I’ll never forget the first time I pulled this dish out of the oven. My kitchen transformed into this aromatic paradise—the deep, savory scent of garlic and butter melding with the sweet, briny perfume of seafood. I’d been craving something that felt indulgent yet simple, and this combo of tender salmon and juicy shrimp over a bed of rice was the answer. It was one of those happy accidents, born from a fridge clean-out, that instantly earned a permanent spot in my recipe rotation. Now, it’s my go-to when I want a meal that feels special without any of the weekend-level effort.
Why You’ll Love This Recipe
You’re going to adore this recipe because it delivers restaurant-quality flavor in under 30 minutes, using mostly pantry staples. It’s a complete, balanced meal in one pan (plus a pot for rice), which means minimal cleanup. The garlicky, buttery sauce is absolute magic—it soaks into the rice and clings to every bite of shrimp and salmon. It’s impressively elegant for date night but also straightforward enough for a busy Tuesday when you just need something reliably delicious. Trust me, the first time you make it, you’ll understand why it’s become my personal culinary triumph.
Ingredients
- 1 lb salmon fillet, skin-on or skinless (I prefer skin-on for extra flavor)
- 12-15 large shrimp, peeled and deveined (tails on or off)
- 2 cups cooked white rice (jasmine or basmati are my favorites)
- 6 cloves garlic, minced (yes, six! don’t skimp)
- 1/2 cup unsalted butter, divided
- 2 tablespoons olive oil
- 1 lemon (juice of half, the other half sliced for garnish)
- 1/4 cup dry white wine (or substitute with chicken broth)
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (adjust to your heat preference)
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
Let’s talk ingredients for a second. That white wine? It’s not just for fancy sipping. It deglazes the pan and creates an incredible base for the sauce—it makes a huge difference. If you don’t cook with alcohol, a good chicken broth works, but you’ll miss a tiny bit of that bright acidity. For the butter, I insist on unsalted. You want to control the salt level yourself. And please, use fresh garlic. That pre-minced stuff in a jar just doesn’t fry up with the same sweet, fragrant punch. I’ve tried both, and fresh is non-negotiable here.(See the next page below to continue…)