Main Squeeze, Seafood

Shrimp & Spinach Stuffed Salmon

8 comments

This recipe for stuffed salmon is absolutely delicious and relatively simple to make. I think one of the best reasons you’ll find this a hit is because of the room allowed to customize the recipe. You can easily add more veggies or seafood to the filling recipe or even use the recipe for chicken (of course, the cooking directions would need altering).

I started off with a few thick fillets of Alaskan salmon from my local meat counter. I like to visit stores like Kroger, Meijer, and Aldi for fresh-cut salmon fillets- you can find a nice piece for dinner at Aldi for less than $8. Once I began prepping the salmon, I preheated my oven for at 375 degrees F and sat my salmon on a baking sheet lined with a paper towel to soak up any excess moisture before cooking. I like to do this to keep the salmon from becoming mushy while cooking. Next in a medium bowl, I mix together fresh-cut spinach, raw shrimp, softened cream cheese, parmesan cheese, and garlic with salt and pepper to taste. Other items that I like to add included sun-dried tomatoes, mushrooms, crab meat, or artichokes. 

When cooking this recipe, there are two options that seem to both works for me. I like to sear my salmon in a non-stick pan with butter for about 7 to 8 minutes on each side starting with the flesh side first. My favorite option is to cook the flesh side up for about five minutes before flipping and placing the entire skillet (usually my cast iron skillet) and baking the salmon until it is cooked thoroughly which is about 10 to 15 minutes. This option makes the filling nice and creamy, like in the picture used in this post. 

I hope you enjoy and be sure to tag @elle.thefoodie in your instagram posts!

Ingredients

  • Salmon fillets (I used half of a large, whole fillet of salmon, you could also use 4 small fillets)
  • Seasonings: I used salt, pepper, granulated garlic, and cajun seasoning. You can use thyme, paprika for searing, chili powder, lemon pepper, garlic pepper, or anything you may have on hand.
  • 1 to 2 tbsp of butter (for frying)
  • 4 to 8 ounces of cream cheese
  • 1/2 to 1 cup of chopped spinach (fresh preferred)
  • 1/2 to 1 cup of raw shrimp (cut in half)
  • 1/2 cup of parmesan cheese (or half parmesan, half mozzarella)
  • 3 tsp of minced garlic
  • Salt and Pepper, to taste
stuffed salmon elle

Ingredients

  1. Preheat oven at 375 degrees F
  2. Place salmon on a flat surface and cut a slit about 3/4 quarter deep into the fillet. We are creating a pocket in the salmon for stuffing so be sure not to cut all the way into the fillet.
  3. Season both sides of the salmon with your desired seasonings.
  4. In a medium-sized bowl, mix together the cream cheese, spinach, cheese, shrimp, garlic, salt, and pepper. You can use frozen spinach if needed, be sure to remove all excess liquid or the filling will be too loose.
  5. Fill each salmon fillet pocket with a few tablespoons of the spinach and cheese filling. I usually stuff about 2 to 3 in each pocket.
  6. Heat butter in a non-stick or cast-iron skillet over a medium-high heat.
  7. Cook salmon flesh side up for 5 minutes. Once the outer flesh is seared, flip the fillets and place the entire skillet in the oven for 10 to 12 minutes or until inner salmon flesh and filling is cooked thoroughly. If you are not sure if your skillet is oven-safe, transfer salmon to a baking sheet before placing in the oven.
  8. Once salmon is finished, remove from oven and let the salmon rest for 5 minutes before serving. I like to squeeze fresh lemon juice on each fillet while letting them rest as well!
  9. Eat up! Tag @elle.thefoodie in any pictures on instagram!
 

8 Comments

  1. Semaj Davis

    I made this yesterday, I just added some lump crab. It was an absolute hit! I loved it and so did my mom& dad!! I definitely will be making this dish again. Thank you 😊.

     
  2. This was absolutely delicious! Spinach, shrimp and crabmeat stuffed salmon. OMG
    I just cooked the shrimp prior to adding to the cheese mixture. I stumbled across your recipe and now following you on FB. I cannot wait to try other recipes. Thanks for sharing.

     
  3. I love this recipe and have made it numerous times. I add lump crab meat. Perfect!

     

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