Crab and Shrimp Stuffed Salmon with Fresh Herbs and Cream Cheese (Print version)

Flaky salmon fillets filled with crab, shrimp, cream cheese, lemon, and fresh herbs for a rich baked seafood dinner.

# Ingredients:

For the salmon

01 - 4 thick center-cut salmon fillets, about 6 oz (170 g) each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons unsalted butter, melted
06 - Lemon wedges, for serving

For the seafood filling

07 - 6 oz (170 g) lump crab meat, drained and picked over for shells
08 - 4 oz (115 g) raw shrimp, peeled, deveined, and finely chopped after cooking
09 - 4 oz (115 g) cream cheese, softened
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons grated Parmesan cheese
12 - 1 garlic clove, minced
13 - 1 teaspoon lemon zest
14 - 1 tablespoon fresh lemon juice
15 - 2 tablespoons chopped fresh parsley, plus more for serving
16 - 1 tablespoon chopped fresh dill
17 - 1 tablespoon thinly sliced chives
18 - 1 teaspoon Old Bay seasoning
19 - 1/2 teaspoon sweet paprika

# Instructions:

01 - Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper and pat the salmon fillets dry.
02 - Warm the olive oil in a skillet over medium heat. Add the garlic and cook for 20 seconds, then add the shrimp and cook until just pink, about 2 minutes. Let cool slightly, then chop finely.
03 - In a bowl, stir cream cheese, mayonnaise, Parmesan, lemon zest, lemon juice, parsley, dill, chives, Old Bay, and paprika until smooth. Fold in the crab and chopped shrimp gently.
04 - Use a sharp knife to cut a deep pocket into the side of each salmon fillet without slicing through the other side. Season inside and outside with salt and pepper.
05 - Divide the seafood filling among the salmon pockets, mounding a little on top. Place the fillets on the prepared baking sheet and brush the tops with melted butter.
06 - Bake for 18-22 minutes, until the salmon flakes and the center reaches 145°F. Broil for 1-2 minutes for a lightly golden top if desired.
07 - Let the salmon rest for 5 minutes. Sprinkle with extra parsley and serve with lemon wedges.

# Good to know:

01 - Best with thick center-cut salmon fillets so the pockets hold the filling.
02 - Nutrition is an estimate per serving.
03 - Cook fish to 145°F for food safety.

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