Ingredients
- 4 salmon fillets, skin-on or skinless
- 1/2 cup cooked crab meat (lump or backfin)
- 1/2 cup cooked shrimp, peeled and chopped
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Cut a pocket in each salmon fillet for the stuffing, being careful not to cut through completely.
- In a medium bowl, combine crab meat, chopped shrimp, cream cheese, mayonnaise, Parmesan, Dijon mustard, lemon juice, garlic powder, onion powder, and parsley. Season with salt and pepper.
- Stuff each salmon fillet with the seafood mixture, pressing gently into the pocket. Use any extra stuffing around the fillets on the baking sheet.
- Drizzle olive oil over the salmon and season with additional salt and pepper.
- Bake for 15-20 minutes, until salmon is cooked through and flakes easily with a fork.
- Garnish with extra parsley and a squeeze of lemon juice. Serve warm.
Notes
- Add jalapeños or cayenne pepper to the stuffing for a spicy variation.
- Experiment with other cheeses like mozzarella or goat cheese for unique flavors.
- Sautéed vegetables like spinach or mushrooms can be mixed into the stuffing.
- Ensure all ingredients, especially mayonnaise, are gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 420
- Sugar: 1g
- Sodium: 560mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 125mg
