Cajun Salmon and Shrimp Bake

Why You’ll Love This Recipe

I enjoy how simple this recipe is—just one pan, big flavor, and hardly any cleanup.

The combination of Cajun spices, butter, and garlic creates a smoky, slightly spicy coating that enhances the natural sweetness of the seafood.

I love that it’s versatile: I can serve it with rice, roasted vegetables, or even a fresh salad.

The presentation is stunning, with pink shrimp, golden salmon, and green parsley creating a visually impressive dish straight from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 Salmon Fillets (About 6 Ounces Each)
1 Pound Large Shrimp, Peeled and Deveined
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter, Melted
3 Cloves Garlic, Minced
1 Tablespoon Cajun Seasoning
1 Teaspoon Smoked Paprika
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Salt (Adjust To Taste)
1/2 Teaspoon Black Pepper
1 Medium Onion, Sliced Into Wedges
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Chopped Fresh Parsley (Optional)
Lemon Wedges, For Serving

Directions

I preheat the oven to 400°F (200°C) and lightly grease a baking dish or line it with foil for easy cleanup.

In a small bowl, I mix together the olive oil, melted butter, minced garlic, Cajun seasoning, smoked paprika, thyme, salt, pepper, and lemon juice until fully blended. The mixture should smell rich, smoky, and slightly spicy.

I place the salmon fillets in the center of the baking dish and nestle the shrimp and onion wedges around them. I don’t worry about perfect arrangement—rustic looks beautiful.

I brush or spoon the seasoning mixture over the salmon and shrimp, making sure each piece is coated in a glossy, flavorful layer.

I bake the dish in the oven for 15–18 minutes, until the salmon flakes easily with a fork and the shrimp turn pink and opaque.

For a slightly crisp top, I sometimes switch the oven to broil for 1–2 minutes at the end, keeping a close eye on it to avoid burning.

Once baked, I sprinkle chopped fresh parsley over the top and serve immediately with lemon wedges for a bright, fresh finish.

Servings And Timing

Servings: 4

Preparation Time: 10 Minutes
Cooking Time: 18 Minutes
Total Time: 28 Minutes

Variations

I sometimes add sliced bell peppers or zucchini to the baking dish for extra color and flavor.

For more heat, I sprinkle a pinch of cayenne or smoked paprika on the seafood before baking.

I can swap salmon for trout or cod and adjust the cooking time slightly.

For a richer sauce, I drizzle a little additional melted butter over the top before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, I gently warm the bake in the oven at 350°F until heated through.

Seafood is best eaten fresh, so I avoid microwaving to prevent overcooking.

FAQs

Can I Use Frozen Shrimp?

Yes, I thaw them completely before baking to ensure even cooking and prevent excess water in the dish.

How Do I Know When Salmon Is Done?

I check that it flakes easily with a fork and is opaque in the center. Overcooking can make it dry.

Can I Make This Ahead Of Time?

I can prepare the seasoning mixture and slice the onions in advance, but I bake the seafood fresh to maintain juiciness.

Is This Recipe Spicy?

The Cajun seasoning adds mild heat. I can adjust it by adding more or less spice according to preference.

What Should I Serve With This Dish?

I like serving it with fluffy white rice to soak up the buttery sauce, roasted vegetables, or a simple side salad.

Conclusion

Cajun Salmon and Shrimp Bake is one of my favorite easy yet impressive meals. The combination of tender salmon, juicy shrimp, bold Cajun spices, and bright lemon makes every bite indulgent and satisfying. It’s quick enough for a weeknight but special enough to serve guests, and the buttery, garlicky aroma fills the kitchen with irresistible flavor.