Stuffed Salmon
Salmon with something good tucked inside — creamy shrimp stuffed salmon, crab stuffed salmon, salmon Wellington, and stuffed salmon on Gouda grits.
★ 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.
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Open in Pepper →Salmon That Comes With Its Own Filling
A stuffed salmon fillet looks like you fussed, and mostly you just cut a pocket and spooned something creamy inside. It comes out of the oven in about the time it takes to steam a pan of green beans, and nobody at the table asks what else is for dinner.
Cooks on Pepper reach for these when company is coming on a Tuesday, when a birthday lands midweek, or when there's a nice piece of salmon in the fridge and the usual lemon-and-butter routine feels tired.
Every recipe here starts with salmon and ends with something rich inside it: Creamy Stuffed Salmon with Shrimp, Lemon Garlic Parmesan Crab & Shrimp Stuffed Salmon, a cream cheese Crab Stuffed Salmon, Salmon Wellington wrapped in flaky pie dough, and Stuffed Salmon on Gouda Grits with spinach.
Quick Tips
- 1
Cut a clean pocket
Slice horizontally into the thickest side of the fillet, stopping about 1/2 inch from the far edge so the filling stays put.
- 2
Soften the cream cheese
Leave it on the counter 30 minutes before mixing, or the filling stays lumpy and won't spread into the pocket.
- 3
Pat the salmon dry
Blot both sides with paper towels before seasoning so the paprika and butter stick instead of sliding off.
- 4
Pull it at 125 degrees
Check the thickest part with a thermometer around 15 minutes at 400 degrees; it climbs another 5 degrees while it rests.
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