Description
Flaky salmon stuffed with a creamy, savory mixture of crab and shrimp, baked to perfection. An elegant dish that’s surprisingly easy to make and perfect for a special meal.
Ingredients
Scale
- 4 (6-8 oz each) salmon fillets, skin on
- 8 oz lump crab meat, drained
- 8 oz raw shrimp, peeled, deveined, and finely chopped
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 2 tbsp panko breadcrumbs
- Salt and freshly ground black pepper to taste
- Olive oil or cooking spray for baking dish
Instructions
- Preheat Oven & Prep Salmon: Preheat your oven to 400°F (200°C). Pat salmon fillets dry. Carefully slice horizontally into the thickest side of each fillet to create a pocket, stopping about half an inch before the opposite side.
- Prepare Seafood Filling: In a medium bowl, gently combine crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, garlic powder, onion powder, cayenne pepper (if using), chives, dill, lemon juice, panko breadcrumbs, salt, and pepper. Mix until just combined, being careful not to overmix.
- Stuff the Salmon: Generously spoon the seafood filling into each salmon pocket. Gently press the filling in. If desired, secure openings with one or two toothpicks. Season the outside of the stuffed salmon with a pinch more salt and pepper.
- Bake: Lightly grease a baking dish. Place the stuffed salmon fillets in the dish. Bake for 15-20 minutes, or until the salmon is opaque and flakes easily, and the internal temperature reaches 145°F (63°C).
- Serve: Carefully remove toothpicks if used. Serve immediately with your favorite sides.
- Prep Time: 20 mins
- Cook Time: 20 mins