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Shrimp Stuffed Salmon

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.

  • Author: Bailey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: seafood
  • Method: oven
  • Cuisine: american
  • Diet: Gluten Free


  • 2 tablespoons butter (or olive/avocado oil)
  • 1.5 tablespoons minced garlic
  • 1pound raw shrimp, peeled and deveined with tails removed
  • 56 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


  1. Preheat the oven to 400 degrees F. Chop the shrimp into 1/2 inch pieces
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.