Description
Tender salmon fillets stuffed with a creamy blend of crab and shrimp, baked to golden perfection for a gourmet seafood experience.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Pat salmon fillets dry and cut a deep pocket lengthwise into each fillet.
- In a mixing bowl, combine shrimp, crab meat, mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper.
- Spoon the mixture into the salmon pockets and sprinkle with Parmesan cheese.
- Place fillets in the baking dish, cover loosely with foil, and bake for 18–20 minutes.
- Remove foil and bake for an additional 5–7 minutes until salmon flakes easily.
- Let rest for 3–5 minutes, then garnish with fresh herbs and serve.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. Serve with roasted vegetables, quinoa, or garlic mashed potatoes. Leftovers keep up to 2 days in the refrigerator; uncooked stuffed fillets can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25–27 minutes
- Category: Main Course
- Method: Baking