Why You’ll Love Cheesy Shrimp‑Stuffed Salmon Recipe

This dish combines two favorite seafood elements — succulent salmon and tender shrimp — with a luscious blend of cheeses for a flavor profile that’s both rich and balanced. It cooks up in about 35 minutes, making it ideal for busy nights or special occasions, and the stuffing technique ensures perfectly moist fish every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets (6–8 oz each), skinless
cooked shrimp, chopped
cream cheese, softened
shredded mozzarella cheese
grated Parmesan
garlic, minced
lemon juice
fresh parsley, chopped
salt and pepper to taste
olive oil
optional lemon wedges for serving

Directions

Preheat the oven to 375 °F (190 °C).
In a medium bowl, combine the chopped shrimp, softened cream cheese, mozzarella, Parmesan, minced garlic, lemon juice, and parsley. Season lightly with salt and pepper and mix until well incorporated.
Lay the salmon fillets on a cutting board and carefully cut a pocket into the side of each, about two‑thirds of the way through without slicing all the way.
Season the salmon with salt and pepper, then stuff each pocket generously with the shrimp and cheese mixture.
Heat olive oil in an oven‑safe skillet over medium‑high heat. Place the stuffed fillets in the skillet and sear for 3–4 minutes until the bottoms are golden.
Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the salmon flakes easily and reaches 145 °F internally.
Let the salmon rest for 3–5 minutes before serving. Serve with lemon wedges.

Servings and timing

This recipe yields 2 servings and takes about 35 minutes total — roughly 15 minutes prep and 20 minutes cooking time.

Variations

• Different fish: Try sea bass, halibut, or cod with adjusted baking times.
• Cheese swaps: Use goat cheese for tang or Swiss/Gruyère for a richer melt.
• Seafood alternatives: Substitute lump crab or add scallops for a luxe twist.
• Herbs: Swap parsley for dill, chives, or basil for different flavor notes.
• Spice: Add cayenne or diced jalapeño to the filling for heat.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 2 days. Let sit at room temperature for about 10 minutes before reheating. For best results, warm in a covered baking dish at 275 °F for 10–12 minutes until heated through. Freezing is not recommended, as the texture of the cream cheese filling and salmon may degrade.

FAQs

Can I use frozen salmon fillets?

Yes — fully thaw them in the refrigerator and pat dry before preparing for best results.

What size shrimp should I use?

Medium shrimp (41–50 count) chopped into bite‑sized pieces work best for the filling.

Can I prepare this ahead of time?

Yes — make the shrimp and cheese filling up to 24 hours ahead and stuff the salmon before cooking.

How do I prevent the filling from spilling out?

Cut the pocket carefully and avoid cutting too deeply. Overstuffing can cause more leakage.

What’s a good substitute for mozzarella?

Monterey Jack or Gruyère are great melty alternatives.

Is this dish very fishy?

Not really — the cheese and lemon balance the seafood flavors.

Can I use imitation crab instead of shrimp?

Yes — chop it finely before mixing it into the stuffing.

Can I skip searing before baking?

You can, but searing adds flavor and a pleasing color to the bottom of the salmon.

What temperature should the salmon reach?

Aim for an internal temperature of 145 °F for safe and juicy salmon.

Can I make this dairy‑free?

Yes — use dairy‑free cream cheese and plant‑based mozzarella alternatives.

Conclusion

Cheesy Shrimp‑Stuffed Salmon elevates simple ingredients into a stunning, flavorful dish perfect for seafood lovers. With a creamy shrimp filling, melty cheeses, and tender salmon, it’s a dinner that feels indulgent without being complicated. Whether for a weeknight meal or a special dinner, this recipe delivers elegance and satisfaction every time.