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This is what I turn to when I need something cozy for the weekend or want to impress dinner guests. Salmon gets filled up with a cheesy crab mix and fresh herbs, then crowned with juicy shrimp and a hit of lemon. Looks like a restaurant meal, but it’s honestly not complicated at all.
When I first gave this a shot, I was shocked at how much it reminded me of a fancy restaurant plate. Now it’s my never-fail move when I want to impress friends without stressing out.
Vibrant Ingredients
- Large salmon fillet: Look for thicker, even cuts so it’s easy to fill
- Jumbo shrimp: Go for plump and bouncy shrimp for the sweetest bite on top
- Lump crab meat: Aim for the freshest crab from the seafood section for the best flavor
- Cream cheese: Let it come to room temp so your filling turns out silky
- Mayonnaise: Use the full-fat kind to make everything super creamy and help it stay together inside
- Dijon mustard: Just a small squeeze brings some brightness and zip
- Garlic: Finely minced garlic perks up every bite
- Fresh parsley or thyme: Grab just the soft leaves—they bring fresh flavor
- Lemon juice: Squeeze one right before mixing in for lots more punch
- Salt and pepper: You’ll want a big pinch of salt and plenty of crackled pepper here
- Olive oil: Use extra virgin if you have it, it stops sticking and adds a golden crust
- Lemon wedges: Cut a few to squeeze at the end—changes the whole vibe
Easy Step Guide
- Prep the Crab Mix:
- Stir up your crab, cream cheese, mayo, Dijon, garlic, herbs, a splash of lemon juice, salt, and pepper in a bowl until it’s creamy and scoopable.
- Get the Salmon Ready:
- Carefully slice into the side of your salmon and open it up like a book (leave one side connected). Fill that opening with your crab mix, then fold it closed. If it keeps opening, poke in a couple of toothpicks.
- Sear and Add Shrimp:
- Coat a hot skillet with olive oil over medium-high. Set in the stuffed salmon and cook both sides for two minutes so it gets a nice golden edge. Once seared, pile on your raw shrimp, and they’ll finish up in the oven.
- Finish in the Oven:
- Slide your stuffed salmon into a baking dish and roast at 375 until the shrimp pink up and salmon turns opaque—usually fifteen to eighteen minutes. Spoon over some melty lemon butter and more wedges if you feel like it, then dig in while it’s hot.
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The creamy crab melts inside that flaky salmon when you bake it. Made this for my parents’ anniversary once, and the whole table went quiet for a second—just soaking up the flavors.
Leftover Tips
Stash extra salmon snug in the fridge for a couple days. Warm it gently in the oven later so you keep the filling moist. Lunch turns way more exciting, even after chilling.
Ingredient Swaps
Don’t have crab? Toss in diced cooked shrimp, or mix in mild cooked white fish with a bit of Worcestershire. Smoked salmon instead of fresh gives it a smokier bite. Only got little shrimp? Add them over the top as garnish once it’s baked.
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Serving Ideas
Match this with sides like wild rice or roasted asparagus. A splashy lemonade or a crisp white wine is perfect with the rich flavors. For even more style, roast up some tiny potatoes and toss a tangy greens salad.
Origins of This Dish
Stuffed fish pops up in food around the world—from French seafood classics to big Middle Eastern party spreads. Here, it’s crab and shrimp all tucked inside salmon for a playful take on those old favorites.
Common Questions
- → What’s the trick to butterflying a salmon fillet?
Just lay out your fillet, then carefully cut sideways, almost split but not through. Open it like a book and spoon in your filling.
- → Can I try swapping out the herbs?
Go for it. Throw in dill, chives or thyme instead of parsley—mix it up for whatever flavor you like!
- → Which crab meat should I use?
Lump crab is super tasty and chunky. If you’ve got backfin or claw, those’ll work too with a yummy result.
- → How do I make sure my shrimp don’t get rubbery?
Set the shrimp right on top right before baking. That way, they cook quick and keep tender, not tough.
- → Got ideas for what to serve with it?
Totally. Whip up some rice pilaf, steam some asparagus, or go for garlicky greens. Makes for a fresh, tasty dish with the seafood.