Shrimp Stuffed Salmon is a elegant single-serving dinner featuring a tender salmon fillet butterflied and filled with a creamy mixture of sautéed shrimp, spinach, cream cheese, and Old Bay seasoning. It delivers restaurant-quality flavor with weeknight simplicity.
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Rinse and pat dry the shrimp.
In a skillet over medium heat, melt the butter. Add the shrimp and season with a light dusting of Old Bay seasoning. Cook until just pink, then remove from the pan.
To the same skillet, add olive oil, minced garlic, and chopped green onions. Sauté for about a minute until fragrant.
Add the chopped spinach to the skillet and cook until it wilts.
Add the cream cheese to the skillet and stir until it melts and combines with the spinach mixture. Remove from heat and transfer to a mixing bowl.
Roughly chop the cooked shrimp.
Add the chopped shrimp to the cream cheese mixture. Season with complete seasoning, red pepper flakes, more Old Bay, a squeeze of lemon juice, and grated cheddar cheese.
Mix everything together until well combined. Taste and adjust seasoning if necessary.
Take the salmon fillet and carefully slice a pocket down the center, being careful not to cut all the way through.
Place the salmon on an air fryer tray or in the basket. Generously stuff the pocket with the shrimp and cream cheese filling.
Season the top of the salmon with another light dusting of Old Bay, then brush generously with dark soy sauce.
Cook in an air fryer at 400°F for 15-18 minutes.
Halfway through the cooking time, baste the salmon again with more soy sauce.
Once cooked through, remove the salmon from the air fryer. Garnish with fresh chopped parsley and serve with a lemon wedge.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 8–10 minutes to avoid drying out the salmon.
Place the fillet skin-side down on a cutting board. Using a sharp knife, carefully cut horizontally through the thickest part of the fillet, stopping just before you reach the other edge, leaving it connected like a book. Work slowly to avoid cutting through the sides.
Yes. Make the filling up to 4 hours ahead, cover, and refrigerate. Stuff the salmon just before cooking for best texture and to prevent the filling from making the salmon soggy.
The salmon should flake easily with a fork and reach 145°F (63°C) at its thickest point. The flesh should be opaque and no longer translucent.
Yes, but thaw and pat completely dry first to remove excess moisture. Excess water can make the filling watery and the salmon texture uneven.
A cast-iron or non-stick skillet works best to prevent sticking and ensure even browning. Avoid crowding; cook one stuffed fillet at a time for best results.
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