Shrimp and Salmon Cantonese

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Shrimp and Salmon Cantonese blends garlic, fresh vegetables, white wine and soy to create an enticing treat certain to make any seafood lover drool.

Shrimp and Salmon Cantonese

is not quite stir-fried seafood, or Shrimp and Salmon stir fry nor is it shrimp scampi with salmon but it brings together a combination of cooking styles. Seafood enthusiasts love this combination. This dish is packed with so much flavor that you will definitely make it again and again. Even though it’s a great meal by itself, I usually have mine over a nice grain.

If you like shrimp and have an equal love for salmon then you’ll love shrimp and salmon Cantonese too. Seared Salmon and Shrimp tossed with onions, bell peppers, garlic, tomatoes, white wine and soy to create a sensational dish that always pleases.

Shrimp and Salmon Cantonese can be made with the skin on the salmon just make sure you start searing your fish skin side down and let the skin get a little crisp (if the cut of fish is thick enough) after all it is far better to get under the salmon from the skin side when turning the salmon over.

Don’t overcook the seafood

When preparing Shrimp and Salmon Cantonese you must be careful not to overcook the shrimp or salmon or it will become dry and rubbery and you don’t want that to happen with your salmon.

You really want your salmon to cook to about 130° – 140° (use an instant read thermometer) and that will deliver the best flavor and texture. The USDA states that salmon should be cooked to 145° this will create a well done flaky but dry fish. The salmon pulled off the fire at 130° – 140° will continue to cook another 6 – 8 degrees.

If you are cooking multiple portions of this recipe at the same time make sure that the pieces of salmon are all about the same size so that cooking time will be about the same.

If you are using frozen seafood make sure to thaw everything completely and pat dry with paper towels before using.

Reheat the dish with ease

This dish can be reheated from the refrigerator as a leftover quite easily. I often make more than enough when I make this and reheat one or two portions at a time. Just place into a covered dish or cover with foil and place into a preheated 275° oven for 20 minutes.

Here is a short video on Shrimp and Salmon Cantonese preparation the full version is near the bottom of the recipe card.

salmon and shrimp cantonese pinit
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Shrimp and Salmon Cantonese

Difficulty: Intermediate Prep Time 15 min Cook Time 12 min Total Time 27 mins Servings: 2 Best Season: Suitable throughout the year



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  1. Add oil to a medium to large saute´ pan and heat over medium to high heat. While oil is heating season shrimp and salmon with salt and pepper on both sides.

  2. Place salmon in pan and sear for 2-3 minutes. Add onion and cook for 1 minute then add shrimp cover the pan and cook for another 2 minutes.

  3. Uncover pan and add bell peppers and garlic, let saute for 1 minute. Add flour and stir until dissolved. (this is optional if not using flour move on to next step.

  4. Add broth and wine and let cook until sauce begins to form then add tomatoes and soy sauce. Turn heat to medium low and let simmer until desired thickness.

Nutrition Facts

Serving Size 12oz

Servings 3

Amount Per Serving
Calories 348
Calories from Fat 162
% Daily Value *
Total Fat 18g28%
Saturated Fat 4g20%
Cholesterol 78mg26%
Sodium 604mg26%
Total Carbohydrate 7g3%
Dietary Fiber 2g8%
Sugars 5g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Good as a standalone meal or with rice or pasta.

Keywords: Shrimp and Salmon Cantonese, Shrimp and Salmon stirfry, Shrimp and Salmon, shrimp scampi, stir-fried seafood

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