Lemon Buttered Shrimp and Salmon

August 31st, 2012 by Erin Gennow
Lemon Butter Shrimp and Salmon

Lemon Butter Shrimp and Salmon

Lemon Buttered Shrimp and Salmon

Prep Time: 5 minutes

Cook Time: 8-12 minutes

Serves: 2


12 large shrimp, deveined, tail-on optional

6 oz. wild salmon fillet

1 tablespoon olive oil

2 lemons, zest and juice

Fine sea salt

2-3 tablespoons butter

3-4 Fresh thyme sprigs, optional


Large skillet

Microplane Zester




Devein your shrimp if they are not already, and remove the tails if you wish.

Place the skillet over medium heat and add 1 tablespoon butter to melt.

While the pan is heating and the butter is melting sprinkle the salmon and shrimp all over with 1 tablespoon olive oil, zest from both lemons, and fine sea salt. Squeeze with juice from half a lemon.

When the butter has melted add the salmon, and the fresh thyme sprigs if using, to the skillet and sautéed for 3-4 minutes, or until the salmon has cooked through and turned opaque at least half way up.

Flip the salmon over and add in all the shrimp. Add in the remaining 2 tablespoons butter and the remaining lemon juice from 1 1/2 lemons. Stir to combine.

Cook the salmon on the second side for 3-4 minutes, or until just cooked through. Cook the shrimp for 1-2 minutes per side or until just opaque and they start to curl more.

Serve on a bed of herbed quinoa or rice.

A year ago on The Daily Morsel

Two years ago on The Daily Morsel



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One Response to “Lemon Buttered Shrimp and Salmon”

  1. […] Serve with: Roast Chicken or Lemon Buttered Salmon […]

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