Ingredients
For the Salmon:
4 salmon fillets (6–8 oz each), skin on
2 tbsp olive oil or melted butter
½ tsp paprika
½ tsp garlic powder
Salt & black pepper, to taste
For the Stuffing:
½ cup lump crab meat (picked over for shells)
½ cup cooked shrimp, chopped
4 oz cream cheese, softened
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 garlic clove, minced
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
¼ cup grated Parmesan cheese
Salt & pepper, to taste
For Garnish (optional):
Lemon wedges
Fresh dill or parsley
Instructions
Preheat Oven: Heat to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Salmon:
Pat salmon dry with paper towels.
Using a sharp knife, carefully slice a slit down the center of each fillet to create a pocket (do not cut all the way through).
Brush salmon with olive oil or butter, then season with paprika, garlic powder, salt, and pepper.
Make Stuffing:
In a bowl, combine crab meat, chopped shrimp, cream cheese, mayonnaise, mustard, garlic, parsley, lemon juice, and Parmesan.
Mix until well blended and creamy.
Stuff the Salmon:
Spoon the crab-and-shrimp mixture into the slit of each salmon fillet.
Press gently to close (some stuffing can overflow — that’s fine).
Bake:
Place salmon on prepared sheet and bake for 18–22 minutes, or until salmon flakes easily with a fork and stuffing is heated through.
Serve:
Garnish with fresh dill or parsley and lemon wedges.
Serve with rice, roasted vegetables, or a light salad.
Prep Time: 15 min
Cook Time: 20 min
Servings: 4
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