Shrimp Stuffed Salmon Wonder

This shrimp-stuffed salmon with lemon garlic butter sauce transforms dinner into a memorable restaurant-quality experience right at home. The creamy shrimp filling pairs perfectly with tender salmon, creating layers of seafood flavor that will impress even the most discerning guests.

I first created this recipe for my anniversary dinner when I wanted something special without spending hours in the kitchen. My husband was so impressed he now requests it for every birthday and celebration.

Ingredients

• Thick center cut salmon fillets: Look for bright pink color and firm texture for the best quality
• Large shrimp: Peeled and deveined; fresh is best but thawed frozen works well too
• Cream cheese: Provides rich creaminess and binds the filling beautifully
• Mayonnaise: Adds silky texture and subtle tang to balance the seafood
• Fresh garlic: Brings essential aromatic flavor to both filling and sauce
• Fresh parsley: Brightens the dish visually and adds a clean herbaceous note
• Lemon juice: Cuts through richness and enhances the natural seafood flavors
• Butter: Creates the luscious sauce base and adds golden color when searing
• Salt and pepper: Enhances all other flavors and seasons the dish perfectly

How To Make Shrimp Stuffed Salmon with Lemon Garlic Butter Sauce

Prepare the filling:

Combine chopped shrimp with cream cheese, mayonnaise, minced garlic, parsley, and lemon juice in a medium bowl until well incorporated. The filling should be creamy but still have texture from the chopped shrimp. Season with salt and pepper and taste to adjust seasoning if needed.

Create salmon pockets:

Using a sharp knife, cut a horizontal slit along the thickest side of each salmon fillet, creating a deep pocket without cutting all the way through. The pocket should be large enough to hold a generous amount of filling but leave enough salmon intact to hold everything together.

Stuff and secure:

Gently spoon the shrimp mixture into each salmon pocket, dividing it evenly between fillets. Avoid overstuffing which can cause the filling to leak out during cooking. If needed, use toothpicks to secure the openings.

Sear the salmon:

Heat butter in a large skillet over medium heat until melted and beginning to bubble. Place stuffed salmon fillets in the pan, skin side up if skin is still attached. Cook undisturbed for 4 to 5 minutes until golden brown, then carefully flip and cook another 4 to 5 minutes until salmon is just cooked through.

Cook the topping shrimp:

Push salmon to one side of the pan and add whole shrimp to the butter sauce. Cook for about 2 minutes, turning once, until pink and opaque. The shrimp will absorb flavor from the butter and salmon drippings creating an incredible taste.

Create the sauce:

Tilt the pan slightly and spoon the butter sauce repeatedly over the salmon and shrimp. This basting technique ensures maximum flavor penetration and keeps everything moist and succulent.

Pin it

The lemon garlic butter sauce is truly the secret weapon in this recipe. I discovered its magic when I accidentally added extra butter to the pan one night and decided to spoon it over the finished dish. The bright citrus cuts through the richness perfectly creating a velvety sauce that we now drizzle over everything from asparagus to crusty bread served alongside.

Perfect Pairings

This showstopper seafood dish calls for elegant yet simple sides that complement without competing. Roasted asparagus or green beans make ideal vegetable companions, absorbing some of that delicious sauce. For a starch consider lemon herb rice or fingerling potatoes which provide perfect platforms for soaking up every last drop of the buttery sauce.

Storage and Reheating

While best enjoyed fresh, this stuffed salmon can be refrigerated for up to two days in an airtight container. To reheat, place in a 275°F oven covered with foil for about 15 minutes or until just warmed through. Avoid microwave reheating which can dry out the salmon. The sauce may separate when chilled but gently warming will bring it back together.

Make Ahead Options

For entertaining, prepare the shrimp filling up to 24 hours ahead and refrigerate. You can even stuff the salmon several hours before cooking; just keep refrigerated and bring to room temperature 15 minutes before cooking. This advance prep makes the final cooking process quick and stressfree, perfect for when you have guests.

Pin it

Frequently Asked Questions

→ How do I ensure the salmon cooks evenly?

Use thick, center-cut salmon fillets and sear evenly on both sides in a preheated skillet to ensure even cooking.

→ Can I prepare the filling ahead of time?

Yes, you can prepare the shrimp filling up to 24 hours ahead and refrigerate it until ready to use.

→ What’s the best way to stuff the salmon?

Create a pocket in the salmon by slicing carefully, then spoon the filling inside. Avoid overstuffing to prevent spillage during cooking.

→ Can I bake instead of searing the salmon?

Yes, you can bake the stuffed salmon at 400°F (200°C) for 15-20 minutes or until cooked through.

→ What sides pair well with this dish?

Pair the salmon with steamed asparagus, roasted potatoes, or a light garden salad for a balanced meal.