Shrimp-Stuffed Salmon with Garlic Cream Sauce

Shrimp-Stuffed Salmon with Garlic Cream Sauce — a luxurious, restaurant-quality seafood dish made easy at home. Juicy salmon fillets filled with creamy shrimp stuffing and topped with velvety garlic cream sauce — perfect for weeknights or special occasions.

Tools You’ll Need

• Sharp knife (for creating salmon pockets)

• Cutting board

• Mixing bowl

• Small saucepan

• Oven-safe skillet or baking dish

• Spatula or tongs

• Measuring spoons and cups

Ingredients (Serves 4)

For the Salmon:

• 4 salmon fillets (6 oz each)

• 8 oz cooked shrimp, chopped

• 2 tbsp cream cheese, softened

• 1 tbsp mayonnaise

• 1 tsp lemon juice

• 2 cloves garlic, minced

• Salt and black pepper, to taste

• 1 tbsp olive oil

For the Garlic Cream Sauce:

• 1 cup heavy cream

• 2 cloves garlic, minced

• 2 tbsp butter

• ½ tsp salt

• ¼ tsp black pepper

• 1 tsp lemon juice

• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Preheat the Oven (375°F / 190°C)

Line a baking dish with foil or lightly grease it. Preheating ensures the salmon cooks evenly once transferred from the skillet.

2. Prepare the Shrimp Stuffing

In a small bowl, combine chopped shrimp, softened cream cheese, mayonnaise, lemon juice, and minced garlic. Season with salt and black pepper. Mix until smooth and creamy — the texture should hold together without being too thick.

3. Stuff the Salmon Fillets

Use a sharp knife to make a deep slit in the center of each salmon fillet, forming a pocket (be careful not to cut through). Spoon the shrimp mixture evenly into each pocket, pressing gently to secure the filling.

4. Sear the Salmon (2–3 minutes per side)

Heat olive oil in a large skillet over medium heat. Sear each fillet for 2–3 minutes per side until golden. This step locks in flavor and gives the salmon a crisp, caramelized exterior.

5. Bake the Salmon (10–12 minutes)

Transfer the seared fillets to the prepared baking dish. Bake for 10–12 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

6. Prepare the Garlic Cream Sauce

While the salmon bakes, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in heavy cream, salt, black pepper, and lemon juice. Simmer 3–5 minutes until slightly thickened — it should lightly coat the back of a spoon.

7. Serve and Garnish

Plate each salmon fillet and spoon the garlic cream sauce generously over the top. Sprinkle with chopped parsley for freshness. Serve hot with rice, roasted potatoes, or steamed vegetables.

Cooking Times

• Prep time: 10 minutes

• Cook time: 20–25 minutes

• Total time: ~35 minutes

Tips for Perfect Results

• Don’t overstuff the salmon. A moderate amount of filling ensures even cooking and prevents the fillets from splitting open.

• Room-temperature ingredients. Let the cream cheese soften before mixing; it blends more smoothly with shrimp.

• Crisp sear = flavor boost. The initial sear gives the salmon that irresistible golden crust — don’t skip it.

• Use fresh shrimp if possible. It gives the filling a sweeter, cleaner taste than frozen.

• For extra richness, add a sprinkle of grated Parmesan to the sauce before serving.

• Balance with acidity. A squeeze of fresh lemon over the finished dish brightens the flavors beautifully.

Variations & Additions

• Spicy twist: Add a pinch of cayenne pepper or crushed red chili flakes to the shrimp filling for gentle heat.

• Cheesy upgrade: Mix shredded mozzarella or Gruyère into the stuffing for a meltier texture.

• Herb lover’s version: Stir in fresh dill, chives, or tarragon to enhance the seafood’s natural flavor.

• Low-carb pairing: Serve over cauliflower mash or roasted asparagus for a lighter option.

• Grilled version: Instead of baking, grill the stuffed salmon on foil over medium heat for a smoky flavor.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezing: Not recommended — cream-based sauces can separate once thawed.

• Reheating: Warm gently in a skillet over low heat, adding a splash of cream or milk to keep the sauce smooth. Avoid microwaving on high, which can overcook the fish.

• Make ahead: You can prepare the stuffing a day in advance and refrigerate it until ready to assemble.

Nutritional Information (Approximate per serving)

• Calories: ~480 kcal

• Protein: ~45 g

• Fat: ~30 g

• Carbohydrates: ~3 g

• Fiber: 0 g

• Sugars: ~1 g

(Values are estimates based on average ingredients.)

Frequently Asked Questions

Q: Can I use raw shrimp for the stuffing?
A: Yes, but make sure to chop them finely and cook the salmon a bit longer to ensure the shrimp cooks through.

Q: What type of salmon works best?
A: Thick center-cut fillets (Atlantic or sockeye) hold the stuffing best and cook evenly.

Q: My sauce is too thick — what should I do?
A: Add a splash of milk or broth while whisking to thin it to your preferred consistency.

Q: Can I make this dairy-free?
A: You can substitute dairy-free cream cheese, vegan mayo, and coconut cream for the sauce. Use olive oil instead of butter.

Q: What sides pair best with this recipe?
A: Creamy mashed potatoes, lemon rice, roasted broccoli, or sautéed spinach make excellent sides that complement the richness.

Final Thoughts

Shrimp-Stuffed Salmon with Garlic Cream Sauce is one of those dishes that manages to feel both comforting and sophisticated. Every bite bursts with buttery seafood flavor, brightened by lemon and finished with a velvety garlic cream that ties it all together. It’s surprisingly simple yet guaranteed to impress — a recipe worth keeping in your back pocket for dinner parties or cozy nights in.