Description
This elegant and flavorful stuffed salmon is filled with a rich crab and shrimp mixture, then baked to perfection. A perfect dish for date nights or special occasions!
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon zest
For the Crab and Shrimp Stuffing:
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat
- 2 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons green onions, chopped
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot sauce (optional)
- 1/4 cup panko breadcrumbs (for texture)
For Garnish:
- 1 tablespoon fresh parsley, chopped
- Lemon wedges for serving
Instructions
Prepare the Salmon:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Using a sharp knife, cut a pocket in each salmon fillet, being careful not to cut all the way through.
Brush salmon with olive oil, then season with salt, pepper, paprika, garlic powder, and lemon zest.
Make the Stuffing:
In a bowl, mix chopped shrimp, crab meat, cream cheese, mayo, Dijon mustard, Parmesan, green onions, Old Bay, lemon juice, garlic powder, and hot sauce.
Stir in panko breadcrumbs to help bind the mixture.
Stuff & Bake:
Spoon the crab and shrimp stuffing into the salmon pockets.
Place stuffed salmon on the prepared baking sheet and bake for 18–20 minutes, until salmon is flaky and cooked through.
Notes
- Swap cream cheese for ricotta for a lighter stuffing.
- Use cooked lobster instead of shrimp for an extra-luxurious version.
- Store leftovers in the fridge for up to 2 days.