- 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
- 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.
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.
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