Stuffed Salmon with Crabmeat and Shrimp
If you’re a seafood enthusiast looking to impress your dinner guests or simply treat yourself to a gourmet meal at home, this Stuffed Salmon with Crabmeat and Shrimp recipe is about to become your new favorite. Bursting with rich flavors, tender textures, and a touch of elegance, this dish is surprisingly easy to prepare. Whether it’s a special occasion or a weeknight indulgence, this recipe will make you feel like a master chef. Let’s dive in!
Table of Contents
1. Why You’ll Love This Recipe
- Restaurant-quality at home: This dish looks and tastes like it came straight from a fine dining menu.
- Versatile: Perfect for date nights, family dinners, or holiday feasts.
- Packed with flavor: The combination of salmon, crabmeat, and shrimp creates a symphony of seafood goodness.
- Easy to customize: Add your favorite herbs, spices, or sauces to make it your own.
2. Ingredients You’ll Need
(Serves 4)
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika (for a smoky touch)
For the Stuffing:
- 1 cup lump crabmeat (fresh or canned, drained)
- 1 cup cooked shrimp, chopped
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Panko works great)
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
- 1 tbsp lemon juice
- Zest of 1 lemon
For Garnish:
- Lemon wedges
- Fresh dill or parsley
3. Step-by-Step Instructions
1. Prepare the Salmon
- Preheat your oven to 375°F (190°C).
- Pat the salmon fillets dry with a paper towel.
- Make a deep horizontal slit in the side of each fillet to create a pocket for the stuffing. Be careful not to cut all the way through.
- Drizzle the fillets with olive oil and season with salt, pepper, garlic powder, and paprika. Set aside.
2. Make the Stuffing
- In a mixing bowl, combine the crabmeat, chopped shrimp, cream cheese, mayonnaise, Parmesan, breadcrumbs, garlic, parsley, Old Bay seasoning, lemon juice, and zest.
- Mix gently until everything is well combined. Be careful not to break up the crabmeat too much.
3. Stuff the Salmon
- Carefully spoon the crab and shrimp mixture into the pockets of each salmon fillet. Press gently to ensure the stuffing stays in place.
- If you have extra stuffing, you can mound it on top of the fillets for an extra decadent touch.
4. Bake to Perfection
- Place the stuffed salmon fillets on a baking sheet lined with parchment paper or lightly greased foil.
- Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- For a golden, crispy topping, broil the salmon for an additional 2-3 minutes (keep an eye on it to avoid burning).
5. Serve and Enjoy
- Transfer the stuffed salmon to a serving platter.
- Garnish with fresh dill or parsley and lemon wedges for a pop of color and brightness.
- Pair with your favorite sides—garlic mashed potatoes, roasted asparagus, or a crisp green salad work beautifully.
4. Tips for Success
- Fresh vs. canned crabmeat: Fresh crabmeat is ideal, but high-quality canned crabmeat works just fine in a pinch.
- Don’t overstuff: Be generous with the filling, but don’t overfill the salmon pockets, or the stuffing may spill out during baking.
- Make it ahead: You can prepare the stuffing and stuff the salmon a few hours in advance. Keep it refrigerated until ready to bake.
5. Why This Dish Works
The beauty of this recipe lies in its balance. The rich, buttery salmon pairs perfectly with the sweet, delicate crabmeat and shrimp. The creamy filling adds a luxurious texture, while the lemon zest and herbs brighten up the dish, making every bite unforgettable.
6. Final Thoughts
This Stuffed Salmon with Crabmeat and Shrimp recipe is a showstopper that’s sure to earn rave reviews. It’s a testament to how simple ingredients, when combined thoughtfully, can create something truly extraordinary. So, roll up your sleeves, preheat that oven, and get ready to savor a seafood masterpiece.
Bon appétit!
7. FAQs
1. Can I use canned crabmeat instead of fresh?
Absolutely! High-quality canned crabmeat works well in this recipe. Just make sure to drain it thoroughly and check for any shells before using.
2. Can I make this recipe ahead of time?
Yes! You can prepare the stuffing and stuff the salmon up to 4 hours in advance. Keep it covered in the refrigerator until you’re ready to bake.
3. Can I freeze stuffed salmon?
While it’s best enjoyed fresh, you can freeze the stuffed salmon before baking. Wrap each fillet tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before baking.
4. What can I substitute for cream cheese?
If you’re not a fan of cream cheese, you can use ricotta cheese or mascarpone for a similar creamy texture. Alternatively, you can omit it and add a bit more mayonnaise or Greek yogurt.
5. How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Be careful not to overcook it, as it can dry out.
8. Serving Suggestions
This stuffed salmon pairs beautifully with:
- Garlic mashed potatoes
- Roasted asparagus or green beans
- A crisp green salad
- Lemon butter rice
For a complete Stuffed Salmon with Crabmeat and Shrimp meal, pair this dish with a refreshing sparkling water with a splash of lemon or lime to complement the flavors. Alternatively, a chilled glass of iced herbal tea or citrus-infused water would be a delightful non-alcoholic option.
What’s your favorite way to enjoy salmon? Let us know in the comments below!
Stuffed Salmon with Crabmeat and Shrimp
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika (for a smoky touch)
- 1 cup lump crabmeat (fresh or canned, drained)
- 1 cup cooked shrimp, chopped
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Panko works great)
- 1 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp Old Bay seasoning (or your favorite seafood seasoning)
- 1 tbsp lemon juice
- zest of 1 lemon
- Lemon wedges For Garnish
- Fresh dill or parsley For Garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the salmon: Pat the fillets dry with a paper towel. Make a deep horizontal slit in the side of each fillet to create a pocket for the stuffing. Be careful not to cut all the way through. Drizzle the fillets with olive oil and season with salt, pepper, garlic powder, and paprika. Set aside.
- Make the stuffing: In a mixing bowl, combine the crabmeat, chopped shrimp, cream cheese, mayonnaise, Parmesan, breadcrumbs, garlic, parsley, Old Bay seasoning, lemon juice, and zest. Mix gently until well combined.
- Stuff the salmon: Carefully spoon the crab and shrimp mixture into the pockets of each salmon fillet. Press gently to ensure the stuffing stays in place. If you have extra stuffing, mound it on top of the fillets.
- Bake: Place the stuffed salmon fillets on a baking sheet lined with parchment paper or lightly greased foil. Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork. For a golden, crispy topping, broil for an additional 2-3 minutes.
- Serve: Transfer the stuffed salmon to a serving platter. Garnish with fresh dill or parsley and lemon wedges. Pair with your favorite sides like garlic mashed potatoes, roasted asparagus, or a crisp green salad.
Notes
- Fresh vs. canned crabmeat: Fresh crabmeat is ideal, but high-quality canned crabmeat works just fine in a pinch.
- Don’t overstuff: Be generous with the filling, but don’t overfill the salmon pockets, or the stuffing may spill out during baking.
- Make it ahead: You can prepare the stuffing and stuff the salmon a few hours in advance. Keep it refrigerated until ready to bake.
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Source Links:
LINK: Seafood Nutrition Facts
LINK: How to Choose Fresh Salmon
LINK: Old Bay Seasoning History and Uses
LINK: Gluten-Free Breadcrumbs Options
LINK: How to Store and Reheat Seafood
LINK: Health Benefits of Omega-3 Fatty Acids
LINK: How to Cook Perfect Shrimp
LINK: Best Side Dishes for Salmon
LINK: How to Freeze and Thaw Salmon
LINK: Crabmeat Buying Guide
