Description
Crab and Shrimp Stuffed Salmon is an elegant and flavorful seafood dish featuring tender salmon fillets filled with a savory mixture of lump crab meat, chopped shrimp, cream cheese, and aromatic seasonings. Baked to perfection and optionally broiled for a golden crust, this decadent dinner is perfect for special occasions or a luxurious weeknight meal.
Ingredients
Scale
Main Ingredients
- 4 skinless salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Lemon wedges, for serving
Stuffing Ingredients
- 6 oz lump crab meat (drained and picked over)
- 6 oz small shrimp (peeled, deveined, chopped)
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons finely chopped onion
- ¼ cup red bell pepper, diced
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- ½ cup breadcrumbs (panko or regular)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Sauté Aromatics and Shrimp: In a skillet over medium heat, melt the butter and sauté the minced garlic, chopped onion, and diced red bell pepper for 2–3 minutes until soft and fragrant. Add the chopped shrimp and cook just until they turn pink, about 2 more minutes. Remove from heat and let the mixture cool slightly.
- Prepare Stuffing: In a mixing bowl, combine the sautéed shrimp mixture with lump crab meat, softened cream cheese, mayonnaise, breadcrumbs, lemon juice, chopped parsley, Old Bay seasoning, salt, and pepper. Stir until all ingredients are well incorporated and set the stuffing aside.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare Salmon Fillets: Pat the salmon fillets dry with paper towels. Using a sharp knife, cut a deep pocket lengthwise into each fillet, being careful not to cut through the other side. Season each fillet inside and out with olive oil, salt, black pepper, paprika, and garlic powder.
- Stuff Salmon Fillets: Spoon the crab and shrimp stuffing into each salmon pocket, pressing gently to secure the filling inside. Optionally, mound a little extra stuffing on top of each fillet.
- Arrange and Bake: Place the stuffed salmon fillets on the prepared baking sheet. Bake in the preheated oven for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Optional Broil: For a crispy golden crust, broil the stuffed salmon on high for 1–2 minutes at the end of baking, watching carefully to prevent burning.
- Rest and Serve: Remove the salmon from the oven and let it rest for a few minutes. Serve warm with lemon wedges and your choice of steamed vegetables, rice, or a fresh green salad.
Notes
- Ensure the salmon fillets are fresh and skinless for the best texture and ease of stuffing.
- If cream cheese is too cold, soften it slightly to mix easily with other stuffing ingredients.
- Use fresh parsley for a bright flavor, but dried parsley can be substituted if needed at half the amount.
- The Old Bay seasoning adds a classic seafood flavor, but you can adjust the seasoning to your taste.
- Keep an eye on the broiling step as it can burn quickly; this step is optional but adds a beautiful golden finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
