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If you’re hunting for a dish that combines elegance, simplicity, and big flavor in one irresistible package, this Shrimp-Stuffed Salmon with Spinach and Panko Breadcrumbs Recipe is exactly what you need. The tender, flaky salmon fillets are skillfully filled with a creamy, garlicky shrimp mixture brightened with spinach, while a crispy panko topping adds that perfect satisfying crunch. This recipe delivers an impressive restaurant-quality meal that’s surprisingly straightforward to prepare and sure to become a favorite for weeknight dinners or special occasions alike.
Ingredients You’ll Need
As with all the best recipes, the ingredients here are deceptively simple but each plays a crucial role in building layers of texture and flavor. From the silky cream cheese that binds the filling to the fresh spinach that adds a burst of color and nutrients, every element is essential.
- Butter (2 tablespoons): Use butter or a good-quality oil to bring out the garlic’s aroma and provide richness.
- Minced garlic (1 ½ tablespoons): This fragrant addition infuses every bite with savory warmth.
- Raw shrimp (1 pound): Peeled, deveined, and chopped finely, shrimp gives a tender bite and slight sweetness.
- Cream cheese (5-6 ounces, softened): Creates a creamy texture that holds the filling together beautifully.
- Fresh spinach (1 cup, chopped): Adds vibrant green color and a subtle earthy flavor.
- Garlic powder (½ teaspoon): Enhances the garlic flavor while balancing heat.
- Dried parsley (½ teaspoon): Brings a gentle herbaceous note without overpowering the other ingredients.
- Salt (¼ teaspoon, plus more for seasoning): Essential for seasoning both the filling and the salmon.
- Black pepper (¼ teaspoon, plus more for seasoning): Adds just the right amount of gentle heat and depth.
- Celery salt (â…› teaspoon): A subtle hint of savory complexity.
- Paprika (â…› teaspoon): Provides a mild smokiness and lovely color.
- Salmon fillets (4 pieces, 6-ounce each): The star of the show, tender and flaky.
- Panko breadcrumbs (â…“ cup): For an irresistibly crunchy topping that contrasts the creamy filling.
- Fresh flat-leaf parsley (optional): For garnish, adding brightness and that finishing touch.
- Lemon wedges (optional): To squeeze over just before serving, adding a refreshing zing.
How to Make Shrimp-Stuffed Salmon with Spinach and Panko Breadcrumbs Recipe
Step 1: Preheat and Cook the Shrimp
Begin by preheating your oven to 400°F (200°C). In a skillet over medium-high heat, melt the butter or warm your preferred oil. Toss in the minced garlic and sauté until it fills your kitchen with its signature fragrance. Next, add the chopped raw shrimp and cook until they turn a lovely opaque pink. Now, remove the skillet from heat and get ready for the magic of combining your filling ingredients.
Step 2: Make the Creamy Filling
While the shrimp are still warm in the skillet, stir in the softened cream cheese and chopped spinach. Sprinkle in garlic powder, dried parsley, salt, black pepper, celery salt, and paprika. Mix everything until your filling is smooth, creamy, and bursting with flavor. This filling is the heart of the Shrimp-Stuffed Salmon with Spinach and Panko Breadcrumbs Recipe—the creamy, herb-kissed shrimp and spinach blend will delight every palate.
Step 3: Prepare and Stuff the Salmon
Line a baking sheet with parchment paper for easy cleanup. Gently pat your salmon fillets dry, then carefully butterfly each one by slicing horizontally to create a pocket—perfect for stuffing without breaking apart. Season each fillet with salt and pepper, then spoon generous amounts of the shrimp and spinach filling inside. If you want extra security, toothpicks work great to keep the filling neatly tucked.
Step 4: Add the Crunch and Bake
Sprinkle the tops of the stuffed salmon with panko breadcrumbs, the secret to that wonderful crunch you’re craving. A light mist of cooking spray over the breadcrumbs will help them brown beautifully. Pop your baking sheet into the oven and bake for 16 to 18 minutes. When the salmon flakes easily with a fork and the breadcrumbs are golden brown, you know your Shrimp-Stuffed Salmon with Spinach and Panko Breadcrumbs Recipe is ready to impress.
Step 5: Final Touches and Serve
After baking, garnish your dish with freshly chopped flat-leaf parsley for a final pop of green and fresh lemon wedges to brighten each bite. These small touches elevate your presentation and add delightful flavor accents that make every mouthful memorable.
How to Serve Shrimp-Stuffed Salmon with Spinach and Panko Breadcrumbs Recipe
Garnishes
Simple garnishes like fresh parsley and lemon wedges are perfect for this dish, enhancing both appearance and flavor. The parsley introduces a fresh herbal note, while a squeeze of lemon cuts through the richness of the cream cheese and salmon, uplifting the entire plate.
Side Dishes
Pair this dish with light, complementary sides that won’t overpower its delicate flavors. Roasted asparagus, garlic mashed potatoes, or a crisp mixed green salad with a tangy vinaigrette all work wonderfully. Each side adds texture and balance to your meal without stealing the spotlight.
Creative Ways to Present
For a dinner party, serve the stuffed salmon on a rustic wooden board with sprigs of fresh herbs scattered around. Another fun idea is to place the salmon over a bed of saffron-infused rice or creamy risotto, making the dish feel extra special and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator within two hours of cooking. Properly chilled, your shrimp-stuffed salmon can stay fresh for up to 2 days, making it an excellent choice for meal prep or next-day indulgence.
Freezing
This dish is best enjoyed fresh to maintain the contrast between the crispy breadcrumbs and creamy filling, so freezing is not recommended. However, you can freeze the cooked salmon fillets without the panko topping and add the breadcrumbs fresh when reheating.
Reheating
To reheat, gently warm the leftovers in a preheated oven at 300°F (150°C) for about 10 minutes. Cover loosely with foil to keep the salmon moist while preserving the breadcrumbs’ texture as much as possible. Avoid the microwave if you want to retain the best flavor and texture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out all excess moisture from the frozen spinach before adding it to the filling to prevent it from becoming watery.
What type of salmon works best for this recipe?
Wild-caught or farm-raised salmon fillets both work well, but choose thick, skinless fillets that can be butterflied easily to hold the stuffing.
Can I substitute the shrimp with another seafood?
Absolutely! Diced scallops or crab meat make excellent alternatives that pair beautifully with the creamy spinach filling.
What can I use instead of cream cheese?
If you want a lighter option, try ricotta cheese or mascarpone, but note the texture and richness will vary slightly from the original recipe.
Is the panko breadcrumb topping necessary?
The panko brings a wonderful crunch and helps balance the creaminess of the filling, but if you need to skip it, you can sprinkle with grated Parmesan for a different kind of crisp topping.
Final Thoughts
Cooking this Shrimp-Stuffed Salmon with Spinach and Panko Breadcrumbs Recipe is one of those rewarding experiences that proves gourmet meals can be simple, approachable, and absolutely delicious. Whether you’re treating yourself or impressing guests, this dish offers stunning flavors and textures that never fail to delight. I can’t wait for you to savor every bite of this personal favorite—it truly feels like a celebration on a plate!
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Shrimp-Stuffed Salmon with Spinach and Panko Breadcrumbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Shrimp Stuffed Salmon recipe combines tender salmon fillets with a savory shrimp and cream cheese filling, complemented by fresh spinach and herbs. Baked to perfection with a crispy panko topping, it’s a flavorful and elegant dish perfect for a quick weeknight dinner or special occasion.
Ingredients
For the Shrimp Filling
- 2 tablespoons butter (or olive oil/avocado oil)
- 1 ½ tablespoons minced garlic
- 1 pound raw shrimp, peeled, deveined, and tails removed, chopped into ½-inch pieces
- 5–6 ounces cream cheese, softened
- 1 cup fresh spinach, chopped
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon celery salt
- â…› teaspoon paprika
For the Salmon
- 4 (6-ounce) salmon fillets
- Salt and black pepper, to season salmon fillets
- â…“ cup panko breadcrumbs
- Cooking spray (for sprinkling)
- Fresh flat-leaf parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat Oven and Cook Shrimp: Preheat your oven to 400°F (200°C). In a skillet over medium-high heat, melt the butter or heat your chosen oil. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped shrimp and cook until they turn opaque, about 3-4 minutes. Remove the skillet from heat.
- Make Filling: To the skillet with cooked shrimp, stir in the softened cream cheese, chopped spinach, garlic powder, dried parsley, salt, black pepper, celery salt, and paprika. Mix well until all ingredients are combined into a creamy filling.
- Stuff Salmon: Line a baking sheet with parchment paper. Pat the salmon fillets dry with paper towels. Butterfly each fillet by slicing horizontally through the thickest part, creating a pocket without cutting all the way through. Season both sides and the inside of the salmon with salt and black pepper. Spoon the shrimp and cream cheese mixture evenly into each fillet’s pocket. Use toothpicks to secure the openings if necessary.
- Bake: Evenly sprinkle panko breadcrumbs over the top of the stuffed salmon fillets. Lightly spray the breadcrumbs with cooking spray to promote browning. Bake in the preheated oven for 16-18 minutes until the salmon is flaky and the panko has turned golden brown.
- Serve: Carefully remove toothpicks if used. Garnish the salmon with fresh flat-leaf parsley and serve with lemon wedges for added brightness if desired. Enjoy your delicious shrimp-stuffed salmon hot.
Notes
- Butter can be substituted with olive oil or avocado oil for a healthier fat option.
- Ensure shrimp is fully cooked and opaque before mixing with cream cheese to avoid undercooking.
- Butterflying the salmon fillets creates space for stuffing and helps the filling cook evenly.
- Use fresh breadcrumbs or gluten-free panko if you need a gluten-free version.
- To prevent the toothpicks from burning, place the salmon in the oven quickly after stuffing.
