Shrimp Stuffed Salmon Wonder

Turn dinner into something special with this buttery salmon stuffed with shrimp. The tender fish and creamy filling blend together for amazing seafood flavor that'll make your family think you ordered takeout from a fancy restaurant.

I came up with this dish on my anniversary when I wanted to cook something fancy without spending all day in the kitchen. My husband loved it so much he asks for it every time we've got something to celebrate.

Ingredients

• Thick center cut salmon fillets: Go for ones with bright color and firm feel for the tastiest results
• Large shrimp: Already peeled and cleaned; frozen ones work fine if you thaw them first
• Cream cheese: Makes everything stick together and adds a nice richness
• Mayonnaise: Gives the filling a smooth feel and balances the seafood taste
• Fresh garlic: Adds that must-have flavor kick to both the filling and sauce
• Fresh parsley: Makes the dish look pretty and adds a fresh taste
• Lemon juice: Adds zing and makes the seafood flavors pop
• Butter: Creates that amazing sauce and helps brown the fish nicely
• Salt and pepper: Brings out all the good flavors throughout the dish

How To Make Shrimp Stuffed Salmon with Lemon Garlic Butter Sauce

Mix up your filling:

Stir together your chopped shrimp with cream cheese, mayo, minced garlic, parsley, and some lemon juice in a bowl until everything's mixed well. You want it creamy but still chunky from the shrimp bits. Add salt and pepper and give it a taste to make sure it's seasoned right.

Cut pockets in the salmon:

Take a sharp knife and make a cut into the side of each salmon piece to make a deep pocket. Don't cut all the way through. You need enough space for plenty of filling while keeping the salmon in one piece.

Fill the salmon:

Spoon the shrimp mix into each salmon pocket, sharing it equally between all pieces. Don't overstuff or it'll leak while cooking. You can use toothpicks to keep everything closed if needed.

Cook the salmon:

Melt butter in a big pan over medium heat until it's bubbling. Put your stuffed salmon in the pan with skin facing up if it has skin. Let it cook without moving it for 4-5 minutes until it gets golden, then flip carefully and cook another 4-5 minutes until the fish is just done.

Add the extra shrimp:

Move salmon to one side and toss whole shrimp into the butter. Cook them about 2 minutes, flipping once, until they turn pink. They'll soak up all the tasty butter and salmon juices for amazing flavor.

Finish with sauce:

Tip the pan a bit and spoon the buttery sauce over your salmon and shrimp several times. This keeps everything juicy and gets the flavor into every bite.

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The lemony garlic butter sauce really makes this dish amazing. I found out how good it was by accident when I put too much butter in the pan one night and decided to spoon it over everything. The bright lemon cuts through the richness just right, making a smooth sauce we now pour over everything from our veggies to bread on the side.

Perfect Pairings

This fancy seafood dish goes best with simple sides that don't steal the spotlight. Try some roasted asparagus or green beans that can soak up some of that yummy sauce. For something filling, go with lemony rice or small roasted potatoes that'll help you enjoy every last drop of that butter sauce.

Storage and Reheating

This stuffed salmon tastes best right away, but you can keep it in the fridge for up to two days in a sealed container. To warm it up, put it in a 275°F oven covered with foil for about 15 minutes until it's just heated through. Don't use the microwave or your salmon will dry out. The sauce might separate in the fridge but will come back together when warmed.

Make Ahead Options

When you're having friends over, you can make the shrimp filling a day ahead and keep it in the fridge. You can even stuff the salmon a few hours before cooking. Just keep it cold and let it sit out for 15 minutes before cooking. Doing prep work early makes the final cooking quick and easy when you've got company.

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Frequently Asked Questions

→ How can I make sure the salmon cooks properly?

Choose thick salmon fillets from the center cut. Preheat your pan and sear both sides evenly for best results.

→ Is it possible to prep the filling in advance?

Yes! The shrimp mixture can be made a day early and kept in the fridge until you’re ready to use it.

→ What’s an easy way to stuff the salmon?

Carefully slice the fillet to create a pocket. Add the filling with a spoon, but don’t go overboard or it’ll spill out while cooking.

→ Can I bake the salmon instead of frying?

Absolutely. Pop the stuffed fillets into the oven at 400°F (200°C) and bake them for 15-20 minutes until cooked through.

→ What sides would go well with this meal?

Serve it with roasted veggies, a crisp side salad, or some buttery potatoes for a complete plate.