Stuffed Salmon with Crab Shrimp (Printable Version)
Tender salmon fillets filled with a smooth blend of crab, shrimp, and fresh herbs, baked to juicy perfection.
# Ingredients You'll Need:
→ Filling
01 -
Softened cream cheese, 115 g
02 -
Mayonnaise, 60 ml
03 -
Chopped fresh parsley, 15 ml
04 -
Minced garlic clove, 1
05 -
Grated Parmesan cheese, 30 ml
06 -
Lemon juice, 15 ml
07 -
Dijon mustard, 5 ml
08 -
Paprika, 1.25 ml
09 -
Salt to taste
10 -
Black pepper to taste
→ Seafood
11 -
Lump crab meat, 120 ml
12 -
Cooked shrimp, chopped fine, 120 ml
13 -
Four skin-on salmon fillets about 170 g each
→ Finishing
14 -
Lemon wedges to serve
15 -
Olive oil for brushing
# Detailed Preparation Steps:
01 -
Set your oven to 190°C. Line a baking tray with parchment or lightly oil a baking dish.
02 -
Mix the chopped crab, shrimp, cream cheese, mayo, lemon juice, mustard, garlic, parsley, paprika, salt, pepper, and Parmesan in a bowl until smooth.
03 -
With a sharp knife, slice each salmon fillet down the middle without cutting all the way through to make pockets.
04 -
Stuff the seafood mix evenly inside each salmon pocket, making sure they’re nicely packed.
05 -
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.
06 -
Bake for 18 to 22 minutes until the salmon looks opaque and flakes with a fork. It should hit 63°C inside for safety.
07 -
Dish out the salmon warm with lemon wedges and your favorite sides.
# Helpful Tips:
01 -
Make sure the salmon’s inside temperature hits 63°C to eat safely.
02 -
Feel free to tweak the seasoning how you like.
03 -
Choose good quality lump crab meat for best taste.