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–+ servings
Crab and Shrimp Stuffed Salmon

Delicious Crab and Shrimp Stuffed Salmon for Seafood Lovers

A delightful Crab and Shrimp Stuffed Salmon that offers a magical culinary experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 4 fillets Salmon Fillets Ensure they are fresh or well-thawed if frozen.
  • 1 cup Crab Meat Opt for canned or fresh, properly drained.
  • 1 cup Shrimp Chop large shrimp before adding.
  • 8 oz Cream Cheese Use dairy-free cream cheese for a vegan alternative.
  • 1/2 cup Breadcrumbs Choose gluten-free breadcrumbs.
  • 2 tbsp Parsley Substitute with dill for a different twist.
  • 2 tbsp Lemon Juice Fresh juice is preferred.
  • 1 tsp Garlic Powder Fresh minced garlic can be used if preferred.
  • 1 tsp Salt Adjust to suit personal preferences.
  • 1 tsp Pepper Adjust to suit personal preferences.

Equipment

  • Mixing bowl
  • Sharp Knife
  • Baking dish
  • Oven

Method
 

Preparation Steps
  1. In a mixing bowl, combine the crab meat and chopped shrimp with softened cream cheese, breadcrumbs, parsley, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
  2. Place the salmon fillets skin-side down on a cutting board. Carefully slice a pocket into each fillet without cutting all the way through.
  3. Fill each salmon pocket with the crab and shrimp mixture, gently pressing to pack it in.
  4. Preheat your oven to 375°F (190°C) and prepare a greased baking dish. Bake the stuffed salmon for 20-25 minutes.
  5. Remove from the oven and let rest for a few minutes before serving, garnished with lemon wedges and fresh herbs.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Can be frozen for up to 3 months.

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