I make this honey garlic salmon and shrimp plate constantly because it feels fancy but comes together in under an hour.
The magic is in that sticky-sweet glaze that caramelizes on the seafood while everything else stays perfectly tender and juicy.
It’s the kind of dinner that makes you feel like you’re at a restaurant, but you’re sitting at your own table in your own kitchen.
I love serving it with creamy mashed potatoes, roasted corn, and fresh green beans for a complete, restaurant-quality plate.
Why You Will Love This Honey Garlic Salmon & Shrimp Plate
Ingredients
- 2 salmon fillets
- 12 large shrimp, peeled and deveined
- 4 cups mashed potatoes
- 1 cup green beans
- 2 corn cobs, cut into chunks
- 3 tbsp butter
- 3 garlic cloves, minced
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp parsley, chopped
Step 1: Prepare Your Vegetables and Proteins
- 1 cup green beans (fresh or frozen)
- 2 corn cobs, cut into chunks
- 4 cups mashed potatoes (prepared ahead or freshly made)
- 2 salmon fillets
- 12 large shrimp, peeled and deveined
I like to prep everything before I start cooking so the cooking process feels smooth and stress-free. Pat your salmon fillets and shrimp dry with paper towels, this helps them get a nice golden crust and prevents sticking to the pan. You can use store-bought mashed potatoes if you’re short on time, or make them fresh while your proteins cook. If using frozen green beans, let them thaw slightly so they cook evenly.
Step 2: Make the Honey Garlic Glaze
- 3 tbsp butter
- 3 garlic cloves, minced
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp lemon juice
I melt the butter in a small saucepan over medium heat, then add the minced garlic and let it become fragrant for about 30 seconds. Be careful not to burn the garlic, it should smell amazing but still look pale golden. Then I add the honey, soy sauce, and lemon juice, stirring constantly until everything is combined and the mixture is warm and glossy. This glaze is the star of the dish, so don’t skip any of these ingredients.
Step 3: Season the Salmon and Shrimp
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
I combine the paprika, onion powder, black pepper, and salt in a small bowl. Then I sprinkle this mixture evenly over both sides of the salmon fillets and all over the shrimp. Don’t be shy with the seasoning, this is what makes every bite flavorful and delicious.
Step 4: Cook the Salmon and Shrimp
- Large skillet or cast iron pan
- 2 salmon fillets (seasoned)
- 12 large shrimp (seasoned)
- Honey garlic glaze (from Step 2)
I heat a large skillet over medium-high heat and add about half of the honey garlic glaze. Once it’s hot and shimmering, I place the salmon fillets skin-side up in the pan and cook for about 4 minutes on the first side without moving them. I find that leaving them alone creates that beautiful golden crust that tastes amazing.
Then I flip the salmon, pour the remaining glaze over it, and cook for another 3 to 4 minutes until cooked through. The salmon should flake easily with a fork when done.
Once the salmon is nearly done, I push it to the side of the pan and add the shrimp to the same skillet. I let them cook for about 2 to 3 minutes per side until they turn pink and opaque, stirring them in that beautiful glaze.
Step 5: Cook the Vegetables
- 1 cup green beans
- 2 corn cobs, cut into chunks
- Separate pot or steamer
While the proteins are cooking, I boil or steam the green beans and corn in a separate pot with a little salted water. I tend to cook everything for about 5 to 7 minutes until the vegetables are tender-crisp, not mushy. Draining them well prevents the plate from getting watery.
Step 6: Plate and Garnish
- 4 cups mashed potatoes
- Cooked salmon fillets
- 12 cooked shrimp
- Cooked green beans
- Cooked corn cobs
- 1 tbsp parsley, chopped
- Remaining glaze from the pan
I place a portion of creamy mashed potatoes on each plate as the base. Then I lean a beautiful salmon fillet against the potatoes and arrange the shrimp alongside. I position the green beans and corn chunks around everything for color and texture.
I drizzle the remaining glaze from the pan over the seafood and potatoes, then finish with fresh chopped parsley for brightness and a professional touch. This garnish makes all the difference in how restaurant-quality the plate looks.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The salmon and shrimp stay moist and the vegetables keep well. I recommend storing the glaze separately if you have extra.
Freeze: I find it best to freeze the salmon and shrimp separately from the sides. Place them in a freezer-safe container with the glaze for up to 3 months. The mashed potatoes, corn, and green beans can also be frozen in separate containers.
Reheat: Thaw seafood in the refrigerator overnight, then gently reheat in a 350°F oven for about 10 minutes until warmed through. I avoid the microwave because it can make the fish tough. Reheat mashed potatoes on the stovetop with a little butter and milk to restore creaminess.
What to Serve With This Honey Garlic Salmon & Shrimp Plate
- A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the honey garlic flavors.
- A fresh garden salad with lemon vinaigrette adds brightness and balances the richness.
- Crusty bread is perfect for soaking up that incredible glaze left on the plate.
- Steamed asparagus or roasted Brussels sprouts work as alternative vegetable sides.
- A light dessert like lemon sorbet or vanilla panna cotta keeps the meal feeling elegant without being too heavy.
Estimated Nutrition
- Calories: 485
- Protein: 42g
- Fat: 18g
- Carbohydrates: 38g
(Estimated per serving, without optional ingredients)
Honey Garlic Salmon & Shrimp Plate
Ingredients
Method
- Pat your salmon fillets and shrimp dry with paper towels to help them get a nice golden crust and prevent sticking. Prep all vegetables and have mashed potatoes ready. This ensures a smooth cooking process.
- Melt 3 tbsp butter in a small saucepan over medium heat. Add 3 minced garlic cloves and cook for about 30 seconds until fragrant. Stir in 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp lemon juice until combined and warm.
- Combine 1 tsp paprika, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt in a small bowl. Sprinkle this seasoning evenly over both sides of the salmon fillets and all over the shrimp.
- Heat a large skillet over medium-high heat. Add half of the honey garlic glaze and place the seasoned salmon fillets skin-side up. Cook for 4 minutes without moving them, then flip. Pour remaining glaze over the salmon and cook for 3 to 4 minutes more until cooked through. Push salmon to the side, add shrimp to the pan, and cook for 2 to 3 minutes per side until pink and opaque.
- While proteins cook, boil or steam 1 cup green beans and 2 corn cobs (cut into chunks) in a separate pot with salted water for 5 to 7 minutes until tender-crisp. Drain well.
- Place 1 cup mashed potatoes on each plate as the base. Lean a salmon fillet against the potatoes and arrange shrimp alongside. Position green beans and corn around the plate. Drizzle remaining glaze over everything and garnish with 1 tbsp fresh chopped parsley.
