Tender salmon fillets filled with a rich, creamy crab and shrimp stuffing—elegant, flavorful, and surprisingly easy to make.
Serves: 4
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Ingredients
For the Salmon
4 salmon fillets (6–8 oz each)
Salt and freshly ground black pepper, to taste
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
1 tbsp fresh lemon juice
For the Crab & Shrimp Filling
8 oz lump crab meat, shells removed
6 oz shrimp, peeled, deveined, and finely chopped
2 tbsp butter
2 cloves garlic, minced
¼ cup finely diced onion or shallot
¼ cup finely diced celery
¼ cup softened cream cheese
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup breadcrumbs or panko
1 tbsp fresh lemon juice
1 tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Directions
Step 1: Make the Filling
Melt butter in a skillet over medium heat.
Add onion (or shallot) and celery; sauté for 2–3 minutes until softened.
Stir in garlic and chopped shrimp and cook just until the shrimp turns pink. Remove from heat.
In a large bowl, gently fold together the cooked shrimp mixture, crab meat, cream cheese, mayonnaise, Parmesan, breadcrumbs, lemon juice, Old Bay seasoning, parsley, salt, and pepper.
Mix carefully to keep the crab meat chunky.
Step 2: Prepare the Salmon
Preheat oven to 375°F (190°C).
Using a sharp knife, cut a deep pocket lengthwise into each salmon fillet, being careful not to slice all the way through.
Season the salmon inside and out with salt, pepper, garlic powder, and paprika.
Drizzle with olive oil and lemon juice.
Step 3: Stuff the Salmon
Spoon the crab and shrimp filling generously into each salmon pocket.
Press lightly so the stuffing stays in place without packing it too tightly.
Step 4: Bake
Arrange the stuffed salmon in a greased or parchment-lined baking dish.
Bake uncovered for 18–22 minutes, until the salmon is tender, flakes easily, and reaches an internal temperature of 145°F (63°C).