Whether you’re craving a quick weeknight dinner or planning a special seafood feast, you’ve come to the right place. Salmon and shrimp are the dynamic duo of the ocean—versatile, flavorful, and perfect for everything from elegant meals to cozy comfort food. Dive into these 19 delicious recipes that will make any seafood lover’s heart (and stomach) sing!
Grilled Lemon Herb Salmon and Shrimp Skewers
Basking in the summer sun last weekend, I realized nothing beats firing up the grill for a meal that feels both fancy and fuss-free. These skewers have become my go-to for easy entertaining—I love how the lemon and herbs make the seafood sing without overpowering it. Honestly, it’s the kind of dish that makes you look like a pro with minimal effort.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the marinade:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tbsp chopped fresh dill
– 1 tbsp chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
For the skewers:
– 1 lb salmon fillet, skin removed, cut into 1-inch cubes
– 1 lb large shrimp, peeled and deveined
– 1 lemon, sliced into thin rounds
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tbsp chopped dill, 1 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Place 1 lb cubed salmon and 1 lb shrimp in a large resealable bag, pour the marinade over them, seal the bag, and gently massage to coat evenly. Refrigerate for 15 minutes—this short marinate infuses flavor without making the fish mushy.
3. While marinating, soak 8 wooden skewers in water for 10 minutes to prevent burning on the grill.
4. Preheat a grill or grill pan to medium-high heat, about 400°F, ensuring it’s hot before adding skewers for a good sear.
5. Thread the marinated salmon, shrimp, and lemon slices alternately onto the soaked skewers, leaving small gaps for even cooking.
6. Place the skewers on the preheated grill and cook for 4–5 minutes per side, flipping once with tongs when the salmon and shrimp turn opaque and develop grill marks.
7. Remove the skewers from the grill and let them rest for 2 minutes on a plate—this allows the juices to redistribute, keeping the seafood tender.
8. Serve immediately. You’ll love how the salmon stays flaky and moist while the shrimp get a slight char, all brightened by that zesty lemon herb marinade. Try pairing them with a simple quinoa salad or over a bed of greens for a light, satisfying meal that’s perfect for warm evenings.
Creamy Tuscan Salmon and Shrimp Pasta
Just last week, I was craving something luxurious yet comforting after a long day, and this Creamy Tuscan Salmon and Shrimp Pasta hit the spot perfectly—it’s become my go-to for impressing guests or treating myself with minimal fuss. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the pasta and protein:
– 12 ounces fettuccine pasta
– 1 pound salmon fillets, skin removed and cut into 1-inch cubes
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– Salt and black pepper
– For the sauce:
– 3 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup grated Parmesan cheese
– 1 cup sun-dried tomatoes, drained and chopped
– 2 cups fresh spinach
– 1 teaspoon dried oregano
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10-12 minutes until al dente, then drain and set aside.
3. Tip: I always salt the pasta water generously—it seasons the pasta from the inside out.
4. Season the salmon cubes and shrimp with salt and black pepper on all sides.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
6. Add the salmon cubes and cook for 3-4 minutes until golden brown on all sides, then remove and set aside.
7. Add the shrimp to the same skillet and cook for 2-3 minutes until pink and opaque, then remove and set aside.
8. Tip: Don’t overcrowd the skillet to ensure a good sear on the proteins.
9. Reduce the heat to medium and add 3 tablespoons of unsalted butter to the skillet.
10. Add 4 cloves of minced garlic and sauté for 1 minute until fragrant.
11. Pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring to combine.
12. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
13. Stir in 1 cup of grated Parmesan cheese until melted and smooth.
14. Add 1 cup of chopped sun-dried tomatoes, 2 cups of fresh spinach, and 1 teaspoon of dried oregano, stirring until the spinach wilts, about 2 minutes.
15. Tip: Add the spinach last to keep it vibrant and avoid overcooking.
16. Return the cooked salmon and shrimp to the skillet, gently folding them into the sauce.
17. Add the drained fettuccine pasta to the skillet and toss everything together until well coated and heated through, about 2 minutes.
18. You’ll love how the creamy sauce clings to every strand of pasta, with bursts of sweetness from the sun-dried tomatoes and a savory depth from the seafood. Serve it immediately with extra Parmesan on top, or for a fun twist, try it with a side of garlic bread to soak up every last drop of that rich sauce.
Cajun Salmon and Shrimp Foil Packets
Venturing into my kitchen after a busy week, I always crave something flavorful yet fuss-free—these Cajun Salmon and Shrimp Foil Packets hit the spot perfectly, reminding me of summer cookouts with friends where cleanup was a breeze. I love how the foil locks in all those bold spices, making it a go-to for weeknights when I want a hearty meal without the mess.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the seafood and vegetables:
– 4 salmon fillets (6 ounces each)
– 1 pound large shrimp, peeled and deveined
– 2 cups broccoli florets
– 1 red bell pepper, sliced into strips
– 1 yellow onion, sliced
– For the seasoning and sauce:
– 2 tablespoons olive oil
– 2 tablespoons Cajun seasoning
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 cup unsalted butter, melted
– 1 lemon, sliced into rounds
Instructions
1. Preheat your oven to 400°F and tear off four large sheets of aluminum foil, each about 12 inches long.
2. In a small bowl, combine the Cajun seasoning, garlic powder, and smoked paprika to make a dry rub.
3. Pat the salmon fillets and shrimp dry with paper towels to help the seasoning stick better, then sprinkle the dry rub evenly over both sides of the salmon and all over the shrimp.
4. Place one salmon fillet in the center of each foil sheet, then arrange the shrimp, broccoli florets, red bell pepper strips, and onion slices around it in a single layer.
5. Drizzle 1/2 tablespoon of olive oil over the vegetables and seafood on each packet to prevent sticking and add moisture.
6. Pour 1 tablespoon of melted butter evenly over each packet, then top with two lemon slices for a bright, citrusy flavor.
7. Fold the foil over the ingredients and crimp the edges tightly to seal each packet, ensuring no steam escapes during cooking.
8. Place the packets on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the salmon flakes easily with a fork and the shrimp turn pink and opaque.
9. Carefully open one packet to check for doneness, being mindful of the hot steam that will release.
10. Let the packets rest for 2 minutes before serving to allow the flavors to meld together.
Zesty and tender, the salmon and shrimp soak up the Cajun spices beautifully, while the veggies stay crisp-tender for a satisfying contrast. I love serving these packets right on the table with a side of rice or crusty bread to soak up the buttery sauce—it’s a complete meal that always impresses with minimal effort.
Garlic Butter Salmon and Shrimp Bake
A cozy winter evening last week had me craving something rich, garlicky, and packed with protein—so I whipped up this one-pan wonder that’s become a weeknight favorite. Honestly, there’s nothing better than a meal that feels indulgent but comes together with minimal cleanup, and this garlic butter salmon and shrimp bake delivers exactly that.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the seafood:
– 4 salmon fillets (about 6 oz each)
– 1 lb large shrimp, peeled and deveined
For the garlic butter sauce:
– 1/2 cup unsalted butter, melted
– 8 cloves garlic, minced
– 2 tbsp fresh lemon juice
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
For garnish:
– 2 tbsp chopped fresh parsley
– Lemon wedges for serving
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with cooking spray or a bit of the melted butter.
2. Pat the salmon fillets and shrimp dry with paper towels to ensure they crisp up nicely in the oven.
3. In a medium bowl, whisk together the melted butter, minced garlic, lemon juice, paprika, salt, and black pepper until fully combined.
4. Arrange the salmon fillets skin-side down in the prepared baking dish, then scatter the shrimp around them in a single layer.
5. Pour the garlic butter sauce evenly over the salmon and shrimp, using a spoon to coat everything thoroughly.
6. Bake in the preheated oven for 15–20 minutes, or until the salmon flakes easily with a fork and the shrimp turn pink and opaque.
7. Remove the dish from the oven and let it rest for 5 minutes to allow the flavors to meld.
8. Sprinkle the chopped parsley over the top and serve immediately with lemon wedges on the side.
Rich, buttery, and bursting with garlic, this bake yields tender salmon that flakes apart and juicy shrimp with a slight crisp from the oven heat. I love serving it over a bed of fluffy rice or with crusty bread to soak up every last drop of that savory sauce—it’s a simple dish that always impresses.
Salmon and Shrimp Alfredo
Zesty and comforting, this Salmon and Shrimp Alfredo is my go-to when I want something indulgent yet surprisingly easy—it’s the dish I always make when friends pop over last-minute, and it never fails to impress. I love how the rich sauce clings to every strand of pasta, and adding seafood turns a classic into something special. Honestly, it’s become a weekly staple in my kitchen because it feels fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pasta and seafood:
– 12 oz fettuccine
– 1 lb salmon fillet, skin removed, cut into 1-inch cubes
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Alfredo sauce:
– 4 tbsp unsalted butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 tsp nutmeg
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
2. While the pasta cooks, pat the salmon and shrimp dry with paper towels to ensure a good sear. Season evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the salmon cubes and cook for 3–4 minutes per side until lightly browned and opaque. Tip: Don’t overcrowd the skillet to avoid steaming the salmon.
4. Transfer the salmon to a plate. In the same skillet, add the shrimp and cook for 2–3 minutes per side until pink and curled. Remove and set aside with the salmon.
5. Reduce heat to medium. Add butter to the skillet and melt until foamy, about 1 minute. Stir in minced garlic and cook for 30 seconds until fragrant. Tip: Watch the garlic closely to prevent burning, which can make it bitter.
6. Pour in heavy cream, stirring constantly. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
7. Remove the skillet from heat. Gradually whisk in Parmesan cheese and nutmeg until the sauce is smooth and creamy. Tip: Adding cheese off the heat prevents it from clumping.
8. Return the skillet to low heat. Add the cooked pasta, salmon, and shrimp, tossing gently to coat everything in the sauce. Heat for 1–2 minutes until warmed through.
Oh, the creamy sauce wraps around the tender salmon and juicy shrimp so beautifully, making each bite luxuriously smooth with a hint of garlic and nutmeg. Serve it straight from the skillet for a cozy family dinner, or garnish with extra Parmesan and fresh parsley to elevate it for guests—it’s a dish that feels both hearty and elegant.
Teriyaki Salmon and Shrimp Stir Fry
Craving something that feels like takeout but is actually healthier and ready in under 30 minutes? This Teriyaki Salmon and Shrimp Stir Fry has become my go-to weeknight lifesaver—it’s the perfect balance of sweet, savory, and satisfying, with minimal cleanup. I love how the salmon gets beautifully caramelized while the shrimp stay tender, all coated in that glossy, homemade teriyaki sauce I always keep a jar of in my fridge.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp freshly grated ginger
– 2 cloves garlic, minced
– 1 tbsp cornstarch mixed with 2 tbsp cold water
For the Stir Fry:
– 1 lb salmon fillet, skin removed, cut into 1-inch cubes
– 1/2 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil, divided
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 1/2 cup sliced carrots
– 2 green onions, sliced (for garnish)
– Cooked white rice, for serving
Instructions
1. In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a simmer, stirring occasionally, for 3 minutes until slightly thickened.
2. Stir the cornstarch slurry into the saucepan and cook for 1 more minute, until the sauce coats the back of a spoon. Remove from heat and set aside.
3. Pat the salmon and shrimp dry with paper towels to ensure a good sear. Season both lightly with salt.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
5. Add the salmon cubes to the skillet in a single layer. Cook undisturbed for 2 minutes per side, until golden brown and cooked through. Transfer to a plate.
6. Add the remaining 1 tablespoon of oil to the skillet. Add the shrimp and cook for 1–2 minutes per side, until pink and opaque. Transfer to the plate with the salmon.
7. Add the bell pepper, broccoli, and carrots to the skillet. Stir-fry for 4–5 minutes, until the vegetables are crisp-tender.
8. Return the salmon and shrimp to the skillet with the vegetables. Pour the teriyaki sauce over everything and toss gently to coat. Heat through for 1 minute.
9. Remove from heat and garnish with sliced green onions.
Glossy and fragrant, this stir fry delivers tender salmon and juicy shrimp in a sticky-sweet sauce that clings perfectly to the veggies and rice. I love serving it over a bed of steaming jasmine rice to soak up every last drop, and it’s even fantastic the next day—just reheat gently to keep the seafood from overcooking.
Spicy Salmon and Shrimp Tacos
Venturing into my kitchen on a chilly afternoon, I craved something vibrant and spicy to shake off the winter blues—these Spicy Salmon and Shrimp Tacos were born from that craving, combining my love for seafood with a kick of heat that always reminds me of summer beach trips. Honestly, I make these whenever I need a quick, impressive meal that feels like a fiesta, and the best part is how easily the flavors come together with just a few pantry staples.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the seafood marinade: 1 lb salmon fillet (cut into 1-inch cubes), 1 lb large shrimp (peeled and deveined), 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
– For the spicy crema: 1/2 cup sour cream, 1 tbsp lime juice, 1 tsp hot sauce (like Tabasco), 1/4 tsp salt
– For assembly: 8 small corn tortillas, 1 cup shredded cabbage, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 lime (cut into wedges)
Instructions
1. In a medium bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to make the marinade. Tip: Mix the spices well to ensure even coating on the seafood.
2. Add 1 lb salmon cubes and 1 lb shrimp to the bowl, tossing gently until fully coated with the marinade. Let it sit for 10 minutes at room temperature to absorb the flavors.
3. While the seafood marinates, prepare the spicy crema by whisking together 1/2 cup sour cream, 1 tbsp lime juice, 1 tsp hot sauce, and 1/4 tsp salt in a small bowl until smooth. Set aside in the refrigerator.
4. Heat a large skillet over medium-high heat until a drop of water sizzles, about 2 minutes. Tip: A hot skillet prevents the seafood from sticking and gives a nice sear.
5. Add the marinated salmon and shrimp to the skillet in a single layer, cooking for 3-4 minutes per side until the salmon is opaque and flakes easily with a fork and the shrimp turn pink and curl. Tip: Avoid overcrowding the pan to ensure even cooking—work in batches if needed.
6. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
7. Assemble the tacos by placing a spoonful of cooked seafood on each tortilla, then topping with 1 cup shredded cabbage, 1/2 cup diced red onion, and a drizzle of the spicy crema.
8. Garnish with 1/4 cup chopped cilantro and serve immediately with lime wedges on the side for squeezing.
Now, these tacos deliver a delightful crunch from the cabbage against the tender, flaky salmon and juicy shrimp, all wrapped in a warm tortilla with a creamy, spicy kick that lingers pleasantly. I love serving them with extra lime wedges to brighten the flavors, and they’re perfect for a casual dinner where everyone can customize their own plate—trust me, the combo of textures and heat makes every bite irresistible.
Pesto Salmon and Shrimp Risotto
Cooking a comforting, one-pan meal that feels fancy but is surprisingly simple is my kind of weeknight win. This Pesto Salmon and Shrimp Risotto is exactly that—a creamy, herbaceous hug in a bowl that comes together with minimal fuss, perfect for when you want something special without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Seafood:
– 1 lb salmon fillet, skin removed, cut into 1-inch cubes
– 1/2 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Risotto:
– 1 1/2 cups Arborio rice
– 4 cups low-sodium chicken broth, kept warm on a separate burner
– 1/2 cup dry white wine
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– 1/3 cup prepared basil pesto
– 2 tbsp unsalted butter
Instructions
1. Pat the salmon cubes and shrimp dry with paper towels, then season evenly with salt and pepper. 2. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. 3. Add the salmon and shrimp in a single layer and cook for 2-3 minutes per side, just until opaque and lightly browned. Tip: Avoid overcrowding to get a good sear; cook in batches if needed. Transfer to a plate and set aside. 4. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same pan. 5. Add the diced onion and cook for 4-5 minutes, stirring frequently, until softened and translucent. 6. Stir in the minced garlic and cook for 1 more minute until fragrant. 7. Add the Arborio rice to the pan and toast for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges. 8. Pour in the white wine and cook, stirring, until the liquid is fully absorbed. 9. Begin adding the warm chicken broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Tip: Keep the broth warm to maintain a steady cooking temperature for the rice. This process should take about 20-25 minutes. 10. When the rice is tender but still has a slight bite (al dente) and the mixture is creamy, remove the pan from heat. 11. Stir in the grated Parmesan cheese, heavy cream, pesto, and butter until fully incorporated and creamy. 12. Gently fold the cooked salmon and shrimp back into the risotto to warm through, about 2 minutes. Tip: Be gentle to keep the seafood intact. 13. Season with additional salt and pepper only if needed after tasting.
Oozing with creamy richness and bright pesto flavor, this risotto has a luxurious texture that clings to every grain of rice and piece of seafood. Serve it immediately in shallow bowls, perhaps with a simple arugula salad on the side to cut through the richness, and watch it become an instant favorite for its elegant, comforting balance.
Maple Glazed Salmon and Shrimp
Zesty and sweet, this Maple Glazed Salmon and Shrimp has become my go-to weeknight wonder—it’s the kind of dish that feels fancy but comes together with minimal fuss, perfect for when I’m craving something special without spending hours in the kitchen. I first whipped it up on a chilly evening when I had some salmon fillets and shrimp in the fridge, and the maple glaze just seemed to pull everything together into a cozy, flavorful meal that’s since earned a permanent spot in my rotation. Trust me, once you try that caramelized glaze, you’ll be hooked too!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the glaze:
– 1/4 cup pure maple syrup
– 2 tbsp soy sauce
– 1 tbsp Dijon mustard
– 1 tsp minced garlic
– 1/2 tsp ground black pepper
For the seafood:
– 4 (6-ounce) salmon fillets, skin-on
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1/2 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 1 tsp minced garlic, and 1/2 tsp ground black pepper until smooth to make the glaze.
3. Pat the 4 salmon fillets and 1 lb shrimp dry with paper towels to ensure they brown nicely in the oven.
4. Arrange the salmon fillets and shrimp in a single layer on the prepared baking sheet.
5. Brush the salmon and shrimp evenly with 2 tbsp olive oil using a pastry brush.
6. Sprinkle 1/2 tsp salt over the salmon and shrimp for seasoning.
7. Spoon half of the maple glaze over the salmon fillets, reserving the rest for later.
8. Bake in the preheated oven at 400°F for 12 minutes, or until the salmon flakes easily with a fork and the shrimp turn pink and opaque.
9. Remove the baking sheet from the oven and carefully spoon the remaining glaze over the salmon and shrimp.
10. Return the baking sheet to the oven and bake for an additional 3 minutes to caramelize the glaze.
11. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Unbelievably tender, the salmon flakes apart with a fork while the shrimp stay juicy, all coated in that sticky-sweet maple glaze that caramelizes into a glossy finish. I love serving this over a bed of fluffy rice or with roasted veggies to soak up every last drop of sauce—it’s a meal that always feels like a treat without any of the stress.
Mango Salsa Salmon and Shrimp
Diving into my kitchen after a hectic week, I always crave something bright and effortless—this Mango Salsa Salmon and Shrimp is my go-to for turning a simple meal into a tropical escape. It’s a dish I first whipped up on a whim with leftover mangoes, and now it’s a staple in my home, perfect for impressing guests without the fuss. Trust me, the sweet-spicy salsa paired with flaky salmon and juicy shrimp will make you feel like you’re dining seaside, even on a busy Tuesday.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the salmon and shrimp:
– 4 salmon fillets (6 oz each)
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the mango salsa:
– 2 ripe mangoes, diced into 1/2-inch pieces
– 1/2 red onion, finely chopped
– 1 jalapeño, seeded and minced
– 1/4 cup fresh cilantro, chopped
– Juice of 1 lime
– 1 tbsp honey
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets and shrimp dry with paper towels to ensure a crispy sear.
3. Brush the salmon and shrimp with 1 tbsp olive oil, then season evenly with salt and black pepper.
4. Arrange the salmon on the prepared baking sheet and bake for 12-15 minutes, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
5. While the salmon bakes, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat.
6. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque—avoid overcrowding to get a nice sear.
7. In a medium bowl, combine the diced mangoes, red onion, jalapeño, cilantro, lime juice, and honey, stirring gently to mix without mashing the mango.
8. Let the salsa sit for 5 minutes to allow the flavors to meld, which enhances the sweetness and spice.
9. Remove the salmon from the oven and let it rest for 2 minutes to lock in the juices.
10. Plate the salmon and shrimp, then spoon the mango salsa generously over the top.
What I love most is the contrast of textures—the tender, flaky salmon against the juicy shrimp and chunky salsa creates a delightful bite every time. Serve it over a bed of cilantro-lime rice or with warm tortillas for a fun, hands-on meal that’s as vibrant as it is satisfying.
Coconut Curry Salmon and Shrimp
Recently, I found myself craving something that felt both comforting and exciting—a dish that could transport me to a tropical beach while still being cozy enough for a weeknight dinner. That’s when I whipped up this Coconut Curry Salmon and Shrimp, a vibrant one-pan wonder that’s become a staple in my kitchen. It’s the perfect blend of creamy, spicy, and savory, and I love how quickly it comes together, especially after a long day when I’m tempted to just order takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the base and protein:
– 1 tablespoon olive oil
– 1 pound salmon fillets, cut into 1-inch cubes
– 1/2 pound large shrimp, peeled and deveined
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the sauce:
– 1 can (13.5 ounces) full-fat coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 red bell pepper, sliced into thin strips
– 1 cup broccoli florets
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound salmon cubes to the skillet and cook for 2-3 minutes per side until lightly browned but not fully cooked through; remove and set aside on a plate.
3. In the same skillet, add 1/2 pound shrimp and cook for 1-2 minutes per side until pink and opaque; remove and set aside with the salmon.
4. Reduce heat to medium and add 1 chopped onion to the skillet, sautéing for 3-4 minutes until softened and translucent.
5. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant to avoid burning.
6. Add 2 tablespoons red curry paste to the skillet and cook for 1 minute, stirring constantly to toast it and deepen the flavors.
7. Pour in 1 can coconut milk, 1 tablespoon fish sauce, and 1 tablespoon brown sugar, stirring well to combine and bring to a gentle simmer.
8. Add 1 sliced red bell pepper and 1 cup broccoli florets to the sauce, cooking for 4-5 minutes until the vegetables are tender-crisp.
9. Return the salmon and shrimp to the skillet, gently folding them into the sauce and simmering for 2-3 minutes until heated through and the salmon flakes easily with a fork.
10. Remove from heat and stir in 1/4 cup chopped cilantro.
11. Serve immediately with lime wedges on the side for squeezing over the top.
Lastly, this dish delights with its creamy coconut curry that clings to every bite of tender salmon and juicy shrimp, while the crisp vegetables add a refreshing crunch. I love serving it over steamed jasmine rice to soak up all that flavorful sauce, or for a lighter option, try it with cauliflower rice—it’s a meal that always feels like a mini vacation on a plate.
Mediterranean Salmon and Shrimp Salad
M y Mediterranean Salmon and Shrimp Salad is the kind of vibrant, satisfying meal I crave after a busy week—it’s light yet packed with flavor, and I love how quickly it comes together. I often make this on Sunday evenings to prep for lunches, and the combination of tender salmon, juicy shrimp, and crisp veggies always feels like a treat. Trust me, once you try the zesty lemon-herb dressing, you’ll be hooked!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the salmon and shrimp:
– 1 lb salmon fillets, skin removed
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the salad base:
– 6 cups mixed greens (like romaine and arugula)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
– 1/4 cup red onion, thinly sliced
For the lemon-herb dressing:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp fresh dill, chopped
– 1 tsp honey
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake the salmon for 12–15 minutes, until it flakes easily with a fork—this ensures it stays moist and tender.
4. While the salmon bakes, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat.
5. Add the shrimp to the skillet and season with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
6. Cook the shrimp for 2–3 minutes per side, until they turn pink and opaque; avoid overcooking to keep them juicy.
7. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, dill, honey, and garlic powder to make the dressing.
8. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
9. Flake the baked salmon into bite-sized pieces and add it to the salad bowl along with the cooked shrimp.
10. Drizzle the lemon-herb dressing over the salad and toss gently to coat everything evenly—this tip prevents the greens from wilting too quickly.
The salad boasts a delightful contrast of textures, from the flaky salmon and succulent shrimp to the crisp veggies, all brightened by that tangy, herbaceous dressing. I love serving it with a side of warm pita bread or over quinoa for a heartier meal, and it’s just as delicious the next day straight from the fridge!
Honey Garlic Salmon and Shrimp
Sometimes, after a long week, I crave a meal that feels fancy but comes together with minimal fuss—that’s exactly where this honey garlic salmon and shrimp recipe comes in. Inspired by a cozy dinner I whipped up last winter when friends dropped by unexpectedly, it’s become my go-to for impressing guests without stressing in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the seafood:
– 4 salmon fillets (6 oz each)
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
For the sauce:
– ⅓ cup honey
– ¼ cup soy sauce
– 4 garlic cloves, minced
– 1 tbsp lemon juice
– 1 tsp grated ginger
– 2 tbsp unsalted butter
Instructions
1. Pat the salmon fillets and shrimp dry with paper towels to ensure a good sear.
2. Season both sides of the salmon and shrimp evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place salmon fillets skin-side down in the skillet and cook undisturbed for 5 minutes to crisp the skin.
5. Flip the salmon and add shrimp to the skillet, cooking for 3 minutes until shrimp turn pink and opaque.
6. Remove salmon and shrimp from the skillet and set aside on a plate, covering loosely with foil.
7. Reduce heat to medium and add honey, soy sauce, minced garlic, lemon juice, and grated ginger to the skillet.
8. Simmer the sauce for 4 minutes, stirring frequently, until it thickens slightly and bubbles.
9. Whisk in unsalted butter until fully melted and incorporated into the sauce.
10. Return salmon and shrimp to the skillet, spooning sauce over them, and cook for 2 more minutes to glaze.
11. Remove from heat and let rest for 3 minutes before serving.
Buttery and caramelized from the honey glaze, the salmon flakes beautifully while the shrimp stay juicy. I love serving this over a bed of fluffy rice to soak up every drop of that savory-sweet sauce, or with roasted asparagus for a vibrant, complete meal that always earns compliments.
Blackened Salmon and Shrimp with Avocado Salad
A sizzling skillet and the aroma of Cajun spices always transport me back to my first trip to New Orleans—this blackened salmon and shrimp with avocado salad is my weeknight homage to those flavors, bringing restaurant-worthy zest to my kitchen in under 30 minutes. I love how the spicy crust contrasts with the cool, creamy salad, making it a hit for both quick dinners and impressing guests. Honestly, it’s become my go-to when I crave something hearty yet fresh without spending hours cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Blackened Seasoning and Seafood:
– 4 salmon fillets (6 oz each)
– 1 lb large shrimp, peeled and deveined
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 2 tbsp olive oil
For the Avocado Salad:
– 2 ripe avocados, diced
– 1 cup cherry tomatoes, halved
– 1/4 cup red onion, finely chopped
– 2 tbsp fresh lime juice
– 1 tbsp olive oil
– Salt to taste
Instructions
1. Pat the salmon fillets and shrimp dry with paper towels to ensure a crisp crust.
2. In a small bowl, combine the Cajun seasoning, smoked paprika, and garlic powder.
3. Rub the seasoning mixture evenly over both sides of the salmon fillets and shrimp.
4. Heat a large cast-iron skillet over medium-high heat until it’s smoking hot, about 3 minutes.
5. Add 1 tbsp olive oil to the skillet and swirl to coat.
6. Place the salmon fillets skin-side up in the skillet and cook for 3 minutes without moving them.
7. Flip the salmon using a spatula and cook for another 3 minutes until the internal temperature reaches 145°F.
8. Transfer the salmon to a plate and cover loosely with foil.
9. Add the remaining 1 tbsp olive oil to the same skillet.
10. Add the seasoned shrimp in a single layer and cook for 2 minutes per side until opaque and pink.
11. While the seafood cooks, prepare the avocado salad by combining diced avocados, cherry tomatoes, red onion, lime juice, and 1 tbsp olive oil in a bowl.
12. Gently toss the salad and season with a pinch of salt.
13. Serve the blackened salmon and shrimp immediately alongside the avocado salad.
Perfectly charred on the outside and flaky within, the salmon pairs beautifully with the juicy shrimp and vibrant salad—try stacking it all on a warm tortilla for a fun twist, or serve over a bed of greens to let those bold spices shine through every bite.
Bourbon Glazed Salmon and Shrimp
O
n a recent chilly evening, I found myself craving something both elegant and comforting, a dish that could turn an ordinary weeknight into a special occasion without demanding hours in the kitchen. That’s when I pulled out my trusty cast-iron skillet and decided to create this Bourbon Glazed Salmon and Shrimp, a recipe that perfectly balances sweet, savory, and smoky notes in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Bourbon Glaze:
– 1/4 cup bourbon
– 1/4 cup soy sauce
– 1/4 cup brown sugar, packed
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
For the Salmon and Shrimp:
– 4 (6-ounce) salmon fillets, skin-on
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. In a small saucepan over medium heat, combine 1/4 cup bourbon, 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 cloves minced garlic, and 1 teaspoon grated ginger.
2. Bring the mixture to a simmer, stirring occasionally with a whisk, then reduce the heat to low and let it cook for 5-7 minutes until it thickens slightly to a syrup-like consistency; tip: keep an eye on it to prevent burning, as sugars can caramelize quickly.
3. Remove the saucepan from the heat and set the bourbon glaze aside to cool slightly.
4. Pat 4 salmon fillets and 1 pound shrimp dry with paper towels to ensure a good sear, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving them until the skin is crispy and golden brown.
7. Carefully flip the salmon fillets using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F; tip: use an instant-read thermometer for accuracy to avoid overcooking.
8. Transfer the cooked salmon to a plate and tent loosely with foil to keep warm.
9. In the same skillet, add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.
10. Return the salmon to the skillet, then pour the reserved bourbon glaze over the salmon and shrimp, gently tossing to coat everything evenly.
11. Cook for an additional 1-2 minutes, allowing the glaze to bubble and adhere to the proteins; tip: baste the salmon with the glaze using a spoon for extra flavor infusion.
12. Remove the skillet from the heat and garnish with 2 tablespoons chopped fresh parsley.
So
erve this dish immediately over a bed of fluffy rice or with roasted vegetables to soak up the rich, glossy sauce. The salmon flakes beautifully with a crisp skin, while the shrimp remain tender and juicy, all enveloped in that irresistible bourbon-kissed glaze that’s just sticky enough without being overly sweet—it’s a surefire way to impress guests or simply treat yourself on a busy night.
Lemon Dill Salmon and Shrimp Rice Bowl
Pulling together a quick, healthy dinner that still feels special is my weeknight mission, and this Lemon Dill Salmon and Shrimp Rice Bowl is my latest victory. Inspired by a breezy coastal meal I had last summer, it’s become my go-to for turning simple ingredients into something bright and satisfying without spending hours in the kitchen.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Rice & Protein:
– 1 cup long-grain white rice
– 2 cups water
– 2 (6-ounce) salmon fillets, skin-on
– 8 ounces large shrimp, peeled and deveined
– 2 tablespoons olive oil, divided
– 1/2 teaspoon salt, divided
– 1/4 teaspoon black pepper
For the Lemon Dill Sauce:
– 1/4 cup plain Greek yogurt
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh dill
– 1 teaspoon lemon zest
– 1/4 teaspoon garlic powder
Instructions
1. Rinse 1 cup of rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier grains.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes. Tip: Avoid lifting the lid during cooking to trap the steam.
4. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to finish steaming.
5. While the rice cooks, pat the salmon fillets and shrimp dry with paper towels to ensure a good sear.
6. Season the salmon and shrimp evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
7. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
8. Place the salmon fillets in the skillet skin-side down. Cook undisturbed for 5 minutes to crisp the skin.
9. Carefully flip the salmon fillets using a spatula. Cook for another 4 minutes, or until the internal temperature reaches 145°F when checked with an instant-read thermometer.
10. Transfer the cooked salmon to a plate and cover loosely with foil to keep warm.
11. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shrimp in a single layer.
12. Cook the shrimp for 2 minutes per side, until they turn pink and opaque throughout. Tip: Shrimp cook quickly, so watch closely to avoid overcooking.
13. While the proteins cook, make the sauce: In a small bowl, whisk together 1/4 cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon dill, 1 teaspoon lemon zest, and 1/4 teaspoon garlic powder until smooth.
14. Fluff the rested rice with a fork. Divide it between two bowls.
15. Top the rice with the cooked salmon and shrimp. Tip: I like to flake the salmon slightly with a fork for easier eating.
16. Drizzle the lemon dill sauce generously over each bowl.
Glazing the bowl with that creamy, herby sauce brings it all together. The rice soaks up the bright lemon and dill flavors, while the salmon stays tender and the shrimp adds a sweet, juicy bite. For a fun twist, try serving it in a hollowed-out bell pepper or with a side of roasted asparagus to scoop up every last bit.
Conclusion
Yum! This collection offers 19 flavorful ways to enjoy salmon and shrimp, from quick weeknight dinners to impressive weekend meals. We hope you’ve found some new favorites to try in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help fellow seafood lovers discover these delicious dishes. Happy cooking!
