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Delicious creamy garlic butter salmon with shrimp served on a plate

Creamy Garlic Butter Salmon & Shrimp

A delightful dish that combines succulent salmon and shrimp in a rich and creamy garlic butter sauce, perfect for a special dinner or cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Seafood
  • 2 fillets salmon fillets
  • 1/2 lb shrimp, peeled & deveined Use fresh shrimp for the best flavor.
Sauce Base
  • 2 tbsp butter
  • 2 cloves garlic, minced Adjust the amount of garlic based on preference.
  • 1 cup heavy cream Can substitute with half-and-half for less creaminess.
  • 1/2 cup chicken or seafood broth
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp lemon juice
Seasoning and Garnish
  • to taste Salt & black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme

Method
 

Cooking the Seafood
  1. Season the salmon fillets with salt and pepper.
  2. In a skillet, melt the butter over medium heat and sear the salmon for 4–5 minutes on each side until golden brown and cooked through.
  3. Remove the salmon from the skillet and set aside.
  4. In the same skillet, add the shrimp and cook for 2–3 minutes until they turn pink and tender.
  5. Remove the shrimp and set them aside with the salmon.
Making the Sauce
  1. Add the minced garlic to the skillet and sauté for 30 seconds.
  2. Pour in the broth and heavy cream, then let it simmer for 3–4 minutes.
  3. Stir in the Parmesan cheese until the mixture is smooth and slightly thickened.
Combining and Serving
  1. Return the salmon and shrimp to the pan.
  2. Spoon the sauce over the seafood and let it simmer for another 2–3 minutes to blend the flavors.
  3. Add the lemon juice, sprinkle the dish with chopped parsley and thyme, and serve hot.

Notes

Serve this dish hot with steamed vegetables, rice, or pasta to soak up the sauce. A salad makes a refreshing addition. Leftovers can be stored in an airtight container in the fridge for up to 2 days.