Salmon Wellington
Salmon baked with rich fillings — Creamy Stuffed Salmon with Shrimp, Salmon Wellington, Stuffed Salmon on Gouda Grits — for a night you want something special.
★ dinner
dinnerCreamy Stuffed Salmon with Shrimp
A gourmet seafood dish featuring a salmon fillet stuffed with a creamy shrimp mixture, baked to perfection and served with a lemon butter sauce.
Princess Greene-JayyIngredients
- 1 large salmon fillet (skinless)
- 200g shrimp (peeled and deveined)
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp paprika
- 1 tsp dried dill
- to taste salt & pepper
- as needed lemon wedges (for serving)
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Butterfly the salmon fillet and season both sides with salt, pepper, paprika, and dill.
- 3In a skillet, heat olive oil and sauté shrimp for 2-3 minutes until pink. Remove and set aside.
- 4In the same skillet, melt butter, add garlic, and sauté for 1 minute. Stir in cream, Parmesan, Dijon mustard, lemon juice, salt, and pepper. Simmer until thickened.
- 5Mix half of the sauce with the cooked shrimp.
- 6Stuff the salmon fillet with the creamy shrimp mixture and fold it closed.
- 7Place the salmon on a baking dish, pour the remaining sauce over the top, and bake for 20–25 minutes until the salmon flakes easily.
- 8Garnish with fresh dill and serve with lemon wedges.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dinner
dinner
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Salmon That Looks Like You Fussed
A stuffed or pastry-wrapped salmon fillet feels like a restaurant plate, but most of the work is a bowl of cream cheese and a sharp knife. Once it's in the oven, you have twenty minutes to set the table.
Cooks on Pepper reach for these when company is coming, when it's an anniversary dinner at home, or when they just want Friday to feel different from Tuesday.
Every recipe here starts with salmon and something rich tucked inside or around it: Creamy Stuffed Salmon with Shrimp, Lemon Garlic Parmesan Crab & Shrimp Stuffed Salmon, a Salmon Wellington in flaky pie dough, and Stuffed Salmon on Gouda Grits.
Quick Tips
- 1
Cut a deep pocket
Slice a horizontal slit about three quarters of the way through the fillet, leaving the ends closed so the filling stays put.
- 2
Pat the salmon dry
Blot both sides with paper towels before stuffing so the seasoning sticks and the pastry doesn't turn soggy.
- 3
Chill the wrapped Wellington
Put the dough-wrapped salmon in the fridge 20 to 30 minutes before baking so the pastry holds its shape and bakes up flaky.
- 4
Check for 125 degrees
Pull the salmon when the thickest part reads about 125°F, then let it rest 5 minutes before slicing.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
