This creamy Shrimp Stuffed Salmon is both elegant and delicious. The combined seafood creates an indulgent restaurant-style meal that is perfect for a special occasion but easy enough for a midweek dinner.
The shrimp are mixed with cream cheese, seasonings, and herbs, stuffed into salmon fillets, and then baked to perfection. Serve with some salad and potatoes for a delicious meal.
With this simple recipe, you can create this restaurant-quality dish easily at home.
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These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Salmon Fillets: You can use fresh or frozen salmon for this recipe; ensure it is thoroughly defrosted. Look for wider fillets, making it easier to cut open and stuff.
Shrimp: Again, you can use fresh or frozen shrimp. You want raw, peeled, deveined shrimp. I used 36/40 count shrimp.
Cream Cheese: You want to buy a block of cream cheese and allow it to get to room temperature. Please don't use the spreadable cream cheese, as it melts to a very thin consistency.
Fresh Herbs: The recipe calls for fresh parsley and fresh dill. You can replace them with tarragon, chives, or oregano.
Old Bay Seasoning: The quintessential seasoning for seafood. It adds that special something. If you don't have it, you can use celery salt instead.
Lemon Zest: This adds so much to the stuffing mixture. It is zesty without being sour. Use the lemon as wedges when you serve, or make a sneaky G&T!!!
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Buy wide fillets to make it easier to stuff them. I like to use skin-off fillets.
- The salmon and stuffing can be prepared in advance, stored in the refrigerator and baked when needed.
- Ensure the cream cheese is at room temperature to make mixing easier.
- The prawns are chopped up in the stuffing; this makes it easier to stuff the salmon but also ensures they cook quickly.
Why You'll Love this Shrimp Stuff Salmon
- It is ready in under 30 minutes.
- It feels very elegant and is great for entertaining.
- Easy to find ingredients.
- It's a simple recipe that is easy to adapt.
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Swap out the salmon with your favorite fish. White fish like halibut or cod will work well.
- Add some spinach to the stuffing mixture.
- Add a crispy topping by sprinkling the stuffed fish with panko breadcrumbs before baking.
- Before baking, add a cheesy crust by sprinkling the stuffed salmon with parmesan or mozzarella.
- Switch out the herbs, you can use chives, tarragon, oregano or chervil.
Make the cream cheese and shrimp mixture and stuff the salmon in advance. Then cover and keep refrigerated until you want to cook. They will be fine for 24 hours in the refrigerator. Ensure you remove the salmon from the refrigerator for 20 minutes before you cook it.
Side: This elegant main course is perfect for serving simply with crispy potatoes and a green salad or with garlic rice pilaf and some veggies.
Or serve it alongside a bowl of lemon garlic pasta or a simple risotto.
Wine: This rich salmon and shrimp are perfect for serving with a buttery but crisp Chardonnay or a Viognier. Being salmon, it can also stand up to a light-bodied red wine, something like a Grenache or a Pinot Noir.
If you make this Shrimp Stuff Salmon, don't forget to come back and comment. You can also tag me on social media @sprinklesandsprouts
Any questions about the recipe? Use the comments section below.
Get the Recipe
Shrimp Stuffed Salmon
- ½ cup cream cheese room temperature
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh dill
- ½ teaspoon old bay seasoning
- zest half a lemon
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 large raw shrimp chopped into ½" pieces
- 4 center-cut salmon fillets roughly 6oz/170g each
- salt and black pepper
- Preheat oven to 400ºF/200ºC.
- Mix the softened cream cheese in a small bowl with the parsley, dill, old bay, lemon zest, salt, and pepper. Mix well to combine. Then stir in the chopped shrimp.½ cup cream cheese1 tablespoon chopped fresh parsley1 teaspoon chopped fresh dill½ teaspoon old bay seasoningzest half a lemon½ teaspoon salt½ teaspoon pepper16 large raw shrimp
- Arrange the salmon fillets on a baking sheet lined with parchment paper and season with salt and pepper.4 center-cut salmon filletssalt and black pepper
- Make a slit down the center of each fillet, then spoon the shrimp mixture into the slit (it will mound up a little).
- Bake for 11-14 minutes, depending on how cooked you like your salmon.
- Serve immediately.
Nutrition is per serving