Shrimp & Crab Stuffed Salmon
A delicious seafood dish that combines salmon, shrimp, and crab for a healthy and visually stunning centerpiece meal.
Ingredients
Main Ingredients
- 4 pieces 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 To taste
- 1 tbsp fresh parsley, chopped
- 12 medium shrimp, peeled & deveined
- 1 tbsp butter
- Lemon wedges & more parsley (for garnish)
Instructions
Preparation
- In a bowl, mix together crab meat, cream cheese, Parmesan, mayo, minced garlic, lemon juice, chopped parsley, salt, and pepper until well combined.
- Take each salmon fillet and slice a deep slit in the side to create a pocket for the filling, being careful not to cut all the way through.
- Fill each salmon pocket with the crab mixture, pressing lightly to secure the filling inside.
Cooking
- Heat a skillet over medium-high heat and cook each salmon fillet for 4–5 minutes on each side until golden brown.
- In the same skillet, add butter and cook the shrimp for 1–2 minutes on each side until they turn pink.
- Place the cooked shrimp on top of the stuffed salmon. Garnish with parsley and serve with lemon wedges.
Notes
Choose fresh salmon for the best taste. Make sure not to overstuff the salmon pockets to prevent tearing. You can also add some spices like old bay seasoning for extra flavor. If you like a little heat, add red pepper flakes to the filling. If you have leftovers, store the salmon in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in the oven or skillet to ensure the salmon stays moist.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 7gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 600mgSugar: 1g
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