Stuffed Salmon with Shrimp
Stuffed Salmon with Shrimp
Ingredients
For the Stuffed Salmon
- 2 salmon fillets, large, butterflied
- 8 ounces cream cheese, softened
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon red pepper flakes, (optional)
For the Sauce and Garnish
- 4 tablespoons unsalted butter, divided
- 1 lemon, juiced
- 1 tablespoon honey
- 1/4 cup chicken broth, or white wine
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Carefully butterfly the two large salmon fillets, creating a pocket in the center for the stuffing. Set aside.
⏱️ 5 min
- 2
In a medium-sized bowl, combine the softened cream cheese, chopped fresh spinach, minced garlic, and grated Parmesan cheese. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 3
Evenly distribute the cream cheese and spinach mixture into the pockets of each butterflied salmon fillet. Gently close the fillets to encase the stuffing.
⏱️ 3 min
- 4
Season both sides of the stuffed salmon fillets generously with paprika, garlic powder, onion powder, salt, and black pepper.
⏱️ 2 min
- 5
Heat the olive oil in a large pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned, stuffed salmon fillets into the pan. Sear for approximately 3-4 minutes per side, or until the salmon is golden brown and cooked through. Remove the cooked salmon from the pan and set it aside on a plate.
⏱️ 8 min
- 6
In a separate bowl, add the peeled and deveined shrimp. Season with Old Bay seasoning, garlic powder, onion powder, salt, black pepper, dried parsley flakes, and red pepper flakes (if using). Toss to ensure the shrimp are evenly coated.
⏱️ 3 min
- 7
Add 2 tablespoons of unsalted butter to the same pan used for the salmon. Once the butter is melted and slightly foamy, add the seasoned shrimp to the pan. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and curl. Remove the cooked shrimp from the pan and add it to the plate with the salmon.
⏱️ 5 min
- 8
Add the remaining 2 tablespoons of unsalted butter to the pan. Squeeze in the juice of one whole lemon. Stir in the honey and chicken broth (or white wine). Bring the mixture to a gentle simmer, stirring continuously, until the sauce slightly thickens.
⏱️ 4 min
- 9
Return the cooked stuffed salmon and shrimp to the pan with the prepared sauce. Spoon the sauce over the salmon and shrimp to coat. Garnish with fresh chopped parsley. Serve immediately and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Salmon with Shrimp
For the Stuffed Salmon
- 2 salmon fillets, large, butterflied
- 8 ounces cream cheese, softened
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon red pepper flakes, (optional)
For the Sauce and Garnish
- 4 tablespoons unsalted butter, divided
- 1 lemon, juiced
- 1 tablespoon honey
- 1/4 cup chicken broth, or white wine
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Carefully butterfly the two large salmon fillets, creating a pocket in the center for the stuffing. Set aside.
⏱️ 5 min - 2
In a medium-sized bowl, combine the softened cream cheese, chopped fresh spinach, minced garlic, and grated Parmesan cheese. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 3
Evenly distribute the cream cheese and spinach mixture into the pockets of each butterflied salmon fillet. Gently close the fillets to encase the stuffing.
⏱️ 3 min - 4
Season both sides of the stuffed salmon fillets generously with paprika, garlic powder, onion powder, salt, and black pepper.
⏱️ 2 min - 5
Heat the olive oil in a large pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned, stuffed salmon fillets into the pan. Sear for approximately 3-4 minutes per side, or until the salmon is golden brown and cooked through. Remove the cooked salmon from the pan and set it aside on a plate.
⏱️ 8 min - 6
In a separate bowl, add the peeled and deveined shrimp. Season with Old Bay seasoning, garlic powder, onion powder, salt, black pepper, dried parsley flakes, and red pepper flakes (if using). Toss to ensure the shrimp are evenly coated.
⏱️ 3 min - 7
Add 2 tablespoons of unsalted butter to the same pan used for the salmon. Once the butter is melted and slightly foamy, add the seasoned shrimp to the pan. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and curl. Remove the cooked shrimp from the pan and add it to the plate with the salmon.
⏱️ 5 min - 8
Add the remaining 2 tablespoons of unsalted butter to the pan. Squeeze in the juice of one whole lemon. Stir in the honey and chicken broth (or white wine). Bring the mixture to a gentle simmer, stirring continuously, until the sauce slightly thickens.
⏱️ 4 min - 9
Return the cooked stuffed salmon and shrimp to the pan with the prepared sauce. Spoon the sauce over the salmon and shrimp to coat. Garnish with fresh chopped parsley. Serve immediately and enjoy.
⏱️ 2 min