Here’s a rich, restaurant-style recipe for Salmon with Shrimp Cream Sauce—perfect for a special dinner but simple enough to make at home.
Salmon with Shrimp Cream Sauce
Description
This dish features perfectly pan-seared salmon topped with a luxurious garlic shrimp cream sauce. It’s buttery, slightly tangy, and packed with seafood flavor—great served over rice, pasta, or mashed potatoes.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Salmon:
4 salmon fillets (skin-on or skinless)
Salt & black pepper (to taste)
1 tsp paprika
1 tbsp olive oil
2 garlic cloves (minced)
Juice of ½ lemon
For the Shrimp Cream Sauce:
200g shrimp (peeled & deveined)
1 tbsp olive oil
3 garlic cloves (minced)
1 cup heavy cream
½ cup chicken or seafood broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp chili flakes (optional)
Salt & pepper (to taste)
1 tbsp lemon juice
2 tbsp fresh parsley (chopped)
Instructions
1. Season & Cook the Salmon
Pat salmon dry and season with salt, pepper, and paprika.
Heat olive oil and butter in a pan over medium heat.
Place salmon skin-side down and cook for 4–5 minutes.
Flip and cook another 3–4 minutes until golden and cooked through.
Add garlic and lemon juice in the last minute.
Remove salmon and set aside.
2. Cook the Shrimp
Add shrimp and cook for 2–3 minutes until pink.
Remove shrimp and set aside.
3. Make the Cream Sauce
In the same pan, sauté garlic until fragrant.
Pour in broth and let it simmer for 2–3 minutes.
Add heavy cream and stir well.
Mix in Parmesan cheese, Italian seasoning, chili flakes, salt, and pepper.
Simmer until sauce thickens (3–5 minutes).
4. Combine Everything
Return shrimp to the sauce.
Add lemon juice and parsley.
Place salmon back in the pan and spoon sauce over it.
Let everything simmer together for 2 minutes.
Serving Suggestions
Serve over buttery mashed potatoes
Pair with steamed rice or pasta
Add a side of roasted vegetables or sautéed spinach
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
Can I substitute cream?
You can use half-and-half, but the sauce will be thinner.
How do I know salmon is done?
It should flake easily with a fork and have an internal temp of 63°C (145°F).
Can I make it dairy-free?
Use coconut cream instead of heavy cream and skip Parmesan.
Nutritional Information (Approx. per serving)
Calories: 520–600 kcal
Protein: 40g
Fat: 38g
Carbohydrates: 6g