Crab and Shrimp Stuffed Salmon (Print View)
Salmon fillets filled with crab, shrimp, and herbs then oven-baked with a golden creamy finish.
# What You'll Need:
→ Seafood
01 -
4 thick salmon fillets, skin-on or skinless
02 -
1 cup lump crab meat, drained and picked over
03 -
170 grams cooked shrimp, chopped
→ Dairy & Condiments
04 -
115 grams cream cheese, softened
05 -
2 tablespoons mayonnaise
→ Aromatics & Flavorings
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon lemon zest
08 -
1 clove garlic, minced
09 -
2 tablespoons chopped fresh parsley
10 -
1 tablespoon chopped dill (optional)
11 -
0.5 teaspoon Old Bay seasoning (optional)
→ Seasonings
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Garnish
14 -
Lemon slices, for topping
# Directions:
01 -
Preheat the oven to 190°C. Lightly grease a suitable baking dish.
02 -
In a large bowl, thoroughly mix crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, lemon zest, minced garlic, chopped parsley, dill, Old Bay seasoning, salt, and black pepper until homogenous.
03 -
Using a sharp knife, cut a pocket into each salmon fillet, being careful not to slice entirely through.
04 -
Lightly season the exterior and interior pocket of each salmon fillet with salt and black pepper.
05 -
Gently fill each pocket with the prepared seafood mixture, distributing evenly. Secure fillets with toothpicks if necessary and place in the baking dish.
06 -
Place a lemon slice atop each stuffed fillet. Bake in the preheated oven for 20–25 minutes, or until the salmon flakes easily and reaches an internal temperature of 52°C.
07 -
If a golden crust is desired, broil for the final 2 minutes of cooking to achieve a bubbly, browned surface.
08 -
Allow the fillets to rest for 5 minutes before serving.
# Notes:
01 -
For the best texture, ensure all excess liquid is removed from the crab and shrimp before mixing with other ingredients.
02 -
Fresh salmon fillets work best for clean pocket cuts and even stuffing.