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Stuffed Salmon with Shrimp8

Stuffed Salmon with Shrimp

Dmitri Magi
Impress with this elegant Stuffed Salmon with Shrimp! Flaky salmon filled with a savory shrimp stuffing, it's a restaurant-worthy meal made easy at home. Perfect for special occasions or a fancy weeknight dinner. Get ready for a delicious seafood feast! Let's get cooking!
Calories: 400 | Protein: 45g | Carbs: 6g | Fat: 20g
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2
Calories 400 kcal

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 Filling
    Finely 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 Salmon
    Season 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 Salmon
    Spoon the shrimp filling into the pocket of each salmon fillet, ensuring it’s evenly distributed but not overflowing.
  • Cook the Salmon
    Heat 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.