Description
This Crab & Shrimp Stuffed Salmon recipe features tender salmon fillets stuffed with a creamy and flavorful mixture of crab meat, shrimp, cream cheese, and aromatic seasonings. Pan-seared to a golden brown then baked to perfection, this elegant yet easy-to-make dish is perfect for a special dinner or entertaining guests.
Ingredients
Scale
Salmon
- 4 salmon fillets (6 oz each), skin removed
Stuffing
- 1/2 cup cooked crab meat, chopped
- 1/2 cup cooked shrimp, chopped
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Cooking
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the salmon after searing.
- Prepare Salmon Pockets: Using a sharp knife, carefully cut a pocket into the side of each salmon fillet, being cautious not to slice all the way through to create a cavity for the stuffing.
- Make Stuffing Mixture: In a medium bowl, combine chopped crab meat, shrimp, softened cream cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, chopped parsley, smoked paprika, salt, and pepper. Mix thoroughly until evenly blended.
- Stuff Salmon: Generously fill each salmon fillet pocket with the crab and shrimp mixture. If needed, secure the opening with toothpicks to keep the stuffing inside while cooking.
- Sear Salmon: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed salmon fillets for 2-3 minutes on each side until the exterior develops a golden brown crust.
- Bake Salmon: Transfer the skillet with the seared salmon to the preheated oven. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- Rest and Serve: Remove the skillet from the oven and allow the salmon to rest for a few minutes. Serve warm alongside your favorite side dishes for a satisfying meal.
Notes
- Remove toothpicks before serving to avoid any choking hazard.
- Use fresh seafood for the best flavor and texture.
- Salmon fillets approximately 6 oz each work best for stuffing pockets.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust seasoning to taste, especially salt and pepper, based on your preference.
- This dish pairs well with steamed vegetables, rice, or a fresh salad.
