Cheese and shrimp stuffed salmon
This shrimp and cheese stuffed salmon is the perfect meal for a date night in or a celebratory dinner. It comes together quickly and the flavors are explosive.
Servings 4 people
Ingredients
For salmon
- 4 salmon filets about 2 lbs cut into individual portions
- 1 tbsp cajun seasoning
- Salt and pepper to taste
For filling
- 4 oz Cream cheese, softned
- 1/2 cup shredded Italian cheese
- 1 cup Shrimp, chopped
- 1 small Green bell pepper, diced cooked
- 1/2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- Salt to taste
For salmon topping
- 1 cup seasoned panko breadcrumbs
- 2 tbsp butter, melted
Instructions
- Heat oven 400 degrees
- Prep salmon by cuting into individual portions and removing skin.
- Next, using a pairing knife, carefully make a horizonal slit in the salmon creating a pocket for the filling being careful not to slice all the way through to the other side . Season with salt, pepper and cajun seasoning to taste
For filling
- In a bowl, add softened cream cheese, shredded cheese, cooked chopped bell pepper, chopped shrimp (raw) and season with salt, garlic powder and smoked paprika. mix well and set aside
- Using your hand, seperate the filling into 4 equal parts, put the filling inside the salmon but don't over stuff. If you have excess filling freeze it for another time
To top salmon
- In a small bowl, combine panko breadcrumbs with melted butter and mix well with a fork
- Top the salmon with the panko breading
To cook salmon
- Bake on the top rack in the oven at 400 degress for about 20 minutes. Salmon is done when the crust is golden brown and crispy and the cheese is melting and the shrimp has turned pink. Use a meat thermeter to be sure the salmon has registed 145 degress. Once the salmon flakes easily with a fork it's done
Notes
You can sautee the bell pepper in a little olive oil first prior to adding it to the filling, it will soften them up a bit and add more flavor.