A Flavorful Restaurant-Quality Dinner, Dubbs-Style
Thanks, to my man Michael Dobson for sharing the recipe on Facebook that inspired this delectable dish. This Blackened Salmon with Shrimp and Creamy Garlic Spinach is a bold, restaurant-worthy meal elevated with Dubbs-style twists. Garlic confit, Lawry’s seasoning salt, hot honey shrimp, and tangy sour cream mashed potatoes transform this classic into the ultimate seafood feast.
Author: Cooking With Dubbs
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2 servings
Category: Dinner
Method: Pan-searing + sauté
Cuisine: American
Diet: Low Carb
Ingredients
Salmon
- 2 salmon fillets (6 oz each)
- 1 tbsp LMH’s garlic confit (replacing olive oil)
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp Cajun seasoning
- ½ tsp Lawry’s Seasoning Salt
- Black pepper, to taste
Shrimp
- ½ lb large shrimp, peeled & deveined
- Juice of ½ lemon
- 1 tsp hot honey
- 1 tbsp butter
- Salt & pepper, to taste
Creamy Garlic Spinach
- 5 cups fresh spinach
- 1 tbsp butter
- 3 cloves garlic, minced (or confit garlic)
- 1 cup half-and-half (instead of heavy cream)
- ½ tsp Lawry’s Seasoning Salt
- Salt & pepper, to taste
- ¼ cup grated parmesan (optional, to thicken)
Garlic Mashed Potatoes (Serving Suggestion)
- 2 lbs potatoes, peeled & cubed
- 3 cloves roasted or confit garlic
- ½ cup butter
- ½ cup milk or cream
- ½ cup sour cream
- Salt & pepper, to taste
Instructions (Optimized Workflow)
- Boil the Potatoes
Place cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes). Leave in the pot, drained, until ready to mash later. - Make the Creamy Garlic Spinach Sauce
While potatoes boil, melt butter in a saucepan. Sauté garlic until fragrant, then add spinach until wilted. Stir in half-and-half, parmesan, Lawry’s, salt, and pepper. Simmer gently on low heat to thicken while you finish the other components. - Prepare Garlic Mashed Potatoes
Once potatoes are tender, drain well. Mash with roasted garlic, butter, milk/cream, and sour cream. Season with salt & pepper until creamy and fluffy. Cover to keep warm. - Cook the Salmon
Rub fillets with garlic confit and spice blend. Heat a cast-iron skillet over medium-high. Sear salmon 3–4 minutes per side until blackened and just cooked through. - Sauté the Shrimp
In a separate skillet, melt butter. Add shrimp, season lightly, and cook until pink and opaque. Finish with lemon juice and hot honey just before removing from heat. - Assemble & Serve
Plate salmon fillets. Spoon creamy garlic spinach alongside. Top with shrimp. Add a generous scoop of garlic sour cream mashed potatoes for the perfect Dubbs-style feast.
Notes
Dubbs Tip: Starting the potatoes first makes the timing smooth — sauce simmers while they boil, mash them right before proteins hit the pan. The sour cream in the potatoes brings tang and creaminess, balancing the richness of salmon and shrimp. Adjust spice with more Cajun seasoning or cayenne if you like it hotter.
If you give this recipe a try, I’d love to hear how it turns out! Share your version in the comments or tag me online. And while you’re at it, share one of your favorite recipes with me — I’m always looking for new inspiration to bring into the Cooking With Dubbs kitchen.
