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This elegant crab and shrimp stuffed salmon transforms ordinary weeknight dinners into special occasions. The delicate salmon fillets cradle a creamy seafood filling that delivers bursts of flavor with each bite, making it my go-to recipe when I want to impress without spending hours in the kitchen.
I first made this stuffed salmon for my anniversary dinner when our reservation fell through last minute. My husband now requests it instead of going out for special occasions, insisting the homemade version surpasses anything we could order at a restaurant.
Ingredients
- Salmon fillets: Choose thick center cut pieces at least 1.5 inches thick for easier stuffing. Wild caught offers superior flavor when available
- Lump crab meat: The star ingredient worth splurging on. Refrigerated pasteurized works perfectly well when fresh isnt available
- Cooked shrimp: Adds wonderful textural contrast and amplifies the seafood flavor. Buy precooked to save time
- Cream cheese: Creates the rich creamy base for the stuffing. Allow it to soften at room temperature for easier mixing
- Mayonnaise: Adds moisture and richness. Use real mayonnaise rather than light versions for best results
- Dijon mustard: Provides subtle tang that balances the rich seafood flavors
- Lemon zest: Brightens the entire dish with fresh citrus notes
- Garlic: One clove adds perfect background flavor without overpowering the delicate seafood
- Fresh herbs: Parsley and dill complement seafood beautifully and add visual appeal
- Old Bay seasoning: Optional but highly recommended for authentic seafood flavor
- Salt and pepper: Season with restraint as the seafood already brings natural saltiness
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 375°F and lightly grease a baking dish that will comfortably fit all fillets without crowding. This temperature creates the perfect environment for gently cooking the salmon while allowing the stuffing to warm through without drying out.
- Create the stuffing:
- Mix crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon, lemon zest, minced garlic, fresh herbs, and seasonings in a bowl. Fold gently rather than stirring vigorously to maintain the texture of the crab meat. The mixture should hold together but still have distinct pieces of seafood throughout.
- Prepare the salmon:
- Make a deep pocket in each salmon fillet by cutting horizontally through the center, leaving the back and sides intact to create a pocket. The incision should be about three quarters of the way through the fillet. Take care not to cut completely through. Season both the outside and inside of the pocket with salt and pepper.
- Stuff the fillets:
- Divide the seafood mixture evenly between the salmon fillets, gently pressing it into the pockets without overstuffing. A slight mound on top is fine as it will settle during baking. If the fillets wont stay closed, secure with toothpicks horizontally through the sides.
- Bake to perfection:
- Place the stuffed fillets in your prepared baking dish and top each with a thin lemon slice. Bake for 20 to 25 minutes, depending on thickness. The salmon is done when it reaches an internal temperature of 125°F and flakes easily with a fork. For a golden finish, broil for the final 2 minutes.
- Rest before serving:
- Allow the stuffed salmon to rest for 5 minutes before serving. This crucial step lets the juices redistribute throughout the fish, ensuring moist, tender results. Remove any toothpicks before plating.
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This recipe reminds me of summers spent on the Chesapeake Bay where my grandmother would stuff fresh caught rockfish with crab imperial. I've simplified her technique but maintained the luxurious flavor combination that made those family meals so memorable. The aroma of this dish baking always transports me back to her kitchen.
Make Ahead Options
The seafood stuffing can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This makes dinner party preparation much more manageable. You can even stuff the salmon earlier in the day and keep it refrigerated until ready to bake. Just add 2 to 3 minutes to the cooking time if baking directly from refrigerated.
Perfect Pairings
This elegant stuffed salmon calls for simple accompaniments that complement without competing. A light lemon butter sauce drizzled over the top elevates the presentation, while roasted asparagus or a simple green salad provides the perfect contrast in texture and color. For a more substantial meal, serve alongside lemon herb rice or roasted baby potatoes. A crisp Sauvignon Blanc or unoaked Chardonnay makes an excellent wine pairing.
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Seafood Selection Tips
Choosing quality seafood makes all the difference in this recipe. For salmon, look for fillets with firm flesh, vibrant color, and no fishy smell. Wild caught offers superior flavor but farm raised works well too. When selecting crab meat, refrigerated pasteurized lump crab provides excellent quality and convenience. Avoid imitation crab which lacks the sweet flavor of real crab. For the shrimp component, medium sized precooked shrimp save time while contributing wonderful texture and flavor to the stuffing.
Frequently Asked Questions
- → Can I use imitation crab meat instead of lump crab meat?
Yes, you may substitute imitation crab meat, but for the best flavor and texture, lump crab meat is recommended.
- → Can I prepare the stuffing ahead of time?
Absolutely! You can prepare the seafood stuffing up to one day in advance and store it in the refrigerator until ready to use.
- → How can I ensure the salmon stays juicy while baking?
To keep the salmon moist, avoid overcooking. Bake until the salmon reaches an internal temperature of 125°F (52°C), and let it rest for 5 minutes before serving.
- → Can I broil the salmon instead of baking it?
Baking is recommended for even cooking, but you can finish it under the broiler for 1–2 minutes to achieve a golden, bubbly top.
- → What side dishes pair well with this stuffed salmon?
Pairs well with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.