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Healthy Shrimp Stuffed Salmon recipe on a platter with lemon and herbs.

Shrimp Stuffed Salmon

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 6 oz Salmon Fillets
  • 1/2 lb Small Shrimp peeled/chopped
  • 1 cup Fresh Spinach chopped
  • 2 tbsp Greek Yogurt plain
  • 1/4 cup Feta Cheese crumbled
  • 3 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1 Lemon zested and juiced
  • 2 tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste

Method
 

  1. 4 (6 oz) Salmon Fillets
  2. 1/2 lb Small Shrimp (peeled/chopped)
  3. 1 cup Fresh Spinach (chopped)
  4. 2 tbsp Greek Yogurt (plain)
  5. 1/4 cup Feta Cheese (crumbled)
  6. 3 cloves Garlic (minced)
  7. 1 tsp Dried Oregano
  8. 1/2 tsp Smoked Paprika
  9. 1 Lemon (zested and juiced)
  10. 2 tbsp Extra Virgin Olive Oil
  11. Salt & Pepper to taste

Notes

  • Shrimp Size: Use small (70/90 count) or "salad" shrimp. If using larger shrimp, chop them into pea-sized pieces to ensure they cook at the same rate as the salmon.
  • Prevent Sogginess: Pat the shrimp and spinach extremely dry with paper towels before mixing the filling. Moisture is the enemy of a good sear.
  • The Pocket: Cut the slit about 75% of the way through the fillet. Do not cut through the bottom skin, as it acts as a "bowl" to hold the juices.
  • Don't Overmix: Fold the feta in gently at the end so you get distinct pockets of salty cheese rather than a uniform paste.
  • Resting: Let the salmon rest for 2–3 minutes after taking it out of the oven. This allows the juices to redistribute so the filling stays creamy when you cut into it.
  • Substitution: If you don't have Greek yogurt, goat cheese or light cream cheese works perfectly as a 1:1 replacement.