Creamy Garlic Butter Shrimp Stuffed Salmon Step-by-step instructions

Before you start

Before beginning, ensure the salmon fillets are patted dry with paper towels to help the seasoning adhere. Soften the cream cheese at room temperature for at least 30 minutes to make it easier to mix with the chopped shrimp and garlic.

Preheat the oven to 400°F (200°C) and prepare a shallow baking dish with a light coating of oil or non-stick spray to prevent the salmon from sticking.

Instructions

Preparing the creamy shrimp filling

1. 1Prepare the shrimp filling
   In a mixing bowl, combine the chopped shrimp, softened cream cheese, and minced garlic. Keep the shrimp chilled in the refrigerator until ready to mix, keeping it out of the fridge for at most 30 minutes before cooking. Mix well until thoroughly incorporated into a smooth, creamy stuffing mixture.
   Look for The mixture should be thick and well combined without large clumps of cream cheese.
   Tip Ensure the cream cheese is at room temperature for easier mixing.

The filling should look like a thick, creamy paste with small, visible pieces of shrimp evenly distributed. It should be easy to scoop and hold its shape. If the mixture appears too loose, add a small amount of extra cream cheese or ensure the shrimp were thoroughly patted dry before chopping to remove excess surface moisture.

Stuffing and baking the salmon

2. 2Stuff and sear the salmon
   Cut a deep pocket into the side of each salmon fillet. Fill each pocket generously with the shrimp mixture. Place the fillets in a baking dish and bake until the fish and shrimp reach a safe internal temperature of 145°F (63°C).
   Look for The salmon should be opaque and flake easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not overstuff the pockets to prevent the filling from spilling out during the cooking process.

The stuffed salmon should sit securely in the baking dish with the filling tucked neatly inside the pockets. As it bakes, the aroma of roasted garlic and cooked salmon will fill the kitchen.

Check for doneness by ensuring the fish is firm and reaches the required internal temperature of 145°F (63°C) throughout the thickest part of the fillet.

Finishing with garlic butter

3. 3Prepare the garlic butter sauce
   While the salmon rests for 5 minutes, melt the butter in a saucepan over medium heat. Drizzle the warm garlic butter over the stuffed salmon fillets before serving.
   Look for The butter should be melted and fragrant.
   Tip Keep the heat low so the butter does not brown or burn.

The final sauce should be golden and fragrant. It should be warm and pourable. When drizzled over the salmon, it should coat the top of the fish and the stuffing, adding a glossy finish that makes the dish look appetizing and ready to serve immediately.

Common mistakes

A common mistake is cutting the pocket too deep or too wide, which can cause the salmon fillet to fall apart or the filling to leak out entirely. Take care when slicing into the side of the fillet.

Another error is using shrimp that are too large; chopping them small ensures the filling remains compact and consistent. Finally, ensure the oven is fully preheated before placing the salmon inside to achieve proper searing and avoid uneven cooking.

How to tell it’s done

The salmon is perfectly cooked when the flesh is opaque and flakes easily when tested with a fork at the thickest part. The internal temperature must reach at least 145°F (63°C).

The shrimp filling should be firm to the touch and hot throughout. Allow the salmon to rest for 5 minutes after removing it from the oven to let the juices redistribute and the filling set slightly for cleaner serving.

• Fish: 145°F (63°C) in the thickest part
• Shellfish: 145°F (63°C) in the thickest part