why make this recipe
Shrimp & Crab Stuffed Salmon is a delightful dish that brings the flavors of the sea to your dinner table. It’s not just a meal; it’s an experience. The combination of succulent salmon with rich crab and shrimp stuffing creates a delicious and satisfying taste. Perfect for special occasions or a cozy family dinner, this dish will impress everyone. You’ll love how quick and easy it is to prepare while feeling fancy and flavorful!
how to make Shrimp & Crab Stuffed Salmon
Ingredients :
- 4 skin-on salmon fillets (center-cut)
- 1/2 lb lump crab meat
- 1/4 cup cream cheese
- 1/4 cup shredded Parmesan
- 2 tbsp mayo
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt & black pepper
- 1 tbsp fresh parsley, chopped
- 12 medium shrimp, peeled & deveined
- 1 tbsp butter
- Lemon wedges & more parsley (for garnish)
Directions :
- Make Filling: Mix the crab, cream cheese, Parmesan, mayo, garlic, lemon juice, parsley, salt, and pepper in a bowl until well combined.
- Prep Salmon: Slice a deep slit in each salmon fillet. Be careful not to cut all the way through the fish.
- Stuff: Fill the slits in the salmon with the crab mixture. Press lightly to secure the filling inside.
- Sear: Cook the salmon in a skillet over medium-high heat for 4-5 minutes on each side until the salmon is golden and cooked through.
- Sauté Shrimp: In the same skillet, melt the butter and cook the shrimp for 1-2 minutes on each side until they turn pink.
- Finish: Top the salmon with the sautéed shrimp and garnish with parsley and lemon wedges for extra flavor.
how to serve Shrimp & Crab Stuffed Salmon
Serve the Shrimp & Crab Stuffed Salmon hot, garnished with fresh parsley and lemon wedges. It pairs perfectly with simple sides such as steamed vegetables, rice, or a light salad. This dish not only looks beautiful but also makes for a comforting and hearty meal.
how to store Shrimp & Crab Stuffed Salmon
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. It’s best to reheat gently in the oven or a skillet to avoid dry salmon. Freezing is not recommended due to the delicate nature of the filling.
tips to make Shrimp & Crab Stuffed Salmon
- Make sure to use fresh seafood for the best flavor.
- Feel free to adjust the seasonings based on your taste preferences.
- For added spice, consider mixing in a pinch of cayenne pepper or diced jalapeños into the filling.
- Use a meat thermometer to ensure the salmon is cooked perfectly to an internal temperature of 145°F.
variation
You can try adding different herbs like dill or tarragon to the filling for a unique twist. Also, substitute the shrimp for scallops or even lobster for a luxurious touch.
FAQs
1. Can I use frozen salmon fillets?
Yes, you can use frozen salmon fillets. Just be sure to thaw them completely before preparing the recipe.
2. What can I serve with this dish?
This salmon pairs well with roasted vegetables, quinoa, or a fresh green salad.
3. Can I make the crab filling in advance?
Absolutely! You can prepare the crab filling a day ahead and store it in the refrigerator until you’re ready to stuff the salmon.
Shrimp & Crab Stuffed Salmon
Ingredients
For the Filling
- 1/2 lb lump crab meat Use fresh for best flavor.
- 1/4 cup cream cheese
- 1/4 cup shredded Parmesan
- 2 tbsp mayo
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt & black pepper To taste
- 1 tbsp fresh parsley, chopped
- 12 medium shrimp, peeled & deveined
- 1 tbsp butter
For Serving
- Lemon wedges For garnishing.
- More parsley For garnishing.
For the Salmon
- 4 pieces skin-on salmon fillets (center-cut)
Instructions
Preparation
- Mix the crab, cream cheese, Parmesan, mayo, garlic, lemon juice, parsley, salt, and pepper in a bowl until well combined.
- Slice a deep slit in each salmon fillet, being careful not to cut all the way through the fish.
- Fill the slits in the salmon with the crab mixture, pressing lightly to secure the filling inside.
Cooking
- Cook the salmon in a skillet over medium-high heat for 4-5 minutes on each side until golden and cooked through.
- In the same skillet, melt the butter and cook the shrimp for 1-2 minutes on each side until they turn pink.
- Top the salmon with the sautéed shrimp and garnish with parsley and lemon wedges.