Description
This Crab & Shrimp Stuffed Salmon recipe features tender salmon fillets filled with a creamy, flavorful mixture of lump crab meat, cooked shrimp, and savory seasonings. Perfectly seared on the stovetop and finished in the oven, this elegant seafood dish is ideal for an easy yet impressive main course.
Ingredients
Scale
Salmon Fillets
- 4 salmon fillets (6 oz each, skin removed)
Stuffing Mixture
- 4 oz lump crab meat
- 4 oz cooked shrimp, chopped
- 2 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
Cooking and Seasoning
- 1 tablespoon olive oil
- Salt and pepper for seasoning salmon fillets
Instructions
- Prepare the Oven: Preheat your oven to 375°F to ensure it’s ready to finish baking the stuffed salmon after searing.
- Make the Stuffing: In a mixing bowl, gently combine the lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, grated Parmesan, breadcrumbs, fresh lemon juice, chopped parsley, Old Bay seasoning, salt, and pepper until evenly mixed.
- Create Salmon Pockets: Carefully cut a slit lengthwise down the center of each salmon fillet to form a pocket, being cautious not to cut all the way through the fish.
- Stuff the Salmon: Fill each pocket generously with the crab and shrimp mixture, pressing lightly to secure the filling inside the fillet.
- Season the Fillets: Lightly season the outside of each stuffed salmon fillet with salt and pepper to enhance flavor.
- Sear the Salmon: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed fillets in the skillet and sear for 2 to 3 minutes on each side until they develop a light golden brown crust.
- Bake to Finish: Transfer the skillet with the seared stuffed salmon to the preheated oven. Bake for 12 to 15 minutes, or until the salmon is thoroughly cooked and the stuffing is heated through.
- Serve: Remove from the oven and serve hot. Optionally, garnish with lemon wedges to add a fresh citrus note to the dish.
Notes
- The stuffing mixture can be prepared up to one day in advance and kept refrigerated to save time.
- Pair this stuffed salmon with steamed vegetables or rice for a complete and balanced meal.
- For added texture, use jumbo shrimp in the stuffing.
- To add a bit of heat, incorporate a pinch of red pepper flakes into the stuffing mixture.
