Crab and Shrimp Stuffed Salmon
This crab and shrimp stuffed salmon is flaky, tender, and filled with a rich, creamy seafood stuffing. It's an elegant yet comforting dinner that feels restaurant-worthy but is easy to make at home.
Equipment
- Baking Dish
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Spoon or spatula
Ingredients
Salmon
- 4 salmon fillets skinless, about 6 oz each
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Seafood Stuffing
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat picked over for shells
- 4 oz cream cheese softened
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Prepare the salmon fillets: Preheat the oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into the side of each salmon fillet without slicing all the way through.
- Make the seafood filling: In a bowl, mix the chopped shrimp, crab meat, cream cheese, garlic, parsley, and lemon juice until well combined and creamy.
- Stuff the salmon: Spoon the seafood mixture evenly into each salmon pocket, gently pressing it inside.
- Season the salmon: Brush the outside of the salmon with olive oil and season with salt and black pepper.
- Bake until flaky: Place the salmon in a baking dish and bake for 22–25 minutes, or until the salmon is cooked through and flakes easily.
- Rest and serve: Remove from the oven and let the salmon rest for a few minutes before serving for the juiciest result.