Stuffed Salmon with Crab and Shrimp
Decadent salmon fillets stuffed with a creamy crab and shrimp filling, topped with buttery breadcrumbs, and baked to flaky perfection. This dish is fancy, fast, and full of flavor.
Ingredients
- 2 salmon fillets about 6 oz each, skin-on or skinless
- 1/2 cup lump crab meat fresh or canned
- 1/2 cup cooked shrimp chopped into small pieces
- 1/4 cup cream cheese softened
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Old Bay seasoning or your preferred seafood seasoning
- 1/4 cup breadcrumbs panko preferred
- 2 tbsp melted butter
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pat salmon fillets dry and carefully cut a pocket into the thickest part of each fillet.
- In a bowl, mix crab meat, chopped shrimp, cream cheese, lemon juice, Old Bay seasoning, salt, and pepper until combined.
- Stuff the mixture evenly into the salmon pockets. Don’t worry if a little spills out.
- Top stuffed salmon with breadcrumbs and drizzle with melted butter.
- Bake for 18–20 minutes, or until salmon flakes easily and breadcrumbs are golden.
- Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
Store leftovers in the fridge for up to 2 days. Freeze uncooked stuffed salmon for up to 1 month; thaw in the fridge before baking. Great with roasted veggies or a side salad. Skip breadcrumbs for a low-carb version or swap with crushed nuts.
Nutrition
Calories: 520kcalCarbohydrates: 6gProtein: 45gFat: 35gSaturated Fat: 15gCholesterol: 180mgSodium: 690mgPotassium: 850mgSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 120mgIron: 1.5mg
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