25 Delicious Salmon and Shrimp Recipes for Seafood Lovers

Ever find yourself staring into the fridge, wondering how to turn that salmon and shrimp into a meal that’ll wow your family? You’re in luck! Our roundup of 25 Delicious Salmon and Shrimp Recipes is packed with quick, flavorful ideas that seafood lovers will adore. From cozy weeknight dinners to impressive weekend feasts, these dishes are sure to inspire your next culinary adventure. Dive in and discover your new favorite recipe!

Grilled Salmon and Shrimp Skewers with Lemon Butter Sauce

Grilled salmon and shrimp skewers with lemon butter sauce are the perfect way to bring a little gourmet to your backyard BBQ. You’ll love how easy they are to make, and the lemon butter sauce? Absolutely divine.

Ingredients

• 1 lb salmon, cut into 1-inch cubes
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup unsalted butter, melted
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried dill
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Thread the salmon and shrimp onto the soaked skewers, alternating between the two.
3. Brush the skewers with olive oil and season with salt and black pepper.
4. Place the skewers on the grill. Cook for 4 minutes on one side, then flip and cook for another 4 minutes. Tip: Don’t overcrowd the grill to ensure even cooking.
5. While the skewers are cooking, mix the melted butter, lemon juice, garlic powder, and dried dill in a small bowl to make the lemon butter sauce.
6. Once the skewers are done, remove them from the grill and immediately brush with the lemon butter sauce. Tip: Let the skewers rest for a minute before serving to allow the flavors to meld.
7. Serve the skewers hot with extra lemon butter sauce on the side. Tip: For an extra touch, garnish with fresh dill or lemon slices.

Mouthwatering doesn’t even begin to describe these skewers. The salmon is tender, the shrimp juicy, and that lemon butter sauce? It’s the perfect zesty finish. Try serving them over a bed of quinoa or with a crisp green salad for a complete meal.

Creamy Garlic Salmon and Shrimp Pasta

Unbelievably delicious and ready in under 30 minutes, this creamy garlic salmon and shrimp pasta is your next weeknight hero. You’ll love how the rich sauce clings to every strand of pasta, with juicy shrimp and flaky salmon adding a luxurious touch.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb salmon fillet, skin removed, cut into chunks
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the salmon chunks and cook for 3-4 minutes until lightly browned. Remove from the skillet and set aside.
3. In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside with the salmon.
4. Lower the heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer.
6. Stir in the Parmesan cheese, salt, and pepper until the sauce is smooth and slightly thickened, about 2-3 minutes.
7. Return the salmon and shrimp to the skillet, gently tossing to coat in the sauce. Cook for an additional 2 minutes to heat through.
8. Add the cooked fettuccine to the skillet, tossing until evenly coated with the sauce.
9. Garnish with chopped parsley before serving.

You’ll adore the creamy texture and the way the garlic infuses every bite with flavor. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Salmon and Shrimp Ceviche with Avocado

Deliciously fresh and zesty, this salmon and shrimp ceviche with avocado is your go-to summer dish. You’ll love how the citrus marinates the seafood to perfection, making it a light yet satisfying meal.

Ingredients

• 1 lb fresh salmon, skin removed, diced into 1/2-inch pieces
• 1/2 lb medium shrimp, peeled, deveined, and diced into 1/2-inch pieces
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1 medium avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 1/2 tsp salt

Instructions

1. In a large glass bowl, combine the diced salmon and shrimp with the lime and lemon juice. Ensure the seafood is fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through.
2. After marinating, drain off half of the citrus juice, leaving just enough to keep the seafood moist.
3. Gently fold in the diced avocado, red onion, cilantro, jalapeño, and salt until evenly distributed.
4. Let the ceviche sit for 5 minutes to allow the flavors to meld before serving.

With its creamy avocado and tender seafood, this ceviche is a burst of freshness in every bite. Serve it with crispy tortilla chips or over a bed of lettuce for a delightful twist.

Baked Salmon and Shrimp with Dill and Lemon

Zesty flavors and a breeze to prepare, this dish combines the richness of salmon with the delicate taste of shrimp, all brightened up with dill and lemon. Perfect for a weeknight dinner that feels a bit special.

Ingredients

• 1 lb salmon fillet
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 lemon, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper for easy cleanup.
3. Place the salmon fillet in the center of the baking sheet.
4. Arrange the shrimp around the salmon.
5. Drizzle olive oil evenly over the salmon and shrimp.
6. Sprinkle salt and black pepper over the seafood.
7. Top with chopped dill and lemon slices.
8. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the shrimp are pink and opaque.
9. Let it rest for 2 minutes before serving to allow the flavors to meld.

Succulent and flavorful, the salmon and shrimp pair beautifully with the freshness of dill and lemon. Serve it over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Salmon and Shrimp Stir-Fry with Vegetables

Got a craving for something quick, healthy, and packed with flavor? This salmon and shrimp stir-fry with vegetables is your go-to dish for a busy weeknight. It’s a colorful, nutrient-rich meal that comes together in no time.

Ingredients

• 1 lb salmon fillet, cut into 1-inch cubes
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add salmon cubes to the skillet. Cook for 3 minutes on each side until golden. Remove and set aside.
3. In the same skillet, add remaining 1 tbsp olive oil. Add shrimp and cook for 2 minutes until pink. Remove and set aside with salmon.
4. Add broccoli, bell pepper, and carrots to the skillet. Stir-fry for 4 minutes until vegetables are crisp-tender.
5. Push vegetables to one side of the skillet. Add garlic, ginger, and red pepper flakes to the cleared space. Cook for 30 seconds until fragrant.
6. Return salmon and shrimp to the skillet. Add soy sauce. Toss everything together and cook for 1 minute to combine flavors.
7. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly.
8. Tip: Fresh ginger adds a zesty kick, but you can use 1/4 tsp ground ginger if that’s what you have.
9. Tip: For extra crunch, add the vegetables in stages, starting with the ones that take longer to cook.

Unbelievably fresh and vibrant, this stir-fry offers a perfect balance of tender seafood and crisp vegetables. Serve it over a bed of quinoa or brown rice for a hearty meal that’s as satisfying as it is nutritious.

Salmon and Shrimp Tacos with Mango Salsa

Picture this: a sunny afternoon, a light breeze, and the irresistible aroma of seafood tacos wafting through the air. You’re about to dive into a dish that’s as vibrant as it is delicious—Salmon and Shrimp Tacos with Mango Salsa. It’s the perfect blend of sweet, spicy, and savory, all wrapped up in a soft tortilla.

Ingredients

• 1 lb salmon fillet, skin removed
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 8 small flour tortillas
• 1 cup mango, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a bowl, mix salmon and shrimp with olive oil, salt, black pepper, garlic powder, and cumin until evenly coated.
3. Grill the salmon and shrimp for 4-5 minutes per side, or until the salmon flakes easily and the shrimp are pink and opaque.
4. While the seafood cooks, combine mango, red onion, cilantro, jalapeño, lime juice, and salt in a bowl to make the salsa.
5. Warm the tortillas on the grill for about 30 seconds per side, just until they’re soft and pliable.
6. Flake the salmon into large pieces and divide it and the shrimp evenly among the tortillas.
7. Top each taco with a generous spoonful of mango salsa.

Serve these tacos with an extra squeeze of lime for a zesty finish. The combination of tender seafood and fresh, fruity salsa is a match made in heaven. Try pairing them with a cold beer or a crisp white wine for the ultimate summer meal.

Pan-Seared Salmon and Shrimp with Creamy Alfredo Sauce

Today’s the perfect day to whip up something that feels fancy but is surprisingly simple to make. You’ll love how this pan-seared salmon and shrimp with creamy Alfredo sauce brings a touch of elegance to your dinner table without any fuss.

Ingredients

• 1 lb salmon fillet
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the salmon fillet with 1/4 tsp salt and 1/8 tsp black pepper, then place it skin-side down in the skillet. Cook for 4 minutes without moving to get a crispy skin.
3. Flip the salmon and cook for another 3 minutes, or until the internal temperature reaches 145°F. Remove from skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil and the shrimp. Season with the remaining salt, black pepper, and paprika. Cook for 2 minutes per side, or until pink and opaque. Remove and set aside with the salmon.
5. Reduce heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, just until fragrant.
6. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then whisk in the Parmesan cheese, garlic powder, and onion powder until the sauce is smooth and thickened, about 3 minutes.
7. Return the salmon and shrimp to the skillet, spooning the sauce over them. Heat for 1 minute to warm through.

Just like that, you’ve got a dish with perfectly seared salmon, tender shrimp, and a sauce that’s rich without being too heavy. Serve it over a bed of pasta or with a side of steamed veggies for a complete meal that’s sure to impress.

Salmon and Shrimp Curry with Coconut Milk

Wondering what to make for dinner that’s both impressive and easy? You’ll love this salmon and shrimp curry with coconut milk—it’s creamy, flavorful, and ready in no time.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 lb salmon, cut into chunks
• 1 lb shrimp, peeled and deveined
• 1 cup basmati rice, cooked
• Salt, to taste

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat.
2. Add 1 diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
4. Sprinkle 1 tbsp curry powder over the onions, stirring to coat evenly.
5. Pour in 1 can of coconut milk, stirring to combine with the spices.
6. Bring the mixture to a simmer, then add 1 lb salmon chunks. Cook for 5 minutes.
7. Add 1 lb shrimp to the pan, cooking until they turn pink, about 3-4 minutes.
8. Season with salt to taste, then remove from heat.
9. Serve the curry over 1 cup of cooked basmati rice.

Zesty and rich, this curry pairs the buttery texture of salmon with the sweetness of shrimp, all wrapped in a creamy coconut sauce. Try garnishing with fresh cilantro or a squeeze of lime for an extra pop of flavor.

Smoked Salmon and Shrimp Salad with Citrus Dressing

Summer’s here, and you’re probably craving something light yet satisfying. This smoked salmon and shrimp salad with citrus dressing hits the spot, offering a refreshing mix of flavors that’ll make your taste buds dance.

Ingredients

• 1 lb smoked salmon, flaked
• 1 lb shrimp, peeled and deveined
• 2 cups mixed greens
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Thread the shrimp onto skewers, then grill for 2-3 minutes per side until pink and opaque.
3. In a large bowl, combine the mixed greens, avocado, cherry tomatoes, and red onion.
4. Add the flaked smoked salmon and grilled shrimp to the bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Tip: For extra flavor, let the shrimp marinate in a bit of the dressing before grilling.
8. Tip: If you’re short on time, use pre-cooked shrimp and skip the grilling step.
9. Tip: To prevent the avocado from browning, add it just before serving.

Ready to dig in? The creamy avocado and smoky salmon pair perfectly with the tangy citrus dressing, while the shrimp adds a delightful bite. Serve this salad on a warm summer evening for a meal that’s as beautiful as it is delicious.

Salmon and Shrimp Risotto with Parmesan Cheese

Just imagine coming home to a creamy, dreamy risotto that’s packed with the rich flavors of salmon and shrimp, all hugged by the nutty goodness of Parmesan cheese. It’s the kind of dish that feels fancy but is totally doable on a weeknight.

Ingredients

• 1 tbsp olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 4 cups chicken stock, kept warm
• 1/2 lb salmon, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil and onion mixture, for about 2 minutes.
3. Pour in white wine, stirring constantly until the wine is fully absorbed.
4. Begin adding warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
5. After about 18 minutes, when the rice is al dente, gently fold in salmon and shrimp. Cook for another 5 minutes or until seafood is just done.
6. Remove from heat. Stir in Parmesan cheese and butter until melted and creamy. Season with salt and pepper.
7. Let the risotto rest for 2 minutes before serving to allow flavors to meld.

Out of this world, the risotto is luxuriously creamy with tender bites of salmon and shrimp. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit.

Salmon and Shrimp Quiche with Spinach and Feta

This salmon and shrimp quiche with spinach and feta is the perfect dish to impress at brunch or enjoy as a hearty breakfast. You’ll love how the flavors come together in every bite.

Ingredients

• 1 9-inch pie crust
• 1 cup heavy cream
• 4 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked salmon, flaked
• 1/2 cup cooked shrimp, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and press it into a 9-inch pie dish. Trim the edges.
3. In a large bowl, whisk together the heavy cream, eggs, salt, and pepper until smooth.
4. Heat the olive oil in a skillet over medium heat. Add the spinach and cook until just wilted, about 2 minutes.
5. Spread the flaked salmon, chopped shrimp, and wilted spinach evenly over the pie crust.
6. Pour the egg mixture over the top, ensuring it covers the fillings.
7. Sprinkle the crumbled feta cheese evenly over the top.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
9. Let the quiche cool for 10 minutes before slicing.

Rich and creamy, this quiche pairs wonderfully with a crisp salad or fresh fruit. The combination of salmon, shrimp, and feta creates a savory flavor profile that’s hard to resist.

Salmon and Shrimp Soup with Lemongrass and Ginger

This soup is a game-changer for those chilly evenings when you crave something light yet satisfying. The combination of salmon and shrimp with the zing of lemongrass and ginger creates a symphony of flavors that’ll have you coming back for seconds.

Ingredients

• 1 tbsp olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 stalk lemongrass, bruised
• 4 cups chicken broth
• 1 lb salmon, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and sauté for 3 minutes, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add bruised lemongrass and chicken broth, bringing to a boil.
5. Reduce heat to low and simmer for 10 minutes to infuse flavors.
6. Gently add salmon chunks and shrimp, cooking for 5 minutes until seafood is opaque.
7. Remove lemongrass stalk and discard.
8. Stir in lime juice and chopped cilantro before serving.

One spoonful of this soup and you’ll be hooked. The salmon melts in your mouth, while the shrimp adds a delightful chew. Serve it with a side of crusty bread to soak up every last drop of the fragrant broth.

Salmon and Shrimp Burgers with Tartar Sauce

Mmm, imagine biting into a juicy, flavorful burger that’s not your usual beef patty but a delightful mix of salmon and shrimp, topped with homemade tartar sauce. It’s a seafood lover’s dream come true, and surprisingly easy to whip up at home.

Ingredients

• 1 lb salmon fillet, skin removed
• 1/2 lb shrimp, peeled and deveined
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup breadcrumbs
• 1 egg, lightly beaten
• 2 tbsp lemon juice
• 1/4 cup chopped dill pickles
• 1 tbsp capers, drained and chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 burger buns, toasted

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a food processor, pulse the salmon and shrimp until coarsely chopped. Tip: Don’t overprocess to keep the texture nice and chunky.
3. Transfer the mixture to a bowl and mix in the mayonnaise, Dijon mustard, breadcrumbs, egg, lemon juice, salt, and pepper until just combined.
4. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
5. Heat the olive oil in the skillet or on the grill. Cook the patties for 4-5 minutes per side, or until golden brown and cooked through.
6. While the patties cook, mix the chopped dill pickles and capers into the remaining mayonnaise to make the tartar sauce.
7. Toast the burger buns lightly on the grill or in a toaster for about 1 minute.
8. Assemble the burgers by placing a patty on each bun and topping with a generous spoonful of tartar sauce.

Crunchy on the outside, tender on the inside, these burgers pack a punch of flavor with every bite. Serve them with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Salmon and Shrimp Paella with Saffron Rice

Feeling like mixing up your dinner routine with something that’s both impressive and surprisingly simple? This Salmon and Shrimp Paella with Saffron Rice is your ticket to a flavorful escape, combining the richness of the sea with the warmth of Spanish cuisine.

Ingredients

• 1 cup short-grain rice
• 2 cups chicken broth
• 1/2 tsp saffron threads
• 1 tbsp olive oil
• 1/2 lb salmon, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 red bell pepper, sliced
• 1/2 cup frozen peas
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until soft, about 5 minutes.
3. Stir in the rice, saffron, and smoked paprika, coating the rice in the oil and spices.
4. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, without stirring.
5. Arrange the salmon and shrimp on top of the rice. Cover and cook for another 10 minutes.
6. Scatter the peas over the paella, cover, and let sit for 5 minutes off the heat.
7. Season with salt to taste before serving.

One bite of this paella and you’ll be hooked by the tender seafood and aromatic saffron rice. Serve it straight from the pan for a rustic touch that’s sure to impress.

Salmon and Shrimp Kebabs with Teriyaki Glaze

Oh, you’re going to love these Salmon and Shrimp Kebabs with Teriyaki Glaze. They’re perfect for a summer BBQ or a quick weeknight dinner, packed with flavor and ready in no time.

Ingredients

• 1 lb salmon, cut into 1-inch cubes
• 1 lb shrimp, peeled and deveined
• 1/2 cup teriyaki sauce
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a small bowl, whisk together teriyaki sauce, olive oil, honey, garlic powder, and black pepper.
3. Thread salmon and shrimp onto the soaked skewers, alternating between the two.
4. Brush the kebabs generously with the teriyaki glaze.
5. Place the kebabs on the grill. Cook for 4 minutes on one side, then flip.
6. Brush the other side with more glaze and cook for another 4 minutes, or until the salmon flakes easily and the shrimp are pink.
7. Remove from the grill and let rest for 2 minutes before serving.

So, these kebabs are juicy, with a perfect char from the grill and a sweet, sticky glaze. Serve them over a bed of rice or with a side of grilled veggies for a complete meal.

Salmon and Shrimp Enchiladas with Green Chile Sauce

Wow, you’re going to love these Salmon and Shrimp Enchiladas with Green Chile Sauce. They’re a delicious twist on traditional enchiladas, packed with flavor and perfect for any night of the week.

Ingredients

• 1 lb salmon, skin removed and chopped
• 1 lb shrimp, peeled and deveined
• 2 cups green chile sauce
• 8 flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add salmon and shrimp to the skillet, seasoning with salt and pepper.
4. Cook for 5 minutes, stirring occasionally, until the seafood is just cooked through.
5. Remove from heat and let cool slightly.
6. Warm the tortillas in the microwave for 30 seconds to make them pliable.
7. Divide the seafood mixture evenly among the tortillas, rolling them up and placing seam side down in a baking dish.
8. Pour the green chile sauce over the enchiladas, covering them completely.
9. Sprinkle with Monterey Jack cheese.
10. Bake for 20 minutes, or until the cheese is bubbly and golden.
11. Remove from oven and let sit for 5 minutes before serving.
12. Garnish with sour cream and chopped cilantro.

You’ll love the creamy texture of the enchiladas, with the perfect balance of spicy and savory flavors. Try serving them with a side of avocado salad for a fresh contrast.

Salmon and Shrimp Dumplings with Soy Dipping Sauce

Salmon and shrimp dumplings with soy dipping sauce are the perfect blend of seafood goodness wrapped in a tender dumpling skin. You’ll love how these little pockets of flavor burst with every bite, especially when dipped in that savory soy sauce.

Ingredients

• 1 cup finely chopped salmon
• 1 cup finely chopped shrimp
• 2 tbsp chopped green onions
• 1 tbsp minced ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 package dumpling wrappers
• 1/2 cup water for sealing
• 1/4 cup soy sauce for dipping
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes

Instructions

1. In a large bowl, mix salmon, shrimp, green onions, ginger, 1 tbsp soy sauce, and sesame oil until well combined.
2. Place a dumpling wrapper on a flat surface and spoon 1 tsp of the filling into the center.
3. Dip your finger in water and moisten the edges of the wrapper.
4. Fold the wrapper over the filling to create a half-moon shape, pressing the edges to seal tightly.
5. Repeat with remaining wrappers and filling.
6. Heat a large non-stick skillet over medium heat and add 1 tbsp oil.
7. Arrange dumplings in the skillet, ensuring they don’t touch, and cook for 2-3 minutes until bottoms are golden brown.
8. Carefully add 1/4 cup water to the skillet, cover immediately, and steam for 5 minutes.
9. Remove the lid and cook for another 2 minutes to crisp up the bottoms.
10. In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, sugar, and red pepper flakes for the dipping sauce.

Zesty and flavorful, these dumplings have a delightful contrast between the crispy bottom and tender top. Serve them on a platter with the dipping sauce on the side for a crowd-pleasing appetizer.

Salmon and Shrimp Pie with Puff Pastry

Very few dishes combine the elegance of seafood with the comfort of a pie quite like this one. You’ll love how the flaky puff pastry pairs with the rich salmon and succulent shrimp.

Ingredients

• 1 lb salmon fillet, skin removed
• 1/2 lb shrimp, peeled and deveined
• 1 sheet puff pastry, thawed
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten

Instructions

1. Preheat your oven to 400°F.
2. Cut the salmon into 1-inch pieces and pat the shrimp dry with paper towels.
3. Heat olive oil in a pan over medium heat. Add salmon and shrimp, cooking for 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove from heat and stir in heavy cream, salt, and pepper.
5. Roll out the puff pastry on a floured surface to fit your pie dish.
6. Transfer the seafood mixture into the pie dish and cover with the puff pastry. Trim excess pastry and crimp the edges with a fork.
7. Brush the top with beaten egg for a golden finish. Tip: Make small slits on top to allow steam to escape.
8. Bake for 25 minutes or until the pastry is puffed and golden. Tip: Check halfway through to ensure even browning.

When it comes out of the oven, the pastry will be irresistibly flaky, and the filling creamy with chunks of tender seafood. Serve it with a crisp green salad to cut through the richness.

Salmon and Shrimp Sushi Rolls with Wasabi

Craving something fresh and flavorful for dinner tonight? You can’t go wrong with these Salmon and Shrimp Sushi Rolls, especially when paired with a kick of wasabi. It’s easier to make than you might think, and oh-so-satisfying.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 8 oz fresh salmon, thinly sliced
• 8 oz cooked shrimp, peeled and deveined
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 tbsp wasabi paste
• 1/2 cup soy sauce

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and water in a rice cooker. Cook according to the manufacturer’s instructions.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar.
4. Spread the cooked rice on a baking sheet. Drizzle the vinegar mixture over the rice, folding gently to combine. Let it cool to room temperature.
5. Place a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange salmon, shrimp, avocado, and cucumber in a line at the bottom of the rice-covered nori.
7. Roll the sushi tightly using the bamboo mat, pressing gently as you go.
8. Wet the top border of the nori with a little water to seal the roll.
9. Repeat with the remaining ingredients to make 4 rolls.
10. Use a sharp knife to slice each roll into 8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
11. Serve with wasabi paste and soy sauce on the side.

Zesty and vibrant, these sushi rolls are a perfect blend of textures—creamy avocado, crisp cucumber, and tender seafood. Try serving them on a platter with pickled ginger for an extra pop of flavor.

Salmon and Shrimp Chowder with Corn and Potatoes

Now, imagine you’re cozied up on a chilly evening, and there’s nothing more comforting than a bowl of hearty chowder. This one’s packed with tender salmon, juicy shrimp, sweet corn, and creamy potatoes—it’s like a hug in a bowl.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 cup corn kernels
• 1 lb salmon, skin removed, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onions and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and bring to a simmer.
5. Add 2 cups diced potatoes and cook until tender, about 10 minutes.
6. Mix in 1 cup corn kernels and simmer for another 5 minutes.
7. Gently add 1 lb salmon chunks and 1/2 lb shrimp to the pot.
8. Cook until the salmon and shrimp are just done, about 5 minutes.
9. Stir in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Heat through without boiling, then remove from heat.
11. Sprinkle with 2 tbsp chopped fresh parsley before serving.

Absolutely rich and creamy, this chowder balances the sweetness of corn with the savory depth of seafood. Serve it with crusty bread for dipping, or top with extra parsley for a fresh contrast.

Salmon and Shrimp Frittata with Goat Cheese

Delight in the perfect blend of flavors with this Salmon and Shrimp Frittata with Goat Cheese. It’s a hearty, protein-packed dish that’s as easy to make as it is delicious, perfect for brunch or a light dinner.

Ingredients

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 4 oz cooked salmon, flaked
• 4 oz cooked shrimp, chopped
• 2 oz goat cheese, crumbled
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and red bell pepper, sautéing until soft, about 5 minutes.
4. Tip: Don’t rush the veggies; letting them soften fully brings out their sweetness.
5. Spread the flaked salmon and chopped shrimp evenly over the vegetables in the skillet.
6. Pour the egg mixture over the salmon and shrimp, ensuring it covers the ingredients evenly.
7. Sprinkle the crumbled goat cheese and fresh dill on top.
8. Tip: For an even distribution, crumble the goat cheese with your fingers as you sprinkle.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
10. Tip: The frittata is done when the center is just set and doesn’t jiggle when you gently shake the skillet.
11. Let the frittata cool for 5 minutes before slicing.

The frittata is wonderfully fluffy with a creamy texture from the goat cheese, and the salmon and shrimp add a luxurious touch. Serve it with a simple green salad or some crusty bread for a complete meal.

Salmon and Shrimp Lasagna with Béchamel Sauce

Craving something indulgent yet surprisingly easy to whip up? This salmon and shrimp lasagna with béchamel sauce is a decadent twist on the classic, combining rich flavors with creamy textures that’ll have you coming back for seconds.

Ingredients

• 1 lb salmon fillet, skin removed
• 1 lb shrimp, peeled and deveined
• 12 lasagna noodles
• 4 cups whole milk
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 tsp nutmeg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the salmon and shrimp, seasoning with salt and pepper. Cook until the salmon flakes easily and the shrimp are pink, about 4-5 minutes. Remove from heat and set aside.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 2 minutes until golden.
5. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, then stir in nutmeg and Parmesan until the sauce thickens, about 5 minutes.
6. Spread a thin layer of béchamel sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of noodles, followed by half of the salmon and shrimp, a third of the remaining sauce, and a third of the mozzarella. Repeat the layers, finishing with noodles, sauce, and mozzarella on top.
7. Bake for 25 minutes, or until the top is bubbly and golden. Let stand for 10 minutes before serving.

Every bite of this lasagna offers a creamy, cheesy delight with the perfect balance of seafood flavors. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Salmon and Shrimp Pizza with Garlic and Herb Crust

Craving something different for dinner tonight? This salmon and shrimp pizza with a garlic and herb crust is a game-changer. It’s easy to make and packed with flavors that’ll impress anyone at your table.

Ingredients

• 1 cup warm water
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp dried Italian herbs
• 1/2 lb salmon, skin removed, cut into small pieces
• 1/2 lb shrimp, peeled and deveined
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat your oven to 450°F. This high heat is key for a crispy crust.
2. In a large bowl, mix warm water, yeast, and sugar. Let it sit for 5 minutes until frothy. Tip: The water should be warm to the touch but not hot, or it’ll kill the yeast.
3. Add flour, salt, 2 tbsp olive oil, minced garlic, and Italian herbs to the yeast mixture. Stir until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth. Then, let it rise in a greased bowl covered with a towel for 1 hour.
5. Roll out the dough on a floured surface to your desired thickness. Transfer to a greased pizza pan.
6. In a bowl, toss salmon and shrimp with 1/4 cup olive oil, lemon juice, salt, and pepper. Tip: Don’t skip the lemon juice—it brightens the seafood flavors.
7. Spread the seafood mixture over the dough. Top with mozzarella and Parmesan cheeses.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the pizza directly on the oven rack for the last 2 minutes.

Mouthwatering doesn’t even begin to describe this pizza. The garlic and herb crust pairs perfectly with the tender salmon and shrimp, while the cheeses add a creamy richness. Serve it with a side of arugula salad for a fresh contrast.

Salmon and Shrimp Stuffed Peppers with Quinoa

Guess what? You’re about to make a dish that’s as nutritious as it is delicious. These salmon and shrimp stuffed peppers with quinoa are a perfect blend of flavors and textures, sure to impress anyone at your table.

Ingredients

• 4 large bell peppers
• 1 cup quinoa, uncooked
• 2 cups water
• 1 tbsp olive oil
• 1/2 lb salmon, skinless and diced
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup parsley, chopped
• 1/2 cup feta cheese, crumbled

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes after cooking for fluffier quinoa.
4. Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
5. Add the diced salmon and shrimp to the pan. Cook for 4 minutes, stirring occasionally. Tip: Don’t overcook the seafood; it will finish cooking in the oven.
6. Stir in the cooked quinoa, salt, black pepper, paprika, and parsley. Mix well.
7. Stuff the bell peppers with the quinoa and seafood mixture. Top with crumbled feta cheese.
8. Place the stuffed peppers in a baking dish. Bake for 25 minutes, or until the peppers are tender. Tip: For a golden top, broil for the last 2 minutes.

The peppers come out tender, with a satisfying crunch. The filling is hearty, with the quinoa adding a nutty flavor that complements the seafood beautifully. Serve with a side of lemon wedges for an extra zing.

Salmon and Shrimp Meatballs with Spaghetti

Picture this: a cozy evening where the aroma of garlic and herbs fills your kitchen, promising a meal that’s both comforting and a bit fancy. You’re about to make salmon and shrimp meatballs with spaghetti, a dish that’s as fun to prepare as it is to eat.

Ingredients

• 1 lb salmon fillet, skin removed
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 12 oz spaghetti
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, pulse the salmon and shrimp until coarsely chopped.
3. Transfer the mixture to a bowl and add breadcrumbs, Parmesan, egg, garlic, salt, pepper, and parsley. Mix until just combined.
4. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
5. Bake for 15-20 minutes, or until the meatballs are firm and lightly browned.
6. While the meatballs bake, cook the spaghetti according to package instructions until al dente.
7. Heat the marinara sauce in a large skillet over medium heat until simmering.
8. Add the cooked meatballs to the sauce, gently stirring to coat, and simmer for 5 minutes.
9. Drain the spaghetti and divide it among plates. Top with the meatballs and sauce.

Delight in the tender, juicy meatballs paired with perfectly cooked spaghetti. The combination of salmon and shrimp offers a delightful seafood twist, while the marinara ties everything together beautifully. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for an extra special touch.

Conclusion

You’ve just discovered a treasure trove of 25 delicious salmon and shrimp recipes that promise to delight any seafood lover. Whether you’re craving something quick and easy or a dish to impress, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow seafood enthusiasts to enjoy.

Bella Bacinos