Shrimp Stuffed Salmon

Growing up in a family that celebrated every occasion—big or small—around the dinner table, seafood always had a starring role in our lives. It wasn’t just about the flavor. It was about memories of family reunions, long summer evenings on the porch with the smell of garlic butter wafting through open windows, and my grandmother’s signature dish that brought everyone together: Shrimp Stuffed Salmon.

Shrimp Stuffed Salmon is one of those rare recipes that balances elegance and comfort so effortlessly. It looks like something you’d find at a high-end bistro, yet it’s incredibly simple to make at home. The savory filling, made with chopped shrimp, cream cheese, spinach, garlic, and herbs, adds a creamy, garlicky richness that pairs beautifully with the moist, flaky salmon.

In our home, this dish was always prepared during special Sunday dinners or when guests were coming over. Over time, it became more than just a recipe—it was a gesture of hospitality, love, and care. These days, I make it when I want to bring that same feeling of warmth and celebration to the table. Whether it’s a cozy fall evening, a romantic dinner, or even a weeknight where you want something extra special, this dish always delivers.

Why You’ll Love This Recipe

• Restaurant-Worthy Presentation: It looks impressive but takes less than 35 minutes from start to finish.
• Rich, But Not Heavy: The creamy shrimp filling complements the lean salmon for a balanced, hearty meal.
• Perfect for Any Occasion: It’s great for entertaining but easy enough for weeknight cooking.
• Nutritious and Flavorful: High in protein, low in carbs, and full of flavor-packed ingredients.
• Customizable: You can swap the spinach for kale, add a touch of lemon zest, or spice things up with a pinch of paprika

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INGREDIENTS YOU’LL NEED

• 4 salmon fillets (about 6 oz each), skin-on or skinless
• 16 medium raw shrimp, peeled, deveined, chopped
• 4 oz cream cheese, softened
• 1 cup fresh spinach, chopped
• 2 tablespoons butter or olive oil
• 4 garlic cloves, minced
• ¼ cup panko breadcrumbs
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (plus more for garnish)

HOW TO MAKE SHRIMP STUFFED SALMON

STEP-BY-STEP INSTRUCTIONS

1. Get Your Oven Ready
   Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. A hot oven ensures crispy panko and juicy salmon.
2. Sauté the Aromatics and Shrimp
   In a medium skillet, melt butter (or heat oil) over medium heat. Add minced garlic and cook for 1 minute, just until it becomes fragrant. Then add your chopped shrimp. Sauté for 2 to 3 minutes until they turn pink and begin to curl. Remove from heat.
3. Make the Creamy Filling
   While the shrimp mixture is still warm, stir in the cream cheese and chopped spinach. The residual heat will wilt the spinach and soften the cheese, turning it into a luscious, savory filling. Add salt, pepper, and chopped parsley for flavor.
4. Prepare the Salmon
   Use a sharp knife to cut a slit into the top of each fillet to create a pocket, making sure not to slice all the way through. Gently season the salmon with salt and pepper.

1. Stuff the Salmon Fillets
   Divide the shrimp and cream cheese mixture evenly among the fillets, spooning it into each pocket and slightly mounding it on top.
2. Add Crunch with Panko
   Sprinkle panko breadcrumbs over the filling for a golden, crispy finish. If you like, drizzle with a bit of olive oil to help the breadcrumbs brown.
3. Bake to Perfection
   Bake the salmon for 15 to 18 minutes, depending on thickness. The salmon should flake easily with a fork, and the panko should be golden and crisp.
4. Serve and Enjoy
   Remove from the oven, garnish with more parsley, and serve with your favorite sides. It pairs beautifully with roasted asparagus, wild rice, or a crisp garden salad.

HELPFUL TIPS

• Use Thick-Cut Salmon: Thicker fillets make it easier to cut and stuff the salmon without it falling apart.
• Don’t Overcook the Shrimp: Since it finishes baking in the oven, cooking the shrimp until just pink keeps it from getting rubbery.
• Let the Filling Cool Slightly: This makes it easier to stuff the fillets and keeps the cheese from oozing out during baking.
• Try Lemon Zest: A bit of grated lemon zest in the filling adds brightness and balances the richness.

DETAILS

• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 30–35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baked
• Cuisine: American, Seafood
• Diet: Low-Carb, High-Protein

NOTES

• To make it gluten-free, use gluten-free panko.
• You can also substitute kale or arugula for spinach.
• Want it spicy? Add red pepper flakes or diced jalapeños to the filling.

NUTRITIONAL INFORMATION

Per serving (approximate):
Calories: 400
Protein: 36g
Fat: 25g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g

FREQUENTLY ASKED QUESTIONS

Can I use pre-cooked shrimp?
Yes, but add it at the end of the filling prep just to combine. Overcooking may make it rubbery.

Can I prepare this ahead of time?
Absolutely! Stuff the salmon up to 4 hours in advance and refrigerate. Bring to room temperature before baking.

What can I serve this with?
Try it with lemon-garlic roasted broccoli, mashed cauliflower, or a light cucumber salad.

Can I use frozen salmon?
Yes, just be sure it’s fully thawed and patted dry before slicing and stuffing.

STORAGE INSTRUCTIONS

• Refrigerate: Store leftovers in an airtight container for up to 1 day.
• Reheat: Warm in a 300°F oven for 10 minutes, or microwave gently at 50% power.
• Freeze: Not recommended as the texture of the filling may change.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• A Glazed Delight: Honey Pineapple Salmon
• Honey Walnut Shrimp
• Mediterranean Herb and Lemon Baked Branzino

CONCLUSION

Shrimp Stuffed Salmon is more than just a delicious dinner—it’s an experience that turns an ordinary evening into something special. The blend of tender salmon with creamy, garlicky shrimp stuffing is comforting and indulgent without being heavy. Whether it’s part of your weekly meal plan or a dish you save for celebrations, this recipe always hits the mark. It’s proof that cooking at home can feel like dining out, with all the heart and warmth that only homemade food can bring.