Seafood Stuffed Salmon with Parmesan Mashed Potatoes and Sautéed Asparagus

This rich and creamy seafood-stuffed salmon is a restaurant-quality meal I love making right at home. Paired with buttery Parmesan mashed potatoes and garlicky sautéed asparagus, it delivers a perfect balance of elegance and comfort in every bite.

Why You’ll Love This Recipe

I always come back to this recipe when I want something indulgent yet easy to prepare. The salmon is moist and flavorful, packed with a creamy stuffing made from shrimp, crab, and Parmesan. The mashed potatoes are smooth, cheesy, and rich, while the asparagus adds a crisp and savory contrast. It’s an ideal dish for special occasions or when I just want to treat myself to something incredible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salmon & Stuffing:

• 2 large salmon fillets (skin-on or off)

• ½ lb shrimp, peeled, deveined & chopped

• ½ cup lump crab meat

• 2 tbsp butter

• 1 tsp garlic, minced

• ½ tsp Cajun seasoning

• ¼ tsp paprika

• ½ tsp onion powder

• ½ cup cream cheese, softened

• ¼ cup Parmesan cheese, shredded

• 1 tbsp parsley, chopped

• ½ cup Panko breadcrumbs (optional for texture)

• 1 tbsp lemon juice

For the Parmesan Mashed Potatoes:

• 4 large russet potatoes, peeled & cubed

• ¼ cup butter

• ½ cup heavy cream

• ½ cup Parmesan cheese, shredded

• Salt & pepper to taste

For the Sautéed Asparagus:

• 1 bunch asparagus, trimmed

• 1 tbsp olive oil

• 1 tbsp butter

• 2 cloves garlic, minced

• ½ tsp salt & black pepper

Directions

1. Prepare the Seafood Stuffing:
I start by melting butter in a skillet over medium heat. I add garlic and cook it for about 30 seconds until fragrant. Then I toss in the chopped shrimp and cook them for 2–3 minutes until they turn pink. I stir in the crab meat along with Cajun seasoning, paprika, and onion powder, then remove it from the heat. In a separate bowl, I mix together cream cheese, Parmesan, parsley, lemon juice, and Panko if I want some crunch. I fold in the shrimp and crab mixture and set it aside.

2. Stuff & Bake the Salmon:
I preheat my oven to 375°F (190°C). Using a sharp knife, I cut a pocket in the thickest part of each salmon fillet. I stuff the pockets generously with the seafood mixture and place the fillets on a baking sheet. Then I bake them for 15–18 minutes, or until the salmon is flaky and cooked through.

3. Make the Parmesan Mashed Potatoes:
While the salmon bakes, I boil the cubed potatoes in salted water until they’re fork-tender, about 15 minutes. I drain them and mash them with butter, heavy cream, Parmesan, and some salt and pepper to taste. The result is a creamy, cheesy mash that pairs beautifully with the seafood.

4. Sauté the Asparagus:
I heat olive oil and butter in a pan over medium heat, then add the asparagus, minced garlic, and season with salt and pepper. I sauté them for about 5 minutes until they’re tender but still crisp.

5. Serve Everything Together:
I plate the stuffed salmon over a bed of Parmesan mashed potatoes and add a side of sautéed asparagus. For a finishing touch, I garnish it all with some fresh parsley and lemon wedges.

Servings and timing

This recipe serves 2 generously.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Add spice: Sometimes I mix a little sriracha or hot sauce into the seafood stuffing for extra heat.

• Cheese swap: I’ve also used Gruyère or mozzarella instead of Parmesan for a different flavor twist.

• Vegetable sides: If asparagus isn’t in season, I like to serve it with sautéed green beans or roasted Brussels sprouts.

• Gluten-free: I simply omit the Panko breadcrumbs or use gluten-free ones for a GF version.

• Sauce it up: A drizzle of Cajun cream sauce or garlic lemon butter takes it to the next level.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When I reheat it, I use the oven at 300°F (150°C) for about 10–12 minutes to keep the salmon moist. The mashed potatoes and asparagus can be microwaved, but I reheat the asparagus in a pan if I want to preserve its texture.

FAQs

How do I know when the salmon is cooked through?

I check if the salmon flakes easily with a fork. The internal temperature should reach 145°F (63°C) for perfect doneness.

Can I make the seafood stuffing ahead of time?

Yes, I often prepare the stuffing a day in advance and keep it in the fridge until I’m ready to bake the salmon.

What can I use instead of crab meat?

If crab isn’t available, I sometimes use extra shrimp or even chopped scallops as a substitute.

Can I use frozen shrimp and salmon?

Absolutely—I thaw them thoroughly in the fridge overnight and pat them dry before cooking to avoid excess moisture.

Is this recipe suitable for meal prep?

It can be, though I find it best when freshly made. If meal prepping, I suggest storing components separately and reheating gently.

Conclusion

This seafood stuffed salmon dish is a showstopper that I never get tired of making. The combination of creamy, savory seafood, rich mashed potatoes, and vibrant asparagus makes it feel like I’m dining out without leaving home. It’s comforting, luxurious, and absolutely worth the little extra effort.

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