Ingredients
Units
Scale
- 4 center cut salmon filets, 4-6 ounce filets per person
- 10 medium-sized raw shrimp, peeled and deveined with tails removed, chopped into 1/2" pieces
- 8 oz lump crab meat, drained well and chopped
- 2 tablespoons butter or olive oil
- 1/4 cup bell peppers (red, green, or yellow peppers), diced
- 1 egg, lightly beaten
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley, more for garnish
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon of paprika (or Old Bay seasoning)
- 1/4 cup panko breadcrumbs
- Kosher Salt and Black Pepper, to taste
- Lemon wedges for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper, to taste.
- Cut a pocket into the thick top part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet. Set aside.
- In a large pan, melt 1 tablespoon of butter or olive oil over medium heat. Add minced garlic cloves, stirring often, until soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, until opaque about 2-3 minutes. Do not overcook as they will also cook in the oven.
- In a small bowl combine the cooked shrimp, lump crab meat, lemon zest, lemon juice paprika, beaten egg, panko bread crumbs, and bell peppers. Season with salt and pepper, to taste.
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Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil, or in a lightly buttered baking dish. Pull the slit apart to fill it with the shrimp and crabmeat stuffing. Spoon a couple of heaping tablespoons of the mixture into the slit, allowing it to spill out the top of the salmon.
- Bake the stuffed salmon fillet for about 15 minutes at 400 degrees F. The tops will be slightly golden.
- Serve immediately with lemon wedges and parsley for garnish. I like to serve it with a simple salad and crusty bread.
Notes
Tip for Cooking Salmon
- When baking the salmon, keep an eye out for white spots appearing around the salmon fillet - this is called albumin. If you see A LOT (a little is okay) of it, this means the salmon is overcooked. At this point, you can remove it. Baking for about 15 minutes should give you a nice medium-cooked fish.
- Prep Time: 15 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: salmon, crab, shrimp, stuffed salmon, panko bread crumbs, lemon, main meal, seafood, Italian recipe