30-Minute Garlic Butter Baked Salmon and Shrimp

This baked salmon and shrimp comes together on a single sheet pan with the kind of buttery lemon garlic sauce that does double duty, it seasons everything and keeps the fish from drying out.

You get tender salmon with lightly crisp edges and shrimp that stay juicy because they go in at just the right moment. It looks special, but the whole thing is done in about half an hour.

Why This One-Pan Seafood Dinner Works

The garlic butter does all the heavy lifting here. Melting it with fresh garlic and lemon juice gives you a sauce that tastes bright and rich at the same time, no cream or complicated steps needed.

Adding the shrimp later means they cook through without turning rubbery, while the salmon has time to develop a little color on top under the broiler. You get two very different textures that both work with the same simple seasoning.

Ingredients

• 1 lb salmon fillet (about 4 fillets): skin-on or off, whatever you prefer
• 1/2 lb large shrimp, peeled and deveined: tails on or off, your call
• 4 tbsp unsalted butter, melted: salted butter works, just ease up on any extra salt
• 3 garlic cloves, minced: fresh garlic gives the best punch
• 2 tbsp fresh lemon juice: about half a lemon
• 1 tsp lemon zest: optional, but it makes the lemon flavor brighter
• 1/2 tsp smoked paprika: or sweet paprika if you want less smokiness
• 1/4 tsp red pepper flakes: leave them out if you do not do heat
• Salt and black pepper: to taste
• 2 tbsp chopped fresh parsley: for serving

Variations / Substitutions

• Swap the salmon for cod or halibut: A flaky white fish works, just watch the cook time since thinner fillets cook faster.
• Use ghee instead of butter: Ghee handles high heat well and keeps the dish dairy-free without losing that buttery flavor.
• Skip the red pepper and add fresh dill: A couple of tablespoons chopped dill folded into the butter gives a lighter, herby finish.
• Make it spicier: Double the red pepper flakes or add a pinch of cayenne to the butter.

Garlic Butter Sauce is a homemade sauce that goes great with this shrimp.

How to Make Garlic Butter Baked Salmon and Shrimp

Step 1: Season the Salmon

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. Pat the 1 lb salmon fillets dry with a paper towel, then season both sides with a generous pinch of salt, black pepper, and the 1/2 tsp smoked paprika. Let them sit while you make the butter.

The salmon surface will look slightly damp from the seasoning after a minute, and that tacky feel helps the butter stick.

Step 2: Mix the Garlic Butter

In a small bowl, stir together the 4 tbsp melted butter, 3 minced garlic cloves, 2 tbsp lemon juice, the 1 tsp lemon zest if using, and the 1/4 tsp red pepper flakes. Taste and add a little more salt if your butter was unsalted.

The butter will smell strongly of garlic and lemon, and that is exactly what you want before it hits the pan.

Step 3: Roast the Salmon

Arrange the seasoned salmon fillets on the lined sheet pan with a little space between them. Spoon about half the garlic butter evenly over the top of each fillet, letting some drip down the sides. Slide the pan into the oven and roast for 8 minutes. The salmon will start to turn opaque at the edges and the butter will bubble around it.

Step 4: Add the Shrimp

While the salmon roasts, toss the 1/2 lb shrimp with the remaining garlic butter in a bowl. After the 8 minutes are up, pull the pan out and scatter the buttered shrimp in a single layer around the salmon, not on top. Return the pan to the oven and bake for another 5 to 7 minutes, until the shrimp are pink and curled into loose C shapes and the salmon flakes easily when tested with a fork.

Keeping the shrimp in a single layer means they cook evenly and do not steam.

Step 5: Broil and Serve

Switch the oven to broil and broil for 1 to 2 minutes, just until the tops of the salmon get a little deeper color and the shrimp look glossy. Watch the pan closely so the garlic does not burn. Pull it out, sprinkle the 2 tbsp chopped parsley over everything, and serve right away with lemon wedges on the side.

Tips for the Best Baked Salmon and Shrimp

• Pick fillets of similar thickness: so they finish at the same time. If one is much thinner than the others, pull it a minute early.
• Pat the seafood dry: before seasoning. Excess moisture on the salmon or shrimp will thin out the butter and prevent browning.
• Do not crowd the pan.: If the shrimp are stacked on each other, they steam instead of roast and lose that nice firm texture.
• The broil step is what gives the top of the salmon a deeper, almost buttery-brown finish.: Keep a close eye on it, broil times vary a lot from oven to oven.

Bake times depend on how thick your salmon fillets are. Use these guidelines:

Storing Leftover Salmon and Shrimp

• Refrigerate: Place any leftovers in an airtight container for up to 2 days.
• Reheating: Warm them gently in a 300°F oven or a quick air fryer at a low setting so the seafood does not dry out. A microwave will work if you use short bursts and cover the plate, but the texture will soften a bit.

What to Serve With Garlic Butter Baked Salmon and Shrimp

Roasted asparagus spears tossed on the same sheet pan for the last 8 minutes of baking are an obvious choice because they soak up the garlic butter. Fluffy white rice or orzo also work, anything that catches the extra sauce on the pan. A simple arugula salad with a squeeze of lemon cuts the richness of the butter nicely.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw them completely and pat them very dry before tossing with the butter. Any extra water will ruin the roast.

My shrimp were rubbery, what happened?

Shrimp overcook fast. If they stay in the oven even a minute too long, they turn tough. Pull the pan as soon as they are pink and C-shaped.

Can I swap the salmon for another fish?

A thick white fish like cod or halibut works, but those fillets tend to cook a little faster, so check them a minute or two early.

How can I make this dairy-free?

Replace the butter with melted ghee or a good olive oil. The flavor will shift but the garlic and lemon still carry it.

Garlic Butter Baked Salmon and Shrimp Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 lb salmon fillet (about 4 fillets)
• 1/2 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• Salt and black pepper
• 2 tbsp chopped fresh parsley

Method

 

1. Preheat oven to 400°F (200°C). Pat salmon dry, season both sides with salt, pepper, and smoked paprika.
2. Stir together melted butter, garlic, lemon juice, lemon zest if using, and red pepper flakes. Taste and adjust salt.
3. Place salmon on a lined sheet pan, spoon half the garlic butter over the fillets, and roast 8 minutes.
4. Toss shrimp with the remaining butter, scatter around the salmon, and bake another 5 to 7 minutes until shrimp are pink and salmon flakes.
5. Switch oven to broil, broil 1 to 2 minutes until tops are lightly browned, sprinkle with parsley, and serve with lemon wedges.

Notes

If you like, leave the shrimp tails on for a prettier presentation. Shrimp size matters, large or extra-large shrimp hold up best here and won’t overcook before the salmon finishes.