There’s something extra special about a dish that feels fancy but is easy to whip up. This stuffed salmon with shrimp is exactly that—impressive enough for a dinner party but simple enough for a weeknight meal. The creamy, flavorful shrimp filling pairs beautifully with tender, flaky salmon. Plus, it’s packed with protein and tastes delicious.
Method
Prepare the Filling
Start by finely chopping 150g of prawns into small pieces. Next, heat a frying pan over medium heat and add the chopped prawns, seasoning them with 1 tablespoon of garlic granules, paprika, Old Bay seasoning, onion granules, and a pinch of black pepper. Cook the prawns in the pan until they turn pink and are fully cooked through, which should only take a few minutes. Once cooked, remove the prawns from the heat and let them cool slightly. Once they’ve cooled, transfer them to a mixing bowl and add 60g of Philadelphia cream cheese. Stir the mixture together until the prawns and cream cheese are evenly combined, creating a creamy, flavorful filling for the salmon.
Prepare the Salmon
While the shrimp filling is cooling, take your two salmon fillets and season both sides with garlic granules, paprika, Old Bay seasoning, and onion granules. These seasonings will bring a rich, savory flavor to the salmon that complements the shrimp filling. Next, carefully slice each salmon fillet down the center or along the side, being careful not to cut all the way through the fillet. The goal is to create a pocket inside each fillet to hold the shrimp filling. You’ll want to ensure there’s enough room for the filling, but avoid cutting all the way through, so the filling stays contained while cooking.
Stuff the Salmon
Now that your shrimp filling and salmon are ready, it’s time to stuff the fillets. Spoon the shrimp and cream cheese mixture into the pocket of each salmon fillet, making sure it is evenly distributed throughout, but avoid overstuffing the fillet to ensure the filling stays intact during cooking. Press the filling gently to ensure it stays in place but be careful not to press too hard, which could cause the salmon to break apart. This is the key step in ensuring a perfectly stuffed salmon that will hold together as it cooks.
Cook the Salmon
Heat a frying pan over medium-high heat and add the stuffed salmon fillets to the pan, skin-side down. Cook the fillets for 2 to 3 minutes on each side, just enough to sear the surface and create a golden-brown crust. Once seared, transfer the salmon to a baking tray. Preheat your oven to 180°C (350°F) and place the salmon in the oven to finish cooking for about 5 minutes. This step ensures that the salmon is fully cooked through without drying out, so the texture remains tender and flaky. The internal temperature of the salmon should reach 145°F (63°C) to ensure it’s cooked safely and perfectly.
Stuffed Salmon with Shrimp
Equipment
- Sharp knife
- Frying pan
- Mixing bowl
- Baking tray
- Oven
Ingredients
- For the Filling:
- 150 g prawns finely chopped
- 1 tbsp garlic granules
- 1 tbsp paprika
- 1 tbsp Old Bay seasoning
- 1 tbsp onion granules
- Pinch of black pepper
- 60 g Philadelphia cream cheese
- For the Salmon:
- 2 salmon fillets
- 1 tbsp garlic granules
- 1 tbsp paprika
- 1 tbsp Old Bay seasoning
- 1 tbsp onion granules
Instructions
- Prepare the FillingFinely chop the prawns and cook them in a frying pan with garlic granules, paprika, Old Bay seasoning, onion granules, and black pepper.Once cooked, let the prawns cool slightly, then mix them with the cream cheese in a bowl until evenly combined.
- Prepare the SalmonSeason the salmon fillets with garlic granules, paprika, Old Bay seasoning, and onion granules.Carefully make a cut down the center or side of each salmon fillet to create a pocket for the filling. Be sure not to cut all the way through.
- Stuff the SalmonSpoon the shrimp filling into the pocket of each salmon fillet, ensuring it’s evenly distributed but not overflowing.
- Cook the SalmonHeat a frying pan over medium-high heat and add the stuffed salmon fillets. Cook for 2–3 minutes on each side to sear.Transfer the salmon to a baking tray and finish cooking in a preheated oven at 180°C (350°F) for 5 minutes to ensure it’s cooked through.
Notes
- Cutting the Salmon: Be careful not to slice all the way through the salmon when making the pocket; otherwise, the filling may fall out during cooking.
- Cooking Time: Ensure the salmon is cooked through but not overdone to maintain its juicy texture. The internal temperature should reach 145°F (63°C).
- Filling Consistency: Allow the shrimp to cool slightly before mixing with cream cheese to prevent it from becoming too runny.
Serving Suggestions
- Serve your stuffed salmon with steamed rice and sautéed vegetables for a balanced meal.
- Pair it with mashed potatoes or a side of quinoa for a hearty option.
- For a lighter meal, serve it on a bed of fresh greens with a lemon vinaigrette.
Fun Fact
Did you know that salmon is one of the richest sources of omega-3 fatty acids? These healthy fats are fantastic for your brain, heart, and overall well-being, making this dish as nutritious as it is delicious!
Conclusion
This stuffed salmon with shrimp recipe is an absolute winner. It’s flavorful, comforting, and super easy to make, whether you’re serving it to guests or treating yourself to a special meal. The combination of creamy shrimp filling and perfectly cooked salmon is a match made in heaven. Try it out—you won’t regret it! 🐟🍤