Shrimp Stuffed Salmon

4.96 from 25 votes

This baked salmon stuffed with a creamy shrimp and spinach mixture is elegant for a dinner party but easy and fast enough for a weeknight.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Diet: Diabetic, Gluten Free, Low Calorie, Low Salt

Servings: people

Calories: 399kcal

Author: Alicia

2 tablespoons butter or olive oil
4 garlic cloves, minced
16 medium-sized raw shrimp, peeled and deveined with tails removed, chopped into ½" pieces
4-5 oz cream cheese
1 large handful of fresh spinach leaves (roughly 1 cup)
¼ teaspoon Primal Kitchen New Bae seasoning*
4 center cut salmon filets, 4-6oz per person
¼ cup panko breadcrumbs
kosher salt and black pepper
Parsley for garnish, if desired

Preheat oven to 400 degrees Fahrenheit (200 C). In a large pan, melt butter or olive oil over medium heat. Add minced garlic cloves, stirring often, till soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, till just opaque - about 2-3 minutes. Turn off the heat and mix in cream cheese and spinach, till everything is well-coated, then add the New Bae seasoning. Taste and adjust any seasonings.
Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil. Pat dry. Make a small ½" slit down the center and pull apart to stuff the shrimp mixture in. Season filet with salt and pepper, then spoon the mixture into the slit, allowing it to spill out a bit on the top.
Top with panko and bake at 400F for 15-18 minutes for medium cooked fillets. Panko should be lightly brown on top. Sprinkle parsley for garnish, if desired.

I used Trader Joe's Frozen Argentinian Shrimp, which are a good price and have sweet, lobster-like flavor.
If you don't have New Bae, use Old Bay or a combination of celery seed and paprika. This is also good with just salt and pepper.
It's preferred to use skin-on salmon that helps retain moisture while baking.