Crab Shrimp Stuffed Salmon (Print-Friendly Version)
Flaky salmon fillets filled with a creamy blend of crab, shrimp, and herbs, baked until tender and flavorful.
# Ingredients Required:
→ Seafood
01 -
4 salmon fillets with skin, approximately 170 g each
02 -
120 ml cooked shrimp, finely chopped
03 -
120 ml lump crab meat
→ Filling
04 -
115 g cream cheese, softened
05 -
60 ml mayonnaise
06 -
15 ml lemon juice
07 -
5 ml Dijon mustard
08 -
1 garlic clove, minced
09 -
15 ml fresh parsley, chopped
10 -
1.25 ml paprika
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
30 ml grated Parmesan cheese
→ Finishing
14 -
Olive oil, for brushing
15 -
Lemon wedges, for serving
# Detailed Directions:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 -
Combine chopped shrimp, crab meat, softened cream cheese, mayonnaise, lemon juice, Dijon mustard, minced garlic, chopped parsley, paprika, salt, pepper, and grated Parmesan cheese in a bowl until thoroughly mixed.
03 -
Using a sharp knife, carefully slice lengthwise down the center of each salmon fillet to form a pocket, avoiding cutting through completely.
04 -
Generously fill each salmon pocket with the prepared seafood mixture, ensuring even distribution.
05 -
Arrange the stuffed fillets on the prepared baking sheet. Lightly brush the tops with olive oil and sprinkle a pinch of salt and paprika over each.
06 -
Bake in the preheated oven for 18 to 22 minutes until salmon is opaque, flakes easily with a fork, and reaches an internal temperature of 63°C.
07 -
Serve the salmon warm accompanied by lemon wedges and preferred side dishes.
# Helpful Advice:
01 -
Verify salmon reaches an internal temperature of 63°C for safe consumption.
02 -
Adjust seasoning according to taste preferences.
03 -
Use premium lump crab meat for enhanced flavor.