned spices before making the sauce. Scorched seasoning can make the entire sauce bitter.
Measure the Bacon Grease
A thin coating is enough. Pour off excess fat before adding the sauce ingredients.
Season the Sauce Gradually
The skillet drippings already contain seasoning. Add the reserved blend a little at a time and taste as you go.
Keep the Cream at a Gentle Simmer
Avoid a rapid boil after adding the cream. Gentle heat helps the sauce stay smooth.
Don’t Overcook the Shrimp
Cook them separately, remove them, and return them only briefly to the finished sauce.
Blackened Cajun Salmon and Shrimp with Creole Cream Sauce
Ingredients
Ingredients
Bacon-Loaded Mashed Potatoes
- * 6 slices thick-cut bacon chopped
- * 2 pounds Yukon Gold potatoes peeled and cut into evenly sized chunks
- * 3 tablespoons butter
- * ½ cup warm whole milk plus more as needed
- * ⅓ cup sour cream
- * ¾ cup freshly shredded sharp cheddar cheese
- * 2 tablespoons finely sliced chives or green onions
- * Salt and black pepper to taste
Blackened Cajun Salmon and Shrimp
- * 4 salmon fillets approximately 6 ounces each
- * 1 pound large shrimp peeled and deveined
- * 2 tablespoons reserved bacon grease divided
- * Cajun seafood seasoning blend below
Cajun Seafood Seasoning Blend
- * 2 teaspoons smoked paprika
- * 1 teaspoon garlic powder
- * 1 teaspoon onion powder
- * 1 teaspoon Cajun seasoning
- * 1 teaspoon Knorr chicken bouillon powder
- * ½ teaspoon ground black pepper
- * ¼ teaspoon cayenne pepper optional
- * ¼ teaspoon MSG optional
White Wine Creole Cream Sauce
- * 1 tablespoon reserved bacon grease
- * 3 garlic cloves minced
- * 1 teaspoon tomato paste
- * ½ cup dry white wine
- * 1½ cups heavy cream
- * 1 teaspoon Worcestershire sauce
- * Reserved Cajun seafood seasoning blend to taste
- * 1 tablespoon cold butter
- * Freshly chopped parsley for garnish
Buttery White and Yellow Corn
- * 3 cups frozen white and yellow corn
- * 2 tablespoons butter
- * 1 teaspoon granulated sugar or to taste
- * Salt to taste
Instructions
Instructions
Prepare the Bacon and Potatoes
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Place the chopped bacon in a large, cold skillet. Cook over medium heat, stirring occasionally, until crisp.
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Transfer to a paper-towel-lined plate. Reserve three tablespoons of the rendered grease.
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Place the potatoes in a large pot and cover with cold water by approximately one inch. Lightly salt the water and bring to a boil.
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Reduce the heat and simmer for 15–20 minutes, or until fork-tender.
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Drain thoroughly. Return the potatoes to the warm pot over low heat for approximately one minute to evaporate excess moisture.
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Mash with the butter. Stir in the warm milk and sour cream.
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Fold in the cheddar, most of the bacon, and the chives or green onions. Reserve some bacon for topping.
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Season with salt and black pepper to taste. Add more warm milk if needed. Cover and keep warm.
Prepare the Seafood
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Combine the Cajun seafood seasoning ingredients. Reserve approximately one teaspoon in a separate, clean bowl for the sauce before seasoning the raw seafood.
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Pat the salmon and shrimp dry. Season the salmon with approximately two-thirds of the remaining blend and toss the shrimp with the rest.
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Heat one tablespoon of reserved bacon grease in the skillet over medium-high heat.
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Place the salmon flesh-side down in the skillet. Cook undisturbed for 3–4 minutes, until a deep golden crust forms.
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Flip and reduce the heat to medium. Cook for another 3–5 minutes, depending on thickness, until the thickest part reaches 145°F. Transfer to a clean plate.
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Add up to one tablespoon of reserved bacon grease as needed. Cook the shrimp in a single layer for approximately 1–2 minutes per side, until opaque and cooked through. Transfer to the plate.
Make the Creole Cream Sauce
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Reduce the heat to medium. Leave approximately one tablespoon of bacon grease in the skillet, adding reserved grease if needed. Pour off excess fat.
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Keep the browned bits, but wipe out any black, scorched seasoning.
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Add the garlic and cook for 30 seconds, stirring constantly.
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Stir in the tomato paste and cook for another 30–60 seconds.
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Add the white wine and scrape up the browned bits. Simmer for 3–4 minutes, until reduced by approximately half.
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Reduce the heat to medium-low. Stir in the heavy cream and Worcestershire sauce.
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Add the reserved seasoning blend gradually, tasting as you go. You may not need the entire reserved amount.
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Simmer gently for 4–6 minutes, stirring occasionally, until the sauce lightly coats a spoon.
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Remove from the heat and stir in the cold butter.
Prepare the Corn and Serve
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While the sauce cooks, melt the butter in a separate saucepan over medium heat.
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Add the frozen corn, sugar, and salt. Cover and cook over medium-low heat for approximately 5–7 minutes, stirring occasionally, until hot and tender. Uncover and let excess moisture evaporate if needed.
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Return the shrimp to the warm sauce briefly to warm through.
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Divide the loaded mashed potatoes and corn among four plates. Add the blackened Cajun salmon and shrimp.
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Spoon the Creole cream sauce generously around the potatoes and over part of the seafood.
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Top with the reserved bacon and garnish with fresh parsley. Serve immediately.
Recipe Notes
Recipe Notes
* Cajun seasoning and bouillon powder contribute salt. Add the reserved blend to the sauce gradually rather than adding separate salt and pepper.
* Reserve the sauce seasoning before it comes into contact with raw seafood.
* Use a dry white wine rather than a sweet or salted cooking wine.
* Keep the cream sauce at a gentle simmer.
* If the sauce becomes too thick, loosen it with a small splash of water or cream.
* The corn, Cajun seasoning, and optional MSG quantities are suggested measurements. Before publishing, replace them with your actual tested amounts if different.
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