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Easy Crab and Shrimp Stuffed Salmon Fillets

Close-up of a perfectly baked stuffed salmon fillet with a golden, herbed breadcrumb crust.
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Make impressive, restaurant-style stuffed salmon that cooks quickly. This recipe features flaky salmon filled with a rich seafood stuffing, perfect for an elegant dinner on a weeknight or for guests.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup cooked crab meat, flaked
  • 1/2 cup cooked small shrimp, chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. Pat the salmon fillets dry with paper towels. Brush the tops and sides lightly with olive oil and season with salt and pepper. Place the fillets on the prepared baking sheet.
  3. In a medium bowl, combine the crab meat, chopped shrimp, softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, and garlic powder. Mix gently until the stuffing is just combined. Do not overmix.
  4. Using a sharp knife, carefully cut a pocket into the thickest side of each salmon fillet, cutting about three-quarters of the way through, being careful not to cut all the way to the edges or bottom.
  5. Spoon the seafood stuffing evenly into the pockets of the salmon fillets. Press the opening closed gently if needed.
  6. In a small bowl, mix the panko breadcrumbs and melted butter. Sprinkle this mixture over the top of the stuffed portion of the salmon.
  7. Bake for 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the topping is golden brown. Cooking time depends on the thickness of your fillets.
  8. Remove from the oven and let the salmon rest for 2 minutes before serving. Serve immediately as an elegant seafood main dish.

Notes

  • For a low-carb or keto seafood option, omit the panko breadcrumb topping or substitute with crushed pork rinds.
  • You can prepare the stuffing mixture up to one day ahead and store it covered in the refrigerator.
  • This dish pairs well with roasted asparagus or a simple green salad for a healthy salmon meal.

Nutrition

Find it online: https://cookerycommand.com/easy-crab-shrimp-stuffed-salmon-recipe/