Instructions
Step 1: Preheat your grill to medium-high heat, around 375°F to 400°F. Line a large disposable aluminum pan with foil for easy cleanup.
Step 2: Heat olive oil in the pan and add the sliced onions. Cook for about 3 to 4 minutes until they begin to soften and caramelize slightly.
Step 3: Mix together Cajun seasoning, smoked paprika, black pepper, salt, and cayenne pepper in a small bowl. Set aside.
Step 4: Season the salmon fillet generously with half of the spice mixture on both sides. Place it in the center of the pan on top of the onions.
Step 5: Toss the shrimp with the remaining spice blend and arrange them around the salmon in the pan.
Step 6: Melt butter in a small saucepan and stir in minced garlic. Drizzle this garlic butter over the salmon and shrimp, then scatter lemon slices throughout the pan.
Step 7: Place the pan on the grill and cover with foil. Bake for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork, and the shrimp are pink and opaque.
Step 8: Remove from heat and garnish with fresh parsley and chives. Serve immediately while still hot.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Seafood is best enjoyed fresh, so try to finish this dish the same day you make it for optimal flavor and texture.
To reheat, place the leftovers in a foil-lined pan and warm gently over low to medium heat for about 5 to 7 minutes. Avoid high heat, as it can overcook the delicate fish and shrimp.
This bake doesn’t freeze well due to the texture of the seafood, so plan to enjoy it fresh from the grill or within a day or two from storage.
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