Description
This elegant crab and shrimp stuffed salmon recipe is perfect for special occasions, featuring a creamy seafood filling baked in tender salmon. Ideal for dinner parties, holidays, or date nights, it’s an impressive yet easy dish to prepare.
Ingredients
1 side or 4 fillets salmon, skin-on 8 ounces crabmeat 8 ounces shrimp, diced 4 ounces cream cheese, softened 1/2 cup breadcrumbs 2 cloves garlic, minced 1 teaspoon lemon zest 2 tablespoons fresh parsley, chopped 1 tablespoon fresh dill, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper
Instructions
1. In a bowl, mix softened cream cheese. Gently fold in crabmeat, shrimp, breadcrumbs, garlic, lemon zest, parsley, dill, salt, and pepper. Cut a pocket into the salmon side or butterfly fillets without cutting all the way through. Spoon the seafood filling into the pocket or between fillets. Press salmon gently to close. Place salmon on lined baking sheet. Brush with olive oil and sprinkle herbs, salt, and pepper on top. Bake at 375°F (190°C) for 20–25 minutes until salmon flakes and filling is hot. Rest 5 minutes before slicing and serving.
Notes
Use fresh, wild-caught salmon for best flavor. Let salmon rest after baking to keep it juicy. Chop shrimp and crab into small pieces so filling is even.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 1g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg