Salmon, Sausage & Shrimp with Jalapeño: A Bold Surf-and-Turf Skillet with a Spicy Kick

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add sliced sausage and cook 3–4 minutes until browned. Remove to a plate.

3) Sear the salmon

1. Add another 1 tbsp olive oil if needed.
2. Place salmon in the skillet (skin-side down if using skin-on) and sear 3–5 minutes per side, depending on thickness.
3. Remove salmon to a plate. (It will finish cooking later.)

4) Cook the shrimp quickly

1. Add shrimp to the skillet and cook 1–2 minutes per side until just pink.
2. Remove shrimp to a plate to avoid overcooking.

5) Build the jalapeño garlic butter sauce

1. Lower heat to medium. Add butter, garlic, jalapeños, and onion (if using).
2. Sauté 30–60 seconds until fragrant.
3. Add broth and simmer 1–2 minutes, scraping up browned bits for flavor.
4. Stir in lemon juice.

6) Bring it all together

1. Return sausage to the skillet and stir.
2. Add salmon back in and simmer gently 2–3 minutes to finish cooking.
3. Add shrimp last and warm through 1 minute.
4. Garnish with herbs and serve with lemon wedges.

Serving and Storage:

Serve this skillet hot with rice, mashed potatoes, roasted sweet potatoes, pasta, or crusty bread.
A simple salad or steamed vegetables helps balance the richness.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Reheating: Warm gently in a skillet over low heat with a splash of broth. Avoid microwaving too long,
or the shrimp can become rubbery and salmon can dry out.

Tips:

• Cook in stages: Salmon and shrimp cook at different speeds—remove them and add back at the end.
• Control jalapeño heat: Remove seeds and membranes for a milder flavor.
• Don’t overcook shrimp: As soon as it turns pink, pull it.
• Use smoked sausage: It adds big flavor fast.
• Finish with lemon: It brightens the sauce and keeps it from tasting heavy.

Variations:

• Creamy version: Add 1/3 cup heavy cream after the broth and simmer gently.
• Cajun-style: Use Cajun seasoning and add bell peppers and onions.
• Honey heat: Add 1 tbsp honey for a sweet-spicy glaze vibe.
• Extra veggies: Toss in cherry tomatoes or corn for color and sweetness.
• Low-carb: Serve over cauliflower rice or sautéed zucchini noodles.

Tips:

• Best skillet size: Use a large skillet so seafood browns instead of steaming.
• More sauce: Double broth + butter if you want extra for rice or bread.
• Presentation: Slice salmon into chunks before serving for a “seafood boil” feel.
• Heat lover tip: Add pickled jalapeños for tangy heat.

Conclusion:

Salmon, Sausage & Shrimp with Jalapeño is bold, comforting, and packed with smoky-spicy flavor. With tender shrimp,
flaky salmon, savory sausage, and a quick jalapeño garlic butter sauce, it’s the kind of one-pan dinner that tastes
special—without taking all night. Serve it with rice or bread, and don’t forget the lemon.

FAQ:

Can I use frozen shrimp?

Yes—thaw and pat dry before cooking so it sears instead of steaming.

What kind of sausage is best?

Andouille is perfect for spicy smoky flavor, but any smoked sausage works.

How do I know when salmon is done?

It should flake easily and look opaque. If you use a thermometer, aim for about 125–135°F (52–57°C) for moist salmon,
or higher if you prefer it more done.

Can I make this less spicy?

Use one jalapeño with seeds removed and skip red pepper flakes. You can also add more butter and a little extra broth.

Can I add a creamy sauce?

Yes—stir in heavy cream after adding broth and simmer gently, then return seafood to warm through.