This shrimp and cheese stuffed salmon is the perfect meal for a date night or a celebratory dinner. It comes together quickly and the flavors are explosive.
Salmon is a popular fish and it gets so much love for good reason. I love how versatile salmon is. You can bake it, broil it, stuff it, fry it, sear it–you can do just about anything to it. When I decided to stuff salmon for the first time a year ago, I was so happy with the result that I decided to do it all over again but this time add a little shrimp to the stuffing as well. It really takes the salmon to the next level and I love the combination of the cheese, shrimp, and salmon altogether. Paired with some creamy, buttery mashed potatoes this is the best restaurant at home dinner experience you can have. This meal is for all my seafood lovers out there looking to try something a little different.
Ingredients for my shrimp and cheese stuffed salmon recipe:
Cajun seasoning, salt, pepper
Softened cream cheese and shredded Italian cheese
Green bell pepper, chopped
Salt, pepper, smoked paprika & garlic powder
Seasoned panko breadcrumbs
Tools you’ll need:
Cast iron skillet
Can I use crab to stuff the salmon instead of shrimp?
Yes, if you would like to swap out the shrimp for crab you can do that. Use jumbo lump to really get the crab flavor across.
Can I substitute the cream cheese?
I have not tried this recipe without cream cheese, as it’s the perfect cheese to bind the filling together. If you don’t like cream cheese you will have to play with the texture of other cheeses to get the stuffing right. Perhaps something like a Boursin cheese.
Cheese and shrimp stuffed salmon
- 4 salmon filets about 2 lbs cut into individual portions
- 1 tbsp cajun seasoning
- Salt and pepper to taste
- 4 oz Cream cheese, softned
- 1/2 cup shredded Italian cheese
- 1 cup Shrimp, chopped
- 1 small Green bell pepper, diced cooked
- 1/2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- Salt to taste
For salmon topping
- 1 cup seasoned panko breadcrumbs
- 2 tbsp butter, melted
- Heat oven 400 degrees
- Prep salmon by cuting into individual portions and removing skin.
- Next, using a pairing knife, carefully make a horizonal slit in the salmon creating a pocket for the filling being careful not to slice all the way through to the other side . Season with salt, pepper and cajun seasoning to taste
- In a bowl, add softened cream cheese, shredded cheese, cooked chopped bell pepper, chopped shrimp (raw) and season with salt, garlic powder and smoked paprika. mix well and set aside
- Using your hand, seperate the filling into 4 equal parts, put the filling inside the salmon but don't over stuff. If you have excess filling freeze it for another time
To top salmon
- In a small bowl, combine panko breadcrumbs with melted butter and mix well with a fork
- Top the salmon with the panko breading
To cook salmon
- Bake on the top rack in the oven at 400 degress for about 20 minutes. Salmon is done when the crust is golden brown and crispy and the cheese is melting and the shrimp has turned pink. Use a meat thermeter to be sure the salmon has registed 145 degress. Once the salmon flakes easily with a fork it's done
More recipes to try:
French onion chicken skillet
If you make this recipe be sure to tag me @asiliglamcooks so I can repost!