Description
Buttery Crab & Shrimp Stuffed Salmon bursting with succulent seafood and herbs. An elegant, flavor-packed dish perfect for date nights or celebrations!
Ingredients
Scale
For the Salmon:
- 2 large salmon fillets, skin-on or skinless
For the Stuffing:
- 1/2 cup lump crab meat
- 1/2 cup small cooked shrimp, chopped
- 2 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
For Baking:
- 2 tablespoons melted butter
To Serve:
- Lemon wedges, for serving
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Make the Seafood Filling: In a medium bowl, combine the lump crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, minced garlic, chopped parsley, salt, and black pepper. Mix until the ingredients are fully incorporated and the filling is creamy.
- Prepare the Salmon: Place each salmon fillet on a cutting board. Using a sharp knife, carefully slice a pocket lengthwise into the side of each salmon fillet, making sure not to cut all the way through. This pocket will hold the filling.
- Stuff the Salmon: Evenly spoon the crab and shrimp filling into the pockets you created in each salmon fillet. Gently press the filling in so it stays in place without overflowing.
- Brush with Butter: Arrange the stuffed salmon fillets on the prepared baking sheet. Brush the tops of the fillets with the melted butter for extra richness and to help with browning during baking.
- Bake: Transfer the baking sheet to the preheated oven. Bake the salmon for 18-20 minutes or until the fillets are cooked through and flake easily with a fork.
- Serve: Remove the salmon from the oven and serve immediately, garnished with fresh lemon wedges on the side for squeezing over the top.
Notes
- Both skin-on and skinless salmon work; skin-on helps keep the fillets moist.
- Use high-quality, fresh crab meat and shrimp for the best flavor and texture.
- The stuffing can be made in advance and refrigerated until needed.
- Customize the herbs to your liking—dill or chives also work well.
- Leftover stuffed salmon can be gently reheated in a low oven to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 450
- Sugar: 1g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 160mg