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One-Pan Honey Garlic Salmon & Shrimp Plate

A delightful one-pan meal featuring succulent salmon and shrimp glazed in a sweet, savory honey garlic sauce, perfect for impressing your family or guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets salmon fillets Select firm flesh with a bright color.
  • 12 large shrimp, peeled and deveined Choose translucent and odor-free shrimp.
  • 4 cups mashed potatoes For a lighter version, substitute with a salad.
  • 1 cup green beans Boil or steam until tender.
  • 2 cobs corn, cut into chunks Ensure corn is tender but not overcooked.
Sauce Ingredients
  • 3 tbsp butter Substitute with olive oil for a dairy-free option.
  • 3 cloves garlic, minced Sauté until golden and aromatic.
  • 3 tbsp honey Adjust for sweetness as desired.
  • 2 tbsp soy sauce Gluten-free soy sauce can be used.
  • 1 tbsp lemon juice Freshly squeezed is recommended.
  • 1 tsp paprika For seasoning.
  • 1 tsp onion powder For flavor.
  • 1/2 tsp black pepper Adjust to taste.
  • 1/2 tsp salt Adjust to taste.
  • 1 tbsp parsley, chopped For garnish.

Method
 

Preparation
  1. Season the salmon and shrimp with paprika, onion powder, salt, and pepper.
  2. In a medium-sized pan, melt the butter over medium heat.
  3. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Cooking
  1. Stir in the honey, soy sauce, and lemon juice to create a glaze.
  2. Place the salmon skin-side down in the pan and sear for 4-5 minutes until golden brown.
  3. Turn the salmon over gently and cook for another 4-5 minutes until flaky.
  4. Add the shrimp to the pan and cook for 2-3 minutes until pink and opaque.
  5. Boil or steam the green beans and corn until tender, about 5-7 minutes.
Assembly
  1. Plate the mashed potatoes, salmon, shrimp, green beans, and corn.
  2. Drizzle any remaining glaze over the top and garnish with parsley.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat gently in a skillet over low heat.