Creamy Garlic Salmon & Shrimp
Creamy garlic salmon and shrimp is an easy seafood dinner that looks a little special without requiring much work. Tender salmon fillets and juicy shrimp are baked in a simple garlic Parmesan cream sauce with just enough lemon to keep everything from feeling too rich.
The salmon gets a short head start in the oven before the shrimp and sauce are added, so both cook properly without overdoing the shrimp.
Why You’ll Love This Recipe
- Salmon and shrimp in one dish
- Rich and creamy without being overly heavy
- Easy enough for a weeknight
- Beautiful enough for company
Ingredient Notes
Salmon: Use four similar-size fillets so they cook at roughly the same rate.
Shrimp: Large peeled and deveined shrimp work best. Raw shrimp are important here because they finish cooking in the oven.
18% cream: Gives the sauce a creamy texture without making it excessively rich.
Parmesan: Freshly grated Parmesan melts more smoothly into the sauce.
Lemon: Added near the end to brighten the cream sauce and balance the butter and Parmesan.
How to Make Creamy Garlic Salmon & Shrimp
Prepare the Salmon: Preheat the oven to 400°F / 200°C. Place the salmon fillets in a lightly greased baking dish. Drizzle with olive oil and season with salt, pepper and paprika.
Partially Bake the Salmon: Bake the salmon for 8 minutes. Giving it a head start prevents the shrimp from overcooking later.
Make the Garlic Cream Sauce: While the salmon bakes, melt the butter in a skillet over medium-low heat. Add the garlic and cook for about 30 seconds, just until fragrant. Pour in the cream and broth and bring to a gentle simmer. Stir in the Parmesan until smooth, keeping the heat low so the sauce does not separate.
Add the Shrimp and Sauce: Remove the salmon from the oven and arrange the raw shrimp around the fillets. Stir the lemon juice and optional red pepper flakes into the sauce, then pour the sauce over and around the seafood.
Finish Baking: Return the dish to the oven and bake for another 7–10 minutes, until the shrimp are pink and opaque and the salmon reaches 145°F / 63°C in the thickest part. Avoid baking longer than necessary so the seafood stays tender.
Serve: Sprinkle generously with fresh parsley and serve with lemon wedges. Spoon some of the garlic cream sauce over each portion.
Tips
- Pat the salmon and shrimp dry before cooking so excess moisture doesn’t thin the sauce.
- Keep the cream sauce at a gentle simmer rather than a hard boil.
- Add the shrimp only after the salmon has partially cooked.
- If your salmon fillets are particularly thin, check them a few minutes early.
Serving Suggestions
This is especially good with rice, mashed potatoes, roasted potatoes or crusty bread for soaking up the garlic cream sauce. A simple green vegetable or salad also works well alongside it.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently so the salmon and shrimp don’t become tough.
Creamy Garlic Salmon & Shrimp
Course: Main DishesDifficulty: Easy4
servings15
minutes20
minutes610
kcal35
minutesTender baked salmon and juicy shrimp in a creamy garlic Parmesan sauce finished with fresh lemon and parsley.
Ingredients
For the seafood
4 salmon fillets, about 150–170 g each
300 g large raw shrimp, peeled and deveined
1 tbsp olive oil
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
For the garlic cream sauce
2 tbsp unsalted butter
4 garlic cloves, finely minced
3/4 cup / 180 mL 18% cream
1/4 cup / 60 mL chicken or vegetable broth
1/3 cup finely grated Parmesan cheese
1 tbsp fresh lemon juice
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh parsley
For serving
Lemon wedges
Extra fresh parsley, optional
Directions
- Prepare the Salmon: Preheat the oven to 400°F / 200°C and lightly grease a baking dish. Pat the salmon dry, place it in the dish, drizzle with olive oil and season with salt, black pepper and paprika.
- Partially Bake the Salmon: Bake for 8 minutes. This gives the salmon a head start so the shrimp can be added later without becoming overcooked.
- Make the Garlic Cream Sauce: While the salmon bakes, melt the butter in a skillet over medium-low heat. Add the garlic and cook for about 30 seconds, just until fragrant. Add the cream and broth and bring to a gentle simmer. Stir in the Parmesan until melted and smooth, keeping the heat low so the sauce stays creamy.
- Add the Shrimp and Sauce: Remove the salmon from the oven and arrange the raw shrimp around the fillets. Stir the lemon juice and red pepper flakes, if using, into the sauce, then pour it over and around the salmon and shrimp.
- Finish Baking: Return the dish to the oven and bake for another 7–10 minutes, until the shrimp are pink and opaque and the salmon reaches 145°F / 63°C in the thickest part. Check early if the salmon fillets are thin so the seafood stays tender.
- Serve: Sprinkle with fresh parsley and serve with lemon wedges. Spoon the creamy garlic sauce over each serving.
