How to Make Stuffed Salmon With Spinach and Shrimp – A Step-by-Step Guide

Salmon stuffed with spinach and shrimp is an elegant and delicious meal that looks impressive but is surprisingly easy to make. The combination of flaky salmon, briny shrimp, and earthy spinach makes for a mouthwatering dish that works great for a weeknight dinner or special occasion meal.

In this detailed guide, I’ll walk you through exactly how to make stuffed salmon with spinach and shrimp step-by-step. Along the way, I’ll share helpful tips, tricks, and variations to ensure your stuffed salmon turns out perfectly every time. Let’s get started!

Ingredients You’ll Need

The great thing about this stuffed salmon recipe is that it comes together with common ingredients you likely already have on hand

• Filets of salmon: Look for thick, center-cut pieces that weigh 5 to 6 ounces each. Farmed or wild salmon will both work well.

• Shrimp – Raw, peeled, and deveined shrimp with the tails removed are easiest to work with. Small or medium shrimp are ideal.

• Spinach – Fresh baby spinach works best Chopped frozen spinach will also work in a pinch,

• Cream cheese – Standard full-fat Philadelphia cream cheese provides great creaminess.

• Green onions – Also called scallions, the green parts add flavor

• Mushrooms – Opt for button or cremini mushrooms. Slice them thinly.

• Nuts – Toasted macadamia nuts or almonds add crunch. Pine nuts also work beautifully.

• Mayo – Use regular or paleo mayo depending on your dietary needs.

• Garlic – Minced or grated garlic amps up the flavor.

• Nutmeg – Freshly grated nutmeg adds a subtle sweetness.

• Olive oil – For cooking the aromatics and searing the salmon.

• Salt and pepper – For seasoning.

That’s really all you need! Now let’s go over the step-by-step method.

Step 1 – Prepare the Filling

Start by sautéing some minced garlic and chopped green onions in olive oil over medium heat for 1-2 minutes until fragrant.

Next, add sliced mushrooms and cook for 3-4 more minutes until softened. Season with salt and pepper.

Then stir in a few handfuls of fresh spinach and cook just until wilted, about 30 seconds.

Add the raw shrimp and sauté briefly until opaque, about 1 minute.

Remove from heat and set aside to cool slightly.

Step 2 – Make the Spinach-Shrimp Cream Cheese

In a bowl, mix together the cooled spinach-shrimp mixture and cream cheese.

I like to use a ratio of about 2 parts cream cheese to 1 part spinach-shrimp. This ensures the filling will be spreadable but not runny.

For extra flavor, you can also add minced garlic, lemon zest, and/or grated nutmeg.

Refrigerate the filling for 15-30 minutes to firm it up before stuffing.

Step 3 – Prepare the Salmon

Pat the salmon fillets dry and use a sharp knife to slice horizontally through the side of each, taking care not to cut all the way through. Make a nice big pocket for the stuffing.

Season the salmon all over with salt and pepper.

You can also rub on any extra seasonings at this point if desired. Cajun seasoning and smoked paprika work especially well with salmon.

Step 4 – Stuff the Salmon

Scoop the chilled spinach-shrimp cream cheese mixture into the pocket of each salmon fillet, pressing it into the cut and mounding it on top.

Really pack it in generously – you want these to be overflowing with delicious filling!

Step 5 – Sear the Salmon

Heat a drizzle of olive oil in a skillet over high heat. When hot, add the stuffed salmon fillets seam-side down.

Sear for just 1 minute until the skin is crispy and golden brown. This helps lock in moisture and flavor.

Step 6 – Bake the Salmon

Transfer the seared salmon to a baking sheet and cook at 400°F for 5-8 minutes if using thinner tails or 10-12 minutes for thicker center-cut fillets.

The salmon should be just opaque and buttery tender in the thickest part when done. Baking times vary depending on thickness.

For extra browning on the stuffing, switch to broil for 1-2 minutes at the end.

Step 7 – Finish and Serve

Let the stuffed salmon rest for 5 minutes before serving.

Use a fork to gently lift the fillets off the skin and transfer to plates or a platter.

Spoon any stuffing that falls out back on top. Garnish with lemon wedges if desired.

And that’s it – your spinach and shrimp stuffed salmon is ready to serve and enjoy!

Helpful Tips for Making Perfect Stuffed Salmon

• Chill the stuffing – Letting the filling firm up before stuffing prevents leaks.

• Pack it generously – Don’t be shy about mounding on lots of spinach and shrimp goodness!

• Sear the skin – Browning the skin seals in moisture and adds tons of flavor.

• Don’t overbake – Salmon cooks fast. Check early and err on the side of underdone.

• Let rest before serving – Carryover cooking will finish it off the center.

• Add fun extras – Get creative with herbs, spices, citrus zest, olives, artichokes, etc!

Simple Variations and Modifications

• Use crabmeat or lobster instead of shrimp for a luxurious stuffed salmon.

• Substitute cream cheese with mascarpone, ricotta, or goat cheese for a tangy twist.

• Mix in roasted red peppers, sun-dried tomatoes, or caramelized onions for more flavor.

• Add fresh herbs like dill, parsley, basil, or cilantro to the filling.

• Use pecan or walnuts instead of macadamia nuts for crunch.

• Top with lemon butter or garlic herb compound butter after baking.

• Swap out the salmon for halibut, cod, or sea bass fillets.

• Omit the shrimp for a vegetarian spinach and artichoke salmon.

Can You Make Stuffed Salmon Ahead of Time?

Yes! One of the great things about this stuffed salmon recipe is that it can be prepped ahead. Here are some tips:

• Prepare the spinach-shrimp filling 1-2 days in advance and keep chilled.

• Stuff the salmon fillets up to 24 hours before cooking. Cover and refrigerate.

• Bake straight from fridge or let salmon sit out 20-30 minutes for more even cooking.

• For a dinner party, stuff the salmon, sear the skin, then refrigerate. Finish baking right before serving.

Storing and Reheating Leftover Stuffed Salmon

Properly stored, leftover baked stuffed salmon will keep for 3-4 days refrigerated. Here are a few serving ideas for leftovers:

• Cold stuffed salmon makes for great salmon salad or salmon cakes. Just remove the skin and bones.

• Flake the salmon into pasta, salad, or quinoa bowls for easy weeknight meals.

• Quickly reheat individual portions in the microwave or oven.

• Mix shredded salmon and stuffing into scrambled eggs or an omelet.

• Make salmon hash by crisping up the skin in a skillet and mixing in any flaked salmon and stuffing.

Serving Suggestions and Sauce Pairings

Here are some easy ways to serve your stuffed salmon for a complete meal:

• Roasted or mashed cauliflower makes a quick veggie side. Toss with olive oil, salt, and pepper before roasting.

• A fresh green salad or steamed broccoli balance out the richness.

• Grain pilafs like quinoa, couscous, or rice complement nicely.

• Roast baby potatoes or sheet pan veggies along side the salmon.

• Compound butters add even more flavor when melted on top.

• Creamy lemon or dill yogurt sauce brightens up the plate.

• Hollandaise, beurre blanc, and other classic French sauces are made for salmon.

• For protein, add seared scallops or sautéed shrimp on the side.

More Delicious Salmon Recipes to Try

If this spinach and shrimp stuffed salmon recipe gets you excited about cooking up salmon fillets at home, here are some more great salmon dinner ideas:

• Pesto Salmon – Top salmon with pesto sauce and roasted cherry tomatoes for an easy yet impressive bake.

• Blackened Salmon – Rub Cajun seasoning on salmon and sauté to create a crispy, spicy blackened crust.

• Miso Glazed Salmon – Sweet and salty miso pairs perfectly with fatty salmon. Broil or grill.

• Lemon Garlic Salmon – Bake salmon doused in a bright lemon garlic oil an