Description
Juicy salmon fillets stuffed with a creamy blend of crab and shrimp, baked to golden perfection. A quick and elegant seafood dinner.
Ingredients
Scale
- 4 salmon fillets (skin-on, about 6 oz each)
- 1/2 cup cooked shrimp, finely chopped
- 1/2 cup lump crab meat
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- Olive oil for brushing
- Lemon wedges for serving
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a bowl, mix chopped shrimp, crab meat, cream cheese, mayo, lemon juice, Dijon mustard, garlic, parsley, paprika, salt, pepper, and Parmesan until well combined.
- Using a sharp knife, make a slit down the center of each salmon fillet, creating a pocket without cutting all the way through.
- Stuff each salmon fillet generously with the seafood filling.
- Place stuffed fillets on the prepared baking sheet. Brush tops lightly with olive oil and sprinkle with a pinch of salt and paprika.
- Bake for 18–22 minutes, or until salmon is flaky and cooked through.
- Serve warm with lemon wedges and your favorite side dishes.
Notes
- Use room-temperature cream cheese for easier mixing.
- Don’t overstuff to avoid leaking during baking.
- Wild-caught salmon is preferred for better texture and flavor.
- Optional: sprinkle extra Parmesan before baking for a golden crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 420
- Sugar: 1g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 115mg
Keywords: Crab Shrimp Stuffed Salmon, seafood stuffed salmon, stuffed baked salmon, creamy crab salmon recipe