Creamy garlic butter salmon and shrimp combines seared seafood with a Parmesan cream sauce finished with lemon and parsley. The salmon starts in the skillet, the shrimp cook separately in the same pan, and both return once the sauce is ready. This sequence lets the sauce become smooth without keeping delicate seafood over heat throughout.
The ingredient list describes one large salmon fillet without specifying its weight. Choose a piece that fits your skillet and use its thickness and final temperature to guide cooking. Jump to the recipe card for the original amounts and method.
Ingredients for Creamy Garlic Butter Salmon and Shrimp
- 1 large salmon fillet
- 1 lb large shrimp, peeled and deveined
- 4 tbsp butter
- 5 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken broth
- ½ cup grated Parmesan
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes, optional
- 1 tbsp lemon juice
Prepare the seafood and divided butter
Thaw frozen seafood in the refrigerator, then pat it dry. Water on the surface can limit browning and dilute the sauce. Divide the butter into two portions: two tablespoons for the shrimp and two for the garlic sauce. Measure the cream, broth, and Parmesan before cooking so you can lower the heat and begin the sauce promptly.
Paprika, Italian seasoning, garlic powder, black pepper, and salt season the salmon and shrimp. The Parmesan adds salt later, so use extra salt cautiously. Red pepper flakes are optional. Finely grated Parmesan melts more readily than large shreds, especially in the small amount of sauce used here.
How to Make the Seafood Skillet
1. Season and sear the salmon
Season the dry salmon and shrimp with the listed spices. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon for about 4–5 minutes per side, until golden and nearly cooked through. Turn with a wide spatula rather than squeezing with tongs. Transfer it to a plate while you continue cooking.
This is a continuous cooking process: the salmon returns to finish in the sauce shortly afterward. Do not refrigerate it partially cooked for another day. A thick fillet can need longer than the suggested time, while a thin section may finish sooner. Keep checking each section rather than assuming the entire piece cooks identically.
2. Cook the shrimp
Add two tablespoons of butter to the same skillet. Cook the shrimp in a single layer for roughly 2–3 minutes per side, adjusting for size, until their centers are opaque and their flesh is firm. Transfer them to a clean plate. They need only warming when returned to the sauce, so avoid prolonging this first cooking stage after they are done.
3. Start the garlic sauce
Reduce the heat and add the remaining two tablespoons of butter with the minced garlic. Stir for about 30 seconds, until fragrant. Pour in the chicken broth and heavy cream. Scrape up flavorful browned bits, leaving any burnt residue behind. Simmer gently for about 2–3 minutes rather than bringing the cream to a hard boil.
4. Add Parmesan and finish the seafood
Stir in Parmesan, lemon juice, parsley, and optional red pepper flakes. Continue stirring until the cheese melts and the sauce is smooth. Return the salmon and shrimp and spoon sauce over them. Cook gently for about 2–3 minutes, or as needed for the salmon to finish, without repeatedly turning the fragile fillet.
Check the salmon reaches 145°F (63°C) in its thickest part, following FDA fish cooking guidance. A browned surface does not establish that the center is ready. If the salmon needs extra time, remove finished shrimp temporarily rather than simmering them unnecessarily.
Tips for a Smooth Sauce
Keep the heat moderate after adding cream and cheese. Add Parmesan gradually so you can stir each addition smooth before adding more. If the skillet is crowded after the seafood returns, spoon sauce over the top instead of trying to toss the entire fillet. Gentle handling helps preserve the salmon’s shape.
Prepare rice, pasta, or vegetables before the final sauce stage. This dish is best served while the sauce is warm and fluid. For salmon cooked outside on the grill, see grilled garlic butter salmon. For another cream sauce with greens, try Tuscan salmon and scallops.
Serving and Leftovers
Spoon the sauce over each serving and add a simple green side for contrast. Refrigerate leftovers promptly in a shallow covered container. Reheat to 165°F throughout, using gentle heat to limit further tightening of the seafood. The sauce may thicken or separate after storage, so leftovers will have a different texture from the freshly cooked skillet.
Frequently Asked Questions
Can I use frozen salmon and shrimp?
Yes, just thaw both completely and pat dry before searing so they brown properly instead of steaming.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner and less rich than with heavy cream.
Can I double this recipe for more servings?
Yes, this recipe scales up easily. Just use a larger skillet so the salmon and shrimp have room to sear properly.
Creamy Garlic Butter Salmon and Shrimp Recipe Card
Creamy Garlic Butter Salmon & Shrimp
Ingredients
Equipment
Method
- Season the salmon and shrimp with paprika, Italian seasoning, garlic powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium high heat. Add the salmon and sear for 4 to 5 minutes per side until golden and nearly cooked through. Remove and set aside.
- Add 2 tbsp butter to the same skillet. Add the shrimp and cook for 2 to 3 minutes per side until pink and lightly browned. Remove and set aside with the salmon.
- Add the remaining 2 tbsp butter and minced garlic to the skillet. Cook for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Stir well and let the creamy garlic butter sauce simmer gently for 2 to 3 minutes.
- Stir in the Parmesan, lemon juice, parsley, and optional red pepper flakes. Simmer until the sauce is smooth and creamy.
- Place the salmon and shrimp back into the skillet. Spoon the creamy garlic butter sauce generously over the seafood.
- Cook for another 2 to 3 minutes until the salmon is fully cooked, the shrimp are heated through, and everything is coated in the creamy sauce.
- Sprinkle with fresh parsley and serve hot. This creamy salmon and shrimp recipe makes an easy seafood dinner that pairs beautifully with rice, pasta, or vegetables.