🐟 Elegant Crab & Shrimp Stuffed Salmon

🌿 Description

This Elegant Crab and Shrimp Stuffed Salmon is a restaurant-quality dish made right at home. Tender salmon fillets are filled with a rich seafood stuffing made from sweet crab, juicy shrimp, garlic, herbs, and a touch of creamy cheese, then baked until perfectly flaky.

It’s luxurious yet wholesome — perfect for special dinners, guests, or when you want something impressive but surprisingly easy.

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🛒 Ingredients (Serves 4)

🐟 Salmon:

• 4 salmon fillets (skin-on or skinless, about 6 oz each)

• 1 tbsp olive oil

• Salt & black pepper

• ½ tsp paprika

• 1 tbsp lemon juice

🦀 Seafood Stuffing:

• ½ cup lump crab meat

• ½ cup cooked shrimp, finely chopped

• ¼ cup cream cheese (softened)

• 2 tbsp Greek yogurt (or mayonnaise)

• 2 tbsp grated Parmesan

• 1 clove garlic, minced

• 1 tbsp chopped parsley

• 1 tsp lemon zest

• 1–2 tbsp breadcrumbs (optional, for structure)

• Pinch salt & pepper

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👩‍🍳 Instructions

1️⃣ Prepare the Salmon

Preheat oven to 190°C (375°F).
Pat salmon dry.

Using a sharp knife, carefully cut a pocket into the side of each fillet (don’t cut all the way through).

Season with salt, pepper, paprika, olive oil, and lemon juice.

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2️⃣ Make the Seafood Filling

In a bowl, gently mix:

• Crab meat

• Chopped shrimp

• Cream cheese

• Greek yogurt

• Parmesan

• Garlic

• Lemon zest

• Parsley

• Breadcrumbs (if using)

Mix just until combined.

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3️⃣ Stuff the Salmon

Spoon filling evenly into each salmon pocket.
Press gently to seal.

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4️⃣ Bake

Place on a lined baking tray.
Bake 15–20 minutes until salmon flakes easily and internal temperature reaches 63°C (145°F).

Optional: Broil 2–3 minutes for light golden top.

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🌟 Mediterranean Touch

• Add chopped spinach to the filling

• Use feta instead of Parmesan

• Add sun-dried tomatoes for brightness

• Finish with a drizzle of olive oil & fresh dill

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🍽 Serving Ideas

• Serve with roasted asparagus

• Pair with lemon rice or quinoa

• Add a cucumber tomato salad

• Spoon extra lemon butter sauce over top

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❓ Q & A

Q: Can I use canned crab?

Yes, just drain well and check for shells.

Q: Can I make it ahead?

Yes, stuff the salmon and refrigerate up to 8 hours before baking.

Q: Can I air fry it?

Yes! Air fry at 180°C (350°F) for 10–14 minutes depending on thickness.

Q: Can I freeze it?

It’s best fresh, but you can freeze before baking for up to 1 month.

Q: How do I keep salmon from drying out?

Do not overbake and use a thermometer for perfect doneness.