- 4 6-ounce salmon fillets
- salt and pepper, to taste
- 1 pound large shrimp, peeled and de-veined
- 8 tablespoons butter, divided
- 2 tablespoons honey
- cajun seasoning
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon pepper
- ½ teaspoon onion salt
- ½ teaspoon cayenne pepper
- heaping ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- In a small bowl stir together all cajun seasoning ingredients and set aside.
- Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly).
- Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.
- Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.
- Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.