Cheesy Garlic Butter Shrimp Stuffed Salmon

Juicy salmon fillets are butterflied and packed with tender shrimp, melty cheese, garlic, herbs, and buttery seasoning, then baked until the salmon is flaky and the cheesy shrimp topping is beautifully golden. It’s rich, savory, and perfect for a special dinner.

 Servings

4

 Prep Time

15 minutes

 Cook Time

20–25 minutes

⏰ Total Time

40 minutes

🛒 Ingredients

For the salmon

• 4 salmon fillets, about 6 oz (170 g) each
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp Italian seasoning
• ¼ tsp onion powder
• ¼ tsp garlic powder

For the cheesy garlic shrimp filling

• 8 oz (225 g) raw shrimp, peeled, deveined, and finely chopped
• 2 tbsp butter
• 4 cloves garlic, minced
• ½ cup cream cheese, softened
• ¾ cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 tbsp fresh parsley, chopped
• 1 tbsp chopped fresh dill, optional
• ½ tsp paprika
• ¼ tsp black pepper
• ¼ tsp salt
• 1 tsp lemon juice
• 1 tbsp finely chopped green onion, optional

For the garlic butter topping

• 2 tbsp melted butter
• 1 garlic clove, finely minced
• 1 tbsp fresh parsley
• ½ tsp lemon juice
• Pinch of paprika

Optional garnish

• Fresh parsley
• Lemon wedges
• Extra Parmesan
• A little red pepper flakes for heat

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👩‍🍳 Step-by-Step Instructions

1. Prepare the salmon

Preheat your oven to 400°F (200°C).

Pat the salmon fillets dry with paper towels.

Using a sharp knife, carefully cut a pocket horizontally through the thickest part of each salmon fillet. Do not cut all the way through. You want the fillet to open like a book while remaining connected on one side.

Brush the salmon with olive oil.

Season both the outside and inside lightly with:

• Salt
• Black pepper
• Paprika
• Italian seasoning
• Onion powder
• Garlic powder

Set aside.

2. Cook the shrimp

Melt 2 tablespoons butter in a skillet over medium heat.

Add the minced garlic and cook for about 30 seconds, just until fragrant.

Add the chopped shrimp.

Cook for approximately 2–3 minutes, stirring frequently. The shrimp should be nearly cooked through but don’t overcook them because they will continue cooking in the oven.

Remove from the heat.

3. Make the cheesy filling

In a bowl, combine:

• Cooked shrimp
• Cream cheese
• Mozzarella
• Parmesan
• Parsley
• Dill
• Paprika
• Black pepper
• Salt
• Lemon juice
• Green onion, if using

Mix until creamy and well combined.

4. Stuff the salmon

Open each salmon pocket gently.

Divide the cheesy shrimp mixture evenly among the four fillets.

Press the filling gently into the pocket. Don’t overstuff—the cheese will expand slightly as it melts.

Place the stuffed salmon in a lightly greased baking dish or on a parchment-lined baking sheet.

5. Make the garlic butter

Mix together:

• 2 tbsp melted butter
• 1 minced garlic clove
• 1 tbsp parsley
• ½ tsp lemon juice
• Pinch of paprika

Brush this mixture over the tops of the stuffed salmon.

6. Bake

Bake uncovered at 400°F (200°C) for about 15–20 minutes, depending on the thickness of your salmon.

The salmon should flake easily with a fork, the shrimp should be fully cooked, and the cheese should be melted and bubbling.

For a more golden top, switch to broil for 1–2 minutes at the end. Watch it closely so the cheese doesn’t burn.

7. Rest and serve

Let the salmon rest for 3–5 minutes before serving.

Garnish with fresh parsley and a squeeze of lemon.

Serve immediately while the cheese is warm and creamy. 🍋🧀

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✨ Tips for the Best Stuffed Salmon

• Don’t overcook the shrimp first. They only need a quick sauté because they’ll cook again in the oven.
• Use thick salmon fillets. They are much easier to butterfly and stuff.
• Soften the cream cheese before mixing for a smoother filling.
• For extra cheesiness, add a little more mozzarella on top during the final 5 minutes of baking.
• If the salmon fillets are particularly thick, allow a few extra minutes of cooking time.
• A squeeze of lemon right before serving balances the richness of the butter and cheese.

🌶️ Easy Variations

Spicy: Add ¼–½ tsp red pepper flakes or a little cayenne to the filling.

Spinach: Add ½ cup finely chopped cooked spinach, squeezed very dry.

Cajun: Replace the paprika and Italian seasoning with Cajun seasoning.

Extra garlic: Add another minced garlic clove to the filling.

Cheese blend: Try mozzarella + Parmesan + a little Monterey Jack.

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🥗 What to Serve With It

This salmon pairs especially well with:

• Roasted asparagus
• Steamed broccoli
• Garlic green beans
• Roasted zucchini
• Cauliflower mash
• Lemon-herb potatoes
• Simple cucumber salad
• Fresh green salad

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🌰 Nut & Allergen Information

Nuts: This recipe contains no nuts as written.

Peanuts: No peanuts.

Dairy: Yes — cream cheese, mozzarella, Parmesan, and butter.

Fish: Yes — salmon.

Shellfish: Yes — shrimp.

Gluten: The ingredients listed are naturally gluten-free, but check packaged seasonings, cheeses, and cream cheese for cross-contact or added ingredients if gluten avoidance is important.

Eggs: No eggs are required.

Soy: Usually none in the basic ingredients, but check packaged cheese or seasonings if soy is a concern.

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❓ Recipe Q&A

Can I use frozen shrimp?
Yes. Thaw them completely and pat them very dry before chopping.

Can I use cooked shrimp?
Yes, but add them directly to the filling rather than sautéing them for several minutes. This prevents them from becoming rubbery.

Can I prepare this ahead of time?
Yes. Assemble the stuffed salmon, cover it, and refrigerate it until you’re ready to bake. For best quality, bake within the same day.

Can I use skin-on salmon?
Absolutely. Place the salmon skin-side down in the baking dish and stuff the top pocket.

What if I don’t have cream cheese?
You can use mascarpone or a thick plain cream cheese-style spread. The texture may be slightly different.

How do I know when the salmon is done?
The thickest portion should be opaque and flake easily. For food safety, salmon and shrimp should reach 145°F (63°C) internally.

Can I make it spicy?
Definitely! Add red pepper flakes, cayenne, or a little hot sauce to the shrimp filling.

Can I add vegetables to the filling?
Yes. Finely chopped cooked spinach, mushrooms, or green onions work particularly well.

Can I freeze stuffed salmon?
It’s best enjoyed fresh. Freezing the fully assembled dish can affect the texture of the cream cheese and shrimp, so refrigeration and fresh baking are preferable.