Shrimp Stuffed Salmon with Lemon Garlic Butter Sauce

Ingredients

For the Salmon & Stuffing:
4 (6-oz) salmon fillets, skin-on or skinless
1 tbsp olive oil
½ tsp salt
½ tsp black pepper

Shrimp Stuffing:
1 cup raw shrimp, finely chopped (or crab/imitation crab)
¼ cup panko breadcrumbs (or almond flour for keto)
2 tbsp mayonnaise (or Greek yogurt)
1 clove garlic, minced
1 tbsp lemon zest
1 tbsp chopped parsley
½ tsp Old Bay seasoning (or paprika + pinch of cayenne)

Lemon Garlic Butter Sauce:
4 tbsp unsalted butter
3 cloves garlic, minced
¼ cup chicken or seafood stock (or white wine)
2 tbsp lemon juice
½ tsp salt
¼ tsp red pepper flakes (optional)
1 tbsp chopped dill (or parsley/chives)

Garnish:
Lemon wedges
Fresh dill sprigs

Directions

Butterfly the fillets: Slice horizontally through the center (stop ½ inch from the edge) to create a pocket.

Rub salmon with olive oil, salt, and pepper.

Mix chopped shrimp, panko, mayo, garlic, lemon zest, parsley, and Old Bay.

Fill each salmon pocket with 2 tbsp. stuffing. Secure with toothpicks if needed.

Heat oil in an oven-safe skillet over medium-high. Place salmon stuffing-side down, cook 2-3 minutes until golden. Flip carefully.

Transfer skillet to a 375°F (190°C) oven. Bake 12-15 minutes until salmon reaches 145°F (63°C)internally.

In the same skillet (remove salmon first), melt butter. Sauté garlic 30 seconds.
Add stock, lemon juice, salt, and red pepper. Simmer 2 minutes.
Finish: Whisk in cold butter (1 tbsp. at a time) for gloss. Stir in dill.

Drizzle salmon with sauce. Garnish with lemon and dill.