This easy shrimp stuffed salmon gets you the best of both worlds: the shrimp AND the salmon. This simple recipe takes 30 mins to make from start to finish and can easily be made gluten free. It uses only a few simple ingredients and is the perfect choice for both meal prep and for a family dinner.
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Why You’ll Love This Recipe
- Fast: This shrimp stuffed salmon is ready in 30 minutes so it can be done in a snap!
- Delicious: The combination of the fresh ingredients, the shrimp, and salmon come together for a super satisfying dish with whatever side you choose.
- Easy: You’d think stuffing salmon with shrimp would be tricky but it’s super easy! Plus with the few simple ingredients involved it’s also easy to gather everything.
- Fancy: This is one of those dishes that can be used to impress dinner guests and not have to do anything crazy.
Shrimp Stuffed Salmon Ingredients
To start your shrimp stuffed salmon you will need butter/avocado oil/olive oil, minced garlic, a pound of raw shrimp that has been deveined and peeled with the tails removed, 5-6 ounces of cream cheese, and a cup of spinach.
For seasonings you will need garlic powder, dried parsley, salt and pepper, celery salt, and paprika. Lastly you’ll require 4 salmon fillets (about 6 ounces each), a third cup of panko breadcrumbs, and flat leaf parsley or lemon wedges for garnish, if you wish.
Salmon: You’ll use 3 to 4 salmon fillets for this recipe. You can use fresh or frozen salmon as long as it’s thawed prior to cooking. If you’re looking for a high quality salmon, you can get wild Alaskan salmon straight from the source from Surrender Salmon. You can use the code BAILEY10 at checkout to save 10% off your order, which is over $20 off the salmon fillet portions, and free shipping on orders over $125.
Making Shrimp Stuffed Salmon
Start this recipe by preheating the oven to 400 degrees F and chopping the shrimp into 1/2 inch pieces. Then add your butter or oil to a large skillet over medium-high heat. Let it heat up for a moment and once it is hot, add in the minced garlic and let it cook about a minute or so until it is fragrant.
When the garlic is ready add in the shrimp and cook that for about 2 minutes until they’re opaque and NOT cooked through. Remove the skillet from the heat and stir in the cream cheese, spinach, garlic powder, parsley, salt, pepper, celery salt, and paprika. Mix it together until well combined.
Next, line a baking sheet or a large baking dish with parchment paper or coat it with oil. Pat the salmon fillets dry and slice each of them through the middle most of the way. Just enough to leave a “pocket” to add the shrimp and cheese mixture into in a minute.
Now season the salmon fillets with salt and pepper to taste and using a spoon, carefully stuff the shrimp mixture into the pocket you just made in each fillet. If you need to use a toothpick to secure the ends of a fillet or so that’s fine but its also okay if the mixture spills out a little bit.
Place the newly stuffed salmon fillets onto the baking sheet as you stuff them. Sprinkle the panko over the top of them and give each a light spray with cooking oil.
Insert the baking sheet into the oven and cook for 16-18 minutes or until the panko is golden brown and the salmon is flaky. Remove the shrimp stuffed salmon from the oven, garnish, and serve and enjoy!
How to Make Gluten Free Shrimp Stuffed Salmon
In order to make this recipe gluten free there are two great options. The first is to simply omit the panko breadcrumbs from the recipe. The second is to substitute them for a gluten free breadcrumb. Just add the gluten free breadcrumbs in the same place as you would the panko ones.
Serving and Storing Instructions
Garnish your stuffed salmon with flat leaf parsley and/or lemon wedges. Try serving it with roasted veggies such as broccoli or carrots. A mashed potato side is also a great option for this dish or even a fresh side salad is never a bad idea.
Easy Side Recommendations For this Recipe:
- Brabant Potatoes
- Instant Pot Steamed Broccoli
- Air Fryer Butternut Squash
- Instant Pot Corn on the Cob
- Roasted Balsamic Brussel Sprouts
To store the salmon, first, let it cool to room temperature. Place it in an airtight container and refrigerate. If you’re using individual meal prep containers, divide the fillets up between the containers and place portions of your chosen side with it and refrigerate. It will keep well refrigerated for about 5 days.
This recipe is a great one for meal prep as it reheats quickly and makes for a delicious and satisfying lunch the next day. Plus it goes with a bunch of sides so you can’t go too wrong.
Other Seafood Recipes You’ll Love!
- Cajun Salmon Pasta
- Shrimp Rasta Pasta
- Easy Air Fryer Mahi Mahi
- Spicy Salmon Bowl
- Whole30 Bangbang Shrimp
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 2 tablespoons butter (or olive/avocado oil)
- 1.5 tablespoons minced garlic
- 1-pound raw shrimp, peeled and deveined with tails removed
- 5–6 ounces of cream cheese
- 1 cup spinach
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parlsey
- 1/4 teaspoon salt, plus more to season salmon filets
- 1/4 teaspoon pepper, plus more to season salmon filets
- 1/8 teaspoon celery salt
- 1/8 teaspoon paprika
- 4 (6 ounce) salmon filets
- 1/3 cup panko breadcrumbs
- Flat leaf parsley to garnish, lemon wedges if desired
- Preheat the oven to 400 degrees F. Chop the shrimp into 1/2 inch pieces
- Add butter or oil to a large skillet over medium-high heat. Once hot, add in the minced garlic and let cook until fragrant (about 1 minute), and then add in the shrimp
- Cook the shrimp for about 2 minutes until opaque (not cooked through). Remove the skillet from the heat and stir in the cream cheese, spinach, garlic powder, parsley, salt, pepper, celery salt and paprika until well incorporated
- Line a baking sheet or large baking dish with parchment paper or spray with oil. Pat the salmon filets dry and slice each filet through the middle horizontally to almost butterfly the filet, stopping about 1/2 inch from slicing all the way through. This will give you a pocket to stuff the shrimp and cheese mixture into
- Season each filet with salt and pepper to taste, and then use a spoon to stuff the shrimp mixture into each filet. Use a toothpick to secure the ends if needed, but it’s okay that it spills out the sides a bit
- Sprinkle the panko over the tops of each filet, spray lightly with a cooking oil spray and then place the baking sheet or dish into the oven
- Bake for 16 to 18 minutes, or until salmon is flakey and panko is golden brown. Remove from the oven and serve, garnish with parsley and lemon wedges if desired
- For gluten free shrimp stuffed salmon simply omit the panko breadcrumbs and skip that step or swap them for gluten free breadcrumbs in the same step.
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