Shrimp Stuffed Salmon
Salmon fillets filled with a creamy shrimp, garlic, and herb stuffing and baked under a crisp panko topping.
Equipment
- Baking sheet
- Parchment paper
- Skillet
- Sharp knife
Ingredients
Main Ingredients
- 1 lb raw shrimp peeled and deveined
- 8 oz cream cheese softened
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 1 cloves garlic minced
- ½ cup panko breadcrumbs
- 4 salmon fillets about 6 ounces each
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F and line a baking sheet.
- Cook. Saute the garlic and shrimp until opaque, then cool and chop.
- Mix. Stir the shrimp into the cream cheese with the herbs, salt, and pepper.
- Stuff. Cut a pocket in each fillet and fill it with the mixture.
- Bake. Top with panko and paprika and bake until the fish reaches 145 degrees F.
Notes
Substitutions: Use plain breadcrumbs in place of panko, and crab meat in place of shrimp.
Tips: Cool the shrimp before mixing and do not overfill the pockets.
Storage: Refrigerate for up to three days and reheat covered in a low oven.
Nutrition is calculated per serving.