Crab & Shrimp Stuffed Salmon Recipe
Stuffed Salmon Recipe with Shrimp and Crab is an elegant seafood dinner that combines tender salmon with a rich, creamy filling of shrimp, crab, Parmesan, and herbs. Perfect for holidays, dinner parties, or a special date night at home, this restaurant-quality recipe is surprisingly easy to make and guaranteed to impress.
Servings: 6 servings
Ingredients
- 4 center cut salmon filets 4-6 ounce filets per person
- 10 medium-sized raw shrimp peeled and deveined with tails removed, chopped into ½" pieces
- 8 ounces lump crab meat drained well and chopped
- 2 tablespoons butter or olive oil
- ¼ 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
- ¼ teaspoon paprika or Old Bay seasoning
- ¼ 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.
- 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.
Notes
- Let the salmon come closer to room temperature before baking so it cooks more evenly. Cold salmon straight from the refrigerator can cook unevenly and may need extra time in the oven.
- Avoid overcooking the salmon by checking for doneness near the end of the baking time. A little albumin (the white protein that appears on the surface) is normal, but a large amount can mean the salmon has been cooked too long.
- Let the stuffed salmon rest for a few minutes before slicing. This allows the juices to settle and keeps the fish tender and moist.
Nutrition
Calories: 209kcal | Carbohydrates: 3g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 504mg | Potassium: 512mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 574IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1mg
