Ingredients
Scale
- 4 salmon fillets (6 ounces each)
- 1 cup cooked crab meat (lump or backfin)
- 1/2 cup cooked shrimp, chopped
- 1/4 cup cream cheese, softened
- 1/4 cup breadcrumbs (plain or seasoned)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Lemon wedges (for serving, optional)
Instructions
Step 1: Prepare the Stuffing
- Mix Ingredients: In a medium bowl, combine the cooked crab meat, chopped shrimp, cream cheese, breadcrumbs, grated Parmesan cheese, chopped parsley, Dijon mustard, garlic powder, lemon juice, salt, and pepper. Mix until well combined.
Step 2: Prepare the Salmon
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Fillets: Place the salmon fillets skin-side down on a cutting board. Using a sharp knife, carefully cut a pocket into each fillet by slicing horizontally, being careful not to cut all the way through.
- Stuff the Salmon: Spoon the crab and shrimp mixture into each pocket of the salmon fillets, pressing gently to ensure the stuffing is secure.
Step 3: Bake the Salmon
- Season and Drizzle: Place the stuffed salmon fillets in a greased baking dish. Drizzle olive oil over the top and season with additional salt and pepper.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Step 4: Serve
- Plate and Garnish: Carefully transfer the stuffed salmon to serving plates. Garnish with lemon wedges and additional fresh parsley if desired.
- Enjoy: Serve warm with your favorite sides, such as steamed vegetables or rice.
- Prep Time: 20
- Cook Time: 20