Equipment Needed
- Large oven-safe skillet (like cast iron or stainless steel)
- Medium saucepan (for rice)
- Cutting board & sharp knife
- Microplane or garlic press
- Measuring spoons and cups
- Tongs
- Aluminum foil
Step-by-Step Instructions
First, I get everything prepped. I pat the salmon and shrimp very dry with paper towels—this is the secret to a good sear and not ending up with steamed, rubbery seafood. I season the salmon generously with salt, pepper, and the smoked paprika. I heat my cast iron skillet over medium-high heat with a tablespoon of olive oil. Once it’s shimmering hot, I place the salmon in, skin-side down if it has skin. I let it cook undisturbed for about 5 minutes. I can hear that glorious sizzle. When it releases easily from the pan, I flip it to sear the other side for just 2 minutes, then remove it to a plate. It won’t be fully cooked yet, and that’s perfect.
Next, in the same skillet, I melt half the butter with the remaining olive oil. I toss in the shrimp in a single layer. They cook so fast—just about 1-2 minutes per side until they’re pink and opaque. I remove them right away and place them with the salmon. Now, for the magic. I lower the heat to medium and add the rest of the butter. The second it melts, I add all that glorious minced garlic, the onion powder, and red pepper flakes. I stir constantly for just 30-60 seconds until it’s fragrant. The moment it’s golden, I pour in the white wine. It will hiss and steam, and I use my wooden spoon to scrape up all those delicious browned bits from the pan.
I let the wine simmer and reduce by half, which takes about 2 minutes. This concentrates the flavor beautifully. Then, I squeeze in the fresh lemon juice and give it a stir. I nestle the salmon back into the skillet, and arrange the shrimp around it. I spoon some of that amazing garlic butter sauce over the top of everything. If my skillet is oven-safe (which it is), I pop the whole thing into a preheated 375°F oven for 5-7 minutes, just to finish cooking the salmon through and let all the flavors marry.
Finally, I pull the skillet out—carefully, with an oven mitt! The salmon should flake easily with a fork. I immediately scatter the fresh parsley over everything. To serve, I spoon a bed of fluffy white rice onto plates, top it with a piece of salmon and several shrimp, and then drench it all with the garlic butter sauce left in the pan. That sauce is liquid gold; you’ll want to lick the skillet clean.(See the next page below to continue…)