Creamy Garlic Shrimp-Topped Salmon

Creamy Garlic Shrimp-Topped Salmon

Tender, oven-baked salmon topped with juicy garlic butter shrimp and finished with a rich, creamy Parmesan sauce. This restaurant-style seafood dinner is packed with flavor and comes together easily for a special weeknight meal.

Ingredients

For the Salmon

• 4 salmon fillets, about 6 oz (170 g) each
• 1 tbsp olive oil
• 1 tbsp melted butter
• 3 cloves garlic, minced
• ½ tsp paprika
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice

For the Garlic Shrimp

• 8 oz (225 g) medium shrimp, peeled and deveined
• 1 tbsp butter
• 2 cloves garlic, minced
• ¼ tsp paprika
• ¼ tsp red pepper flakes, optional
• 1 tbsp fresh lemon juice
• Salt and black pepper, to taste

For the Creamy Parmesan Sauce

• 1 tbsp butter
• 2 cloves garlic, minced
• ¾ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ¼ tsp Italian seasoning
• 2 tbsp chopped fresh parsley
• 1–2 tbsp fresh lemon juice
• Salt and black pepper, to taste

Instructions

1. Prepare the salmon
Preheat oven to 400°F (200°C). Pat the salmon fillets dry and place them on a lightly greased baking sheet or baking dish.

2. Season
Mix olive oil, melted butter, garlic, paprika, Italian seasoning, salt, pepper, and lemon juice. Brush the mixture generously over each salmon fillet.

3. Bake the salmon
Bake for 10–14 minutes, depending on thickness, until the salmon flakes easily and reaches about 145°F (63°C) internally.

4. Cook the shrimp
While the salmon cooks, melt 1 tablespoon butter in a skillet over medium heat. Add garlic and cook for about 30 seconds. Add shrimp, paprika, red pepper flakes, salt, and pepper. Cook for 2–3 minutes per side, until pink and opaque. Finish with lemon juice. Remove shrimp from the skillet.

5. Make the creamy sauce
In the same skillet, melt 1 tablespoon butter. Add garlic and sauté for 30 seconds. Pour in the heavy cream and simmer gently for 2–3 minutes.

6. Add Parmesan
Reduce the heat to low and gradually stir in Parmesan cheese. Add Italian seasoning, parsley, lemon juice, salt, and pepper. Stir until smooth and creamy. Avoid boiling the sauce after adding the cheese.

7. Assemble
Place the baked salmon on serving plates. Spoon some creamy Parmesan sauce over each fillet and top generously with the garlic shrimp.

8. Garnish and serve
Finish with fresh parsley, a squeeze of lemon, and extra Parmesan if desired. Serve immediately.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Approximate Nutrition Per Serving

• Calories: 620
• Protein: 48 g
• Carbohydrates: 7 g
• Fat: 44 g
• Saturated Fat: 20 g
• Fiber: 0.5 g
• Sugar: 2 g
• Sodium: 850 mg

Nutrition is an estimate and will vary according to the salmon, shrimp, cream, Parmesan, and amount of salt used.

Nut & Allergen Information

• Contains: Fish, shellfish, dairy.
• Tree nuts: None in the recipe.
• Peanuts: None.
• Gluten: Naturally gluten-free when all packaged ingredients are certified gluten-free.
• Eggs: None.
• Soy: Typically none, but check packaged Parmesan and other ingredients if allergies are a concern.

Tips & Variations

• Extra lemony: Add more fresh lemon juice to the sauce just before serving.
• Spicy: Increase the red pepper flakes or add a pinch of cayenne.
• Lighter sauce: Substitute half-and-half for heavy cream, although the sauce will be thinner.
• More vegetables: Serve with spinach, asparagus, broccoli, zucchini, or roasted vegetables.
• Mediterranean twist: Add chopped spinach, sun-dried tomatoes, and a little feta.
• Thicker sauce: Simmer the cream slightly longer before adding Parmesan.
• Don’t overcook the shrimp: Remove them as soon as they turn pink and opaque.

Q&A

Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.

Q: Can I use frozen salmon?
Fresh or thawed salmon works best. If baking from frozen, cooking time will need to be increased.

Q: Can I use a different cheese?
Yes. Romano or Asiago can work, although Parmesan gives the best classic flavor.

Q: How do I know when the salmon is done?
The thickest part should reach 145°F (63°C) and should flake easily with a fork.

Q: Can I make this recipe without cream?
Yes. You can use evaporated milk or half-and-half, but the sauce will be less rich.

Q: Can I make the sauce ahead of time?
Yes. Refrigerate it in a covered container for up to 2 days. Reheat gently and add a splash of cream or milk if it becomes too thick.

Q: Can I use chicken instead of salmon?
Yes, but cooking time will change. Make sure chicken reaches 165°F (74°C) internally.

Q: What should I serve with creamy garlic shrimp salmon?
Try roasted asparagus, steamed broccoli, zucchini, cauliflower rice, mashed potatoes, rice, or a crisp Mediterranean salad.

Q: Is this recipe keto-friendly?
It can fit a low-carb or keto-style meal plan because it contains very little carbohydrate, especially when served with non-starchy vegetables instead of rice or potatoes.