A restaurant-quality dinner featuring tender salmon fillets stuffed with a creamy shrimp filling and topped with a rich garlic butter sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

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Ingredients

For the Salmon

• 4 salmon fillets (6–8 oz each), skin removed if preferred
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Shrimp Filling

• 10 oz (280 g) raw shrimp, peeled, deveined, and chopped
• 1 tablespoon butter
• 3 cloves garlic, minced
• 4 oz cream cheese, softened
• ¼ cup mayonnaise
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon crushed red pepper flakes (optional)

Garlic Butter Sauce

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped parsley

Garnish

• Lemon wedges
• Fresh parsley
• Extra Parmesan (optional)

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Instructions

Step 1: Prepare the Salmon

1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish.
3. Using a sharp knife, cut a pocket into the side of each salmon fillet without slicing all the way through.
4. Rub the salmon with olive oil.
5. Season both sides and inside the pockets with paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.

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Step 2: Make the Shrimp Filling

1. Melt butter in a skillet over medium heat.
2. Add garlic and cook for 30 seconds.
3. Add chopped shrimp and cook for 2–3 minutes until just pink.
4. Remove from heat and let cool slightly.
5. In a bowl, mix together:
   • Cream cheese
   • Mayonnaise
   • Mozzarella
   • Parmesan
   • Parsley
   • Lemon zest
   • Lemon juice
   • Red pepper flakes (if using)
6. Fold in the cooked shrimp.

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Step 3: Stuff the Salmon

1. Divide the shrimp mixture evenly among the salmon fillets.
2. Gently press the filling into each pocket.
3. Arrange the stuffed salmon in the prepared baking dish.

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Step 4: Bake

Bake for 20–25 minutes, or until:

• Salmon flakes easily with a fork.
• Internal temperature reaches 145°F (63°C).
• Filling is hot and bubbly.

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Step 5: Garlic Butter Sauce

While the salmon bakes:

1. Melt butter in a small saucepan.
2. Add garlic and cook for about 1 minute until fragrant.
3. Stir in lemon juice, Italian seasoning, and parsley.
4. Spoon the warm garlic butter over the baked salmon just before serving.

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Tips for Success

• Pat the salmon dry before seasoning for better flavor.
• Avoid overcooking the shrimp in the filling, as they’ll finish cooking in the oven.
• Freshly grated Parmesan and mozzarella melt more smoothly than pre-shredded cheese.
• Let the salmon rest for 5 minutes before serving to help the filling set.

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Nut Information

Contains Nuts?

• No. This recipe contains no peanuts or tree nuts.

Allergy Information

• Fish: Yes (salmon)
• Shellfish: Yes (shrimp)
• Dairy: Yes (butter, cream cheese, mozzarella, Parmesan)
• Egg: Yes (mayonnaise)
• Gluten: Naturally gluten-free, but verify packaged ingredients if needed.
• Soy: Check mayonnaise and cheese labels if avoiding soy.
• Tree Nuts & Peanuts: None intentionally included.

Always check ingredient labels if cooking for someone with severe food allergies.

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Nutrition (Approximate Per Serving)

• Calories: 640
• Protein: 49 g
• Carbohydrates: 5 g
• Fat: 46 g
• Saturated Fat: 18 g
• Cholesterol: 255 mg
• Sodium: 690 mg
• Fiber: 0 g
• Sugar: 2 g

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Delicious Variations

• Add chopped spinach to the filling for extra color and nutrition.
• Use crab meat instead of shrimp for a luxurious twist.
• Mix in cooked bacon for a smoky flavor.
• Add diced jalapeños for a spicy kick.
• Top with smoked paprika before baking for extra depth.

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Serving Suggestions

Serve with:

• Garlic mashed potatoes
• Roasted asparagus
• Steamed broccoli
• Buttered green beans
• Lemon rice
• Caesar salad
• Garlic bread

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Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze cooked salmon for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm in a 325°F (163°C) oven for 10–15 minutes, or microwave gently in short intervals until heated through.

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Frequently Asked Questions (Q&S)

Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before chopping and cooking.

Q: Can I prepare this ahead of time?
Yes. Stuff the salmon, cover, and refrigerate for up to 24 hours before baking.

Q: Can I grill the stuffed salmon instead of baking it?
Yes. Grill over indirect medium heat with the lid closed for about 18–22 minutes, or until the salmon reaches 145°F (63°C).

Q: Can I substitute another fish?
Yes. Thick fillets of trout, cod, or halibut also work well, though cooking times may vary.

Q: How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) in the thickest part.

Q: Can I make it low-carb or keto-friendly?
Yes. As written, this recipe is already low in carbohydrates and suitable for many low-carb or keto eating plans.