Salmon Stuffed Shells

5 from 1 vote

This decadent Salmon Stuffed Shells Recipe with Béchamel Sauce and Panko Topping is pure bliss. It is the perfect comfort food any time.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 527.1kcal

Author: Taryn Scarfone

Ingredients

12 jumbo pasta shells cooked according to package directions

Salmon Filling

8 oz cooked salmon (see notes)
6 oz cream cheese softened
2 oz cheddar shredded
2 tablespoon green onions
½ teaspoon salt
⅛ teaspoon black pepper

Bechamel Sauce

4 tablespoon salted butter
3 tablespoon flour
2 cups whole milk
½ teaspoon salt
⅛ teaspoon black pepper

Panko Coating

½ cup panko
1 tablespoon butter melted

US Customary - Metric

Instructions

Salmon Filling

Combine the ingredients and mix well.

Bechamel Sauce

Melt the butter in a medium saucepan over medium heat.
Add the flour and cook until browned.
Add the milk and simmer until thickened.
Season with salt and pepper.

Panko Coating

Stir together the panko and melted butter.

Assembly

Preheat oven to 350.
Grease a large baking dish.
Fill the shells with the filling. Place in the baking dish.
Spoon the sauce over and between the stuffed shells.
Sprinkle the panko crumbs on top of the shells.

Notes

Salmon: We prefer to use freshly smoked salmon in this recipe. Simply, smoke a couple of filets at 225 for 40 minutes. Alternatively, you can bake or pan-fry the salmon. Cold-smoked store-bought lox is not recommended.

Nutrition