After spending the morning weeding the herb garden my granddaughter helped me plant, I wandered into the kitchen with dirt on my hands and a craving for something comforting—but not too heavy. I remembered a dish my late husband used to request when we lived near the Gulf: pan-seared salmon with garlic shrimp nestled beside it, all bathed in a golden butter sauce so fragrant, you could smell it from the porch. That memory was enough to set my plan in motion.

Cooking has always been my bridge between generations. Now that I’m retired, I find myself reaching for those passed-down recipes that carry the scent of holidays and everyday dinners alike. This garlic butter salmon and shrimp dish is one of those meals that feels fancy enough for a weekend dinner, yet comes together quickly enough for a weekday. It’s the kind of recipe that lets you slow down without making a fuss.

As I made it this time, the lemon zest brightened up the kitchen, and the parsley from the garden brought a pop of green that reminded me of the season’s promise. I served it with roasted asparagus and a glass of chilled white wine. My neighbor dropped by just as I was plating the last portion. She ended up staying for dinner—and asked for the recipe before dessert.

So today, I’m sharing it with you. Not just the ingredients, but the soul of the dish. Let’s get cooking.

Short Description

Garlic Butter Salmon and Shrimp is a flavorful, quick-cooking dish featuring golden-seared salmon and plump shrimp smothered in a garlicky lemon-butter sauce. A fresh, elegant option perfect for weeknights or special occasions.

Key Ingredients

Seafood & Protein:

1 salmon fillet (6–8 oz)
8–10 large shrimp, peeled and deveined

For Cooking:

2 tbsp olive oil
Salt & black pepper, to taste
Fresh chopped parsley, for garnish

Garlic Butter Sauce:

4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp red pepper flakes (adjust to taste)
Juice of 1 lemon
1/4 cup chicken or seafood broth
Zest of 1/2 lemon (optional, for extra zing)

Tools Needed

Non-stick or cast iron skillet
Tongs or fish spatula
Small saucepan
Microplane or zester
Mixing spoon
Cutting board and knife

Cooking Instructions

Step 1: Season and Prep the Seafood
Pat the salmon and shrimp dry with paper towels. Season both sides with salt and black pepper. Let them sit at room temperature for 10 minutes for even cooking.

Step 2: Sear the Salmon
In a skillet over medium heat, add 1 tbsp olive oil. Place the salmon skin-side down and cook for 4–5 minutes until crisp and golden. Flip and cook another 2–3 minutes until just cooked through. Remove and set aside.

Step 3: Cook the Shrimp
In the same skillet, add the remaining olive oil. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove from pan and set aside with the salmon.

Step 4: Make the Garlic Butter Sauce
Lower the heat slightly and melt butter in the skillet. Stir in garlic and red pepper flakes. Cook for 30 seconds until fragrant but not browned. Add lemon juice, broth, and optional zest. Simmer for 2–3 minutes until slightly thickened.

Step 5: Combine and Finish
Return salmon and shrimp to the skillet. Spoon sauce over the seafood and simmer gently for 1–2 minutes so flavors meld. Sprinkle with fresh parsley and remove from heat.

Step 6: Plate and Serve
Transfer to serving plates or a large platter. Spoon extra sauce on top. Serve hot.

Why You’ll Love This Recipe

– Packed with protein and healthy fats

– Quick enough for busy weeknights

– Elegant presentation for guests

– Customizable spice level

– Naturally low-carb and gluten-free

Mistakes to Avoid & Solutions

Overcooking the salmon or shrimp
Shrimp turn rubbery fast. Watch closely and remove once they turn pink and curl. Salmon should flake easily but remain moist.

Skipping the drying step
Moisture on the seafood can cause it to steam instead of sear. Always pat it dry for best texture.

Cooking garlic too long
Garlic can burn in seconds. Add it to the butter after reducing heat and stir constantly.

Using salted butter without adjusting seasoning
If using salted butter, reduce added salt to avoid an overly salty dish.

Not letting flavors meld
Be sure to finish cooking the shrimp and salmon briefly in the sauce—it makes all the difference.

Serving and Pairing Suggestions

Serve this dish as a main course with:

– Garlic mashed potatoes or cauliflower mash

– Roasted asparagus or sautéed green beans

– Lemon-herb quinoa or wild rice

Pair it with a crisp white wine like Sauvignon Blanc or a citrusy sparkling water. It works well plated individually or family-style on a serving platter.

Storage and Reheating Tips

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Warm gently in a skillet over low heat with a splash of broth or water to keep the sauce smooth. Avoid microwaving—it can dry out the seafood.

Freezing: Not recommended due to texture changes in shrimp and sauce separation.

FAQs

1. Can I use frozen shrimp or salmon?
Yes, just thaw them completely and pat dry before cooking to ensure a good sear.

2. What broth works best in the sauce?
Seafood broth enhances flavor, but chicken broth is a great substitute if that’s what you have on hand.

3. How spicy is this dish with the red pepper flakes?
It’s mildly spicy. You can reduce or skip the flakes if you’re sensitive to heat—or add more for a bolder kick.

4. Can I bake the salmon instead of searing it?
Yes. Bake at 400°F for 12–15 minutes until the salmon flakes. Meanwhile, cook the shrimp and sauce on the stovetop.

5. What if I don’t have fresh parsley?
You can use dried parsley (about 1 tsp), or substitute with chopped chives or fresh dill for a different flavor profile.

Tips & Tricks

Zest your lemon before juicing—it’s easier that way.

Let the cooked seafood rest while you make the sauce—it keeps it juicy.

Use a fish spatula for flipping salmon to avoid breaking it.

Garnish right before serving to keep the parsley vibrant.

Want richer flavor? Brown the butter slightly before adding garlic for a nuttier note.

Recipe Variations

Cajun-Style Twist:
Swap salt and pepper for 2 tsp Cajun seasoning on the salmon and shrimp. Add a splash of cream to the butter sauce for extra richness and a smoky bite.

Creamy Garlic Parmesan:
Add 1/4 cup heavy cream and 2 tbsp grated Parmesan cheese to the garlic butter sauce. Simmer until thick and creamy before adding seafood back in.

Mediterranean Style:
Add halved cherry tomatoes and sliced black olives to the sauce. Finish with a sprinkle of feta and fresh basil instead of parsley.

Asian-Inspired Version:
Use sesame oil instead of olive oil, swap lemon juice for lime, and add 1 tbsp soy sauce to the sauce. Garnish with chopped green onions and sesame seeds.

Final Thoughts

Making garlic butter salmon and shrimp brings me back to a slower kind of cooking—the kind that fills your kitchen with rich, savory aromas and invites loved ones to linger a bit longer at the table. I love how the lemon lifts the buttery sauce, how the shrimp soaks it up like a sponge, and how the salmon holds its own as the star of the plate.

This dish is a beautiful blend of elegance and ease, rich enough for a special gathering but simple enough to make on a regular Tuesday. Every time I make it, I’m reminded how satisfying it is to cook something from scratch, especially when it’s shared with someone else.

If you’ve got a few fresh ingredients, a good skillet, and a bit of time, this dish will serve you well. And who knows—you might just start a new tradition in your kitchen, too.

Now go grab that skillet. Dinner’s waiting.

Garlic Butter Salmon And Shrimp

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Seafood & Protein:
1 salmon fillet (6–8 oz)
8–10 large shrimp, peeled and deveined
For Cooking:
2 tbsp olive oil
Salt & black pepper, to taste
Fresh chopped parsley, for garnish
Garlic Butter Sauce:
4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp red pepper flakes (adjust to taste)
Juice of 1 lemon
1/4 cup chicken or seafood broth
Zest of 1/2 lemon (optional, for extra zing)

Instructions

Step 1: Season the Seafood
Pat salmon and shrimp dry. Season both sides with salt and pepper. Let sit at room temp for 10 minutes.

Step 2: Sear the Salmon
Heat 1 tbsp olive oil in a skillet over medium. Cook salmon skin-side down for 4–5 minutes, flip, and cook 2–3 minutes more. Set aside.

Step 3: Cook the Shrimp
Add remaining oil to the same skillet. Cook shrimp 1–2 minutes per side until pink. Remove and set aside.

Step 4: Make the Sauce
Reduce heat. Melt butter, stir in garlic and red pepper flakes. Cook 30 seconds. Add lemon juice, broth, and optional zest. Simmer 2–3 minutes.

Step 5: Combine Everything
Return salmon and shrimp to the skillet. Spoon sauce over and simmer 1–2 minutes. Sprinkle with parsley.

Step 6: Serve
Plate the seafood, drizzle with extra sauce, and serve hot.