Stuffed Salmon with Crabmeat and Shrimp
This Stuffed Salmon with Crabmeat and Shrimp recipe is a seafood lover’s dream! Flaky salmon fillets are stuffed with a creamy mixture of sweet crabmeat, succulent shrimp, and zesty lemon, then baked to perfection. It’s an elegant yet easy dish that’s perfect for date nights, family dinners, or impressing guests. Ready in just 35 minutes, this recipe is a must-try for anyone who loves gourmet meals at home!
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.