Description
A delicious and elegant Crab & Shrimp Stuffed Salmon recipe featuring fresh salmon fillets stuffed with a flavorful mixture of crab meat, shrimp, cream cheese, fresh herbs, and lemon, pan-seared to crisp the skin and then baked until perfectly cooked and bubbly.
Ingredients
Scale
Salmon & Seafood Stuffing
- 4 thick, skin-on fresh salmon fillets
- 1 cup lump or backfin canned crab meat, drained
- 1 cup cooked shrimp, small, peeled, and deveined, finely chopped
- 4 oz cream cheese, softened
- 2 tablespoons finely minced shallots
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2/3 cup panko breadcrumbs
- Salt and freshly ground black pepper, to taste
For Cooking
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Instructions
- Prepare the Seafood Filling: Finely chop the cooked shrimp and combine with the lump crab meat in a medium bowl. Add the softened cream cheese, minced shallots, garlic, chopped dill, parsley, chives, lemon zest, lemon juice, salt, and pepper. Stir in panko breadcrumbs gently until the mixture is well combined but still chunky.
- Prep the Salmon: Rinse the fresh salmon fillets and pat them dry thoroughly. Using a sharp knife, slice a pocket lengthwise along the side or top of each fillet, being careful not to cut all the way through. This pocket will hold the stuffing.
- Stuff the Salmon: Generously fill each salmon pocket with the prepared crab and shrimp mixture. Pack the stuffing firmly but gently, distributing it evenly and mounding slightly on top.
- Cook the Salmon: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Place the stuffed salmon fillets skin-side down and sear for 3-4 minutes until the skin is crispy. Then, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-12 minutes, or until the salmon is cooked through and the stuffing is bubbly and golden.
- Rest and Serve: Remove the skillet from the oven and let the salmon rest for a few minutes to allow the juices to redistribute, ensuring moist and flavorful bites. Garnish with fresh herbs and lemon slices if desired before serving.
Notes
- Ensure that the salmon fillets are thick enough to create a pocket for stuffing without splitting open.
- Do not overmix the seafood filling to keep some texture in the mixture.
- Searing the salmon skin-side down first helps keep the skin crispy and prevents sticking.
- Use an oven-safe skillet for easy transfer from stovetop to oven.
- Resting the fish after baking improves juiciness and flavor balance.
