Gourmet Crab & Shrimp Stuffed Salmon – Juicy and Flaky
Ingredients
- 4 center-cut salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 6 ounces lump crab meat, picked over for shells
- 4 ounces raw shrimp, peeled, deveined, and chopped small
- 1/4 cup panko breadcrumbs, plus extra for topping
- 2 cloves garlic, minced
- 1 small shallot, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay Seasoning (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, stir together the softened cream cheese and mayonnaise until smooth. Gently fold in the crab meat, chopped shrimp, panko breadcrumbs, garlic, shallot, parsley, lemon juice, Worcestershire, and Old Bay (if using). Mix until just combined.
- Pat the salmon fillets completely dry. Carefully cut a horizontal pocket into the thickest side of each fillet, being careful not to cut all the way through.
- Brush the entire outside of the salmon with olive oil. Season the outside and inside of the pocket with salt, pepper, and paprika.
- Carefully spoon the seafood stuffing into the pocket of each salmon fillet. Do not overstuff.
- Place the stuffed salmon on the prepared baking sheet. Sprinkle a little extra panko on top of the exposed stuffing.
- Bake for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork and the filling is hot and bubbly.
- Let the salmon rest for a few minutes before serving with a fresh lemon wedge.
Notes
Make sure to pat the salmon completely dry before seasoning. It makes a world of difference for the final texture.