Description
A decadent seafood dish featuring a perfectly baked salmon fillet stuffed with a rich mixture of crab and shrimp, seasoned with herbs and a touch of lemon.
Ingredients
Scale
For the Crust:
- 4 (6-ounce) salmon fillets, skin on
- 1/2 cup cooked crab meat, flaked
- 1/2 cup cooked small shrimp, chopped
- 1/4 cup cream cheese, softened
- 2 tablespoons breadcrumbs
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make a slit lengthwise along the side of each salmon fillet, cutting about 3/4 through to create a pocket. Season the inside and outside with salt and pepper.
- In a bowl, combine crab meat, chopped shrimp, cream cheese, breadcrumbs, mayonnaise, Dijon mustard, dill, parsley, lemon zest, and garlic powder. Mix until well blended.
- Carefully stuff the crab-shrimp mixture into the pocket of each salmon fillet, dividing evenly.
- Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed salmon fillets skin-side down and sear for 2-3 minutes until golden.
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the salmon flakes easily and the filling is hot.
- Serve immediately with lemon wedges.
Notes
You can customize the seasonings to taste. For extra richness, add a tablespoon of melted butter to the stuffing mixture.