Ingredients
- 4 thick-cut salmon fillets (skin-on or skinless)
- 1 cup lump crab meat
- 1/2 cup cooked shrimp, chopped
- 4 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 green onions or chives, finely chopped
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or melted butter
- Optional: 1/4 cup breadcrumbs for topping
- Optional: fresh parsley and lemon wedges for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
- In a bowl, mix cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic, green onions, and seasoning until smooth.
- Gently fold in crab meat and chopped shrimp.
- Cut a slit or pocket in each salmon fillet without cutting all the way through.
- Stuff each salmon fillet with the seafood mixture.
- Place salmon in prepared baking dish and drizzle with olive oil or melted butter.
- Sprinkle breadcrumbs on top if using.
- Bake for 18–22 minutes, until salmon flakes easily and filling is heated through.
- Garnish with parsley and serve with lemon wedges.
Notes
- Add shredded parmesan to the filling for extra richness.
- Mix in jalapeños or cayenne for a spicy kick.
- Swap cream cheese for Greek yogurt or light sour cream for a lighter version.
- Use imitation crab if lump crab isn’t available.
- Broil for 1–2 minutes at the end for a crispy top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg
