Shrimp Stuffed Salmon in Air Fryer
Air fryer shrimp stuffed salmon features a creamy shrimp and spinach filling with a crunchy panko topping for a golden, crispy exterior and tender, flaky fish. Cream cheese binds the filling so it stays in place, and patting the salmon dry ensures proper browning. Ready in about 20 minutes, it’s a weeknight-friendly main with restaurant-quality results.
Equipment
- Air fryer
- Skillet
- Mixing bowl
- Sharp knife
- Probe thermometer
- Cutting board
- Paper towels
Ingredients
- 2 tablespoons butter or olive oil
- 4 cloves garlic minced
- 16 raw shrimp medium; peeled, deveined, tails removed, chopped into 1/2-inch pieces
- 4-5 oz cream cheese full-fat
- 1 cup fresh spinach leaves roughly chopped; about a large handful
- 1/4 teaspoon New Bae seasoning Primal Kitchen or similar seasoning blend
- 4 fillets center-cut salmon 4–6 oz each, about 1 inch thick
- 1/4 cup panko breadcrumbs
- Kosher salt to taste
- black pepper to taste
- fresh parsley for garnish, optional
Instructions
- Pat the salmon fillets very dry with paper towels to ensure proper crisping.
- Heat the butter in a skillet over medium heat, add minced garlic, and cook until fragrant, about 30 seconds.
- Add chopped shrimp and cook 2–3 minutes until just pink; do not overcook.
- Stir in cream cheese until melted, then add spinach and New Bae seasoning; cook about 1 minute until spinach wilts. Remove from heat.
- With a sharp knife, cut a horizontal pocket lengthwise in each salmon fillet without slicing through the sides or bottom.
- Stuff each pocket with 2–3 tablespoons of the shrimp mixture.
- Season the outside of the salmon with salt and black pepper, then top evenly with panko breadcrumbs.
- Preheat the air fryer to 400°F for 3 minutes.
- Place stuffed salmon in a single layer in the air fryer basket, avoiding overlap.
- Air fry at 400°F for 12 minutes, or until the thickest part reaches 125°F on a probe thermometer.
- Let the salmon rest for 3 minutes to carryover to about 130°F for perfect doneness.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- Pat the salmon very dry; surface moisture leads to steaming instead of crisping.
- Full-fat cream cheese binds the filling better than reduced-fat and resists separation.
- Use a probe thermometer and pull at 125°F; it will rise to ~130°F during the 3-minute rest.
- Tested at 380°F (crisping was weaker) and 400°F (best browning with moist fish).
- Avoid overstuffing; 2–3 tablespoons of filling per fillet prevents leakage.
- Spicy variation: swap New Bae for Creole or Cajun seasoning in the filling and on top.
- Mediterranean variation: use half cream cheese and half feta; replace spinach with sun-dried tomatoes and add lemon zest.
- Reheat leftovers in the air fryer at 350°F for 5–6 minutes; avoid microwaving to keep the crust crisp.