Ingredients
- 4 salmon fillets (skin-on or skinless)
- 1/2 cup lump crab meat (picked over for shells)
- 1/2 cup cooked shrimp, chopped
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tbsp fresh parsley or dill, chopped
- 1/2 tsp paprika (plus more for topping)
- Salt and pepper, to taste
- 1 tbsp olive oil or melted butter
- Lemon slices (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a bowl, mix crab, shrimp, cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic, herbs, paprika, salt, and pepper until just combined.
- Cut a deep pocket in each salmon fillet without slicing all the way through.
- Stuff each fillet generously with the seafood mixture and press gently to secure.
- Brush tops of salmon with olive oil or melted butter, and sprinkle with a little paprika, salt, and pepper.
- Bake for 18–22 minutes, or until salmon is cooked through and flakes easily with a fork.
- Garnish with lemon slices and fresh herbs before serving.
Notes
- Add chopped spinach or green onions to the stuffing for added freshness.
- Swap cream cheese with ricotta or add grated Parmesan for extra richness.
- Drizzle with garlic butter or white wine sauce for a bolder flavor.
- Prepare and stuff the salmon ahead of time and refrigerate until ready to bake.
- Use foil if grilling to secure the filling and keep moisture in.
- 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: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 125mg
