Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: Approximately 35–40 minutes
Servings: 4
Course: Main Course
Cuisine: American / Seafood
Ingredients
Salmon
- 4 salmon fillets, skin removed, about 6 oz (170 g) each
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
Crab & Shrimp Filling
- ½ cup cooked shrimp, finely chopped
- ½ cup lump crab meat
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan
- Salt and pepper, to taste
Garnish
- Lemon slices
- Fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Pat the salmon fillets dry with paper towels.
- Carefully cut a pocket into the thickest side of each salmon fillet. Do not cut completely through the fish.
- In a medium bowl, combine the chopped shrimp, lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, and Parmesan.
- Season the filling with salt and pepper and gently mix until creamy and well combined.
- Divide the seafood filling evenly between the four salmon fillets.
- Carefully spoon the filling into each pocket without overstuffing.
- Place the stuffed salmon fillets into the prepared baking dish.
- Brush the tops with olive oil.
- Season the salmon with salt, black pepper, and paprika.
- Bake for 18–22 minutes, depending on the thickness of the fillets.
- Check that the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and allow the salmon to rest for a few minutes.
- Garnish with fresh parsley and lemon slices.
- Serve warm with your favorite vegetables, salad, rice, potatoes, or another side dish.
Nutrition Information
Approximate nutrition per serving, based on 4 servings:
- Calories: 520
- Protein: 46 g
- Carbohydrates: 4 g
- Fat: 34 g
- Fiber: 0 g