Shrimp Stuffed Salmon on The Griddle
This shrimp-stuffed salmon is rich, flavorful, and easy to cook on the griddle. Filled with a creamy blend of shrimp, gouda, garlic, and breadcrumbs, it’s finished with crispy skin and a drizzle of lemon for the perfect seafood dinner. Ideal for grilling season or when you want a meal that looks as good as it tastes.
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.