Cheesy Shrimp-Stuffed Salmon
This decadent Cheesy Shrimp-Stuffed Salmon combines two of the ocean’s best in one irresistible dish. Juicy salmon fillets are split and stuffed with tender garlic butter shrimp, then topped with a gooey, herb-flecked cheese blend. It’s the perfect centerpiece for a special dinner or romantic date night. Served with lemon wedges and mashed potatoes, this luxurious entrée is as elegant as it is comforting.
Time
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 2
Ingredients
For the Salmon:
2 salmon fillets (6–8 oz each, skinless)
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp lemon juice
½ tsp paprika (optional)
For the Shrimp Filling:
6–8 large shrimp, peeled, deveined, and chopped
1 tbsp butter
2 cloves garlic, minced
1 tbsp parsley, chopped
1 tbsp lemon juice
Pinch of salt & black pepper
For the Cheese Topping:
½ cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
1 tbsp mayonnaise or sour cream (optional for extra creaminess)
½ tsp Italian seasoning or chopped fresh dill
1 tbsp fresh parsley (for garnish)
Instructions
1. Prepare the Salmon:
Preheat oven to 400°F (200°C).
Pat salmon fillets dry. Using a sharp knife, carefully cut a slit down the middle of each fillet to create a pocket (don’t cut all the way through).
Season both sides and inside the slit with salt, pepper, lemon juice, and paprika.
2. Make the Shrimp Filling:
In a small skillet, melt butter over medium heat.
Add minced garlic and sauté for 30 seconds.
Stir in chopped shrimp, lemon juice, and parsley. Cook until just pink (about 2–3 minutes). Remove from heat.
3. Assemble:
Stuff each salmon pocket with the shrimp mixture.
In a small bowl, mix mozzarella, parmesan, Italian seasoning, and mayonnaise (if using).
Spoon the cheese mixture over the top of each stuffed salmon.
4. Bake:
Place stuffed salmon on a baking dish lined with foil or parchment.
Bake for 15–20 minutes, or until salmon is cooked through and cheese is golden and bubbly.
Optional: Broil for 2 minutes to brown the top.
5. Serve:
Garnish with chopped parsley and a sprig of dill.
Serve with lemon wedges and a side of mashed potatoes, rice, or steamed vegetables.
Tips
Use wild-caught salmon for better flavor and firmer texture.
Don’t overcook the shrimp in the skillet; they will cook further in the oven.
Add red pepper flakes to the shrimp mixture if you want a spicy kick.
Let salmon rest for a few minutes before serving to help juices redistribute.
Variations
Crab-Stuffed: Swap shrimp for lump crab meat and a touch of Old Bay seasoning.
Spinach & Cheese: Add sautéed spinach and cream cheese to the filling for a Florentine twist.
Low Carb: Serve with cauliflower mash or zucchini noodles.
Grilled Version: Grill the stuffed salmon in a foil packet over indirect heat for a smoky flavor.
Q&A
Q: Can I use frozen salmon and shrimp?
A: Yes, just make sure both are fully thawed and patted dry before cooking.
Q: What cheese alternatives can I use?
A: Try Monterey Jack, Gruyère, or a three-cheese blend for a richer topping.
Q: Can this be made ahead?
A: Yes! Assemble the stuffed salmon up to 6 hours in advance and store it covered in the fridge until ready to bake.
Nutrition (Per Serving – Approximate)
Calories: 520
Protein: 47g
Fat: 32g
Carbohydrates: 4g
Fiber: 0.5g
Sugars: 1g
Sodium: 550mg
Conclusion
Cheesy Shrimp-Stuffed Salmon is a stunning dish that brings the wow factor with very little fuss. It’s packed with protein, brimming with flavor, and makes any night feel like a special occasion. Whether you’re cooking for yourself or someone you love, this dish delivers big rewards with minimal effort — the perfect blend of indulgence and elegance.