Recipes

Honey Orange Salmon and Smokey Garlic Butter Shrimp

by StudioLink Recipe.
July 08, 2025
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Made by Nia

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Sweet orange-glazed salmon meets smoky garlic butter shrimp in this flavorful seafood dinner. Fresh dill brightens the salmon, while a light cornstarch coating gives the shrimp crisp edges before they’re tossed in paprika-rich butter. Serve with coconut rice to bring everything together.

Stovetop
Cooking method
Salmon + Shrimp
Seafood pairing

Ingredients:

0.5x
1x
2x
4x
 
Honey Orange Salmon
  •   3 salmon filets
  •   garlic powder
  •   salt
  •   blackened seasoning
  •   smoked paprika
  •   2 tbsp honey
  •   3 tbsp orange marmalade
  •   1 tsp garlic (minced)
  •   1/2 tsp red chili flakes
  •   fresh dill (chopped, for garnish)
  •   canola oil (or coconut oil, as needed for searing)
 
Smokey Garlic Butter Shrimp
  •   1 lb shrimp (peeled and deveined)
  •   garlic powder
  •   salt
  •   blackened seasoning
  •   smoked paprika (plus 1 tbsp for the butter)
  •   3 tbsp cornstarch
  •   canola oil (or coconut oil (enough for shallow frying))
  •   3 tbsp butter
  •   2 tbsp garlic (minced)
 
Coconut Rice
  •   3 cups white rice (uncooked, rinsed)
  •   water (as needed to reach the rice package\'s required total liquid)
  •   1 can coconut milk
  •   1 tbsp butter
  •   1 tbsp garlic (chopped)
  •   salt (to taste)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Start the coconut rice. Rinse the rice until the water runs mostly clear, then drain well. Add it to a suitably sized pot with the coconut milk and enough water to reach the total liquid amount recommended on the rice package. Bring to a gentle simmer, cover, and cook over low heat according to the package directions until the rice is tender and the liquid is absorbed.
  2. Season the seafood. Pat the salmon and shrimp dry. Season both with garlic powder, salt, blackened seasoning, and smoked paprika to taste. Toss the shrimp with the cornstarch until lightly coated, shaking off any excess.
  3. Sear the salmon. Heat a little oil in a skillet over medium heat. Add the salmon and sear on both sides until deeply golden and cooked through, adjusting the heat as needed to keep the seasoning from burning. Transfer to a serving plate.
  4. Make the orange glaze. Stir together the honey, orange marmalade, minced garlic, and red chili flakes in a microwave-safe bowl. Warm in short intervals, stirring between each, until fluid and heated through. Scatter the fresh dill over the salmon and spoon the warm glaze on top.
  5. Shallow-fry the shrimp. Heat enough canola or coconut oil in a separate skillet to reach roughly halfway up the shrimp. Fry in batches, turning once, until lightly crisp and opaque throughout. Transfer to a rack or paper-towel-lined plate to drain.
  6. Coat in smoky garlic butter. In a separate pan over medium-low heat, melt the butter with the minced garlic and remaining smoked paprika. Stir until fragrant without letting the garlic burn, then add the cooked shrimp and toss until evenly coated.
  7. Finish and serve. Gently stir the butter, chopped garlic, and salt into the hot coconut rice. Cover briefly to let the garlic mellow in the residual heat, then fluff and serve alongside the orange-glazed salmon and smoky garlic butter shrimp.

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