Creamy lemon garlic salmon and shrimp combines seared seafood with a Parmesan sauce finished with citrus. Salmon and shrimp cook before the sauce, then return briefly to warm through. This keeps the seafood from simmering while the dairy base thickens. Jump to the recipe card for the measured components.
Ingredients for Creamy Lemon Garlic Salmon and Shrimp
- 2 salmon fillets, about 6 oz each
- ½ lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- Lemon slices, for serving
Prepare the divided butter and lemon
One tablespoon of butter cooks with olive oil and salmon, while the remaining two start the garlic sauce. Mince garlic and finely grate Parmesan before heating the skillet. Zest lemon before squeezing it, keeping the measured zest and juice ready for the sauce rather than adding extra liquid by guesswork.
Dry thawed seafood before seasoning. Similar salmon thickness makes timing easier, but check each portion individually if one is noticeably thinner. Keep a clean plate for cooked fish and shrimp and avoid returning them to a dish that held raw seafood. Parsley and lemon slices remain finishing ingredients rather than part of the first sear.
How to Make the Lemon Cream Seafood Skillet
1. Season the salmon.
Pat the salmon fillets dry. Season with paprika, salt, black pepper, and Italian seasoning.
2. Sear the salmon.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the salmon and cook for 4 to 5 minutes per side, until golden and cooked through. Transfer to a plate.
3. Cook the shrimp.
Add the shrimp to the same skillet and cook for about 1 to 2 minutes per side, just until pink and opaque. Remove the shrimp and set aside with the salmon.
4. Start the garlic sauce.
Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and minced garlic. Cook for about 30 seconds until fragrant.
5. Make it creamy.
Pour in the heavy cream and stir gently. Add the Parmesan cheese, lemon juice, and lemon zest. Simmer gently for 2 to 3 minutes, stirring until the creamy garlic sauce is smooth and slightly thickened.
6. Bring the seafood together.
Return the salmon and shrimp to the skillet. Spoon the creamy lemon garlic sauce over the salmon and shrimp and cook gently for another 1 to 2 minutes until everything is warmed through.
7. Finish and serve.
Sprinkle the creamy salmon and shrimp with fresh parsley and add lemon slices around the skillet. Serve immediately with rice, pasta, or vegetables.
Tips for Seafood and Sauce
Check salmon reaches 145°F in its thickest part, following safe fish guidance. Shrimp should become firm and opaque through the center. The listed skillet times are approximate; changing fillet thickness or shrimp size changes the timing even when ingredient weights stay the same.
Support salmon with a wide spatula and allow the first surface to set before turning. Remove cooked seafood while garlic sauce develops. Lower heat before adding remaining butter and garlic, then add cream and cheese over a controlled simmer. A hard boil can reduce sauce quickly and make the Parmesan harder to incorporate.
Return seafood only after the sauce is smooth. Spoon it over salmon rather than tossing the fragile fillets forcefully. Warm briefly and serve; the seafood does not need the entire sauce reduction stage again. Add parsley at the finish and arrange lemon slices without hiding the browned surfaces completely.
Serving and Preparing Ahead
Rice, pasta, or a green vegetable gives the sauce somewhere to go. Prepare that accompaniment before the final skillet stage. For a grilled salmon option, see grilled garlic butter salmon. For another cream sauce with greens, try Tuscan salmon and scallops.
Grate cheese, measure liquids, and prepare herbs ahead if useful, refrigerating perishable components. Cook seafood near serving rather than holding completed portions on a hot burner. Refrigerate leftovers promptly in shallow containers and reheat to 165°F throughout. Cream sauce thickens after chilling and fish becomes firmer, so expect a different reheated texture. Warm only the portions needed and keep the rest refrigerated until another meal.
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 Lemon Garlic Salmon and Shrimp Recipe Card
Creamy Lemon Garlic Salmon & Shrimp Skillet
Ingredients
Equipment
Method
- Pat the salmon fillets dry. Season with paprika, salt, black pepper, and Italian seasoning.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the salmon and cook for 4 to 5 minutes per side, until golden and cooked through. Transfer to a plate.
- Add the shrimp to the same skillet and cook for about 1 to 2 minutes per side, just until pink and opaque. Remove the shrimp and set aside with the salmon.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and minced garlic. Cook for about 30 seconds until fragrant.
- Pour in the heavy cream and stir gently. Add the Parmesan cheese, lemon juice, and lemon zest. Simmer gently for 2 to 3 minutes, stirring until the creamy garlic sauce is smooth and slightly thickened.
- Return the salmon and shrimp to the skillet. Spoon the creamy lemon garlic sauce over the salmon and shrimp and cook gently for another 1 to 2 minutes until everything is warmed through.
- Sprinkle the creamy salmon and shrimp with fresh parsley and add lemon slices around the skillet. Serve immediately with rice, pasta, or vegetables.