I learned this creamy shrimp stuffed salmon recipe the hard way — by trying to make an impressive dinner without overcomplicating things. The result: flaky oven-baked salmon with a rich, garlicky shrimp and cream cheese filling that tastes like a restaurant dish but comes together in under an hour. It’s perfect for a weeknight when you want something special, or for guests when you want wow factor without standing in the kitchen all night. If you enjoy seafood-stuffed mains, you might also like how stuffed pastas shine in a different way like Best Christmas Stuffed Shells.
Why you’ll love this dish
This recipe pairs two seafood stars — salmon and shrimp — but keeps things simple. The cream cheese base makes the filling silky, the Parmesan adds a savory lift, and lemon brightens every bite. It’s quick (about 30–40 minutes start to finish), versatile, and elegant enough for a dinner party.
“Comforting, fancy, and easy — a repeat on my monthly rotation.” — home cook review
Reasons to try it:
- Fast enough for weeknights but fancy enough for date night.
- High-protein and adaptable (swap cheeses, add herbs).
- Kid-friendly — many kids like creamy, cheesy fillings.
- Minimal equipment: a skillet and baking dish.
If you’re exploring other stuffed mains with bold flavors, check this cranberry-and-brie option for a different holiday-ready twist: Cranberry and Brie Stuffed Chicken.
Step-by-step overview
You’ll sauté garlic and shrimp briefly, fold them into softened cream cheese with spinach, Parmesan, and lemon, then cut pockets into salmon fillets and stuff. Finally, bake at 375°F (190°C) until the salmon flakes easily. The shrimp cooks quickly in the pan so the filling stays tender — don’t overcook it or the texture will be rubbery.
What you’ll need
- 4 salmon fillets (6–8 oz each; skin-on or skinless)
- 8 oz shrimp, peeled and deveined (small to medium works best)
- 8 oz cream cheese, softened (full-fat for richest texture; Neufchâtel for lighter)
- 1/2 cup spinach, chopped (fresh or thawed-and-well-drained frozen)
- 1/4 cup Parmesan cheese, grated (fresh grated for best flavor)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice (fresh preferred)
- Salt and pepper to taste
- Olive oil for cooking
Notes/substitutions:
- Dairy-free: use a dairy-free cream cheese and nutritional yeast instead of Parmesan.
- Vegetarian twist: replace shrimp with sautéed mushrooms or artichoke hearts.
- Want more herb flavor? Stir in 1 tsp chopped dill or chives.
Directions to follow
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add shrimp; sauté until pink and opaque, about 3–4 minutes. Season lightly with salt and pepper. Remove from heat and chop roughly if large.
- In a medium bowl, beat the softened cream cheese until smooth. Stir in chopped spinach, grated Parmesan, lemon juice, and a pinch of salt and pepper.
- Fold the cooked shrimp into the cream cheese mixture until evenly distributed. Taste and adjust seasoning.
- Pat salmon fillets dry. Cut a pocket into the side of each fillet (don’t cut all the way through). Spoon the shrimp-cream cheese filling into each pocket, pressing gently to secure.
- Place the stuffed fillets seam-side down in the prepared baking dish. Drizzle lightly with olive oil or dot with a bit more Parmesan if you like a golden top.
- Bake for 20–25 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Let rest 2–3 minutes before serving.
- Serve immediately.
Best ways to enjoy it
Serve the stuffed salmon with sides that soak up the creamy filling and complement the citrus notes:
- Lemon-herb quinoa or buttery mashed potatoes.
- Roasted asparagus or green beans with toasted almonds.
- A simple arugula salad with a lemon vinaigrette for brightness.
- For wine, a crisp Sauvignon Blanc or unoaked Chardonnay pairs well.
For a different presentation idea — tuck the fillets over a bed of risotto or try a holiday surf-and-turf-style plate inspired by other stuffed mains like this stuffed chicken.
Storage and reheating tips
- Refrigerate: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
- Freeze: Wrap tightly or freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat gently: Oven method is best — cover with foil and warm at 300°F (150°C) until heated through (about 10–15 minutes). Microwaving is faster but may dry the salmon; use short bursts at 50% power.
- Safety: Cooked seafood should not sit at room temperature for more than 2 hours. Reheated seafood should reach 165°F (74°C).
Pro chef tips
- Room-temp cream cheese blends smoother and makes stuffing easier. Take it out 20–30 minutes before starting.
- Salt the salmon lightly before stuffing and again after baking if needed — layering salt improves flavor.
- Don’t overfill the pockets; excess filling can ooze out during baking.
- If fillets are uneven, flatten thicker ends slightly for more even cooking.
- For a golden top, broil for 1–2 minutes at the end, watching closely.
Recipe variations
- Garlic-herb: Add 1 tsp each of chopped parsley and dill to the filling.
- Spicy: Stir in 1–2 tsp sriracha or some chopped jalapeño.
- Mediterranean: Replace spinach with chopped sun-dried tomatoes and olives; swap Parmesan for feta.
- Low-carb: Serve on zoodles or cauliflower mash; use full-fat cream cheese for satiety.
- Crunchy topping: Mix panko with melted butter and sprinkle on top before baking for a crisp finish.
Helpful answers
Q: How long does this take to make?
A: Active prep: ~15–20 minutes. Bake time: 20–25 minutes. Plan for 35–45 minutes total.
Q: Can I use frozen shrimp and salmon?
A: Yes — thaw safely in the fridge overnight, or run under cold water in sealed packaging. Pat dry before cooking to avoid excess moisture.
Q: Is it okay to stuff raw shrimp into the salmon and bake together?
A: I don’t recommend it. Shrimp cook faster than salmon; pre-cooking prevents rubbery shrimp and ensures both proteins are properly cooked.
Q: Can I assemble ahead of time?
A: Yes — stuff the fillets, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra few minutes to bake time if chilled.
Q: What temperature should the salmon reach?
A: The USDA recommends 145°F (63°C) for fish. If you prefer slightly less done, many cooks pull salmon at 125–130°F and let carryover heat finish it, but follow safety guidance for guests with sensitive immune systems.
Conclusion
If you want another take on stuffed seafood or poultry for inspiration, see this classic Shrimp Stuffed Salmon – The Dizzy Cook for a similar idea and plating inspiration.
Creamy Shrimp Stuffed Salmon
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add shrimp; sauté until pink and opaque, about 3–4 minutes. Season lightly with salt and pepper. Remove from heat and chop roughly if large.
- In a medium bowl, beat the softened cream cheese until smooth. Stir in chopped spinach, grated Parmesan, lemon juice, and a pinch of salt and pepper.
- Fold the cooked shrimp into the cream cheese mixture until evenly distributed. Taste and adjust seasoning.
- Pat salmon fillets dry. Cut a pocket into the side of each fillet (don’t cut all the way through). Spoon the shrimp-cream cheese filling into each pocket, pressing gently to secure.
- Place the stuffed fillets seam-side down in the prepared baking dish. Drizzle lightly with olive oil or dot with a bit more Parmesan if desired.
- Bake for 20–25 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Let rest 2–3 minutes before serving.