Ingredients
Equipment
Method
- Set your oven to preheat at 375°F (190°C).
- In a medium bowl, mix together the crab meat, chopped shrimp, cream cheese, breadcrumbs, lemon juice, parsley, garlic powder, salt, and pepper until smooth and evenly blended.
- Use a sharp knife to carefully slice a horizontal pocket into each salmon fillet without cutting all the way through.
- Fill each salmon pocket generously with the prepared seafood stuffing.
- Warm a skillet over medium heat and add a light coating of olive oil. Sear the stuffed salmon on both sides for about 3–4 minutes per side, until the exterior is golden brown.
- Move the seared fillets to a baking dish and bake in the preheated oven for 15 minutes, or until the salmon is cooked thoroughly.
- Serve the stuffed salmon hot straight from the oven.
Nutrition
Notes
You can prepare the seafood stuffing up to a day in advance and refrigerate until ready to use; let it come to room temperature before filling the salmon for easier spreading. Canned crab and pre-cooked shrimp make this recipe faster, but be sure to drain or pat them dry to avoid watery stuffing. While cream cheese keeps the filling moist and rich, mascarpone or goat cheese can be substituted for a twist. To store leftovers, keep them in the refrigerator and enjoy within two days; reheating gently in the oven retains the best texture. Freezing is not recommended, as the filling and fish may become mushy after thawing. Serve this dish with fresh green vegetables, rice, or mashed potatoes for a complete meal.