Crab Shrimp Stuffed Salmon (Printable Version)
Salmon filets layered with creamy crab, shrimp, and herbs for a rich, flavorful main course.
# Ingredients:
→ Seafood
01 -
400 g wild-caught salmon filets, firm and deep pink
02 -
100 g jumbo lump crab meat, high quality refrigerated
03 -
150 g raw shrimp, peeled and deveined, large or extra large
→ Dairy
04 -
125 g cream cheese, softened (brick style)
05 -
50 g shredded mozzarella cheese
06 -
30 g grated Parmesan cheese, freshly grated
07 -
15 g unsalted butter
→ Produce & Herbs
08 -
15 ml freshly squeezed lemon juice
09 -
15 g fresh parsley, finely chopped
10 -
30 g green onions, chopped (green and white parts)
11 -
3 g minced garlic (approximately 1 large clove)
→ Seasonings
12 -
5 g Old Bay seasoning
13 -
1 g ground cardamom
14 -
2 g Badia complete seasoning
15 -
2 g adobo seasoning, low sodium if possible
16 -
2 g onion powder
17 -
4 g paprika (2 teaspoons), divided
18 -
Salt and black pepper, to taste
# Steps:
01 -
Finely mince garlic; chop parsley and green onions. Season shrimp with salt and pepper. Set aside to let flavors meld.
02 -
In a skillet over medium-high heat, melt half the butter and add one teaspoon paprika. Cook garlic for 30 seconds until fragrant, then add shrimp. Sauté for about 3 minutes until lightly golden on both sides. Remove from heat; let cool slightly before chopping into bite-sized pieces.
03 -
In a large bowl, mix softened cream cheese, parsley, green onions, and lemon juice until slightly loosened. Gently fold in crab meat, cooked shrimp, mozzarella, Parmesan, and all seasonings except Old Bay, taking care not to mash seafood.
04 -
Pat salmon filets dry. Season flesh side with salt, pepper, and Old Bay. Evenly spread stuffing on one filet from edge to edge. Place second filet on top and press gently. Reserve some stuffing for topping.
05 -
Place stacked salmon in an oven-safe pan. Dot with remaining butter. Bake uncovered at 175°C for 20 minutes until mostly cooked. Remove, top with reserved stuffing, then broil for 5 minutes until stuffing edges brown and salmon is fully cooked.
06 -
Let rest 5 minutes. Garnish with chopped parsley. Slice thickly and serve with steamed vegetables, rice, or mashed potatoes.
# Notes:
01 -
Avoid overmixing stuffing to keep seafood pieces tender and distinct.
02 -
Ensure salmon filets have similar thickness for even cooking.
03 -
Resting allows flavors to meld and stuffing to remain intact.