Shrimp and Spinach Stuffed Salmon

Jul 10, 2025 Modified: Jul 10, 2025by Lyn Corinne Liner This post may contain affiliate links.

My shrimp and spinach-stuffed salmon brings the flavors and textures of a fancy seafood restaurant to your dinner table, y’all! An elegant meal enhanced with Cajun spices, creamy spinach, and succulent, perfectly seasoned shrimp, this dish delights the eyes and the taste buds. Yep and yay…

A red enameled cast iron skillet filled with freshly baked shrimp and spinach stuffed salmon alongside a green napkin, red flowers, and butter potatoes.

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Super Creamy Shrimp and Spinach Stuffed Salmon Fillets are a Gourmet Dining Experience…

Shrimp and spinach-stuffed salmon boasts a sophisticated flavor profile and a stunning presentation, making it an ideal special occasion meal for two that always impresses. The stuffing on top of the fillets is an incredibly delicious mixture of creamy shrimp and spinach in a two-cheese sauce with pops of warm spice and bright lemon zest.

Each bite gets better and better, y’all!!! The flavors deepen and expand into an exotic assortment of cheesy, creamy deliciousness, with surprise flavor twists and turns intensifying with each forkful.

So, this is truly the only stuffed salmon recipe you’ll ever need to transform your next piece of fish into an exquisite, unforgettable dish!! Indeed!!

Closeup of one shrimp and spinach stuffed salmon fillet in a black pan.

Ingredient Essentials & Substitutions

Two 10 to 12-ounce salmon fillets are the ideal size for stuffing with the shrimp and spinach mixture. If you have smaller fillets, you likely need to use four of them instead of two to make the recipe as directed. You can also use skin-on fillets with great success.
Medium-sized shrimp are the preferred size for this recipe. But you can use whatever size shrimp you have. Just cut larger shrimp into smaller pieces before using them to ensure that they incorporate well into the sauce with the rest of the ingredients.
The blend of Parmesan and cream cheeses helps make this shrimp and spinach stuffed salmon dish a restaurant-quality achievement. Use both for best results. But, if you only have one, then don’t let it hold you back from making the recipe, as it will still turn out delicious.
The lemon zest and dried spices enliven the rest of the ingredients, electrifying each bite with layered flavors that hit different spots on your tongue simultaneously.
Fresh mushrooms and baby spinach leaves yield the best tastes and textures in the finished shrimp and spinach stuffed salmon. However, canned mushrooms and thawed frozen spinach can also be used as substitutes in the recipe in a pinch.

How to Make Shrimp and Spinach Stuffed Salmon

Preheat the oven to 400°F.

Then, sprinkle the lemon zest and dried spices over the shrimp in a small bowl.

Dried seasonings and lemon zest over raw shrimp in a round white bowl.

Stir to combine, then set aside.

Pour the olive oil and the sliced mushrooms into a skillet set over medium-high heat.

Raw sliced mushrooms and olive oil in an enameled cast iron skillet.

Brown the mushrooms in the oil for about 3 to 5 minutes.

Reduce the heat to medium-low.

Add the milk and cheeses.

Cream cheese, Parmesan cheese, milk, and browned mushrooms in a pan.

Stir often until the cheeses melt.

Top the cream sauce with the fresh baby spinach leaves.

Raw baby spinach leaves on top of the sauce for shrimp and spinach stuffed salmon in a pan on the stove.

Cover the skillet and let the spinach wilt, stirring occasionally, until it is tender.

Wilted spinach in sauce in a skillet on the stove.

Stir the seasoned shrimp into the pan. Cook for about three minutes, or until the shrimp are cooked through. Then, remove the skillet from the heat.

Seasoned shrimp on top of sauce in a skillet.

Place the fillets in a greased cast iron skillet or baking sheet.

Use a sharp knife to cut ½ to 1-inch slits in each fillet, depending upon the thickness of the fish.

A knife with two salmon fillets with slits down the middle of the fillets.

Fill and top the fillets with the shrimp and spinach stuffing.

Shrimp and spinach stuffed raw salmon fillets in a red enameled cast iron skillet.

You may have some sauce left over. It’s ok, just set it aside while the fish is cooking. Then, reheat the sauce when the fillets are ready, and top each fillet with the extra sauce.

Sauce for shrimp and spinach stuffed salmon with a spoon in a white bowl.

And that’s it, y’all!!

These shrimp and spinach-stuffed salmon fillets are an at-home gourmet meal that wows you from the very first bite. Rich, creamy, and ultra-comforting, these tender fillets topped with perfectly cooked land and sea delicacies are a stellar culinary experience you’ll want to enjoy again and again. For sure!!

Share with those who complement you with honesty, integrity, and a never-ending quest for eternal love. And see y’all on the yum side…

Two shrimp and spinach stuffed salmon fillets in an enameled cast iron skillet.

What to Serve with Shrimp and Spinach Stuffed Salmon

I prefer to serve this dish with the ultimate comfort side dish, potatoes!!

I love shrimp and spinach-stuffed salmon with Cajun smothered potatoes on the side. However, it also pairs perfectly with Cajun roasted potatoes.

If you prefer non-starchy veggie sides, then roasted broccoli and cauliflower or creamy Cajun cauliflower salad should hit the side dish spot for you.

More Easy & Elegant Fish Recipes

If you love this shrimp and spinach stuffed salmon recipe, you’ll also likely enjoy some of my other original fish recipes.

This post was originally published on March 10, 2016, and was updated and republished on July 10, 2025.

Shrimp and Spinach Stuffed Salmon

A second-to-none presentation and unforgettably delicious flavors make this easy shrimp and spinach stuffed salmon an at-home gourmet meal.

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Course: Main Dish

Cuisine: American

Keyword: shrimp and spinach stuffed salmon

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2 people

Calories: 444kcal

Author: Lyn Corinne Liner

Ingredients

For the Seasoned Shrimp

½ pound raw shrimp, peeled and deveined
1 teaspoon lemon zest
1 teaspoon fresh dill or ½ teaspoon dried dillweed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley flakes
¼ teaspoon paprika
salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne

For the Shrimp and Spinach Stuffing

3 tablespoons butter or olive oil
½ cup sliced mushrooms
¼ cup shrimp stock or chicken broth
¼ cup milk
⅓ cup grated Parmesan cheese
2 ounces softened cream cheese
2 cups fresh baby spinach leaves

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Instructions

Preheat the oven to 400 degrees F.
Bring the salmon fillets to room temperature if they are refrigerated.
Season the shrimp with the lemon zest, dill, garlic powder, onion powder, dried parsley flakes, paprika, salt, black pepper, and cayenne pepper. Set aside.
Pour the olive oil and sliced mushrooms into a skillet set over medium-high heat.
Cook for until 3 to 5 minutes, stirring often, until the mushrooms are softened and slightly browned.
Reduce the heat to medium-low.
Add the broth, milk, Parmesan cheese, and cream cheese to the pan and stir until combined.
Cook for about 2 to 3 minutes, stirring often, until the cheeses melt and are incorporated into the sauce.
Top the mixture with the baby spinach leaves, then cover the skillet.
Continue cooking for another 2 to 3 minutes, stirring occasionally, until the spinach wilts into the sauce.
Stir the seasoned shrimp into the mixture.
Cook for five more minutes, or until a meat thermometer inserted into the thickest part of the shrimp reads at least 145 degrees Fahrenheit.
Remove the skillet from the heat.
Place the salmon fillets onto a greased baking sheet or cast iron skillet.
Use a sharp knife to make a ½ to 1-inch incision down the center of each fillet, depending on the thickness of the fillet.
Fill the middle and top of each fillet with the shrimp and spinach stuffing. (You may have leftover sauce. If so, put it aside and use it to top the baked fillets after they come out of the oven.)
Slide the skillet into the oven, and bake for 20 minutes, or until the fish flakes easily with a fork and its internal temperature reads at least 145 degrees F.

Notes

Store the leftovers in an airtight container in the fridge for up to three days.

The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

See our full nutrition disclaimer here.