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
Scale
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.
