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When I'm craving a little luxury for dinner or wanting to serve something showy for friends, this over-the-top seafood stuffed salmon is my fix. Tender salmon is packed with a creamy blend of crab, herbs, cheese, and then gets finished with sweet shrimp and a pop of zesty lemon. It feels super fancy, but you'll be surprised how little fuss it takes to get it on the table.
I couldn’t believe how much this stuffed salmon looked like something from a high-end spot the first time I baked it. Now it’s my trick for wowing everyone with barely any extra effort.
Irresistible Ingredients
- Lemon wedges: slice into plump, juicy pieces for serving to boost the bright flavor
- Olive oil: a little helps the fish brown up and not stick grab extra virgin if you can
- Salt and pepper: any kind wakes up the seafood and brings it all together
- Lemon juice: don’t skip squeezing fresh lemon—the lift is worth it
- Fresh parsley or thyme: these fresh herbs make both the filling and topping pop go for soft parsley or snip up fresh thyme
- Garlic: a bit of minced garlic deepens every bite
- Dijon mustard: a small spoonful adds sharpness and makes everything taste richer
- Mayonnaise: brings tang, ties the crab mix together, and keeps it moist best flavor comes from full-fat mayo
- Cream cheese: leave it out to soften so it blends silky for a luscious stuffing
- Lump crab meat: splurge on fresh refrigerated crab if you can—it’s key for the filling
- Jumbo shrimp: firm, glossy shrimp go right on top and bring sweetness and flair
- Large salmon fillet: you want a thick, even filet for easy stuffing
Simple How-To Steps
- Bake and Finish Up:
- Slide the skillet or a baking dish with the salmon into a 375 degree oven. Bake for fifteen to eighteen minutes till the shrimp are rosy and the inside of the salmon looks just opaque. Splash over some melted lemon herb butter if you want and serve with extra lemon wedges.
- Top with Shrimp & Sear the Fish:
- Pour some olive oil into your skillet and heat it up to medium-high. Slip the stuffed salmon in gently and give it two minutes per side to get a golden crust. Add the raw shrimp across the top—the oven will finish cooking them.
- Fill the Salmon:
- Take your big salmon fillet and carefully slice it through the side (don't go all the way). Open it up so you have a pocket, then pile the filling inside. Fold it closed, then poke in some toothpicks if needed to hold everything together.
- Mix Up the Crab Filling:
- Grab a mixing bowl and stir together crab meat, soft cream cheese, mayo, Dijon, garlic, fresh herbs, lemon juice, a sprinkle of salt and black pepper until you end up with a creamy blend that's easy to scoop.
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Honestly, the dreamy crab stuffing turns even richer as it bakes in the salmon. I’ll never forget making this for my parents’ anniversary—everyone quieted down to just enjoy every bite.
How To Store
If you end up with leftovers, just wrap the salmon tight and stick it in the fridge for two days tops. Warm it in a gentle oven so the fish doesn’t dry out. The creamy stuffing still tastes rich and velvety the next day, so it’s a treat for lunch too.
Easy Ingredient Switch-Ups
No crab handy? Use some pre-cooked chopped shrimp or a mix of white fish and a small splash of Worcestershire for a little kick. Smoked salmon can stand in for fresh if you’re after a smoky bite. Don't worry if your shrimp are small—just scatter them on at the end as a garnish.
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Fun Serving Options
Match this dish with easy sides—try wild rice pilaf or tender asparagus. Pour chilled Sauvignon Blanc or a fizzy lemonade, both brighten the seafood vibe. For bigger celebrations, roast up some baby potatoes and toss a bitter greens salad alongside.
Background & Traditions
Dishes that stuff fish are the stars at special occasions in lots of cultures—from Paris bistros to big Middle Eastern gatherings. Packing salmon with crab and shrimp adds a playful new take that feels both homey and party-ready.
Common Recipe Questions
- → How do I butterfly a salmon fillet?
You want to cut the salmon sideways, kind of like you’re opening a book—just don’t cut it all the way through! That way there’s a little pocket for your filling.
- → Can I use different herbs in the filling?
Totally! Swap out the parsley for chives, dill, or even thyme if you want to mix things up with your seafood stuffing.
- → What type of crab meat works best?
If you can, grab lump crab for the best texture and sweet flavor. Backfin or claw crab meat also works fine if it’s what you’ve got handy.
- → How can I ensure the shrimp stay tender?
Put the shrimp on top right before baking and don’t let them stay in the oven too long. That way they come out juicy instead of rubbery.
- → What sides pair well with this dish?
Garlicky greens, some roasted asparagus, or rice pilaf all keep the meal light and work great alongside all that tasty seafood.