Growing up, salmon was one of the few meals we made at home regularly—and it quickly became one of my favorites. Whether it was baked, grilled, or pan-seared, it appeared more frequently than most other proteins. Years later, after I left college and began cooking more regularly on my own, I started experimenting with stuffing it—first with crawfish (I love a good Cajun version of this), then shrimp—and realized just how much that seafood filling truly elevated the dish.
Since then, I've tried different versions—some with cream cheese and spinach (you might remember my post on that one here!), some grilled, or even oven-baked—but this griddle method is the one I use most often.
The crispy skin you get from the griddle, combined with that shrimp stuffing and a drizzle of lemon garlic butter, makes this salmon a favorite at our house—and one my friends constantly ask about. It's big on flavor and surprisingly simple to make if you follow the steps below.
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Why Shrimp Stuffed Salmon Works So Well on the Griddle
The shrimp stuffing is rich and well-balanced, made with mayonnaise, Dijon mustard, shredded Gouda, breadcrumbs, garlic paste, lemon juice, and precooked shrimp. It's creamy, briny, and flavorful without being too heavy, with egg and breadcrumbs providing structure to keep it cohesive throughout the cook. The key is ensuring the mixture is moist enough—you want to achieve a sticky and well-blended texture that won't dry out or crumble as it cooks.
When done right, cooking stuffed salmon on the griddle yields the perfect combination of crispy skin and evenly heated, flavorful stuffing. The consistent surface temperature helps maintain moisture inside the fish while developing a golden crust underneath. I recommend covering the fillets with a large metal bowl while they cook—this traps heat and mimics the environment of an oven, allowing the stuffing to warm through without overcooking the salmon.
If you're accustomed to baking stuffed salmon, the griddle method, in my opinion, is a clear upgrade in both texture and flavor. It delivers deeper browning, crispier skin, and a restaurant-style finish—especially when topped with a hot drizzle of lemon garlic butter straight off the cooktop.
How Long to Cook Shrimp Stuffed Salmon
I cooked shrimp-stuffed salmon on a preheated griddle at 375°F, specifically using my Current Electric griddle for accuracy. However, I've also used a more traditional CharBroil griddle with similar results. Depending on your griddle's temperature, you can set it to medium or medium-low heat. Typically, the salmon takes about 30 minutes to cook through. Start by covering the fillets with a dome and cooking for 8–10 minutes to steam and gently set the stuffing (this will help the whole fish cook more quickly). Then, uncover and continue cooking until the internal temperature of the stuffing reaches 165°F (this step allows the exterior to crisp up and develop a better color properly.
Although salmon is usually considered done at 145°F, the higher temperature is necessary here to ensure the shrimp stuffing—especially with ingredients like egg—is fully cooked and safe to eat. I always recommend using a meat thermometer to confirm doneness: the salmon should be mostly opaque with a slight hint of pink in the center, the skin should be crisp, and the stuffing should be hot and firm. Here's a link to the thermometer I use for those interested.
Ingredients
Here are the ingredient Highlights for this recipe:
Salmon fillets (skin-on, center cut if possible)
This is the most important part of the recipe. You don't want to pick up any piece of salmon at the store -- you want to get an even, thick-cut variety that you'll likely need to pick up from the seafood counter. You want it to be roughly the same size so it cooks through evenly and is thick enough to stuff. When I make this recipe, I splurge on the salmon to ensure I get what I need, although it may be $2-3 per pound more expensive than other available options. Using skin-on salmon is beneficial as it acts as a barrier, preventing the filling from spilling onto the griddle.
20-25 ct. Precooked shrimp, peeled & deveined
I always opt for this variety of shrimp for stuffing, as it provides the convenience I need. You can chop it up finely for a better texture, but that's all the prep work you'll need to do.
Chipotle Mayonnaise
I like adding a spicy mayo for some additional heat, but you can absolutely use your traditional, plain mayonnaise if you prefer (or if it's just what you have on hand).
Shredded Gouda cheese
You can use several different options for cheese, based on what you have in the fridge or your preference. I like Gouda because it melts beautifully and adds a creamy flavor that complements the meal without overpowering it. I've also used Monterrey Jack, Pepper Jack, and Ghost Reaper Jack by accident once (won't make that mistake again).
Garlic paste
I love using garlic paste in sauces and stuffings because it infuses the mixture with a mellow garlic flavor without adding the texture typically associated with minced garlic. Essentially, it mixes more evenly and smoothly.
Creole seasoning
I absolutely love Creole seasoning (I've been leaning more towards Heath Riles Creole Butter Seasoning recently), but you could substitute that with a more traditional seafood seasoning like Old Bay or another seasoning you prefer here instead.
Other Ingredients you'll use
- Dijon mustard
- Italian breadcrumbs
- Celery (diced)
- Egg
- Lemon juice
- Worcestershire sauce
- Fresh parsley
Instructions
Step 1: Mix the Shrimp Stuffing & Preheat the Griddle
Get your flat top or griddle preheated to around 375°F (medium to medium-low heat). Meanwhile, lightly oil the surface where the salmon will go to prevent sticking. In a mixing bowl, combine mayonnaise, mustard, cheese, breadcrumbs, garlic paste, diced celery, egg, lemon juice, Worcestershire sauce, and finely chopped cooked shrimp. Stir until well combined. Cover and refrigerate while you prep the salmon.
Note: if you need to firm up the stuffing, add more breadcrumbs. If you need to make it moister, add more mayonnaise.
Step 2: Prep & Stuff the Salmon
Place your salmon fillets skin-side down. Using a sharp knife, slice a pocket lengthwise through the middle of each fillet—go about ¾ of the way through, leaving 1–2 inches at each end uncut. You want to create a cavity for the stuffing, not cut all the way through.
Next, season the fillets generously with Creole seasoning. Afterwards, use a spoon to pack the shrimp stuffing into each salmon pocket. It should slightly mound over the top, but still hold together — that's why it's important for the stuffing to be moist. Try not to overstuff too much, or the filling may spill out as it cooks.
Note: I like to make a pocket on top of the salmon for two reasons: it improves presentation, and the stuffing is less likely to fall out of the pocket. You can certainly make the pocket on the side of the salmon, which will allow you to flip the salmon and brown both sides. However, you're more likely to lose your stuffing during the cooking process that way.
Step 3: Cook with the Dome Method
Place the salmon fillets skin-side down on the griddle. Immediately cover them with a large metal bowl or steam dome to trap the heat. Cook for about 8–10 minutes, or until the salmon is mostly opaque (until it registers ~125°F if using a thermometer).
Then remove the bowl and transfer the fillets to a cooler zone or wire rack. Continue cooking until the internal temperature of the stuffing hits 165°F. This ensures the egg and shrimp are fully cooked through.
Note: If you think the skin-side is cooking too fast, you can place the salmon on a wire rack while it's still under the dome to elevate it off the griddle. I've had to do this in the past before dialing in the cooking temperature. However, every griddle is different, and if it runs hotter, having this tool on standby is beneficial.
Step 4: Finish and Serve
Right before serving, hit the salmon with a splash of lemon juice. After that, plate them up, garnish with parsley if you have it, and serve. Enjoy!
Substitutions
Do you need to adjust for taste or dietary needs?
- Cheese – For a richer, smoother filling, you can substitute cream cheese in place of the shredded Gouda. This alternative provides the stuffing with a more spreadable texture and a slightly tangier flavor.
- Seafood Alternative – If you want to go high class with the seafood blend, mix in lump crab meat with the shrimp, or use crab entirely as a substitute. It adds sweetness and gives off that finer dining feel.
- Breadcrumbs – Swap Italian breadcrumbs for panko if you want a lighter, crunchier texture, or use crushed buttery crackers (like Ritz) for extra richness.
- Dairy-Free – For a dairy-free version, use plant-based mayonnaise in place of regular mayo and vegan cheese instead of Gouda or cream cheese.
If you liked this recipe, make sure to check out my spinach-stuffed salmon recipe!
What to Serve with Shrimp-Stuffed Salmon
Here are a few ideas that you can serve up to balance out the richness of the stuffed salmon:
Tools You'll Need
- Griddle or flat top grill
- Large metal bowl or steam dome
- Measuring cups & prep bowls
- Sharp knife
- Cutting Board
- Fish Spatula
- Spatula
- Wire rack
- Thermometer
How to Store & Reheat
Store leftover shrimp-stuffed salmon in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over low heat or in a 300°F oven until warmed through.
Cooked portions can also be frozen for up to 1 month—wrap them tightly in plastic wrap and place them in freezer-safe bags (or vacuum sealer if available). Thaw overnight in the fridge before reheating. Avoid microwaving if possible, as it tends to dry out the salmon and negatively affects the texture of the stuffing.
Recipe
Shrimp Stuffed Salmon on The Griddle
Equipment
- Griddle
- Large metal bowl or steam dome
- Measuring cups & prep bowls
- Sharp knife
- cutting board
- Fish Spatula
- Spatula
- Wire Rack
- Thermometer
Ingredients
- 1 - 2 lbs. salmon skin-on
- 1 ½ T creole seasoning plus more to taste
- 1 C mayonnaise sub spicy mayonnaise if available
- 2 T Dijon mustard
- ½ C shredded gouda cheese
- 1 ¼ C Italian bread crumbs
- 1 T celery diced
- 1 T garlic paste
- 1 egg
- ¼ lemon juiced
- 2 teaspoon Worcestershire sauce
- 6 oz. pre-cooked shrimp peeled & deveined
- Parsley to garnish
Instructions
For the Shrimp Stuffing:
- Combine the mayonnaise with the next nine ingredients in a bowl and mix until well combined. Adjust to taste and refrigerate until ready to use.
For the Salmon:
- Preheat the grill to 375 degrees. Meanwhile, take a piece of salmon and make a single cut lengthwise across the entire salmon, leaving 1-2 inches on either end uncut (the cut should go ¾ of the way into the salmon, not all the way through it).
- Season the salmon with creole seasoning to taste, then stuff the cavity just created by slicing into the salmon with the crawfish stuffing. Repeat this process as needed.
- Once the griddle is preheated, add the salmon, cover with a large bowl and cook until opaque, ~8-10 minutes. Once this occurs, remove the bowl, place the salmon on a wire rack and continue cooking until the stuffing registers 165 degrees.
- Remove the salmon from the grill. Plate the stuffed salmon and garnish with parsley and a splash of lemon juice to serve. Enjoy!
Notes
- Use skin-on salmon for better structure and crispier texture when cooked on the griddle.
- Make sure the stuffing is moist—a sticky texture ensures it holds together and doesn’t dry out during cooking.
- Don’t skip the dome method. Covering the salmon while it cooks traps heat and helps steam the stuffing through evenly.
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