Shrimp Stuffed Salmon is one of my all time favorite dishes to make. Juicy flaky salmon, generously filled with a luscious cream cheese blend, chunks of shrimp, sweet maple turkey bacon, vibrant red peppers, and a medley of Italian cheeses. This dish is rich, creamy, and bursting with bold yet comforting flavors. Served over a bed of smooth and creamy mashed potatoes and pan-roasted asparagus. This is dish is luxury on a plate.
Stuffed salmon never fails to make a statement. It speaks volumes without having to say a word. Look at it. Looking all flavorful and delicious. If you’re looking for a meal that says “I love you” this is it.
How to make Stuffed Salmon
Step 1: Work on the shrimp. In a bowl, season shrimp with olive oil, Old Bay, onion powder, garlic powder, smoked paprika, cayenne pepper, black pepper, and Tony’s Lite seasoning. Mix until combined and set aside.
Step 2: Add olive oil in a skillet, over medium-high heat, and par-cook shrimp for 90 seconds on each side. When the edges get pink, flip the shrimp. Remove from the pan and dice into pieces.
Step 3: In the same pan, cook the bacon until crispy. Remove from the pan and sautè onions and red peppers until fragrant.
Step 4: To a bowl, combine softened cream cheese, chopped bacon, green onions, sautéed peppers and mix well. Next add in shredded cheese, and season with onion powder, garlic powder, cayenne pepper, smoked paprika, Old Bay and pepper. Mix until well combined.
Step 5: Cut pockets into the salmon and add 1-2 spoonfuls of cream cheese filling. Add a drizzle of olive oil and season each filet well. Rub in the seasoning until it’s coated.
Step 6: Bake in a 375 degree oven for 25-30 minutes. Serve with creamy mashed potatoes, asparagus and a lemon wedge.
Stuffed Salmon Ingredients
- Salmon- Make sure they’re thick pieces.
- Shrimp- Large/ colossal shrimp; peeled and deveined
- Cream Cheese- softened
- Red Bell pepper, diced
- Green onion, diced
- Maple Turkey Bacon- you can also use pork bacon, if preferred.
- Seasonings- combination of Old Bay, onion powder, garlic powder, smoked paprika, salt and pepper.
- Olive oil
- Lemon juice
- Unsalted Butter
Tips & Alternatives to make the best Stuffed Salmon
- Choose thick pieces of salmon. If it’s too thin, it’ll be hard to stuff the salmon.
- Add spinach or mushrooms or even cream cheese to the filling. Check out one of my first ever blogs Crab and Spinach Stuffed Salmon.
- Make sure to season the salmon! The filling is packed with flavor but don’t forget about the salmon.
- If you prefer, remove the skin of the salmon. If you do, be sure to season both sides.
- Adding olive oil to the outside of the salmon will help the seasoning stick.
- Use a sharp knife to cut the salmon pockets.
What to serve Stuffed Salmon with?
I served my Stuffed Salmon with creamy mashed potatoes and a pan-roasted asparagus. Here’s a few other ideas to serve it with:
- Baked potato
- Green beans
More delicious recipes to try
If you try this Stuffed Salmon, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Shrimp Stuffed Salmon
- 1 lb Salmon (4 pieces)
- 6 colossal shrimp peeled, deveined, diced
- 8 oz Cream Cheese softened
- ½ Red Bell pepper diced
- 1/2 onion diced
- ¼ cup Green onion diced
- 2 strips Maple Turkey Bacon diced
- 1-2 lemon wedges
For the shrimp
- ½ tsp Old Bay
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp garlic pepper
- 1 tsp olive oil
- 1 tbsp unsalted Butter
- 1 tbsp Olive oil
For the stuffing
- 1 tsp Old Bay
- 1/2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4 tsp Garlic Pepper optional
- 1/4 tsp Cayenne pepper use to your discretion
- ½ Lemon juice
- Salt to taste
- Red pepper flakes optional
- Place rack in the center of oven and preheat oven to 375
- In a skillet fry bacon until crispy and drain on a paper towel. Then chop into pieces.
- In a bowl clean and devein shrimp. Pat dry then add a drizzle of olive oil. Season with Old bay, garlic powder, onion powder, cayenne pepper, smoked paprika, black pepper.
- Heat 1 tbsp of oil in a skillet. Sear shrimp for 2 minutes on both sides. Remove from the pan and chop the in to small pieces.
- Add a little more oil if needed and sautè red peppers and onions. Cook for about 2 minutes before adding in garlic. Sautè until fragrant. Remove from the pan and set aside.
- To a bowl add softened cream cheese, chopped bacon, green onions, sautéed peppers and onions. Mix until well. Then add in shrimp, shredded cheese and season with Old bay, garlic powder, onion powder, smoked paprika, cayenne pepper, lemon juice, garlic pepper, and salt. Taste and adjust seasonings if needed.
- Cut a slit in the side of each filet (make sure not to cut all the way through) Just enough to make a pocket. Stuff the salmon with 1 – 2 spoonfuls of the cream cheese mixture.
- Place salmon in a baking dish then add a drizzle of olive oil. Season the salmon filets with more garlic powder, onion powder, Old bay, garlic pepper and smoked paprika. Rub in the seasoning to make sure the filets are covered.
- Bake for 20-25 minutes. The salmon should flake easily with a fork.
- Serve with creamy mashed potatoes and your favorite green. and a side of fresh lemon. Enjoy!
Did you make it?
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