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Quick Summary
In This Recipe
My Cheesecake Factory–inspired Cajun salmon platter pairs seared salmon and shrimp with sweet corn, bacon-loaded red potatoes, and a creamy Cajun pan sauce.
Category: Copycat Recipes, Dinner, Seafood Recipes | By: Matt Price, Mr. Make It Happen
The Cajun salmon platter at The Cheesecake Factory caught my attention online, so I tried it and made my own version at home. This restaurant-inspired plate layers well-seasoned salmon and shrimp over fresh corn and peppers with bacon-loaded red potatoes and a silky Cajun cream sauce.
This is my own Cheesecake Factory–inspired recipe, not an official restaurant recipe. Each component uses a straightforward pan or pot technique you can repeat at home.
What makes this Cajun salmon platter work
Searing the salmon presentation-side down creates a flavorful crust before a 400°F oven finish. The shrimp cook separately, leaving seasoned pan drippings for the sauce. Rosemary, thyme, and garlic steep in the cream for the potatoes, while bacon fat seasons the corn.
Ingredients you'll need
- Seafood: salmon fillets, 1 lb shrimp, All Purpose seasoning, Cajun seasoning, and avocado oil.
- Corn and peppers: 3 ears fresh corn, red and green bell peppers, shallot, green onion, garlic, butter, bacon fat, and chicken bouillon powder.
- Loaded potatoes: 2 lb red potatoes, 1½ cups heavy cream, 2 tablespoon butter, rosemary, thyme, garlic, shredded cheddar to taste, 4 strips cooked bacon, and 2 tablespoon sour cream.
- Cajun cream sauce: 2 tablespoon garlic, about 1 teaspoon tomato paste, optional ¼ cup white wine, about ½ cup chicken broth, 1 cup heavy cream, Cajun seasoning, and ½ stick (4 tbsp) cold butter.
How to make the Cajun salmon platter
Prep and season the salmon
Cut the salmon into even portions, trimming the thin end so the fillets cook at a similar rate. Remove the skin if desired. Season both sides with All Purpose seasoning followed by Cajun seasoning, pressing the seasonings gently into the fish.
Cook the corn and peppers
Cut the kernels from the cobs. Cook the bacon separately and reserve a little of its fat. Heat the bacon fat with butter in a skillet, then sauté the corn, shallot, and diced bell peppers. Season with All Purpose seasoning and a little chicken bouillon powder. Add garlic and green onion near the end. Cook until the vegetables soften and the corn picks up a little color. Jalapeño is optional for more heat.
Make the loaded red potatoes
Cook the red potatoes in salted water until fork-tender, then drain and roughly mash. In a separate pan, bring 1½ cups heavy cream and 2 tablespoon butter to a gentle simmer with rosemary, thyme, and garlic. Remove the herb stems and fold the warm cream into the potatoes. Add shredded cheddar to taste, the 4 strips of chopped cooked bacon, and 2 tablespoon sour cream. Keep the texture rustic rather than whipping it smooth.
Sear the salmon and shrimp
Heat a skillet with a thin layer of avocado oil. Lay the salmon presentation-side down, away from you, and press lightly so the surface contacts the skillet. When browned, flip the fillets and finish in a 400°F oven until done to your preference; cooking time depends on thickness. Season the shrimp with All Purpose and Cajun seasonings, then pan-sear for about 4–5 minutes total until opaque and just cooked through. Set aside and retain the shrimp pan for the sauce.
Build the Cajun cream sauce
In the shrimp skillet, soften 2 tablespoon garlic in the pan drippings. Stir in about 1 teaspoon tomato paste. Deglaze with about ¼ cup white wine; seafood stock can replace the wine if desired. Add about ½ cup chicken broth and bring to a simmer. Stir in 1 cup heavy cream and season to taste with Cajun seasoning. Turn off the heat and melt in ½ stick (4 tbsp) cold cubed butter for a glossy sauce.
Plate and serve
Spoon the loaded potatoes and corn onto plates. Set a salmon fillet on top or alongside, add shrimp, and spoon warm Cajun cream sauce around and over the fish. Finish with sliced green onion or chives and a grilled lemon half if desired.
Tips for success
- Cut salmon portions to similar thickness so they cook evenly.
- Do not crowd the salmon pan; sear in batches if necessary.
- Add the final cold butter only after turning off the heat so the sauce stays smooth.
- Taste before adding more salt: the seasonings, bouillon, bacon, and cheese all contribute salt.
For another restaurant-style dinner, try my Louisiana Chicken Pasta copycat.
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Cheesecake Factory–Inspired Cajun Salmon with Shrimp
Ingredients
Salmon and Shrimp
- 1 lb salmon cut into even portions
- 1 lb shrimp peeled and deveined
- All Purpose seasoning to taste
- Cajun seasoning to taste
- Avocado oil for searing
Corn and Peppers
- 3 ears fresh corn kernels cut from the cob
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 shallot diced
- Green onion sliced, to taste
- Garlic minced, to taste
- Butter for sautéing
- Reserved bacon fat for sautéing
- Chicken bouillon powder to taste
Loaded Red Potatoes
- 2 lb red potatoes
- 1 ½ cups heavy cream
- 2 tablespoon butter
- Rosemary to taste
- Thyme to taste
- Garlic cloves to taste
- Shredded cheddar cheese to taste
- 4 strips bacon cooked and chopped
- 2 tablespoon sour cream
Cajun Cream Sauce
- 2 tablespoon minced garlic
- 1 teaspoon tomato paste
- ¼ cup white wine optional
- ½ cup chicken broth
- 1 cup heavy cream
- Cajun seasoning to taste
- 4 tablespoon cold butter cubed
Instructions
- Cut the salmon into even portions. Season both sides with All Purpose and Cajun seasonings, pressing them gently into the fish.
- Cook the bacon until crisp and reserve a little of its fat. Sauté corn kernels, diced red and green bell peppers, and shallot in the bacon fat with butter. Season with All Purpose seasoning and chicken bouillon; add garlic and green onion near the end.
- Boil the red potatoes in salted water until fork-tender, then drain and roughly mash. Gently simmer 1 ½ cups heavy cream with 2 tablespoon butter, rosemary, thyme, and garlic. Remove the herb stems and fold the warm cream into the potatoes. Fold in cheddar to taste, chopped bacon, and 2 tablespoon sour cream.
- Sear the salmon presentation-side down in avocado oil until browned. Flip, then finish in a 400°F oven until done to your preference; time varies with thickness.
- Season shrimp with All Purpose and Cajun seasonings. Pan-sear for about 4–5 minutes total until opaque and just cooked through. Remove the shrimp and retain the pan drippings.
- In the shrimp pan, soften 2 tablespoon garlic. Stir in 1 teaspoon tomato paste, then deglaze with ¼ cup white wine if using. Add ½ cup chicken broth and simmer. Stir in 1 cup heavy cream and Cajun seasoning to taste. Turn off heat and whisk in 4 tablespoon cold cubed butter.
- Plate the loaded potatoes and corn with salmon and shrimp. Spoon the warm Cajun cream sauce over the seafood and garnish with green onion or chives and lemon if desired.
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