Shrimp & Spinach Stuffed Salmon
Believe it or not, I came up with this Stuffed Salmon recipe one particular evening when I was feeling rather uninspired and didn’t have much of anything left in the fridge… I hadn’t taken any meat out of the freezer and I was all out of eggs, so protein was pretty much nowhere to be found. Disaster of disasters, even my stash of canned salmon was completely depleted. How could that even be possible?
Good thing is, I did have to go out to run a quick errand, so I’d be able to hit the grocery store on my way back home. I really didn’t feel like spending hours in there, though, so I was hoping for a quick in and out.
Immediately upon entering, my attention got grabbed by a beautiful display of fresh wild salmon fillets, all piled up on mountains of shaved ice. Oh, there’s something about that vision that I just can’t resist. I always want to buy the whole display!
Lucky for me, the salmon was going for a reasonable price, so I asked the guy behind the counter to please, prepare two beautiful pre-portioned sized fillets for me and to please, (yes, again. I am very polite!) cut them right off the thickest center part.
Then I was quickly on my way: a plan was already forming in my mind…
Indeed, once I had the fish in my hands, the inspiration came to me like magic.
And magic is precisely what the dish turned out tasting like, too! In fact, I’d say that this entire dish is like pure magic. It’s just heavenly good, SUPER easy and quick to make, yet it looks so elegant, you could very well serve this to guests on special occasions!
It would also be the perfect meal choice for a romantic dinner for two, or even just for for a casual dinner with a friend…
You’ll need to start by sweating some green onions and mushrooms, to which you will then add a handful of chopped macadamia nuts.
Now I chose to use macadamia nuts because I really like their subtle, creamy flavor and the intense crunchiness that they have to them, but if you don’t have any on hand, I take it any other nut would do the trick and would also confer its own personality to the dish.
Chopped spinach then goes into the pan and is given a few seconds to wilt…
…before the shrimps join the party and are also given a few seconds in the heat of things, just until they turn pink and opaque.
The stuffing is then given a few minutes to cool down, then mayo gets added to it. You will then need to help it find its way down the “pockets” that you’ve carefully carved in the salmon fillets.
Of course, that alone wouldn’t be enough stuffing for my taste, so you need to mound more on top of the fillet!
It looks so much prettier that way, too!
The fillets then go in a scorching hot pan, skin side down, for about a minute, just to sear the skin nice and good. You’d be surprised how much personality this simple precaution gives to the dish! The skin becomes so crispy and SO tasty. Think chicken skin is yummy? Just wait ’til you tasted this!
After about a minute, you need to lower the heat, put a lid on and let your fish cook for 5-8 minutes, until the meat turns opaque.
If you like your salmon to remain a bit on the rare side, do not go over that 5 minute mark!
The fish then gets transferred to the oven where it will spend a few more minutes under the broiler, just until the stuffing starts to bubble and turns a beautiful golden brown.
And that’s all there is to it. Really. This beautiful dish is now ready to be served.
How complicated was this?
Does this look moist and tender enough for you? And talk about TASTY!
I’m telling you guys, one taste of this dish and I can predict it will become a favorite of yours. In fact, you’re probably going to get to know the recipe by heart in no time!
That’s if you don’t start to improvise…
Shrimp & Spinach Stuffed Salmon
- 2 -250 g 1/2 lb salmon fillets
- 150 g 5oz raw tiger or white shrimp, cleaned and chopped
- 3 green onions, chopped
- 6 mushrooms, chopped
- 2 cups packed spinach, chopped
- 1/4 cup macadamia nuts, toasted and chopped
- 1/4 tsp Himalayan salt
- 1/4 tsp freshly cracked black pepper
- few gratings whole nutmeg
- 1/4 cup paleo mayo
- Melt a little bit of cooking fat in a skillet set over medium heat and cook the green onions and mushrooms, salt and pepper until the onions mushrooms are soft and golden, about 3-4 minutes.
- Add macadamia nuts and continue cooking until they get slightly toasted, 1 or 2 minutes, then throw in spinach and cook until wilted, about 30 seconds.
- Now throw in the chopped shrimp and cook stirring until they turn opaque, about 1 minute.
- Set aside to cool for 5-10 minutes, then stir in nutmeg and mayo.
- Make an incision lengtwhise in salmon fillets, without going all the way through. The skin has to remain intact.
- Sprinkle with salt and pepper and divide the stuffing between the fillets, packing as much as you can down the incisions you just made and mounding the rest on top of the fillets.
- Melt a little bit more cooking fat in a heavy skillet set over high heat (cast iron preferred) and when the pan is scorching hot, delicately add the stuffed salmon fillets, skin side down.
- Cook uncovered for about 1 minute to sear the skin nice and good.
- Lower heat to low, cover and cook for about 5-8 minutes, depending on thickness and desired level of doneness, until salmon turns opaque.
- Transfer to oven and set to broil for about 2-3 minutes, until top turns golden and starts to bubble.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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54 Comments on “Shrimp & Spinach Stuffed Salmon”
I’m not a big fan of shrimps but this sure looks amazing Sonia, like really mouthwatering, like I’m salivating right and it’s not even 8am…
Lol! Mike, I just ate breakfast and I felt a tinge of hunger when I saw this pic 😉
Yeah, and I know you’re not a big fan of salmon either… so I take your comment as a huge compliment! Thank you much for that, my friend. And for the record, I think you should really give this recipe a try. You know salmon and seafood is good for you and it might help you make friends with them… It really is super accessible. 🙂
I’m going to give this a try this weekend, wish me luck! I hope my dish looks as good as yours does.
Good luck, Evannia. Let me know how it turns out! 🙂
Dear Sonia, please make this for me since we are friends 🙂
I loveeee salmon!!!! Oh and this will go well with that chocolate cake you posted earlier!
Sure Jen! Absolutely! When are you coming over? 🙂
I just adore you. You’re recipes are fabulous!
Awww, thank you! How very nice of you to say! 🙂
Oh Sonia, I didn’t think it was possible, but you have done it… You have made me love you even more. This is looks exactly like a dish my mom and I use to treat ourselves to at a local joint, but we can’t have it anymore (booo allergies). Until now! When I showed this to my mom, she was grinning from ear to ear. Me thinks mothers day dinner??
Oh, and me thinks your mom will be happy if you make this for her on mother’s day. And me thinks you will love me even a little bit more after. But that’s okay, I’m very fine with that! I’ll take all the love I can get! 🙂
Also made this last night (for the second time now) – and it was just amazing (again!). My fiance and I absolutely love it!
My only comment is to not skip the nuts (assuming you aren’t allergic!); we skipped them the first time as we didn’t have any, but had some this go around and we loved the crunch from the nuts!
Thank you so much for this amazing feedback, Katie! And I totally agree with you, the nuts are an awesome addition to this dish. The crunch that it adds does have a lot to be said for it! Real glad you liked! 🙂
Can’t wait to try. I might use sunflower seeds or pine nuts instead of macadamia nuts.
Pine nuts have to be fantastic, probably even better than macadamia. Or at least just as good. Hope you like, Jenn.
Can’t wait to try this! Looks fantastic 🙂
IF someone doesnt like mayo, what is a good substitute?
Well, you can’t really taste the mayo in this, alex… but I suppose you could always sub yogurt or sour cream if you do dairy.
Drain/strain whole fat yogurt for 72 hours in ‘fridge. If you stir in a pinch of salt and a squeeze of lemon prior to stirring and straining your yogurt, it will become very creamy and thick. (Called Labneh in Middleastern countries) It is a great substitute for mayo/sour cream.
I just add a three-finger pinch of salt and the juice of 1/2 to 1lemon to a large container of full, fat yogurt. Stir and pour into strainer lined with cheese cloth or coffee filters. Place strainer in a bowl to catch liquid and place in ‘fridge.
Empty whey from bowl every morning for 3 days. At this point, it is ready to enjoy.
Cooked this for dinner tonight and we absolutely loved it. The only thing I did different was add a crushed garlic clove to the green onions and mushrooms, only because I think I must add garlic to just about everything I cook 🙂 Can not wait to make this again, this is definitely a winner.
Thank you so much for this awesome feedback, Glenys. Real glad to hear that the salmon was to your liking. And I totally agree: garlic does tend to make everything better. Good on you for adding some! 🙂
I just made this for dinner tonight, and it was a huge success with my guests! It’s definitely going into my repertoire. My gentleman friend even told me that he would serve this in his café, were it still in business. For someone like me who always dreaded cooking, this is a huge compliment, to hear that it is restaurant worthy. Thanks Sonia, for this amazing, mouth watering recipe, that is surprisingly easy to make. 🙂
Oh wow! What a huge compliment this is for me, too! I am totally flushed. Thank you so much for this amazing feedback, Irene. You have just made my day! 😀
Love salmon. Need to try this.
Made this last night and it’s a keeper for sure. Did not have nutmeg so I added 1/4 tsp of tarragon. I have never used macadamias before, but I loved their flavor and texture. Delicious!
spinach and salmon my favorites
Skipped the Shrimp. Replaced with more Spinach and Mushroom. Used Greek yogurt. Almonds. Garlic. Added a pinch of smoky paprika. Delightful. Thank you.
Skipped Shrimp. Doubled Spinach. Added Garlic. Added Red Pepper Flakes. Used Almonds. Half’ed the mayo. Added more nutmeg. Loved it.
Currently making this recipe now and can not wait til it’s down. I love salmon, spinach, and shrimp ????
Hope it was to your liking, Nicole!
Made this tonight, along with homemade alfredo sauce and linguine, very, very good!
Happy to hear, Malinda! Thanks for taking the time to let me know!
I used cream cheese instead of mayo and it turned out wonderful. By adding nutmeg to the stuffing I was amazed. I also seasoned my salmon with a homemade Cajun season mix and some old bay seasoning. It was amazing! A spicy Cajun taste of the salmon and the sweet taste of the cream cheese stuffing. A wonderful dish. My family loved it.
I made this for a birthday dinner….it was delicious! I substituted Greek yogurt for the mayo & added a little garlic.
Happy to hear, RK! Thanks for taking the time to let me know! 🙂
I have a vegan daughter. She and her 4 yr old daughter will be coming for Thanksgiving. On occasion she and daughter will eat salmon. This mouthwatering recipe is what I’ll serve. Keep your fingers crossed that it will be successful. I’ll add some garlic and surely use the Macadamia nuts. I’ve been searching the internet for just this recipe.
Well, I certainly hope it’s to their liking. I think that this would be one of my mom’s personal favorite recipes now. She makes it all the time whenever she’s having company! Hope you feel the same about it once you’ve tried it!
By far one of the best recepies I have ever made. All ingredients are very well-balanced and the macadamia gives the special crunchy sensation. Congratulations for this recipe. 5 star by far.
Wow, thank you so very much for the amazing feedback, Rafael. I greatly appreciate it, and I’m real happy to hear that the recipe was to your liking! 🙂
Absolutely amazing!!!! I used cajun seasoning for the salmon but followed everything as described! Its sooooo good. I just stopped halfway thru eating just to leave a comment lol.
Hahaha, I love it! Thank you so much Deanna for your kind words, and for interrupting dinner to share them with me! You totally rock! 🙂
I would like to try this recipe for about 10 people. Is it possible to do the prep and then do it in the oven? What temp and for how long would you suggest.
Absolutely, Susan! I would go 450F, for about 10 minutes. That should do the trick!
I have made this dish many times because it is so good!
This was so good. I’m always looking for new ways to cook salmon. I didn’t have green onions, so used a tiny bit of regular, and added cajun seasoning on the fish. Loved it!!!
Loved loved this recipe! Sad I didn’t have macadamia nuts, it was still amazing without them. But next time I will. Awesome! Going to make this for our next big family event!
Awesome, I’m really happy to hear! Thanks for the 5 star review, Cheryl! 🙂
We made this recipe tonight, it had been a while but was it so so good! Like comfort food but super fancy.
Do you think this would work stuffed inside a whole salmon and baked in the oven……
Delicious. Made it for a wedding anniversary dinner. Entire family of 9 celebrated and enjoyed it immensely.
I have leftovers. What’s the best method for reheating the salmon?
The best!! Perfect, fancy, date night in dinner that’s simpler to make than it may sound. Husband loves it!
This is fantastic!!!
Could I prepare 1 day before and cook it just before serving???
The recipe is delicious! The ingredient amounts could be written clearer to American cooks; this recipe is for two people; it would have been helpful to have a chart showing amounts for multiple numbers of guests; had to use some good guessing and common sense in deciding how much of each ingredient to chop.⁷