A restaurant-style seafood dinner featuring golden-seared salmon, juicy shrimp, garlic butter, creamy Parmesan sauce, lemon, and fresh herbs. The combination is rich, savory, and bright from the lemon. Similar versions commonly use a gentle cream-Parmesan sauce and finish the salmon around 145°F / 63°C.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Easy–Medium
Ingredients
For the Salmon & Shrimp
- 4 salmon fillets, about 5–6 oz each
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
For the Creamy Garlic Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken or seafood broth
- ½ cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- ¼ tsp red pepper flakes, optional
👩🍳 Instructions
- Prepare the seafood: Pat the salmon and shrimp dry with paper towels. Season the salmon with paprika, garlic powder, Italian seasoning, salt, and pepper. Lightly season the shrimp as well.
- Sear the salmon: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add salmon and sear for about 4–5 minutes per side, until golden. Remove and set aside.
- Cook the shrimp: Add the remaining butter to the skillet. Add shrimp and cook for about 1–2 minutes per side, until pink and opaque. Remove and set aside.
- Make the garlic sauce: Reduce heat to medium. Add 2 tbsp butter and minced garlic. Cook for about 30 seconds until fragrant.
- Add cream: Pour in broth and heavy cream. Stir and gently simmer for 2–3 minutes. Don’t let the sauce boil aggressively.
- Add Parmesan: Lower the heat and gradually stir in Parmesan until melted and smooth. Add lemon juice, lemon zest, parsley, and red pepper flakes.
- Combine: Return the salmon to the skillet and spoon sauce over it. Add shrimp around the salmon. Cook gently for another 2–3 minutes, until everything is heated through.
- Finish & serve: Garnish with extra parsley and lemon wedges. Spoon plenty of the creamy garlic butter sauce over the salmon and shrimp.
Doneness Tip
For salmon, a commonly cited food-safety target is 145°F / 63°C in the thickest part.
Nutrition Information
Approximate per serving, without rice or pasta:
- Calories: ~520–650 kcal
- Protein: ~42–55 g
- Fat: ~35–45 g
- Carbohydrates: ~4–8 g
- Fiber: ~1 g
- Sugar: ~2–3 g
- Sodium: varies depending on broth, Parmesan, and added salt
Nutrition can vary significantly with the exact salmon size, cream, butter, shrimp, and Parmesan used. Similar published versions range from roughly 480–720 calories per serving.
Nut Information
No peanuts or tree nuts are included in the recipe as written. However, check packaged Parmesan, broth, seasonings, and other processed ingredients for allergy warnings if cooking for someone with a severe nut allergy.
Recipe Q&A
Q: Can I use frozen shrimp?
A: Yes. Thaw completely, drain, and pat dry before cooking.
Q: Can I use frozen salmon?
A: Yes. Thaw it in the refrigerator and pat it dry before seasoning.
Q: Can I substitute half-and-half for heavy cream?
A: Yes, but the sauce will be lighter and thinner.
Q: Can I make it without Parmesan?
A: Yes. The sauce will still be creamy, but Parmesan adds flavor and helps thicken it.
Q: Can I make this spicy?
A: Absolutely. Add red pepper flakes or a small amount of cayenne.
Q: What can I serve with it?
A: Rice, mashed potatoes, roasted asparagus, broccoli, green beans, or a fresh salad all work well.
Q: Is it low-carb?
A: The seafood version without rice, pasta, or potatoes is relatively low in carbohydrates.
Q: How should I store leftovers?
A: Refrigerate in an airtight container and use within about 1–2 days for best quality. Reheat gently to help prevent the seafood from becoming tough.
Q: Can I use chicken instead of salmon?
A: Yes, but the flavor and cooking time will change. Chicken should reach 165°F / 74°C internally.
Serving Tip
Serve immediately with a squeeze of fresh lemon and extra chopped parsley. The lemon cuts through the richness of the creamy garlic butter sauce and makes the seafood taste fresher.