If you are searching for a way to get restaurant-quality flavor on the table in under 30 minutes without dirtying a mountain of dishes, then this Creamy Shrimp And Salmon Skillet Dinner is your new weeknight hero! I’m Jordan Bell, and I’m based right here in Asheville, NC. When I was working through my 80-pound weight loss journey, I realized that “clean eating” didn’t have to mean boring food. That’s why my blog focuses on taking those rich, comforting Southern classics and making them light enough for everyday life.
That’s exactly what we’ve done here. This dish packs that decadent, velvety texture you usually only find at fancy seafood places, but it’s all done in one pan. You get perfectly seared salmon alongside juicy shrimp swimming in a garlicky parmesan sauce spiked with fresh spinach. It feels like a major indulgence, but it’s actually incredibly quick to pull together. Trust me, once you see how easy it is to make this Creamy Shrimp And Salmon Skillet Dinner, you’ll be making it every single week. Trust me, once you see how easy it is to make this Creamy Shrimp And Salmon Skillet Dinner, you’ll be making it every single week.
Gather Your Components for the Creamy Shrimp And Salmon Skillet Dinner
Before we dive into the actual cooking, let’s get everything prepped. This recipe moves fast once those aromatics hit the heat, so having everything measured and ready is key to nailing that perfect sear on the seafood. We want zero panic when that butter starts sizzling! Getting your ingredients ready ensures your Creamy Shrimp And Salmon Skillet Dinner comes together beautifully in that short cooking window.
Essential Ingredients for This Skillet Meal
- 1 pound salmon fillets skinless cut into 3 or 4 portions
- 0.75 pound large shrimp peeled and deveined tails on or off
- 1 teaspoon fine sea salt divided
- 0.5 teaspoon black pepper divided
- 0.5 teaspoon smoked or sweet paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 small onion or 1 shallot finely chopped
- 4 garlic cloves minced
- 0.25 teaspoon red pepper flakes for gentle heat optional
- 0.75 cup low sodium chicken broth or seafood broth
- 1 cup heavy cream
- 0.75 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach lightly packed
- Juice of half a lemon plus more to taste
- 2 tablespoons chopped fresh parsley for serving
Equipment Needed for Your Creamy Shrimp And Salmon Skillet Dinner
- One large wide skillet (12-inch is ideal for this amount of seafood)
- Paper towels for drying
- Measuring cups and spoons
- A wooden spoon for scraping up those tasty browned bits
- Tongs or a sturdy spatula for flipping
Step-by-Step Instructions for Your Creamy Shrimp And Salmon Skillet Dinner
Okay, this is where the magic happens, and honestly, it’s so fast you’ll be shocked. Remember I said we want a good sear? We absolutely have to start by getting that seafood dry. Seriously, pat that salmon and those shrimp until they feel almost fuzzy with dryness—moisture is the enemy of a good crust! Once they are dry, hit them lightly with half your salt, half the pepper, and that gorgeous paprika.
We’re going for golden-brown perfection here. Get your olive oil hot in that big skillet over medium-high heat until it shimmers. Lay the salmon down gentle—don’t crowd it! Sear it hard for about three or four minutes until it’s deeply colored on the bottom. Flip it, cook just a couple more minutes until it’s *almost* done, and then rush it onto a clean plate. We’re finishing it later, so don’t worry if the center is still a little pink. That plate is its little holding spot! That plate is its little holding spot!
Building the Flavor Base in the Skillet
Now, turn the heat down just a touch to medium. Toss in your butter and let it melt. Add your chopped onion or shallot and cook until they start looking soft and golden, which takes about three minutes. This is my favorite smell—the sweet onion mingling with the butter! Next, toss in the minced garlic and those optional red pepper flakes. Be quick here, only about 30 seconds until you can really smell the garlic. Don’t let it burn, or the whole dish tastes bitter, oops!
Time to deglaze! Pour in your chicken broth and immediately take that wooden spoon and scrape up all those beautiful, dark, crispy bits stuck to the bottom of the pan. That’s pure flavor, people! Let that broth bubble away and reduce by about half, maybe three minutes.
Creating the Rich Parmesan Cream Sauce
This is the moment you need to pay attention to the heat. Bring it down to medium-low. Pour in the heavy cream slowly, stirring constantly. Once it’s steaming gently, start sprinkling in that freshly grated Parmesan cheese. You have to add it slowly while stirring constantly until it melts right into the cream and makes a smooth, velvety sauce. If you rush this step, your sauce will get grainy, and we definitely don’t want that in our Creamy Shrimp And Salmon Skillet Dinner!
Finishing Your Creamy Shrimp And Salmon Skillet Dinner
Once the sauce looks perfect, toss in the two cups of baby spinach. Stir it around for just a minute or two until those leaves wilt right down into the sauce. Now, taste it! Add any remaining salt and pepper, plus a good squeeze of lemon juice—that brightness cuts through the richness perfectly. Finally, nestle your almost-cooked salmon back into the pan, spooning some sauce over the tops. Tuck those beautiful shrimp into the sauce around the salmon pieces. Let everything simmer gently for four to six minutes. The shrimp will turn pink and opaque quickly, and the salmon will finish cooking through. Turn off the heat, add a final sprinkle of fresh parsley, and serve this amazing Creamy Shrimp And Salmon Skillet Dinner right away! Turn off the heat, add a final sprinkle of fresh parsley, and serve this amazing Creamy Shrimp And Salmon Skillet Dinner right away!
Tips for Cooking the Perfect Creamy Shrimp And Salmon Skillet Dinner
Even though this is a quick weeknight meal, paying attention to a few small details makes the difference between good seafood and *amazing* seafood. I learned these tricks over years of trying to get restaurant results at home, especially when I was focusing on lighter meals during my weight loss journey. These aren’t complicated steps, but they really elevate the final flavor and texture of our Creamy Shrimp And Salmon Skillet Dinner.
Achieving Perfect Seafood Texture
Seriously, if you take away only one thing from this whole recipe, let it be this: dry your seafood! I can’t stress this enough. Use plenty of paper towels until that salmon and shrimp are completely dry before you season them. Wet seafood steams instead of searing, and we want that beautiful golden crust on the salmon. Also, when you add the shrimp back in for the final simmer, watch them like a hawk. Shrimp cook fast—like, really fast! As soon as they turn pink and opaque, they are done. If you leave them in too long, they turn rubbery, and that ruins the whole creamy experience.
Ensuring a Smooth Parmesan Sauce
The sauce is the star here, right? To get that luxurious, velvety texture in your Creamy Shrimp And Salmon Skillet Dinner, you absolutely must grate your Parmesan cheese fresh from a block. The pre-shredded stuff has anti-caking agents dusted all over it, and those things make your sauce grainy when they melt. It’s just a fact! Also, once the heavy cream and cheese are in, keep the heat low. A gentle simmer is all you need. If you boil that sauce hard, the dairy can split, and you end up with an oily mess instead of a smooth coating for your fish.
Serving Suggestions for This Flavorful Dish
This rich and creamy seafood dish is so satisfying on its own, but the sauce begs to be soaked up by something starchy! If you’re looking for a cozy, traditional pairing, serving this straight over a bed of linguine or angel hair pasta is heavenly. The sauce clings perfectly to every strand.
For a cleaner plate, I love spooning it over fluffy white rice or even some creamy mashed potatoes—that’s pure Southern comfort right there. If you want to keep it lighter, a side of crusty, crusty bread for dipping is non-negotiable. You need something sturdy to scoop up every last bit of that garlic parmesan sauce. A simple side salad with a bright vinaigrette offers a nice, refreshing counterpoint to all that richness! A simple side salad with a bright vinaigrette offers a nice, refreshing counterpoint to all that richness!
Storing and Reheating Your Creamy Shrimp And Salmon Skillet Dinner
I always hope there are leftovers because this dish tastes amazing the next day! If you find yourself with extra Creamy Shrimp And Salmon Skillet Dinner, you need to handle it carefully. Let it cool down until it’s just warm—don’t put a piping hot skillet straight into the fridge, please! Transfer everything—the salmon, shrimp, and all that lovely sauce—to an airtight container. It keeps perfectly well in the fridge for about two days.
Reheating takes a gentle touch. You don’t want to blast it in the microwave and dry out the seafood. The best way is back in a skillet over very low heat. Add just a tiny splash of broth or even water to help the sauce loosen up. Stir gently, spooning the sauce over the seafood until everything is just warmed through. It comes back to life beautifully!
Frequently Asked Questions About This Seafood Skillet
I get so many questions about this recipe because people are worried about messing up good seafood! Here are a few things folks ask me most often about making this one-pan wonder.
Q1. Can I substitute the cream? I’m trying to keep things lighter than heavy cream allows.
You absolutely can! I mentioned in my notes that you can swap heavy cream for half-and-half. If you do this, just remember to keep that heat low and let it simmer a little longer so it thickens up nicely. You might lose a tiny bit of that super-rich mouthfeel, but it’s still delicious!
Q2. What’s the best way to make sure my shrimp don’t get tough?
The secret is speed! Make sure you dry your shrimp well before seasoning, and when you add them back in at the very end, just let them simmer for those four to six minutes maximum. As soon as they turn pink and curl up slightly, they are done. They continue cooking after you turn the heat off, so pull them just before they look fully cooked.
Q3. Is it okay if I use a different kind of white fish instead of salmon?
Sure thing! If you don’t have salmon, you can swap it out for another firm white fish like cod or halibut. Just keep the weight similar. You might need to adjust the initial searing time slightly depending on how thick your fillets are, but the key is to remove them when they are *almost* done so they finish cooking perfectly in that hot sauce later.
Q4. Why do I need to scrape up the browned bits in the pan? Is that really necessary?
Oh, yes, that’s crucial! Those browned bits left after searing the salmon are called fond, and they are packed with flavor from the seasoning and the natural oils of the fish. When you deglaze with the broth, you lift all that goodness right up into your sauce base. It adds depth that you just can’t get from just pouring in the liquid! It adds depth that you just can’t get from just pouring in the liquid!
Next Steps After Making Your Creamy Shrimp And Salmon Skillet Dinner
Now that you’ve absolutely nailed that gorgeous Creamy Shrimp And Salmon Skillet Dinner, I’d love to hear what you thought! Please drop a rating down below so other busy cooks know this recipe is a winner. Don’t forget to snap a picture and tag me when you serve it up—seeing your creations makes my day around here!
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Amazing 30-Minute Creamy Shrimp And Salmon Skillet Dinner
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: N/A
Description
Creamy shrimp and salmon in a garlicky parmesan sauce with spinach is a cozy skillet dinner that feels restaurant special yet cooks in about 30 minutes. This one-pan meal features seared salmon and juicy shrimp in a rich sauce, perfect for spooning over grains or potatoes.
Ingredients
- 1 pound salmon fillets skinless cut into 3 or 4 portions
- 0.75 pound large shrimp peeled and deveined tails on or off
- 1 teaspoon fine sea salt divided
- 0.5 teaspoon black pepper divided
- 0.5 teaspoon smoked or sweet paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 small onion or 1 shallot finely chopped
- 4 garlic cloves minced
- 0.25 teaspoon red pepper flakes for gentle heat optional
- 0.75 cup low sodium chicken broth or seafood broth
- 1 cup heavy cream
- 0.75 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach lightly packed
- Juice of half a lemon plus more to taste
- 2 tablespoons chopped fresh parsley for serving
Instructions
- Pat the salmon portions and shrimp very dry with paper towels then season both sides with about half of the salt, half of the pepper, and the paprika.
- Heat a large wide skillet over medium high heat, add the olive oil, and once it is shimmering lay the salmon in the pan and sear for 3 to 4 minutes until the first side is deeply golden.
- Flip the salmon and cook another 2 to 3 minutes until almost cooked through with the center still slightly translucent, then transfer the pieces to a plate and cover loosely while you continue.
- Add the butter to the same skillet, let it melt over medium heat, then add the chopped onion or shallot and cook for 2 to 3 minutes until softened and lightly golden.
- Stir in the minced garlic and red pepper flakes and cook for about 30 seconds until fragrant, taking care not to let the garlic brown.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan, then let the liquid simmer for 2 to 3 minutes to reduce slightly.
- Reduce the heat to medium low, stir in the heavy cream, and once the mixture is steaming slowly sprinkle in the parmesan while stirring until the cheese melts and the sauce looks smooth and lightly thickened.
- Add the spinach to the pan and stir for 1 to 2 minutes until the leaves are wilted into the creamy sauce, then taste and add the remaining salt and pepper and a squeeze of lemon juice.
- Nestle the seared salmon portions back into the skillet along with any juices on the plate, spoon some of the sauce over the tops, then tuck the shrimp into the sauce around the salmon in a single layer.
- Let everything simmer gently for 4 to 6 minutes, turning the shrimp once, until the shrimp are pink and opaque and the thickest part of each salmon piece flakes easily with a fork and is fully opaque in the center.
- Finish with another small squeeze of lemon if needed and sprinkle the top with chopped parsley, then serve the creamy shrimp and salmon straight from the skillet with extra sauce spooned over each portion.
Notes
- Use all shrimp or all salmon instead of a mix if that is what you have on hand keeping the total seafood weight about the same.
- Swap heavy cream for half and half for a slightly lighter sauce, simmering a little longer so it still thickens nicely.
- Stir in a spoonful of tomato paste or a handful of halved grape tomatoes with the broth if you want a rosy tomato cream sauce.
- Trade spinach for baby kale or chopped chard and simmer just until the greens are tender but still bright.
- Add a pinch of extra red pepper flakes or a dash of your favorite Cajun style seasoning if you enjoy a spicier creamy seafood skillet.
- Serve over linguine, rice, or creamy mashed potatoes so the sauce has something starchy and cozy to soak into on cool evenings.
- Sear the salmon first in a hot pan without moving it so a flavorful golden crust forms before you build the sauce.
- Dry the shrimp very well and avoid overcrowding the skillet so they cook quickly in the hot sauce instead of steaming and turning rubbery.
- Grate parmesan from a block rather than using pre grated cheese so it melts smoothly into the cream without leaving a grainy texture.
- Keep the sauce at a gentle simmer once the dairy is added so it thickens slowly and does not split.
- Taste and adjust with salt and lemon right at the end since the flavors become richer as the sauce reduces.
- Let leftovers cool until just warm then transfer the salmon, shrimp, and sauce to an airtight container and refrigerate for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of broth or water stirring and spooning sauce over the seafood until it is just warmed through.
- For an easy next day dinner flake the chilled salmon into the sauce, rewarm gently, and toss with hot pasta or spoon over freshly cooked rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 540
- Sugar: N/A
- Sodium: N/A
- Fat: 36 grams
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 7 grams
- Fiber: N/A
- Protein: 42 grams
- Cholesterol: N/A
