1-First Step: Prepare and season the seafood Pat the salmon fillets and shrimp dry with paper towels. This helps the salmon sear instead of steam and helps the seasoning stick better. Season both proteins with 1 tablespoon of the Cajun seasoning, then add salt and black pepper to taste. If you want a milder dish, use a lighter hand with the Cajun seasoning and add more later in the sauce. Set the seafood aside while you chop the bell pepper and onion and mince the garlic. Having everything ready before the heat goes on keeps the cooking process smooth, which matters because shrimp and salmon both cook quickly.

2-Second Step: Sear the salmon Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, place the salmon fillets in the pan, skin side down if they have skin. Cook for 4 to 5 minutes per side, or until the outside is crispy and the center is cooked through. The exact time depends on the thickness of the fillets. Remove the salmon from the skillet and set it aside on a plate. If you are cooking for someone who prefers lighter seasoning, you can season only the top of the salmon more heavily and keep the lower side simple. For a fuller flavor, keep the Cajun coating even on both sides.

3-Third Step: Cook the vegetables Add the remaining 1 tablespoon of olive oil to the same skillet. Place the minced garlic, chopped onion, and diced bell pepper into the pan. Sauté for 3 to 4 minutes, stirring often, until the vegetables soften and the garlic becomes fragrant. Watch the garlic closely so it does not brown too fast, since that can create a bitter taste. This step builds the base of the garlic cream sauce. The onion adds sweetness, the bell pepper adds color, and the garlic carries the savory flavor through the whole dish. If you are making the recipe for a family table, this is also the point where the aroma begins to draw everyone into the kitchen.

4-Fourth Step: Build the creamy Cajun sauce Stir in the butter, remaining Cajun seasoning, and heavy cream. Lower the heat slightly and simmer for 3 to 5 minutes until the sauce thickens. Stir often so the butter blends smoothly into the cream and the sauce does not stick to the skillet. The texture should look glossy and lightly thickened, not watery. If you prefer a lighter sauce, use half-and-half instead of heavy cream, but cook it gently so it does not curdle. If the sauce needs more body, let it cook a little longer before adding the seafood back to the pan.

5-Fifth Step: Return the seafood to the skillet Add the cooked shrimp and salmon back into the sauce. Simmer for 2 to 3 minutes, just until the shrimp turns pink and opaque and the salmon is heated through. This short simmer lets the seafood absorb the garlic cream sauce without overcooking. At this stage, taste the sauce and adjust salt, black pepper, or Cajun seasoning if needed. Since Cajun blends vary by brand, a final taste check gives you control over the heat level. If you want to serve guests with different spice preferences, keep extra seasoning on the table so each person can adjust their own portion.

6-Final Step: Serve immediately Spoon the Cajun shrimp and salmon with garlic cream sauce over rice or pasta and serve right away. The sauce is at its best while warm and smooth, and the seafood is most tender when it comes straight from the skillet. You can also serve it with crusty bread or roasted vegetables if you want a lower-carb side without losing the creamy comfort of the dish. For a quick meal plan, pair this main dish with a crisp salad and a simple dessert like blackberry cobbler for a satisfying dinner spread.