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Honey Garlic Salmon and Shrimp

A quick and flavorful dish combining salmon and shrimp in a sticky honey garlic glaze, served over garlic butter rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Method Notes

Ingredients
  

For the seafood
  • 1 pound Salmon fillets Skin on or off
  • 1 pound Shrimp Peeled and deveined
  • Salt and black pepper To taste
  • 2 tablespoons Olive oil
For the honey garlic sauce
  • 4 tablespoons Honey
  • 2 tablespoons Soy sauce Low sodium if watching salt
  • 4 cloves Garlic Minced
  • 1 tablespoon Lemon juice
  • ¼ teaspoon Chili flakes Optional for added kick
For the garlic butter rice
  • 1 ½ cups Long-grain white rice or basmati
  • 3 tablespoons Unsalted butter
  • 3 cloves Garlic Minced
  • 2 ½ cups Chicken or vegetable broth
  • ½ teaspoon Salt
For garnish
  • Green onions Sliced
  • Fresh parsley Chopped
  • Lemon wedges

Method
 

How To Make The Garlic Butter Rice
  1. Melt the butter in a saucepan over medium heat.
  2. Add the minced garlic and stir for about a minute until lightly golden.
  3. Add the rice and stir to coat. Pour in the broth and salt, bringing to a boil.
  4. Reduce heat to low, cover, and simmer for 15 to 18 minutes.
  5. Let sit covered for an additional 5 minutes before fluffing with a fork.
Mastering The Honey Garlic Sauce
  1. Whisk together honey, soy sauce, minced garlic, lemon juice, and chili flakes.
  2. Taste and adjust sweetness or garlic as per preference.
Cooking The Salmon
  1. Pat the salmon dry and season with salt and pepper.
  2. Heat the olive oil in a skillet over medium-high heat.
  3. Cook the salmon skin-side down first for about 4 minutes, then flip and cook for another 3 to 4 minutes.
  4. Pour half the honey garlic sauce over the salmon and let bubble for 30 seconds.
  5. Remove the salmon from the pan to prevent overcooking.
Cooking The Shrimp
  1. Add the shrimp to the same skillet in a single layer.
  2. Cook for about 90 seconds on each side until pink and curled.
  3. Pour the remaining honey garlic sauce over the shrimp and toss to coat.
Bringing It All Together
  1. Fluff the rice and divide into plates.
  2. Top with salmon and shrimp, drizzle remaining sauce, and garnish with green onions, parsley, and lemon wedges.

Notes

Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat gently in the microwave. Freezing salmon and shrimp is possible, but avoid freezing the rice.