Of course! A baked salmon stuffed with a shrimp and Parmesan crust is an elegant, impressive, yet surprisingly manageable dish. It’s all about creating layers of flavor and texture: the rich, flaky salmon, the sweet, succulent shrimp, and the savory, crispy Parmesan crust.
Here is a detailed recipe and guide to help you create this restaurant-quality meal at home.
Baked Salmon Stuffed with Shrimp and Parmesan Crust
This recipe involves creating a pocket in the salmon fillets, stuffing them with a shrimp mixture, and topping them with a flavorful crust.
Yields: 2-4 servings
Prep time: 20 minutes
Cook time: 20-25 minutes
Ingredients:
For the Salmon and Stuffing:
· 2 large, thick salmon fillets (about 6-8 oz each), skinless
· 6-8 oz raw shrimp, peeled, deveined, and tails removed
· 2 tablespoons unsalted butter
· 2 cloves garlic, minced
· 2 tablespoons shallot or yellow onion, finely minced
· ¼ cup Panko breadcrumbs
· ¼ cup freshly grated Parmesan cheese
· 1 tablespoon fresh parsley, chopped
· 1 teaspoon fresh dill, chopped (or ¼ tsp dried)
· Salt and freshly ground black pepper, to taste
· A squeeze of fresh lemon juice (about 1 tsp)
For the Parmesan Crust:
· ¼ cup Panko breadcrumbs
· ¼ cup freshly grated Parmesan cheese
· 2 tablespoons unsalted butter, melted
· 1 tablespoon fresh parsley, chopped
· Pinch of paprika or garlic powder (optional)
For Serving (Optional):
· Lemon wedges
· Additional fresh parsley or dill
Instructions:
Step 1: Prepare the Salmon
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels. Using a small, sharp knife, carefully cut a deep pocket into the side of each fillet. Hold the knife parallel to the cutting board and slice horizontally into the thickest part of the fillet, being careful not to cut all the way through. You’re creating a “pita pocket” for the stuffing.
Step 2: Make the Shrimp Stuffing
- Finely chop the raw shrimp into small pieces. You can also pulse them a few times in a food processor, but be careful not to turn them into a paste.
- In a medium skillet over medium heat, melt the 2 tablespoons of butter. Add the minced garlic and shallot and cook for 1-2 minutes until fragrant and softened.
- Add the chopped shrimp to the skillet. Cook, stirring, for 2-3 minutes until the shrimp just turn pink and are no longer translucent. Do not overcook.
- Remove the skillet from the heat. Stir in the ¼ cup Panko, ¼ cup Parmesan, parsley, dill, salt, pepper, and a squeeze of lemon juice. Mix until well combined.
Step 3: Stuff the Salmon
- Season the inside of the salmon pockets lightly with salt and pepper.
- Divide the shrimp stuffing evenly between the two salmon fillets, pressing it gently into the pockets. Don’t overstuff, or the filling may burst out during baking.
Step 4: Create the Parmesan Crust
- In a small bowl, combine the ingredients for the crust: ¼ cup Panko, ¼ cup Parmesan, melted butter, chopped parsley, and a pinch of paprika/garlic powder if using. Mix until it resembles wet sand.
Step 5: Assemble and Bake
- Place the stuffed salmon fillets on the prepared baking sheet.
- Pat the Parmesan crust mixture evenly over the top of each salmon fillet, covering the stuffing slit and creating a nice, even layer.
- Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). The crust should be golden brown.
- If you want a deeper golden color on the crust, you can broil for the last 1-2 minutes of cooking—watch it very closely to prevent burning!
Step 6: Serve
- Let the salmon rest for a couple of minutes after removing it from the oven.
- Serve immediately with lemon wedges and a sprinkle of fresh herbs.
Tips for Success:
· Use Thick Fillets: This technique works best with center-cut salmon fillets that are at least 1-inch thick. Thin fillets are difficult to stuff.
· Don’t Overcook the Shrimp: The shrimp will cook again inside the salmon, so just sear them in the pan. This prevents them from becoming rubbery.
· Freshly Grated Parmesan: Avoid the pre-grated stuff in a canister. It contains anti-caking agents and doesn’t melt as well. Freshly grated Parmesan has far superior flavor and texture.
· Make it a Meal: This pairs beautifully with:
· Asparagus: Roast it on the same baking sheet for the last 10-12 minutes of the salmon’s cooking time.
· Rice Pilaf or Orzo: To soak up the delicious juices.
· A Simple Green Salad: With a light vinaigrette to balance the richness.
Enjoy your delicious and impressive homemade meal