Tender, golden pan-seared salmon topped with juicy sautéed shrimp and finished with a silky garlic-Dijon cream sauce. This restaurant-style seafood dinner comes together in one skillet and is perfect for a special meal or an easy weeknight dinner.
Ingredients
For the Salmon
- 4 salmon fillets, skin removed or skin-on
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
For the Shrimp
- 8–12 oz medium shrimp, peeled and deveined
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
For the Creamy Garlic-Dijon Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or seafood broth
- 1 tablespoon Dijon mustard
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
1. Season the Salmon
Pat the salmon fillets dry with paper towels.
Season both sides with paprika, garlic powder, Italian seasoning, salt, and black pepper.
2. Sear the Salmon
Heat olive oil and butter in a large skillet over medium-high heat.
Place the salmon into the hot skillet and cook for about 4–5 minutes on the first side, depending on thickness.
Flip carefully and cook another 3–4 minutes, or until the salmon is cooked through and flakes easily.
Transfer the salmon to a plate and cover loosely with foil.
3. Cook the Shrimp
Using the same skillet, add the butter.
Add the shrimp, garlic, paprika, salt, and black pepper.
Cook for about 1–2 minutes per side, just until the shrimp turn pink and opaque.
Finish with lemon juice, then transfer the shrimp to a plate.
Avoid overcooking the shrimp, as they can quickly become rubbery.
4. Make the Creamy Garlic-Dijon Sauce
Reduce the heat to medium and add the butter to the skillet.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the broth and scrape the browned bits from the bottom of the skillet.
Add the heavy cream, Dijon mustard, Italian seasoning, and paprika. Stir well and let the sauce gently simmer for 3–5 minutes until slightly thickened.
5. Add Parmesan
Reduce the heat to low and stir in the Parmesan cheese.
Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
Add lemon juice and season with salt and black pepper to taste.
If the sauce becomes too thick, add a small splash of broth or cream.
6. Bring Everything Together
Return the salmon to the skillet.
Spoon some of the creamy sauce over each fillet and arrange the sautéed shrimp on top.
Allow everything to warm together for about 1–2 minutes.
Garnish with fresh parsley and an extra squeeze of lemon.
Serving Suggestions
This salmon and shrimp combination pairs beautifully with:
- Garlic mashed potatoes
- Steamed broccoli
- Roasted asparagus
- Buttered rice
- Creamy pasta
- Garlic bread
- Roasted vegetables
- A fresh green salad
For an especially satisfying dinner, serve the salmon over pasta or mashed potatoes and spoon plenty of the creamy garlic-Dijon sauce over the top.
Recipe Tips
Dry the salmon first: Patting the fillets dry helps them develop a beautiful golden crust.
Don’t overcrowd the skillet: Cook in batches if necessary so the salmon sears instead of steaming.
Use fresh garlic: Freshly minced garlic gives the sauce much more flavor.
Don’t boil the cream: Keep the sauce at a gentle simmer to prevent it from becoming grainy.
Adjust the Dijon: For a stronger mustard flavor, add another teaspoon or two.
Add spinach: A handful of fresh spinach can be stirred into the sauce during the final few minutes.
Make it spicy: Add a pinch of red pepper flakes or cayenne pepper to the sauce.
Storage and Reheating
Store leftover salmon, shrimp, and sauce in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of cream or broth. Avoid high heat, which can dry out the salmon and make the shrimp tough.
Final Result
The finished dish combines a beautifully seared salmon fillet with tender, garlicky shrimp and a luxurious creamy sauce with just enough Dijon and lemon to balance the richness.
It’s an elegant seafood dinner that’s surprisingly simple to make at home.