Description
This Crab and Shrimp Stuffed Salmon recipe offers a luxurious yet simple seafood dinner that combines tender salmon fillets with a flavorful mixture of lump crab meat, chopped shrimp, and creamy seasonings. Baked to perfection, this dish makes an elegant main course perfect for special occasions or a delightful weeknight meal.
Ingredients
Scale
Seafood and Main Ingredients
- 4 salmon fillets (6 oz each), skinless and boneless
- ½ cup cooked shrimp, finely chopped
- ½ cup lump crab meat (drained if canned)
- 4 oz cream cheese, softened
Binders and Seasonings
- ¼ cup plain breadcrumbs
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Finishing Touches
- 1 tablespoon olive oil (for brushing salmon)
- Optional garnish: lemon wedges, parsley, paprika sprinkle
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
- Make the Stuffing Mixture: In a medium bowl, combine softened cream cheese, finely chopped cooked shrimp, lump crab meat, plain breadcrumbs, lemon juice, garlic powder, onion powder, paprika, salt, black pepper, and chopped fresh parsley. Mix thoroughly until all ingredients are well incorporated.
- Prepare Salmon Fillets: Carefully slice a pocket into each salmon fillet, making sure not to slice all the way through the fish to keep the stuffing inside.
- Stuff the Salmon: Spoon the crab and shrimp mixture into each salmon pocket, pressing it gently to fill the cavity evenly.
- Brush and Season: Brush the tops of the stuffed salmon fillets with olive oil. Sprinkle a little paprika or black pepper on top for added color and flavor.
- Bake the Salmon: Place the stuffed fillets in the prepared baking dish. Bake in the preheated oven for 18–22 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Garnish and Serve: Remove from the oven and garnish with lemon wedges and additional chopped parsley if desired. Serve immediately while hot.
Notes
- Ensure that the salmon fillets are skinless and boneless to make stuffing easier and more enjoyable to eat.
- Use fresh lump crab meat if possible for the best flavor, but canned crab meat works well once drained.
- Adjust seasoning to taste, especially the salt and pepper, depending on personal preference.
- If you prefer a bit of crunch in the stuffing, consider lightly toasting the breadcrumbs before mixing.
- To check doneness without a thermometer, the salmon should flake easily with a fork and be opaque throughout.
