why make this recipe
Shrimp-Stuffed Salmon with Lemon Garlic Butter is a delightful dish that combines the rich flavors of salmon and shrimp. This recipe is ideal for both special occasions and simple weeknight dinners. The creamy, cheesy filling contrasts beautifully with the juicy salmon, while the lemon garlic butter adds a tangy and savory touch. It’s not just tasty but also impressive, making it a great choice to impress family and friends.
how to make Shrimp-Stuffed Salmon with Lemon Garlic Butter
Ingredients:
- 2 large salmon fillets (skin-on, thick-cut)
- 8 medium shrimp, peeled & deveined (for topping)
- 4 oz cooked shrimp, chopped (for stuffing)
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella
- 2 tbsp chopped parsley
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt & pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter (for sauce)
- 1 garlic clove, minced (for sauce)
- 1 tbsp lemon juice (for sauce)
- 1 tsp chopped parsley (for sauce)
Directions:
- Prep Filling: In a bowl, mix together chopped shrimp, cream cheese, mozzarella, parsley, garlic, lemon juice, salt, and pepper.
- Stuff Fillets: Make a slice down the center of the salmon fillets without cutting all the way through. Stuff each fillet with the shrimp mixture.
- Sear & Bake: Heat olive oil in a skillet over medium heat. Sear the salmon for about 2 minutes on each side, then transfer to the oven set at 375°F (190°C) for 10–12 minutes.
- Grill Shrimp: Season the whole shrimp lightly and grill or pan-sear them until they turn pink.
- Make Sauce: In a small pan, melt the butter. Stir in minced garlic, lemon juice, and chopped parsley until combined.
- Assemble: Top the stuffed salmon with the grilled shrimp and drizzle the lemon garlic butter over it.
how to serve Shrimp-Stuffed Salmon with Lemon Garlic Butter
Serve the Shrimp-Stuffed Salmon warm right out of the oven. Pair it with your favorite sides, like steamed vegetables, rice, or a fresh salad. The lemon garlic butter sauce enhances the dish, so make sure to drizzle some on each serving.
how to store Shrimp-Stuffed Salmon with Lemon Garlic Butter
If you have leftovers, let the salmon cool to room temperature before storing. Place it in an airtight container and store it in the fridge for up to 2 days. To reheat, warm it in the oven for best results.
tips to make Shrimp-Stuffed Salmon with Lemon Garlic Butter
- Make sure your salmon fillets are thick-cut to hold the stuffing well.
- Feel free to add your favorite herbs to the stuffing for extra flavor.
- If you prefer a lighter option, you can substitute cream cheese with Greek yogurt.
- Adjust the amount of garlic and lemon juice based on your taste preferences.
variation
For a spicier kick, try adding some red pepper flakes to the shrimp filling. You can also substitute the mozzarella with feta cheese for a different flavor profile.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them thoroughly before cooking.
2. What can I serve with this dish?
This salmon pairs well with rice, quinoa, or a crisp green salad.
3. How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and is opaque throughout. Using a food thermometer, it should reach an internal temperature of 145°F (63°C).
Shrimp-Stuffed Salmon with Lemon Garlic Butter
Ingredients
For the stuffing
- 4 oz cooked shrimp, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella
- 2 tbsp chopped parsley
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt & pepper to taste
For the salmon
- 2 large salmon fillets (skin-on, thick-cut) Thick-cut fillets hold the stuffing well.
- 8 medium shrimp, peeled & deveined For topping
- 1 tbsp olive oil For searing
For the sauce
- 2 tbsp butter For sauce
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp chopped parsley
Instructions
Preparation
- In a bowl, mix together chopped shrimp, cream cheese, mozzarella, parsley, garlic, lemon juice, salt, and pepper.
- Make a slice down the center of the salmon fillets without cutting all the way through. Stuff each fillet with the shrimp mixture.
Cooking
- Heat olive oil in a skillet over medium heat. Sear the salmon for about 2 minutes on each side, then transfer to the oven set at 375°F (190°C) for 10–12 minutes.
- Season the whole shrimp lightly and grill or pan-sear them until they turn pink.
- In a small pan, melt the butter. Stir in minced garlic, lemon juice, and chopped parsley until combined.
Assembly
- Top the stuffed salmon with the grilled shrimp and drizzle the lemon garlic butter over it.