Description
This Crab and Shrimp Stuffed Salmon recipe features succulent salmon fillets generously filled with a creamy seafood stuffing of lump crab meat and finely chopped shrimp. Enhanced with fresh lemon, garlic, and herbs, the stuffed salmon is baked to perfection, making for an elegant yet easy-to-prepare main course perfect for seafood lovers.
Ingredients
Scale
Salmon
- 4 salmon fillets, skinless, about 6 ounces each
Seafood Stuffing
- 1/2 pound raw shrimp, peeled, deveined, and finely chopped
- 1 cup lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 2 tablespoons cream cheese, softened
- 1/4 cup panko breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
Finishing
- 1 tablespoon olive oil
- Lemon wedges for serving (optional)
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 375 degrees Fahrenheit and lightly grease a baking dish to prevent the salmon from sticking during baking.
- Create Salmon Pockets: Using a sharp knife, carefully cut a pocket lengthwise into the side of each salmon fillet, taking care not to cut all the way through. This pocket will hold the seafood stuffing.
- Make Seafood Stuffing: In a mixing bowl, combine the finely chopped shrimp, lump crab meat, mayonnaise, softened cream cheese, panko breadcrumbs, Dijon mustard, fresh lemon juice, lemon zest, minced garlic, paprika, salt, black pepper, and chopped fresh parsley. Gently stir all ingredients until evenly mixed to create a creamy stuffing.
- Stuff the Salmon: Spoon the seafood stuffing evenly into each salmon pocket, ensuring the filling is well packed inside.
- Prepare for Baking: Place the stuffed salmon fillets into the prepared baking dish. Drizzle them lightly with olive oil to add moisture and help with browning.
- Bake the Salmon: Bake the stuffed salmon uncovered in the preheated oven for 18 to 22 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from the oven and serve immediately with lemon wedges for an added burst of fresh citrus flavor, if desired.
Notes
- Pat the salmon dry before stuffing to help it bake evenly and prevent excess moisture.
- For extra richness, brush the salmon fillets with melted butter before baking.
- This dish pairs wonderfully with rice, roasted vegetables, or a light salad for a complete meal.
