Crab Shrimp Stuffed Salmon (Print-Friendly Version)
Tender salmon filled with a savory crab and shrimp mixture, baked for a rich and satisfying seafood dish.
# Ingredients:
→ Seafood
01 -
2 salmon fillets, skin removed
02 -
1/2 cup cooked crab meat, shredded
03 -
1/2 cup cooked shrimp, chopped
→ Stuffing
04 -
1/4 cup breadcrumbs
05 -
2 tablespoons mayonnaise
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon lemon juice
08 -
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
09 -
Salt and pepper, to taste
→ Finishing
10 -
Olive oil, for drizzling
# Steps:
01 -
Preheat the oven to 375°F and prepare a baking dish by lining it with parchment paper or lightly greasing it.
02 -
In a medium bowl, mix the crab meat, chopped shrimp, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, salt, and pepper until thoroughly combined.
03 -
Carefully slice each salmon fillet horizontally to create a pocket, ensuring not to cut through completely.
04 -
Fill each salmon pocket with the seafood mixture, pressing gently to secure the stuffing inside.
05 -
Place the stuffed fillets in the baking dish, drizzle with olive oil, and season with additional salt and pepper to taste.
06 -
Bake in the preheated oven for 20 to 25 minutes until the salmon is cooked through and flakes easily with a fork.
07 -
Remove from the oven, allow the fillets to rest for a few minutes, then serve warm.
# Notes & Tips:
01 -
Do not overfill the salmon pockets to prevent the stuffing from spilling during baking. For a crispy topping, sprinkle extra breadcrumbs mixed with olive oil before baking.
02 -
Leftovers can be stored in an airtight container refrigerated for up to two days and reheated gently.