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Pan-seared creamy spinach and shrimp stuffed salmon fillet with a golden crust on a white plate.

Creamy Spinach and Shrimp Stuffed Salmon

Tender salmon fillets stuffed with a rich, garlic-infused mixture of sautéed shrimp, spinach, feta, and cream cheese, pan-seared to golden perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • - 4 large salmon fillets about 6 oz each, skinless
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp garlic powder
  • - 1 tsp sweet smoked paprika
  • - Salt and freshly cracked black pepper to taste
  • - 1/2 lb 225g raw shrimp (peeled, deveined, finely chopped)
  • - 1 tbsp butter
  • - 3 cloves garlic minced
  • - 3 cups fresh baby spinach thoroughly squeezed dry
  • - 4 oz 115g cream cheese (softened)
  • - 1/4 cup Greek feta cheese crumbled or grated Parmesan cheese
  • - 1/4 cup shredded mozzarella cheese
  • - 1/2 tsp lemon zest
  • - Optional: Pinch of red pepper flakes

Method
 

  1. Sauté garlic and chopped shrimp in butter over medium heat for 2-3 minutes until opaque.
  2. Add baby spinach and cook for 2 minutes until wilted. Remove from heat and drain excess liquid.
  3. In a bowl, combine cooked shrimp, spinach, softened cream cheese, feta/parmesan, mozzarella, lemon zest, red pepper flakes, salt, and pepper.
  4. Slice a 1/2-inch horizontal pocket into the side of each salmon fillet.
  5. Season salmon inside and out with garlic powder, paprika, salt, and black pepper.
  6. Stuff each salmon pocket with the creamy spinach and shrimp filling. Secure with toothpicks if needed.
  7. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat.
  8. Sear salmon for 4 to 5 minutes on the first side until a deep golden crust forms.
  9. Carefully flip and cook for another 4 to 5 minutes until cooked through (145°F / 63°C internal temperature).
  10. Optional: Place under oven broiler on HIGH for 1 to 2 minutes for a bubbly golden top finish. Remove toothpicks before serving.

Notes

- Ensure spinach is thoroughly pressed dry before mixing with cheeses to avoid soggy filling.
- Always remove toothpicks prior to serving.