Description
Crab & Shrimp Stuffed Salmon is an elegant yet easy dish featuring juicy salmon fillets filled with a creamy crab and shrimp mixture. Baked to perfection, it’s impressive enough for special occasions yet simple enough for weeknight dinners.
Ingredients
- 4 salmon fillets (approximately 170–225 g each), skin on or off
- 1 cup cooked crab meat (lump or claw)
- 1 cup cooked shrimp, finely chopped
- ½ cup cream cheese or mascarpone, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon zest and 1 tbsp lemon juice
- 2 tbsp fresh parsley and/or chives, chopped
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Optional: 2 tbsp breadcrumbs or 2 tbsp grated Parmesan cheese for topping
Instructions
- Preheat oven to 190 °C (375 °F) and lightly grease a baking dish.
- In a bowl, mix crab meat, shrimp, cream cheese, mayonnaise, Dijon, garlic, lemon zest and juice, parsley/chives, salt, and pepper until well combined.
- Pat salmon fillets dry and season lightly with salt and pepper. Cut a pocket or top each fillet with the seafood filling, pressing gently.
- Sprinkle breadcrumbs or Parmesan on top if desired for a golden crust.
- Place fillets in the baking dish and bake 18–22 minutes, until salmon flakes easily and filling is hot.
- Let rest for 2–3 minutes before serving to lock in juices.
Notes
- Mix in ricotta or goat cheese for an extra creamy stuffing.
- Add a pinch of cayenne or diced jalapeño for a spicy kick.
- Swap parsley with dill or tarragon for a fresh herb twist.
- Mix panko with lemon zest and a bit of melted butter for a citrusy crust.
- Freeze individual stuffed fillets unbaked; bake from frozen, adding a few extra minutes.
Nutrition
- Serving Size: 1 fillet with stuffing
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 125mg
