Description
Okay, so you want to absolutely blow some minds at dinner? This Crab and Shrimp Stuffed Salmon is basically the seafood equivalent of a fancy sports car – it looks incredible, performs even better, and makes everyone think you’re way more sophisticated than you actually are. We’re talking perfectly flaky salmon fillets butterflied open and packed with a luxurious mixture of sweet crab, tender shrimp, and creamy herbs that’ll make your taste buds do a happy dance. It’s surf-and-surf in the most elegant way possible. My mother-in-law actually asked if I hired a chef when I served this, and honestly? I didn’t correct her. This is special occasion food that’s surprisingly doable on a weeknight when you want to feel fancy.
Ingredients
For the Salmon:
- 4 salmon fillets (6–8 oz each), skin removed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 tsp garlic powder
For the Seafood Stuffing:
- 8 oz lump crab meat, picked over for shells
- 1/2 lb medium shrimp, cooked and chopped
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp dried dill
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For the Lemon Herb Butter:
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
For the Finishing Touch:
- Lemon wedges
- Extra fresh herbs
- A sprinkle of paprika
- Toothpicks (trust me on this)
Instructions
Preheat your oven to 400°F because we’re going in hot.
Pat salmon fillets dry and place them on a cutting board.
Using a sharp knife, carefully butterfly each fillet by cutting horizontally about 3/4 of the way through, then opening like a book. Don’t cut all the way through – we want a pocket, not salmon slices.
Season inside and out with salt, pepper, paprika, and garlic powder. Be generous!
In a bowl, gently fold together crab meat, chopped shrimp, cream cheese, mayo, and panko.
Add green onions, garlic, lemon juice, Old Bay, dill, and parsley. Mix carefully – you don’t want to break up that beautiful crab.
Season with salt and pepper, then taste. It should be rich and flavorful enough to stand up to the salmon.
Divide the seafood mixture evenly among the salmon fillets, spooning it into those pockets you created.
Fold the salmon back over the stuffing and secure with toothpicks every 2 inches or so. Don’t skip this – nobody wants stuffing spillage.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the stuffed salmon seam-side down first for 3-4 minutes to help seal everything in.
Carefully flip and sear the other side for another 2-3 minutes until golden.
While salmon sears, whisk together all the lemon herb butter ingredients.
Brush the butter mixture all over the salmon fillets like you’re painting a masterpiece.
Pop that skillet right into the oven for 12-15 minutes, or until salmon flakes easily and stuffing is heated through.
Let salmon rest for 5 minutes (this is crucial for keeping everything together).
Carefully remove toothpicks and transfer to serving plates.
Drizzle with any remaining lemon herb butter and garnish with fresh herbs and lemon wedges.
Stand back and accept the compliments that are definitely coming your way.
Notes
Pair with garlic mashed potatoes or wild rice pilaf to soak up all those delicious juices.
Roasted asparagus or green beans make perfect veggie companions.
A crisp white wine like Pinot Grigio or Sauvignon Blanc is chef’s kiss.
Start with a simple salad to let this beauty be the star.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~8g
- Protein: ~52g