This salmon and shrimp with a creamy lemon caper sauce is a quick, easy, and flavorsome recipe. Serve this buttery pan-seared salmon over pasta, whipped potatoes, or rice for an extra round of comfort. You will have dinner ready in less than 30 minutes!
Tender and oh, so yummy with such a pretty presentation, this pan-seared salmon and shrimp with a lemon caper sauce is perfect for an easy weeknight dinner or an extravagant meal for someone you love! The entire family will enjoy this comforting skillet recipe because, with each bite of salmon and shrimp, you are met with an array of flavors bursting at the seams with so much flavor.
I like to make this lemon butter sauce with just the salmon at certain times, but when I’m wanting something a little extra, I add the shrimp right at the end. This recipe is delicious served with a side of green veggies such as garlic cheese asparagus!
This white wine lemon butter caper sauce is great for any time of the year, and it’s light enough for a delightful dinner in the summertime. Whenever you’re in the mood for salmon that is rich, flaky, and perfectly soft on the inside, and crispy on the outside– you will want to make this easy salmon recipe!
One of my family’s most requested meals
Raise your hand if you love seafood. Well, chances are if you’re reading a post for Salmon & Shrimp with Lemon Caper Sauce, you might. My family loves seafood of any kind, but this recipe is hands down one of our favorites and most requested meals. It’s even deemed “Birthday Dinner” by a couple of my kids. Meaning that out of all of the meals they can request for their special meal, they pick this one.
Why You Will Love This Recipe
- Healthy: This salmon in white wine sauce is made with wholesome ingredients that you can feel good about! Salmon is a great source of healthy fats and protein.
- Ready in under 30: If you’re on the hunt for a simple recipe that’s ready in minutes, you’re going to love this salmon!
- One-Skillet Recipe: Forget all the dirty dishes by cooking the sauce, salmon, and shrimp all in the same pan. Who doesn’t love a one-skillet recipe?
For the full list of ingredients, be sure to scroll down to the recipe card!
Butter: You can use either salted or unsalted butter for this recipe.
Garlic: Fresh garlic for a nice robust flavor in the lemon butter sauce.
White Wine: Choose a drier wine, nothing sweet.
Cornstarch: This recipe is used to make the sauce a bit thicker. Feel free to use arrowroot powder instead, to make this recipe gluten-free.
Lemon Juice: Fresh citrus shines through this yummy lemon caper cream sauce.
Cream: Feel free to use heavy cream or milk for this recipe.
Chicken Broth: Vegetable broth will work, too, making this a perfect recipe for pescatarians!
Salmon: Four to six five-ounce salmon filets
Shrimp: I used the peeled and cooked type of shrimp for this recipe, but you can easily prepare your own shrimp and use it in this recipe.
How to Make Salmon with Lemon Caper Sauce
First, in a skillet over medium heat, melt the butter with garlic.
Next, add the wine and cook off the alcohol for a couple of minutes.
Whisk in the cornstarch mixture. Next, add the lemon juice and capers.
Whisk in the stock as it thickens.
Add cream and stir. Pour into a bowl and set aside.
In a medium skillet over medium heat, drizzle oil into the pan. Add the salmon fillets.
Cook the salmon for six to seven minutes and flip them. Cook for an additional six to seven minutes.
If you’re adding the shrimp, wait to add the shrimp at the very end.
Plate the fish, and while the skillet is still warm, add the sauce back in and give it a stir until it gets hot again.
Serve the sauce over the fillets and shrimp. Serve the remaining sauce on the side.
Serve with noodles or rice and enjoy!
LOVE IT? PIN IT!
Don’t forget to save this recipe to find it easily! Pin it to your favorite Pinterest recipe board before you go!
What Can Accompany Salmon?
All types of things can accompany salmon such as sautéed spinach or kale, roasted asparagus or green beans, Brussels Sprouts, mashed potatoes, and so much more. I even like to pair this salmon recipe with a side salad!
Can You Cook Frozen Salmon?
Yes, you can definitely cook frozen salmon! Just be careful not to overcook the salmon.
Can I Defrost Salmon on the Counter?
It’s best to allow the fish to defrost in the refrigerator prior to using or run under cool water.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Use a drier white wine for this recipe such as white cooking wine, chardonnay, or pinot grigio.
Similar Recipes You’ll Love
If you are fans of seafood like we are, here are some other seafood recipes that you are sure to enjoy!
Let’s make some Salmon with Lemon Caper Sauce!
- 4-6 - 5 ounce Salmon Fillets
- 24-30 Shrimp, peeled and cooked (I buy them that way)
- 1 Tablespoon Olive oil
- Caper Sauce:
- 2 Tablespoons butter
- 1 clove minced garlic
- 2 Tablespoons capers
- 1 Tablespoon cornstarch mixed with 1 tablespoon water
- 2 Tablespoons white wine
- juice of 1/2 lemon, (about 1 Tablespoon) *Save the rest for garnish if desired
- 1 cup cream
- 1 cup chicken broth
- In a skillet, over medium heat, melt butter with garlic.
- Add wine and cook off alcohol for a couple of minutes.
- Whisk in the cornstarch mixture.
- Add wine, lemon juice and capers.
- Whisk in broth, it will begin to thicken.
- Add cream and stir.
- Pour into bowl and set aside.
- In a skillet over medium heat, drizzle olive oil, add Salmon Fillets.
- Cook for 6-7 minutes and flip them. Cook on that side for 6-7 minutes more.
- If you want to add the shrimp, do so in about the last 2-3 minutes. They are just getting warmed up.
- Plate your fish, and while the skillet is still warm, add the sauce back in, and give it a stir to get it hot again.
- Pour over the fillets, serve the remaining sauce on the side.
Serve over pasta, rice or whipped potatoes.
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Amount Per Serving: Calories: 547Total Fat: 38gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 198mgSodium: 644mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 39g
Please note that nutrition is not guaranteed accurate.
This recipe was originally posted on January 14, 2014. It was updated to improve user experience and reshared on July 16, 2021.