🦐 Garlic Shrimp Stuffed Salmon

Ingredients 🛒

For the Salmon and Shrimp

• 1½ lb (680 g) salmon fillet
• 8 oz (225 g) raw shrimp, peeled and chopped if large
• 2 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, minced
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

For the Sauce

• ⅓ cup low-sodium chicken or seafood broth
• ⅓ cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped parsley or dill
• Lemon wedges, to serve

Instructions 👩‍🍳

1. Heat the oven to 400°F (200°C). Cut a long pocket down the center of the salmon, leaving the ends attached. Season inside and out with salt, pepper, and paprika.
2. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add half the garlic and the shrimp. Cook 1 minute, just until the shrimp turn pink at the edges. Spoon the shrimp into the salmon pocket.
3. Add the remaining olive oil to the same pan. Sear the stuffed salmon 2 minutes on the presentation side until golden.
4. Add the remaining garlic, broth, cream, lemon juice, and lemon zest. Spoon a little sauce over the fish.
5. Transfer the skillet to the oven and bake 12–15 minutes, until the salmon flakes. Finish with herbs and lemon wedges. Serve with the extra shrimp and sauce from the pan.

Nutrition

Estimates based on salmon, shrimp, olive oil, and a modest cream sauce. Exact numbers vary with fillet size.

Notes & Tips 💡

• Do not overfill the pocket or the shrimp will spill into the sauce — that still tastes good.
• Extra-virgin olive oil starts the skillet so the cream sauce stays in Mediterranean territory.
• If the fillet is thin, skip the sear and bake 10–12 minutes.
• A squeeze of lemon at the table keeps the sauce from tasting heavy.
• This is best eaten right away while the salmon is just cooked and the sauce is silky.