Description
Crab & Shrimp Stuffed Salmon is an elegant and protein-packed seafood dish featuring thick salmon fillets stuffed with a savory mixture of lump crab meat, cooked shrimp, cream cheese, fresh herbs, and subtle aromatics. This recipe delivers rich flavors, beautiful presentation, and a healthy dose of omega-3s, perfect for special occasions or an impressive dinner at home.
Ingredients
Scale
Salmon
- 4 thick, skin-on fresh salmon fillets
Seafood Stuffing
- 1 cup lump or backfin canned crab meat, drained
- 1 cup cooked shrimp, small, peeled, and deveined, finely chopped
- 4 oz cream cheese, softened
- 2 tablespoons finely minced shallots
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2/3 cup panko breadcrumbs
- Salt and freshly ground black pepper, to taste
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Instructions
- Prepare the Seafood Filling: Finely chop the cooked shrimp and combine in a medium bowl with lump crab meat. Add softened cream cheese, minced shallots, garlic, chopped dill, parsley, chives, lemon zest, lemon juice, salt, and pepper. Incorporate panko breadcrumbs and gently stir until well combined but still chunky.
- Prep the Salmon: Rinse and pat dry the fresh salmon fillets. Using a sharp knife, carefully slice a pocket lengthwise along the side or top of each fillet without cutting through completely. This pocket will hold the stuffing.
- Stuff the Salmon: Fill each salmon pocket generously but carefully with the prepared crab and shrimp mixture. Pack the stuffing firmly but gently ensuring even distribution and a slightly mounded top.
- Cook the Salmon: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Place the stuffed salmon fillets skin-side down and sear for 3-4 minutes until the skin turns crispy. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-12 minutes, or until salmon is cooked through and the stuffing is bubbly and golden.
- Rest and Serve: Remove the skillet from the oven and let the stuffed salmon rest for a few minutes to allow juices to redistribute, ensuring moist and flavorful bites. Garnish with fresh herbs and lemon slices if desired before serving.
Notes
- Choose fresh, high-quality seafood for the best flavor and texture.
- Avoid overstuffing to prevent the filling from spilling out during cooking.
- Sear the salmon before baking to lock in moisture and create a golden crust.
- Use an oven-safe skillet to easily transfer from stovetop to oven.
- Let the salmon rest after cooking for optimal juiciness.
- Keep a close eye on baking time to avoid overcooking and dryness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 450
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 135 mg