Directions
- Prep the Shrimp Filling
In a small bowl, combine chopped shrimp, cream cheese, mozzarella, Parmesan, garlic, lemon juice, parsley, salt, and pepper. Mix until smooth and evenly combined. - Butterfly the Salmon
Slice each salmon fillet lengthwise to create a pocket, careful not to cut all the way through. This allows the cheesy shrimp mixture to nestle inside. - Stuff the Salmon
Gently fill each salmon pocket with the shrimp-cheese mixture, pressing lightly to ensure it stays inside during cooking. - Sear the Salmon
Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon 3–4 minutes per side, until the exterior is golden and slightly crisp. - Broil for a Bubbly Top
Transfer the salmon to a baking sheet. Sprinkle a little extra mozzarella on top and broil for 2–3 minutes until cheese is melted and lightly browned, forming a cheesy crust. - Serve Hot
Plate the salmon with mashed potatoes, rice, or steamed vegetables. Drizzle pan juices over the top for extra flavor and garnish with lemon wedges if desired.
Recipe Details
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Servings: 2
- Difficulty level: Easy
Variations & Substitutions
- For a lighter version, swap half the cream cheese with Greek yogurt.
- Use feta or gouda instead of mozzarella for a different cheesy twist.
- Add a pinch of smoked paprika or red pepper flakes to the shrimp mixture for subtle heat.
- Substitute shrimp with cooked scallops or crab meat if preferred.
Serving Suggestions
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