Best Stuffed Salmon With Cream Cheese Shrimp Recipe 435 Recipes

SHRIMP STUFFED SALMON

Steps:

• Preheat oven to 400 degrees Fahrenheit (200 C). In a large pan, melt butter or olive oil over medium heat. Add minced garlic cloves, stirring often, till soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, till just opaque - about 2-3 minutes. Turn off the heat and mix in cream cheese and spinach, till everything is well-coated, then add the New Bae seasoning. Taste and adjust any seasonings.
• Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil. Pat dry. Make a small 1/2" slit down the center and pull apart to stuff the shrimp mixture in. Season filet with salt and pepper, then spoon the mixture into the slit, allowing it to spill out a bit on the top.
• Top with panko and bake at 400F for 15-18 minutes for medium cooked fillets. Panko should be lightly brown on top. Sprinkle parsley for garnish, if desired.

STUFFED SALMON WITH CREAM CHEESE & SHRIMP RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Cook spinach in water until fully cooked. Cool and remove all excess water from spinach. Add diced onion & red pepper to a frying pan with pam and cook until softened. Boil shrimp, but make sure NOT to overcook them as they'll be cooking longer in the oven. In a bowl, mix together cream cheese, mayonnaise, egg & seasonings until combined. Stir in mozzarella cheese. Place spinach, red peppers, onions, and cooked shrimp in bowl and chop until shrimp are in smaller pieces (you may want to just cut them up once they are cooked and skip this step). Mix all ingredients together gently. Place salmon on parchment paper on a cookie sheet and divide mixture evenly on top of individual filets. Cook salmon at 350°F for about 20 minutes or until done. Don't over cook as you don't want to dry out the salmon.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

SHRIMP STUFFED SALMON

Steps:

• Get out and measure your ingredients.
• Preheat oven to 350ºF.
• In a medium skillet over medium heat, heat olive oil.
• When oil is heated, add shrimp and garlic.
• Stir often, being sure not to burn the garlic.
• Cook until shrimp is pink and opaque. Remove from heat.
• Stir in mayonnaise, Parmesan cheese, and mozzarella cheese.
• Using a sharp knife, cut each fillet horizontally, creating a pocket for the stuffing. Be sure not to cut all the way through the fillet.
• Stuff each fillet with stuffing. Be sure to save some to add to the top at the end of baking.
• Place the stuffed salmon fillets on a baking sheet or roasting pan and sprinkle with salt and pepper.
• Bake for 20 minutes.
• Remove from oven and add remaining stuffing to the top of each fillet.
• Broil for 5 minutes or until golden brown.
• Serve up with your favorite sides.
• Enjoy each bite!

SEAFOOD-STUFFED SALMON FILLETS

Steps:

• Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

STUFFED SALMON

Steps:

• Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
• Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
• Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
• Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
• Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

STUFFED SHRIMP

Steps:

• In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.