Seafood-Stuffed Salmon
Prep time: 20 minutes | Cook time: 20-25 minutes | Servings: 4
Ingredients
Seafood Stuffing
- 8 oz lump crab meat, picked for shells
- 1/2 lb small shrimp, peeled, deveined, and chopped
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup Panko breadcrumbs or crushed Ritz crackers
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- Salt and black pepper to taste
Salmon & Glaze
- 4 large salmon fillets (about 6–8 oz each), center-cut
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Lemon wedges and fresh parsley, for serving
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Make the Stuffing: In a medium bowl, combine the cream cheese, mayonnaise, Parmesan, breadcrumbs, minced garlic, lemon juice, Old Bay seasoning, salt, pepper, and chopped parsley. Mix until smooth. Gently fold in the crab meat and chopped shrimp until well combined.
- Butterfly the Salmon: Slice horizontally into the thickest edge of each salmon fillet to create a deep pocket, being careful not to cut all the way through to the other side.
- Stuff the Fillets: Spoon a generous amount of the seafood mixture into the pocket of each salmon fillet. Arrange a few whole cooked small shrimp on top for presentation if desired.
- Season: Place the stuffed fillets on the prepared baking sheet. Whisk the melted butter with garlic powder and paprika, then brush generously over the top of the salmon.
- Bake & Broil: Bake for 18–22 minutes until the salmon flaking easily with a fork and the seafood stuffing is hot and cooked through (internal temperature should reach 145°F). Switch the oven to broil for 1–2 minutes at the end to get a golden brown top.
- Serve: Garnish with fresh parsley and serve warm with fresh lemon wedges.
