Dive into a sea of flavor with these 20 delicious salmon and shrimp recipe variations! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, this roundup has something for every home cook. From zesty lemon-herb creations to rich, comforting bakes, get ready to transform these versatile seafood stars into unforgettable meals. Let’s explore these tasty twists that will have everyone asking for seconds!
Garlic Butter Salmon and Shrimp Skillet
Sometimes, after a long day, I crave a meal that feels fancy but comes together in one pan—less cleanup means more time to relax with a glass of wine. This garlic butter salmon and shrimp skillet is my go-to for those nights; it’s packed with flavor and ready in under 30 minutes, making it perfect for a quick weeknight dinner or a casual weekend feast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of fresh salmon fillets, skin removed and cut into 4 equal portions
– 1 pound of large raw shrimp, peeled and deveined
– 4 tablespoons of unsalted butter, divided
– 3 tablespoons of rich extra virgin olive oil
– 6 cloves of garlic, minced
– 1 lemon, juiced and zested
– 2 tablespoons of freshly chopped parsley
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt
– 1/4 teaspoon of crushed red pepper flakes (optional)
Instructions
1. Pat the fresh salmon fillets and large raw shrimp dry with paper towels to ensure a good sear.
2. Season both sides of the salmon fillets and the shrimp with sea salt and finely ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon fillets in the skillet, skin-side up, and cook for 4-5 minutes until golden brown and crispy on the bottom.
5. Flip the salmon fillets carefully using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F, then transfer to a plate.
6. Add the remaining 2 tablespoons of rich extra virgin olive oil to the same skillet and heat for 1 minute.
7. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to the plate with the salmon.
8. Reduce the heat to medium and melt 4 tablespoons of unsalted butter in the skillet.
9. Add 6 cloves of minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
10. Stir in the juice and zest of 1 lemon and 1/4 teaspoon of crushed red pepper flakes, if using, and cook for 30 seconds.
11. Return the salmon and shrimp to the skillet, spooning the garlic butter sauce over them to coat evenly.
12. Sprinkle with 2 tablespoons of freshly chopped parsley and cook for 1 more minute to warm through.
13. Remove from heat and serve immediately.
Every bite of this dish is a delight—the salmon flakes tenderly with a buttery crust, while the shrimp soak up the zesty garlic sauce. I love serving it over a bed of fluffy rice or with crusty bread to mop up every last drop, making it a meal that’s both satisfying and effortlessly elegant.
Creamy Tuscan Salmon and Shrimp
Diving into a cozy dinner that feels like a warm hug, I recently whipped up this Creamy Tuscan Salmon and Shrimp on a chilly evening when I craved something indulgent yet simple—it’s become my go-to for impressing guests without spending hours in the kitchen. There’s something magical about the way the creamy sauce clings to the tender seafood, making every bite feel like a little escape to the Italian countryside.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 skin-on salmon fillets (about 6 ounces each)
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 2 cups fresh baby spinach leaves
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 1 teaspoon finely ground black pepper
– ½ teaspoon sea salt
– 2 tablespoons fresh basil, chopped
Instructions
1. Pat the salmon fillets and shrimp dry with paper towels to ensure a crisp sear.
2. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the salmon fillets skin-side down in the skillet and cook for 4–5 minutes until the skin is golden and crispy.
4. Flip the salmon and cook for another 3–4 minutes until opaque and flaky, then transfer to a plate.
5. Add the remaining 1 tablespoon of rich extra virgin olive oil to the same skillet.
6. Sauté the finely diced yellow onion for 3–4 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
8. Add the chopped sun-dried tomatoes and cook for 2 minutes to release their sweet, tangy flavor.
9. Pour in the heavy cream and bring to a gentle simmer over medium heat, stirring occasionally.
10. Sprinkle in the grated Parmesan cheese, stirring continuously until melted and smooth, about 2 minutes.
11. Season the sauce with finely ground black pepper and sea salt, adjusting to your preference.
12. Fold in the fresh baby spinach leaves and cook for 1–2 minutes until wilted and vibrant green.
13. Return the salmon fillets to the skillet, nestling them into the sauce.
14. Add the peeled and deveined shrimp to the skillet, arranging them around the salmon.
15. Cook for 4–5 minutes, turning the shrimp once, until they turn pink and opaque.
16. Remove from heat and garnish with chopped fresh basil.
Buttery salmon and plump shrimp swim in a velvety sauce that’s studded with bursts of sun-dried tomatoes and wilted spinach—each forkful offers a creamy, savory richness balanced by a hint of sweetness. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop, making it a showstopper for weeknights or special gatherings alike.
Spicy Cajun Salmon and Shrimp Pasta
On a chilly evening last week, I found myself craving something bold and comforting—a dish that could warm both the kitchen and the soul. That’s when I whipped up this Spicy Cajun Salmon and Shrimp Pasta, a one-pan wonder that’s become my go-to for busy weeknights. It’s packed with flavor and comes together in under 30 minutes, making it perfect for when you need a quick but impressive meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound fresh salmon fillets, skin removed and cut into 1-inch chunks
– 1 pound large raw shrimp, peeled and deveined
– 12 ounces dried linguine pasta
– 2 tablespoons rich extra virgin olive oil
– 4 cloves garlic, minced
– 1 medium yellow onion, finely diced
– 1 red bell pepper, thinly sliced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 2 tablespoons Cajun seasoning blend
– 1 teaspoon smoked paprika
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– Salt and freshly ground black pepper, to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Add the dried linguine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking. Drain and set aside.
2. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the fresh salmon chunks to the skillet and sear for 3–4 minutes per side until golden brown and cooked through. Remove the salmon and set aside on a plate.
4. In the same skillet, add the large raw shrimp and cook for 2–3 minutes until pink and opaque, flipping once halfway through. Remove the shrimp and set aside with the salmon.
5. Reduce the heat to medium and add the minced garlic, finely diced yellow onion, and thinly sliced red bell pepper to the skillet. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
6. Stir in the Cajun seasoning blend, smoked paprika, and crushed red pepper flakes, cooking for 1 minute to toast the spices and release their aromas.
7. Pour in the heavy cream and low-sodium chicken broth, bringing the mixture to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, until slightly thickened.
8. Return the cooked salmon and shrimp to the skillet, along with the drained linguine. Toss everything together to coat evenly in the sauce.
9. Sprinkle in the freshly grated Parmesan cheese and chopped fresh parsley, stirring until the cheese melts and the pasta is well combined. Season with salt and freshly ground black pepper to taste.
10. Remove from heat and serve immediately. Tip: For an extra kick, add a pinch more Cajun seasoning just before serving. Tip: To keep the seafood tender, avoid overcooking—the salmon should flake easily, and the shrimp should be just opaque. Tip: If the sauce thickens too much, thin it with a splash of chicken broth or pasta water.
My favorite part? The creamy sauce clings to every strand of pasta, while the spicy Cajun kick balances beautifully with the rich salmon and succulent shrimp. Try serving it with a crisp green salad or crusty bread to soak up every last drop—it’s a meal that’s sure to become a regular in your rotation.
Lemon Herb Grilled Salmon and Shrimp
There’s something magical about firing up the grill on a warm evening—the smoky aroma, the sizzle, and the promise of a fresh, vibrant meal. This Lemon Herb Grilled Salmon and Shrimp is my go-to when I want something light yet satisfying, and it always reminds me of summer barbecues with friends. I love how the citrus and herbs brighten up the seafood, making it feel like a special treat without much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 skin-on salmon fillets (about 6 ounces each)
– 1 pound large raw shrimp, peeled and deveined
– 1/4 cup rich extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon finely chopped fresh dill
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon coarse sea salt
– 1 lemon, thinly sliced into rounds
Instructions
1. Preheat your grill to medium-high heat, aiming for about 400°F, and lightly oil the grates to prevent sticking—this ensures even cooking and beautiful grill marks.
2. In a small bowl, whisk together the rich extra virgin olive oil, freshly squeezed lemon juice, minced garlic, finely chopped fresh dill, finely chopped fresh parsley, finely ground black pepper, and coarse sea salt to create a zesty marinade.
3. Place the skin-on salmon fillets and peeled and deveined shrimp in a large resealable bag or shallow dish, then pour the marinade over them, tossing gently to coat all pieces evenly.
4. Let the seafood marinate at room temperature for 10 minutes; this short time allows the flavors to penetrate without overcooking the delicate shrimp—a tip I learned from a chef friend to keep everything tender.
5. Remove the salmon and shrimp from the marinade, shaking off any excess, and discard the used marinade to avoid cross-contamination.
6. Arrange the salmon fillets skin-side down and the shrimp on the preheated grill, then place the thinly sliced lemon rounds alongside them to char slightly.
7. Grill the salmon for 4-5 minutes per side until the flesh flakes easily with a fork and reaches an internal temperature of 145°F, and grill the shrimp for 2-3 minutes per side until they turn pink and opaque—watch closely to prevent overcooking, as shrimp can go from perfect to rubbery in seconds.
8. Transfer the grilled salmon, shrimp, and charred lemon slices to a serving platter immediately to stop the cooking process.
9. Let the seafood rest for 2-3 minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.
Lemon Herb Grilled Salmon and Shrimp delights with its flaky, tender texture and a burst of bright, herby notes that pair beautifully with the smoky char. Serve it over a bed of fluffy quinoa or with a simple arugula salad for a complete meal, and don’t forget to squeeze those charred lemon slices over top for an extra zing—it’s a dish that feels both elegant and effortlessly casual.
Orange Glazed Salmon and Shrimp Stir-fry
Whenever I’m craving something bright, savory, and ready in a flash, this orange glazed salmon and shrimp stir-fry is my go-to. It’s the perfect weeknight hero that feels fancy but comes together with minimal fuss—I love how the citrusy glaze makes everything in the pan shine. Honestly, it’s the kind of meal that makes you feel like a kitchen superstar without any of the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb skinless salmon fillet, cut into 1-inch cubes
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp rich extra virgin olive oil
– 1 large red bell pepper, thinly sliced
– 1 cup fresh broccoli florets
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 1/2 cup freshly squeezed orange juice
– 1 tsp toasted sesame oil
– 1/4 tsp finely ground black pepper
– 2 green onions, thinly sliced
– Cooked jasmine rice, for serving
Instructions
1. Pat the salmon cubes and shrimp dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the freshly squeezed orange juice, low-sodium soy sauce, pure honey, toasted sesame oil, and finely ground black pepper to make the glaze.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add the salmon cubes and cook for 2-3 minutes per side until lightly browned and opaque; transfer to a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
5. Add the remaining 1 tablespoon of olive oil to the skillet.
6. Add the thinly sliced red bell pepper and fresh broccoli florets; stir-fry for 4-5 minutes until crisp-tender.
7. Stir in the minced garlic and freshly grated ginger; cook for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
8. Push the vegetables to the sides of the skillet and add the shrimp in a single layer.
9. Cook the shrimp for 1-2 minutes per side until pink and curled.
10. Return the salmon to the skillet with the vegetables and shrimp.
11. Pour the orange glaze over everything and bring to a simmer.
12. Cook, stirring gently, for 2-3 minutes until the sauce thickens slightly and coats the ingredients. Tip: The glaze is ready when it coats the back of a spoon.
13. Remove from heat and stir in the thinly sliced green onions.
14. Serve immediately over cooked jasmine rice.
The salmon stays tender and flaky, while the shrimp adds a sweet, briny pop—all wrapped in that sticky, tangy orange glaze that’s just irresistible over fluffy rice. I sometimes sprinkle on extra green onions or a dash of sesame seeds for crunch, and it’s fantastic with a side of steamed edamame to round out the meal.
Teriyaki Salmon and Shrimp Rice Bowl
Nothing beats a quick, satisfying bowl that feels like a restaurant-quality meal without the fuss—this Teriyaki Salmon and Shrimp Rice Bowl is my go-to when I’m craving something savory and sweet, and it’s perfect for busy weeknights after a long day at work.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of fluffy jasmine rice
– 2 (6-ounce) skin-on salmon fillets, patted dry
– 8 large raw shrimp, peeled and deveined
– 1/4 cup of low-sodium soy sauce
– 2 tablespoons of honey
– 1 tablespoon of grated fresh ginger
– 2 cloves of minced garlic
– 1 tablespoon of toasted sesame oil
– 1 tablespoon of neutral vegetable oil
– 1/2 cup of thinly sliced green onions
– 1 tablespoon of toasted sesame seeds
– 1/4 teaspoon of finely ground black pepper
Instructions
1. Rinse 1 cup of fluffy jasmine rice under cold water until the water runs clear, then cook it according to package instructions and keep it warm. (Tip: Letting the rice sit covered for 5 minutes after cooking makes it extra fluffy.)
2. In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of grated fresh ginger, and 2 cloves of minced garlic to make the teriyaki sauce.
3. Heat 1 tablespoon of neutral vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Season 2 (6-ounce) skin-on salmon fillets with 1/4 teaspoon of finely ground black pepper and place them skin-side down in the skillet; cook for 4–5 minutes until the skin is crispy and golden brown.
5. Flip the salmon fillets and add 8 large raw shrimp to the skillet; cook for another 3–4 minutes until the salmon is opaque and the shrimp turn pink and curl slightly. (Tip: Avoid overcrowding the pan to ensure even browning.)
6. Pour the teriyaki sauce over the salmon and shrimp, reduce the heat to medium-low, and simmer for 2–3 minutes until the sauce thickens and coats the proteins.
7. Drizzle 1 tablespoon of toasted sesame oil over the mixture and toss gently to combine.
8. Divide the warm jasmine rice between two bowls, top with the teriyaki salmon and shrimp, and garnish with 1/2 cup of thinly sliced green onions and 1 tablespoon of toasted sesame seeds. (Tip: For extra crunch, add a sprinkle of crushed peanuts or serve with a side of quick-pickled cucumbers.)
Delightfully balanced, this bowl offers tender salmon and juicy shrimp glazed in that sticky-sweet teriyaki, all over a bed of aromatic rice—the sesame oil adds a nutty depth that ties it all together. I love pairing it with a crisp green salad or wrapping leftovers in lettuce cups for a fun twist the next day.
Mediterranean Salmon and Shrimp Bake
Last week, after a particularly hectic day, I found myself craving something that felt both indulgent and nourishing—a meal that could transport me to a sun-drenched coast with minimal fuss. That’s when I turned to this Mediterranean Salmon and Shrimp Bake, a one-pan wonder that’s become my go-to for effortless elegance. It’s the kind of dish that makes a Tuesday feel like a celebration.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs of fresh, skin-on salmon fillets
– 1 lb of large, wild-caught shrimp, peeled and deveined
– 2 cups of sweet, ripe cherry tomatoes
– 1 large, thinly sliced red onion
– 4 cloves of aromatic, minced garlic
– 1/4 cup of rich extra virgin olive oil
– 2 tbsp of bright, freshly squeezed lemon juice
– 1 tbsp of fragrant dried oregano
– 1 tsp of finely ground sea salt
– 1/2 tsp of coarsely cracked black pepper
– 1/4 cup of briny, pitted Kalamata olives
– 2 tbsp of chopped, fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a large baking dish with a drizzle of olive oil.
2. Pat the fresh salmon fillets and wild-caught shrimp completely dry with paper towels to ensure a crisp finish.
3. In a large bowl, combine the sweet cherry tomatoes, thinly sliced red onion, minced garlic, extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper, tossing gently to coat everything evenly.
4. Arrange the salmon fillets skin-side down and the shrimp in a single layer in the prepared baking dish.
5. Tip: For even cooking, make sure the shrimp are spaced apart and not overlapping.
6. Pour the vegetable mixture over the salmon and shrimp, ensuring it’s distributed uniformly.
7. Scatter the briny Kalamata olives throughout the dish for bursts of salty flavor.
8. Bake in the preheated oven for 18-20 minutes, or until the salmon flakes easily with a fork and the shrimp turn opaque and pink.
9. Tip: Check at the 15-minute mark to avoid overcooking—the salmon should be just cooked through and moist.
10. Remove the dish from the oven and let it rest for 5 minutes to allow the juices to redistribute.
11. Tip: This resting time helps the flavors meld together beautifully.
12. Garnish generously with the chopped fresh parsley before serving.
Vividly colorful and aromatic, this bake delivers tender, flaky salmon and succulent shrimp bathed in a tangy, herb-infused tomato sauce. The briny olives add a delightful contrast, making each bite a perfect balance of savory and bright. Serve it straight from the dish with crusty bread to soak up every last drop of those delicious juices, or over a bed of fluffy couscous for a complete meal.
Salmon and Shrimp Alfredo
Venturing into my kitchen on a chilly evening, I often crave something indulgent yet simple—like this Salmon and Shrimp Alfredo, which I first whipped up after a busy day at the farmers’ market. It’s become my go-to for impressing guests without spending hours cooking, and the creamy sauce paired with tender seafood always feels like a cozy hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of fresh salmon fillets, skin removed and cut into 1-inch chunks
– 1 pound of large raw shrimp, peeled and deveined
– 12 ounces of fettuccine pasta
– 2 cups of heavy cream, rich and velvety
– 1 cup of freshly grated Parmesan cheese, finely shredded
– 4 tablespoons of unsalted butter, creamy and golden
– 3 cloves of garlic, minced to release their aromatic essence
– 1 tablespoon of fresh lemon juice, bright and zesty
– 1 teaspoon of sea salt, for balanced seasoning
– 1/2 teaspoon of freshly ground black pepper, coarsely milled
– 2 tablespoons of fresh parsley, finely chopped for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat, then add the fettuccine pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking—tip: reserve 1/2 cup of pasta water before draining for later use.
2. While the pasta cooks, pat the salmon chunks and shrimp dry with paper towels to ensure a nice sear.
3. In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat until it sizzles lightly, then add the salmon chunks and cook for 3-4 minutes per side until golden brown and flaky, removing them to a plate.
4. In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque, then transfer them to the plate with the salmon—tip: avoid overcrowding the pan to get a good crust on the seafood.
5. Reduce the heat to medium, add the remaining 2 tablespoons of butter to the skillet, and sauté the minced garlic for 1 minute until fragrant but not browned.
6. Pour in the heavy cream, stirring constantly to combine, and bring to a gentle simmer for 3-4 minutes until slightly thickened.
7. Gradually whisk in the freshly grated Parmesan cheese until melted and smooth, then stir in the fresh lemon juice, sea salt, and freshly ground black pepper—tip: add the cheese off the heat to prevent clumping for a silky sauce.
8. Add the drained pasta to the skillet, tossing to coat evenly, and if needed, thin the sauce with the reserved pasta water a tablespoon at a time.
9. Gently fold in the cooked salmon and shrimp, heating for 1-2 minutes until warmed through.
10. Garnish with finely chopped fresh parsley before serving.
Buttery and luxurious, this dish boasts a velvety sauce that clings to every strand of pasta, with the salmon adding a rich, flaky texture and the shrimp providing a sweet, succulent bite. I love serving it in shallow bowls with a side of garlic bread to soak up every last drop, or for a lighter twist, toss in some steamed asparagus to brighten it up.
Pesto Salmon and Shrimp Linguine
Kind of like that one time I was craving something fancy but didn’t want to spend all night in the kitchen—this Pesto Salmon and Shrimp Linguine is my go-to solution. It’s a restaurant-quality dish that comes together surprisingly fast, perfect for a weeknight treat or a casual dinner party where you want to impress without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried linguine pasta
– 1 pound of fresh salmon fillet, skin removed and cut into 1-inch cubes
– 1/2 pound of large raw shrimp, peeled and deveined
– 1/2 cup of rich extra virgin olive oil, divided
– 4 cloves of garlic, finely minced
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 cup of toasted pine nuts
– 2 cups of fresh basil leaves, packed
– 1/4 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
– 1 tablespoon of fresh lemon juice
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried linguine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente according to package instructions.
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Pat the salmon cubes dry with paper towels to ensure a crispy sear, then add them to the skillet in a single layer.
5. Sear the salmon for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate and set aside.
6. In the same skillet, add another tablespoon of rich extra virgin olive oil and the raw shrimp, cooking for 2-3 minutes per side until pink and opaque.
7. Remove the shrimp from the skillet and set aside with the salmon.
8. In a food processor, combine the fresh basil leaves, toasted pine nuts, finely minced garlic, freshly grated Parmesan cheese, 1/4 teaspoon of finely ground black pepper, and 1/2 teaspoon of kosher salt.
9. Pulse the mixture while slowly drizzling in the remaining rich extra virgin olive oil until a smooth pesto forms, about 1-2 minutes.
10. Stir in the fresh lemon juice to brighten the pesto.
11. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
12. Return the drained pasta to the pot and toss with the prepared pesto, adding reserved pasta water as needed to create a silky sauce.
13. Gently fold in the seared salmon and cooked shrimp until evenly distributed and heated through.
14. Serve immediately in warm bowls.
Vividly creamy from the pesto and bursting with savory seafood, this dish offers a delightful contrast of tender salmon and juicy shrimp against the firm linguine. For a creative twist, top it with extra toasted pine nuts or a sprinkle of red pepper flakes to add a subtle kick—it’s a meal that feels indulgent yet comes together with ease, making every bite worth savoring.
Pan-Seared Salmon and Shrimp with Dill Sauce
There’s something magical about a quick, elegant seafood dinner that feels fancy but comes together in minutes. This pan-seared salmon and shrimp with dill sauce is my go‑to when I want to impress without stress—it’s the dish I make for date nights at home, and it never fails to delight.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (6‑ounce) skin‑on salmon fillets, patted dry
– 8 large raw shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ cup full‑fat sour cream
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh lemon juice
– 1 small garlic clove, minced
– ¼ teaspoon smoked paprika
Instructions
1. Pat the salmon fillets and shrimp dry thoroughly with paper towels to ensure a crisp sear.
2. Season both sides of the salmon and the shrimp evenly with kosher salt and freshly ground black pepper.
3. Heat a large skillet over medium‑high heat and add the rich extra virgin olive oil until it shimmers, about 1 minute.
4. Place the salmon fillets skin‑side down in the hot skillet and cook undisturbed for 5 minutes until the skin is golden and crisp.
5. Flip the salmon carefully and add the shrimp to the skillet, cooking for 2–3 minutes per side until the shrimp turn pink and opaque and the salmon reaches 145°F internally.
6. Transfer the salmon and shrimp to a plate and tent loosely with foil to rest.
7. In a small bowl, whisk together the full‑fat sour cream, fresh dill, fresh lemon juice, minced garlic, and smoked paprika until smooth.
8. Spoon the dill sauce over the plated salmon and shrimp.
9. Serve immediately while hot.
My favorite part is the contrast: the salmon stays moist and flaky, while the shrimp add a sweet, tender bite. Drizzle extra sauce on the side for dipping, or pair it with a simple arugula salad to let the fresh dill and lemon really shine.
Honey Lime Salmon and Shrimp Tacos
Dinner inspiration struck last week when I was craving something bright and fresh but didn’t want to spend hours in the kitchen. These Honey Lime Salmon and Shrimp Tacos were the perfect solution—they come together in under 30 minutes and always remind me of a beachside meal, even on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 lb fresh wild-caught salmon fillet, skin removed and cut into 1-inch cubes
- 1 lb large raw shrimp, peeled and deveined
- 1/4 cup raw, golden honey
- Juice of 2 plump, juicy limes (about 1/4 cup)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 tsp smoked paprika
- 1/2 tsp coarse sea salt
- 1/4 tsp freshly cracked black pepper
- 8 small corn tortillas
- 1 cup finely shredded green cabbage
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1 ripe avocado, sliced
- 1/4 cup crumbled cotija cheese
- 1 lime, cut into wedges for serving
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the raw golden honey, juice from the plump limes, extra virgin olive oil, finely minced garlic, smoked paprika, coarse sea salt, and freshly cracked black pepper until fully combined.
- Add the fresh wild-caught salmon cubes and large raw shrimp to the bowl, tossing gently to coat each piece evenly with the marinade. Tip: Let the seafood sit in the marinade for 5-10 minutes at room temperature for deeper flavor penetration.
- Arrange the salmon and shrimp in a single layer on the prepared baking sheet, ensuring they aren’t touching.
- Roast in the preheated oven for 10-12 minutes, or until the salmon flakes easily with a fork and the shrimp turn opaque and pink. Tip: Avoid overcooking by checking at the 10-minute mark—the salmon should be just cooked through.
- While the seafood roasts, warm the small corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable. Tip: Keep them warm by wrapping in a clean kitchen towel.
- To assemble each taco, place a warm tortilla on a plate and layer with finely shredded green cabbage, the roasted salmon and shrimp, sliced ripe avocado, roughly chopped fresh cilantro leaves, and a sprinkle of crumbled cotija cheese.
- Serve immediately with lime wedges on the side for squeezing over the top.
Just out of the oven, the salmon is tender and flaky while the shrimp stay juicy with a slight snap. The honey-lime glaze caramelizes beautifully, offering a sweet-tangy balance against the smoky paprika and salty cotija. For a fun twist, I sometimes serve these in lettuce wraps or over a bed of cilantro-lime rice for a hearty bowl.
Thai Salmon and Shrimp Curry
Gathering around the table for a cozy weeknight dinner is one of my favorite rituals, and this Thai Salmon and Shrimp Curry has become a go-to in our house—it’s the kind of dish that feels both indulgent and surprisingly simple to pull together, especially after a long day. I love how the vibrant, aromatic curry simmers away while I prep the rest, filling the kitchen with the most inviting scent that always makes everyone wander in asking, “What’s for dinner?”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon fragrant coconut oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste
– 1 (13.5-ounce) can rich coconut milk
– 1 cup low-sodium vegetable broth
– 1 tablespoon fish sauce
– 1 tablespoon fresh lime juice
– 1 teaspoon granulated sugar
– 1 pound wild-caught salmon fillet, skin removed and cut into 1-inch chunks
– ½ pound large shrimp, peeled and deveined
– 1 red bell pepper, thinly sliced
– ½ cup fresh Thai basil leaves
– Cooked jasmine rice, for serving
Instructions
1. Heat the fragrant coconut oil in a large, deep skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 30 seconds—be careful not to let it burn.
4. Add the red curry paste and cook, stirring constantly, for 1 minute to toast the spices and deepen the flavor.
5. Pour in the rich coconut milk and low-sodium vegetable broth, scraping up any browned bits from the bottom of the skillet.
6. Bring the mixture to a gentle simmer over medium heat, then reduce to low and let it cook for 5 minutes to allow the flavors to meld.
7. Stir in the fish sauce, fresh lime juice, and granulated sugar until fully combined.
8. Gently add the salmon chunks and shrimp to the skillet, submerging them in the curry sauce.
9. Simmer uncovered over low heat for 5 minutes, or until the salmon is opaque and flakes easily with a fork and the shrimp are pink and curled.
10. Add the thinly sliced red bell pepper and cook for an additional 2 minutes until just tender-crisp.
11. Remove from heat and stir in the fresh Thai basil leaves until wilted.
12. Serve immediately over hot cooked jasmine rice.
What I adore about this curry is the way the tender, flaky salmon and plump shrimp soak up the creamy, slightly spicy sauce, creating a luxurious texture that’s balanced by the crisp bell pepper and aromatic basil. For a fun twist, try serving it in hollowed-out pineapple halves or alongside a crunchy cucumber salad to add a refreshing contrast to the rich flavors.
Balsamic Glazed Salmon and Shrimp Salad
Whether you’re craving a light yet satisfying dinner or a show-stopping lunch, this balsamic-glazed salmon and shrimp salad has become my go-to for busy weeknights and casual gatherings alike. I love how the sweet-tangy glaze caramelizes on the seafood, and tossing it with crisp greens makes it feel indulgent yet wholesome—perfect for when I want something fancy without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb fresh wild-caught salmon fillets, skin-on
– ½ lb large raw shrimp, peeled and deveined
– ¼ cup high-quality balsamic vinegar
– 2 tbsp pure maple syrup
– 2 tbsp rich extra virgin olive oil
– 1 tsp finely ground black pepper
– ½ tsp coarse sea salt
– 6 cups crisp mixed greens (like arugula and butter lettuce)
– 1 cup sweet cherry tomatoes, halved
– ½ cup thinly sliced red onion
– ¼ cup toasted pine nuts
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the fresh wild-caught salmon fillets and large raw shrimp dry with paper towels to ensure a good sear.
3. In a small bowl, whisk together the high-quality balsamic vinegar, pure maple syrup, and 1 tablespoon of rich extra virgin olive oil until smooth.
4. Brush half of the balsamic mixture evenly over the salmon fillets and shrimp, then season with finely ground black pepper and coarse sea salt.
5. Arrange the salmon and shrimp in a single layer on the prepared baking sheet.
6. Bake for 10–12 minutes, or until the salmon flakes easily with a fork and the shrimp turn pink and opaque.
7. While baking, heat the remaining 1 tablespoon of rich extra virgin olive oil in a small saucepan over medium heat.
8. Add the remaining balsamic mixture to the saucepan and simmer for 3–4 minutes, stirring occasionally, until it thickens slightly into a glaze.
9. In a large bowl, toss the crisp mixed greens, sweet cherry tomatoes, thinly sliced red onion, and toasted pine nuts.
10. Remove the salmon and shrimp from the oven and let them rest for 2 minutes.
11. Flake the salmon into large chunks and combine with the shrimp.
12. Drizzle the warm balsamic glaze over the seafood and gently toss to coat.
13. Top the salad with the glazed salmon and shrimp, serving immediately.
Perfectly balanced, this salad offers tender, flaky salmon and juicy shrimp with a sticky-sweet glaze that contrasts beautifully against the peppery greens and crunchy pine nuts. For a fun twist, I sometimes serve it in individual mason jars for picnics or layer it over creamy polenta to make it heartier.
Chimichurri Salmon and Shrimp Kebabs
Mmm, nothing says summer to me like firing up the grill, and these Chimichurri Salmon and Shrimp Kebabs are my go-to for a quick, impressive meal that always feels like a celebration. I love how the vibrant, herby sauce cuts through the richness of the seafood—it’s the kind of dish that makes you want to eat outside, even if it’s just on the balcony.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ lbs skinless salmon fillet, cut into 1-inch cubes
– 1 lb large raw shrimp, peeled and deveined
– ⅓ cup fresh, finely chopped flat-leaf parsley
– ¼ cup fresh, finely chopped cilantro
– 3 tbsp rich extra virgin olive oil
– 2 tbsp tangy red wine vinegar
– 3 cloves garlic, minced
– ½ tsp spicy crushed red pepper flakes
– ½ tsp coarse kosher salt
– ¼ tsp freshly ground black pepper
– 1 tbsp bright, fresh lemon juice
Instructions
1. In a medium bowl, combine ⅓ cup fresh, finely chopped flat-leaf parsley, ¼ cup fresh, finely chopped cilantro, 3 tbsp rich extra virgin olive oil, 2 tbsp tangy red wine vinegar, 3 cloves minced garlic, ½ tsp spicy crushed red pepper flakes, ½ tsp coarse kosher salt, and ¼ tsp freshly ground black pepper to make the chimichurri sauce. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld while you prep the seafood.
2. Thread 1 ½ lbs of skinless salmon cubes and 1 lb of large raw shrimp alternately onto metal or soaked wooden skewers, leaving a small gap between pieces for even cooking.
3. Preheat a grill or grill pan to medium-high heat, about 400°F.
4. Brush the kebabs generously with half of the chimichurri sauce, reserving the rest for serving.
5. Place the kebabs on the preheated grill. Cook for 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork and the shrimp turn pink and firm. Tip: Avoid moving the kebabs too much to get nice grill marks.
6. Remove the kebabs from the grill and drizzle with 1 tbsp of bright, fresh lemon juice. Tip: Let the kebabs rest for 2-3 minutes before serving to keep the juices locked in.
7. Serve the kebabs immediately with the reserved chimichurri sauce on the side.
Perfectly charred on the outside and tender within, these kebabs offer a burst of bright, garlicky herb flavor with every bite. I love serving them over a bed of cilantro-lime rice or with grilled asparagus to soak up all that delicious sauce—it’s a meal that’s as beautiful on the plate as it is satisfying to eat.
Miso Salmon and Shrimp Ramen
Sometimes, after a long week, I crave a bowl of something that feels like a warm hug but still has a bit of a fancy restaurant vibe. That’s exactly where this Miso Salmon and Shrimp Ramen comes in—it’s my go-to for turning a quiet evening into a special occasion without spending hours in the kitchen.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 (6-ounce) skin-on salmon fillets
– 8 large raw shrimp, peeled and deveined
– 4 cups rich chicken broth
– 2 tablespoons white miso paste
– 1 tablespoon toasted sesame oil
– 1 tablespoon fresh ginger, finely grated
– 2 cloves garlic, minced
– 2 packages (3 ounces each) fresh ramen noodles
– 2 soft-boiled eggs, peeled and halved
– 1 cup fresh spinach leaves
– 2 green onions, thinly sliced
– 1 tablespoon soy sauce
– 1 teaspoon rice vinegar
– 1/2 teaspoon finely ground black pepper
– 1 tablespoon neutral oil (like avocado oil)
Instructions
1. Pat the salmon fillets and shrimp dry with paper towels to ensure a good sear.
2. In a medium pot, heat the chicken broth over medium-high heat until it just begins to simmer, about 5 minutes.
3. Whisk in the white miso paste until fully dissolved, then reduce the heat to low to keep warm.
4. Heat the neutral oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Place the salmon fillets skin-side down in the skillet and cook undisturbed for 4 minutes until the skin is crispy.
6. Flip the salmon and add the shrimp to the skillet, cooking for 2 minutes per side until the shrimp turn pink and opaque.
7. Remove the salmon and shrimp from the skillet and set aside on a plate.
8. In the same skillet, add the toasted sesame oil, then sauté the grated ginger and minced garlic for 1 minute until fragrant.
9. Pour the miso broth into the skillet, scraping up any browned bits from the bottom for extra flavor.
10. Stir in the soy sauce, rice vinegar, and black pepper, then bring to a gentle simmer.
11. Add the fresh ramen noodles to the broth and cook for 3 minutes, stirring occasionally to separate.
12. Fold in the fresh spinach leaves and cook for 1 minute until just wilted.
13. Divide the broth and noodles between two large bowls.
14. Top each bowl with a salmon fillet, 4 shrimp, a halved soft-boiled egg, and sliced green onions.
15. Serve immediately while hot.
You’ll love how the flaky, miso-glazed salmon contrasts with the tender shrimp and silky broth, making every spoonful a delight. For a fun twist, I sometimes add a sprinkle of crispy fried shallots on top for extra crunch.
Conclusion
Absolutely, this collection proves salmon and shrimp are endlessly versatile! From quick weeknight dinners to impressive weekend feasts, there’s a perfect recipe waiting for you. We’d love to hear which dish becomes your new favorite—please leave a comment below. If you enjoyed this roundup, sharing it on Pinterest helps other home cooks discover these delicious ideas too. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
