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Crab Shrimp Stuffed Salmon

This recipe elevates salmon to a gourmet level by stuffing it with a flavorful mixture of crabmeat and shrimp. The dish combines the richness of salmon with the delicate flavors of seafood, creating a restaurant-worthy meal that's surprisingly easy to make at home. Enjoy this moist and delicious entree with your favorite sides.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 8 ounces lump crabmeat, picked over for shells
  • 8 ounces cooked shrimp, peeled, deveined, and chopped
  • 1/4 cup mayonnaise
  • 1/4 cup breadcrumbs panko or regular
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • Lemon wedges for garnish
  • Fresh parsley sprigs for garnish

Equipment

  • baking sheet
  • parchment paper
  • small bowl
  • Medium bowl
  • sharp knife
  • Measuring cups
  • Measuring spoons
  • paper towels
  • whisk
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels.
  2. In a small bowl, combine olive oil, paprika, garlic powder, salt, and pepper. Brush the mixture over the salmon fillets, ensuring even coverage.
  3. In a medium bowl, gently combine crabmeat, shrimp, mayonnaise, breadcrumbs, celery, red onion, Dijon mustard, lemon juice, Old Bay seasoning, cayenne pepper (if using), parsley, and minced garlic. Season with salt and pepper to taste. Be careful not to overmix.
  4. Using a sharp knife, create a pocket in each salmon fillet by slicing horizontally through the thickest part, being careful not to cut all the way through.
  5. Gently stuff each pocket with the crab shrimp mixture, dividing it evenly among the fillets.
  6. Place the stuffed salmon fillets on a baking sheet lined with parchment paper.
  7. Bake for 15-20 minutes, or until the salmon is cooked through and the stuffing is heated. The internal temperature of the salmon should reach 145°F (63°C).
  8. For a slightly browned top, broil for the last 1-2 minutes, keeping a close watch to prevent burning (optional).
  9. Remove from oven and let rest for a few minutes before serving. Garnish with lemon wedges and fresh parsley sprigs. Serve immediately.

Notes

Patting the salmon dry ensures better seasoning adhesion and browning. Gently combine the stuffing ingredients to avoid mushy crabmeat. Sautéing the celery, onion, and garlic beforehand enhances their flavor. Use mayonnaise for added moisture and richness. Don't overstuff the salmon fillets. Monitor the internal temperature to prevent overcooking. Store leftovers in an airtight container in the refrigerator for up to 2 days. Consider serving with roasted asparagus or a light salad.