Ingredients
- For the Salmon:
- 4 center-cut salmon fillets (skinless, thick cut)
- 1 tbsp olive oil or melted butter
- Salt and black pepper, to taste
- Lemon wedges, for serving
- For the Stuffing:
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat, drained and picked over
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 2 green onions, chopped
- 1 tbsp fresh parsley or dill, chopped
- 1/2 tsp Old Bay seasoning
- 1 tsp lemon juice
- 1/4 cup panko breadcrumbs (optional, for texture)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shrimp, crab, cream cheese, mayo, mustard, garlic, green onions, herbs, Old Bay, lemon juice, and panko (if using).
- Slice a pocket down the center of each salmon fillet.
- Season salmon with salt and pepper. Stuff each fillet generously with seafood mixture.
- Place fillets on a greased or parchment-lined baking sheet. Brush tops with olive oil or melted butter.
- Bake for 18–22 minutes, or until salmon flakes easily and stuffing is heated through.
- Finish with a squeeze of lemon and serve hot.
Notes
- Add Cajun seasoning or hot sauce for a spicy kick.
- Swap shrimp for scallops or add chopped spinach for a veggie boost.
- For a keto version, omit the breadcrumbs and use extra cream cheese.
- Make stuffing up to 1 day in advance and chill until ready to use.
- For grilling, wrap stuffed fillets in foil and cook over medium heat.
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 430
- Sugar: 1g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg