Description
Delight your taste buds with a Crab and Shrimp Stuffed Salmon that transforms an ordinary dinner into something truly special.
Ingredients
Scale
- 4 salmon fillets (6 oz each, thick-cut, skinless)
- ½ cup cooked shrimp, chopped
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- ½ cup lump crab meat
- 2 tbsp softened cream cheese
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 2 tbsp chopped green onions
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley
- Optional: ¼ tsp smoked paprika for added depth
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized mixing bowl, combine the chopped shrimp and lump crab meat with mayonnaise and cream cheese. Blend these ingredients gently to achieve a creamy texture. Stir in the Dijon mustard, Old Bay seasoning, chopped green onions, parsley, garlic powder, and lemon juice.
- Using a sharp knife, carefully cut a deep pocket into the side of each salmon fillet. Lightly season each fillet with salt and pepper, and brush with olive oil.
- Generously fill each salmon pocket with the prepared seafood filling. Line a baking sheet with parchment paper and place the fillets evenly across the sheet. Bake for 18 to 20 minutes.
Notes
Ensure the salmon fillets are thick enough to contain the filling effectively without tearing. The filling can be prepared a day in advance, stored in the refrigerator to save on prep time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 550 mg
- Protein: 35 g