Description
A delightful dish that elevates any dining experience, combining rich flavors of seafood with tender salmon.
Ingredients
Scale
- 4 skinless salmon fillets (170 g each)
- 120 g lump crab meat
- 120 g cooked shrimp, chopped
- 60 g cream cheese, softened
- 1 tablespoon mayonnaise
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 30 g breadcrumbs
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions
- Preheat your oven to 190°C (375°F).
- In a medium bowl, combine the shrimp, crab meat, cream cheese, breadcrumbs, mayonnaise, Dijon mustard, garlic powder, paprika, parsley, salt, and black pepper. Mix until well combined.
- Take the salmon fillets and create a pocket in the center of each.
- Season the fillets with salt and pepper inside and outside the pocket.
- Fill the salmon pockets with the seafood stuffing, securing edges with toothpicks if necessary.
- Heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed salmon for 2–3 minutes on each side.
- Transfer the skillet to the oven and bake for 12–15 minutes, or until the salmon is opaque and filling is heated through.
- Serve with lemon wedges.
Notes
Pair with sautéed asparagus or a salad. Store leftovers in the refrigerator for up to 3 days. Freeze unbaked stuffed fillets for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: stuffed salmon, seafood, gourmet, crab, shrimp, easy recipe