Description
A delicious and creamy stuffed salmon recipe filled with crab and shrimp, perfect for a special occasion or a delightful weeknight dinner.
Ingredients
- Softened cream cheese, 115 g
- Mayonnaise, 60 ml
- Chopped fresh parsley, 15 ml
- Minced garlic clove, 1
- Grated Parmesan cheese, 30 ml
- Lemon juice, 15 ml
- Dijon mustard, 5 ml
- Paprika, 1.25 ml
- Salt to taste
- Black pepper to taste
- Lump crab meat, 120 ml
- Cooked shrimp, chopped fine, 120 ml
- Four skin-on salmon fillets about 170 g each
- Lemon wedges to serve
- Olive oil for brushing
Instructions
- Set your oven to 190°C. Line a baking tray with parchment or lightly oil a baking dish.
- Mix the chopped crab, shrimp, cream cheese, mayo, lemon juice, mustard, garlic, parsley, paprika, salt, pepper, and Parmesan in a bowl until smooth.
- With a sharp knife, slice each salmon fillet down the middle without cutting all the way through to make pockets.
- Stuff the seafood mix evenly inside each salmon pocket, making sure they’re nicely packed.
- Place the filled fillets on your lined or greased tray. Brush the tops with olive oil and sprinkle a little salt and paprika on each.
- Bake for 18 to 22 minutes until the salmon looks opaque and flakes with a fork. It should hit 63°C inside for safety.
- Dish out the salmon warm with lemon wedges and your favorite sides.
Notes
- This dish pairs well with steamed vegetables or a fresh salad.
- Ensure the salmon reaches a minimum internal temperature of 63°C for safety.
- You can customize the filling by adding other seafood or spices according to your preference.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 360
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 90 mg