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Crab and Shrimp Stuffed Salmon

A delicious and easy-to-make stuffed salmon dish filled with rich crab and shrimp, perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces salmon fillets Choose skin-on for better flavor.
  • 1 cup lump crab meat
  • 1 cup shrimp, peeled and chopped Fresh or frozen is fine.
  • 1/2 cup cream cheese, softened Bring to room temperature for easier mixing.
  • 1/4 cup breadcrumbs Use plain or seasoned.
  • 2 tablespoons chopped fresh parsley For flavor and garnish.
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • 1 teaspoon garlic powder
  • to taste salt and pepper Adjust based on personal preference.
  • for drizzling olive oil Enhances moisture and flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper for easy cleanup.
  2. In a large bowl, combine the lump crab meat, chopped shrimp, cream cheese, breadcrumbs, parsley, lemon juice, garlic powder, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.
  3. Make a pocket in each salmon fillet by slicing into the side, taking care not to cut all the way through.
  4. Generously fill each salmon pocket with the crab and shrimp mixture, ensuring they’re well-packed.
Cooking
  1. Place the stuffed salmon in the lined baking dish. Drizzle a little olive oil on top for extra moisture and seasoning.
  2. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serving
  1. Let it rest for a few minutes, then plate, garnish with additional parsley, and enjoy your stunning creation!

Notes

Don’t overstuff to prevent the salmon from breaking open. Check for doneness with a food thermometer, aiming for an internal temperature of 145°F (63°C).