Description
Delicious and elegant Crab & Shrimp Stuffed Salmon featuring tender salmon fillets filled with a creamy mixture of crab meat, shrimp, and flavorful seasonings, seared to perfection and baked to a juicy finish. Perfect for a special dinner gathering or a gourmet weeknight meal.
Ingredients
Scale
Salmon
- 4 salmon fillets (6 oz each), skin removed
Stuffing
- 1/2 cup cooked crab meat, chopped
- 1/2 cup cooked shrimp, chopped
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Cooking
- 1 tablespoon olive oil
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed salmon.
- Prepare salmon pockets: Using a sharp knife, carefully cut a pocket into the side of each salmon fillet, making sure not to cut all the way through so that the filling stays inside.
- Make stuffing: In a medium bowl, combine the chopped crab meat, chopped shrimp, softened cream cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, chopped parsley, smoked paprika, salt, and pepper. Mix thoroughly until well blended.
- Stuff fillets: Generously stuff each salmon fillet pocket with the crab and shrimp mixture. If needed, secure the opening with toothpicks to keep the filling in place during cooking.
- Sear salmon: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed salmon fillets for 2-3 minutes on each side until they develop a golden brown crust.
- Bake: Transfer the skillet directly to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Rest and serve: Remove the skillet from the oven and allow the salmon to rest for a few minutes. Serve warm with your favorite side dishes.
Notes
- Be careful not to cut through the salmon fillets completely while making the pocket to keep the stuffing intact.
- Use fresh seafood for the best flavor and texture.
- To make cleanup easier, you can line the skillet with parchment paper before searing if desired.
- To check doneness, salmon should reach an internal temperature of 145°F (63°C).
- Remove toothpicks before serving to avoid any choking hazards.
