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This crab and shrimp stuffed salmon transforms an ordinary dinner into a restaurant-worthy experience without the hefty price tag. The savory seafood stuffing complements the rich salmon perfectly, creating a dish that's impressive enough for special occasions yet simple enough for a weeknight treat.
I first created this dish when my inlaws were visiting and wanted to serve something special without spending hours in the kitchen. The look on their faces when I brought it to the table was priceless and now it's become our celebration goto meal.
Ingredients
- Salmon fillets: Choose thick centercut pieces with bright color and firm texture for best results
- Shrimp and crab meat: The star of the stuffing providing sweet delicate flavor that pairs perfectly with salmon
- Cream cheese and mayonnaise: Creates a rich creamy binding that keeps the stuffing moist
- Dijon mustard: Adds tanginess that cuts through the richness of the seafood
- Old Bay seasoning: The classic seafood seasoning that brings everything together
- Green onions and parsley: Fresh herbs that add brightness and color
- Garlic powder: Infuses the stuffing with aromatic flavor without overpowering the delicate seafood
- Lemon juice: Brightens all the flavors and enhances the natural sweetness of the seafood
- Olive oil: Helps the salmon develop a beautiful exterior while baking
How To Make Crab and Shrimp Stuffed Salmon
- Prepare the stuffing:
- Combine all stuffing ingredients in a bowl mixing gently to maintain chunks of crab and shrimp. The texture should be creamy but still have distinct pieces of seafood visible.
- Create salmon pockets:
- Using a sharp knife make a horizontal cut along the thickest part of each fillet creating a pocket that extends almost to the edges. Take care not to cut through completely this requires a gentle touch and patience.
- Stuff the salmon:
- Spoon the seafood mixture generously into each pocket allowing some to peek out for visual appeal. The pockets should be filled completely but not overflowing to prevent leakage during baking.
- Bake to perfection:
- Place the stuffed fillets on a baking sheet drizzle with olive oil and season lightly. Bake at 375°F for exactly 1820 minutes until the salmon is just opaque throughout and flakes easily with a fork.
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The lump crab meat is truly the star ingredient here. I splurge on the highest quality I can find because its sweet delicate flavor really makes the difference. Last Valentine's Day I served this with champagne and my husband said it was better than any restaurant meal we'd had all year.
Storage and Reheating
Leftover stuffed salmon will keep in an airtight container in the refrigerator for up to 2 days. To reheat wrap loosely in foil and warm in a 275°F oven for about 15 minutes until just heated through. Avoid microwaving as it can make the salmon tough and rubbery. For best results though enjoy this dish fresh from the oven when the salmon is at its most tender and the stuffing is perfectly warm.
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Perfect Pairings
This elegant stuffed salmon pairs beautifully with simple sides that won't compete with its rich flavor. Try serving it with roasted asparagus, a light lemon risotto, or garlic butter green beans. A chilled glass of Sauvignon Blanc or unoaked Chardonnay complements the seafood wonderfully. For a complete dinner experience add a simple side salad with vinaigrette dressing and finish with a light dessert like lemon sorbet or fresh berries with whipped cream.
Make Ahead Tips
You can prepare the entire dish up to 24 hours in advance. Complete all steps through stuffing the salmon then cover tightly with plastic wrap and refrigerate. When ready to serve simply remove from the refrigerator while the oven preheats, drizzle with olive oil, and bake as directed, adding an extra 23 minutes to the cooking time since the salmon will be cold. This makes it perfect for entertaining when you want to enjoy time with guests instead of being stuck in the kitchen.
Frequently Asked Questions
- → Can I use canned crab meat for this dish?
Yes, you can substitute fresh crab meat with canned crab meat. Just ensure it is well-drained before mixing.
- → Can I prepare the filling in advance?
Absolutely! The filling can be prepared a day in advance and stored in an airtight container in the refrigerator.
- → What sides pair well with this dish?
This dish pairs wonderfully with roasted vegetables, a light salad, or buttery mashed potatoes for a complete meal.
- → How do I know when the salmon is fully cooked?
The salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- → Can I replace shrimp with another ingredient?
Yes, alternatives such as scallops, diced cooked lobster, or even sautéed mushrooms work well in place of shrimp.
- → How can I avoid overcooking the salmon?
Keep an eye on the timing and check the fish at the lower end of the baking range. Cover with foil if it starts to brown too much.