Pin it
There is something truly special about serving up salmon fillets stuffed with a creamy blend of crab and shrimp. This dish feels elevated enough for a dinner party but is straightforward enough to whip up on a weeknight. Each bite delivers rich seafood flavor with a hint of zesty herbs and a golden crust that will keep everyone coming back for seconds.
The first time I made this it was for an anniversary dinner at home. It is still one of the most-requested specialties in my family and my kids now expect this on their birthdays too.
Ingredients
- Salmon fillets: choose skinless fillets with bright orange flesh for the best flavor and texture
- Lump crab meat: opt for real crab not imitation for maximum sweetness
- Mayonnaise: gives the stuffing creamy richness without overpowering the seafood
- Cream cheese: softened adds silkiness to the filling
- Cooked shrimp: chop finely to blend well with the crab and add sweetness
- Breadcrumbs: provide a bit of texture so the filling stays fluffy
- Dijon mustard: adds tang and keeps the flavors bright
- Garlic powder: infuses subtle warmth and brings the whole mixture together
- Paprika: delivers color and a gentle smokiness
- Fresh parsley: chopped brings a burst of color and freshness
- Olive oil: adds flavor and prevents sticking during searing
- Salt and black pepper: classic seasonings that make all the seafood flavors pop
- Lemon wedges: serve these on the side for that finishing zing
Instructions
- Prepare the Stuffing:
- In a large mixing bowl fully combine chopped shrimp lump crab softened cream cheese breadcrumbs mayonnaise Dijon mustard garlic powder paprika chopped parsley and generous pinches of salt and pepper. Use a fork to mash and stir until the mixture is evenly blended and somewhat thick.
- Prepare the Salmon:
- Preheat your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Take each salmon fillet and using a sharp knife carefully slice a deep pocket into the center being extra cautious not to cut through. Sprinkle salt and pepper on both sides for proper seasoning.
- Fill and Secure:
- Gently spoon the crab and shrimp stuffing into each salmon pocket. Press in enough filling that each fillet holds its share without overstuffing. If any filling falls out or you want extra security use toothpicks to lightly close up the seams.
- Sear the Salmon:
- Heat olive oil in a large ovenproof skillet over medium-high heat. Place each stuffed salmon fillet in the pan presentation side down and let them cook for approximately two to three minutes per side until you see a lovely golden crust forming. This step is crucial for flavor and texture.
- Bake to Finish:
- Once the fillets are seared transfer the whole skillet to the preheated oven. Bake for twelve to fifteen minutes until the salmon is opaque and flakes easily when tested with a fork. The filling will be hot and bubbly.
- Serve and Garnish:
- Remove from the oven and let the fillets rest for two minutes. Transfer to plates and add fresh lemon wedges. A squeeze right before eating brings all the flavors to life. This pairs beautifully with bright vegetables and tender grains.
Pin it
I absolutely love how crab and shrimp bring a natural sweetness to the salmon. The first time my family tasted this the table went silent for a few moments before everyone started raving. It is a memory I hold close.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to two days. Always reheat gently in the oven or a covered skillet to keep the salmon moist. If you want to freeze it wrap tightly but know that the texture of the stuffing will be a bit softer after thawing.
Ingredient Substitutions
You can use well-drained canned crab or shrimp if fresh is not available. Low-fat cream cheese also works for a lighter option. Gluten-free breadcrumbs can be swapped for the regular kind and chives or dill work nicely in place of parsley if you are looking for a different herb note.
Serving Suggestions
This dish is quite rich so I love serving it with simple sides like steamed asparagus or a green salad tossed with lemon vinaigrette. Roasted potatoes or wild rice pilaf round out the meal beautifully. For an extra touch consider a dollop of herbed yogurt or an extra squeeze of lemon.
Cultural and Historical Context
Stuffed fish is a classic preparation in many European and coastal cuisines. Combining salmon with shellfish takes inspiration from celebratory seafood dishes along the Atlantic coast. The technique of stuffing and searing is both old-fashioned and timeless making this a modern nod to elegant seafood feasts.
Pin it
This salmon is always a showstopper whether it is a weeknight treat or the centerpiece of a special dinner. Try it once and it may become your family favorite too.
Frequently Asked Questions
- → Can I use canned crab instead of lump crab meat?
Yes, canned crab works well if fresh lump crab is unavailable. Be sure to drain and pick through for any shells before use.
- → What are good side dishes for stuffed salmon?
Steamed asparagus, wild rice, roasted vegetables, or a crisp green salad make excellent accompaniments to this seafood dish.
- → How do I prevent the stuffing from leaking out?
Carefully cut deep but not all the way through the salmon fillet and gently secure the pocket with toothpicks if needed.
- → Can I prepare the dish ahead of time?
Yes, you can prepare the stuffing and stuff the salmon up to a few hours in advance. Keep refrigerated until ready to cook.
- → How do I know when the salmon is done?
Salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).