Crab and Shrimp Stuffed Salmon
A luxurious salmon fillet stuffed with a creamy mix of crab, shrimp, and herbs, baked to perfection for a simple yet elegant meal.
Ingredients
For the filling
- 1 cup crab meat (preferably lump crab; can use fresh or canned) Use lump crab for the best texture.
- 1 cup shrimp, peeled, deveined, and diced Small or medium shrimp can be used.
- 1/2 cup cream cheese, softened For a dairy-free version, substitute with firm mayonnaise or a silken tofu blend.
- 1/4 cup grated Parmesan cheese Omit for a lower sodium option.
- 2 tablespoons fresh herbs (parsley + dill), finely chopped Feel free to swap dill for basil for a Mediterranean twist.
- 2 cloves garlic, minced
- to taste Salt Adjust as necessary.
- to taste Freshly ground black pepper Adjust to personal preference.
For the salmon
- 4 pieces salmon fillets (6–8 oz each), skin on or off, about 1–1½" thick
For serving
- Lemon wedges For serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment.
- In a medium bowl, combine the crab meat, diced shrimp, cream cheese, Parmesan, chopped herbs, and minced garlic. Season with salt and pepper. Mix until the filling is evenly combined and creamy.
- Pat the salmon fillets dry with paper towels. Using a sharp knife, slice a pocket into the thickest side of each fillet — stop before cutting all the way through.
- Spoon the seafood mixture into each pocket. Press gently so the filling stays compact. Wipe any stray filling from the outside of the fish.
Cooking
- Place the stuffed fillets seam-side up in the prepared baking dish. Add a light drizzle of olive oil or a small pat of butter on top if you like extra browning.
- Bake for 20–25 minutes, until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C). If you prefer a golden top, switch to broil for the last 1–2 minutes while watching closely.
Serving
- Remove from the oven and let rest for 2–3 minutes. Serve with lemon wedges.
Notes
Prepare the filling and stuff the fillets up to 6 hours ahead, covered in the refrigerator. Bake just before serving for best texture. Serve with complementary sides such as a crisp green salad or herbed roasted potatoes.