Description
This Shrimp Stuffed Salmon recipe combines tender salmon fillets with a savory shrimp and cream cheese filling, seasoned with garlic and herbs, then baked to perfection with a crispy panko topping. Perfect for an elegant yet simple dinner that brings seafood lovers together.
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
- â…“ cup panko breadcrumbs
- Cooking spray (optional, for crisping)
For Garnish (Optional)
- Fresh flat-leaf parsley
- Lemon wedges
Instructions
- Preheat and Prepare Shrimp Filling: Preheat your oven to 400°F (200°C). In a skillet over medium-high heat, melt butter or heat oil. Add minced garlic and cook until fragrant, about 1 minute. Add the chopped shrimp and cook until they turn opaque, roughly 3-4 minutes. Remove the skillet from heat.
- Mix Filling Ingredients: Stir in the softened cream cheese, chopped fresh spinach, garlic powder, dried parsley, salt, black pepper, celery salt, and paprika into the cooked shrimp in the skillet. Mix well until all ingredients are fully combined into a creamy mixture.
- Prepare Salmon Fillets: Line a baking sheet with parchment paper. Pat each salmon fillet dry using paper towels. Butterfly each fillet by cutting horizontally to create a pocket for stuffing, being careful not to cut all the way through. Season both sides and the inside of each fillet with salt and black pepper.
- Stuff and Assemble: Spoon the shrimp and cream cheese filling evenly into the pocket of each salmon fillet. Use toothpicks if necessary to secure the edges and keep the stuffing inside. Sprinkle the tops of the stuffed salmon with panko breadcrumbs, then lightly spray with cooking spray to help the crumbs crisp up during baking.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake for 16-18 minutes, or until the salmon is flaky and the panko breadcrumbs are golden brown and crispy.
- Garnish and Serve: Remove the salmon from the oven. Garnish with freshly chopped flat-leaf parsley and lemon wedges if desired. Serve immediately for a delicious seafood entrée.
Notes
- Butter can be substituted with olive oil or avocado oil for a different flavor profile or dietary preference.
- Make sure the cream cheese is softened to blend smoothly with the shrimp filling.
- Butterflying the salmon carefully helps create a secure pocket for the stuffing without tearing the fillet.
- Toothpicks help keep the filling inside during baking but remember to remove them before serving.
- Cooking spray on panko breadcrumbs ensures a crispier topping; you can also drizzle with a little butter if preferred.
- Adjust seasoning to taste, especially salt and pepper, before baking.
- This recipe pairs wonderfully with steamed vegetables or a fresh salad for a balanced meal.
