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This over-the-top stuffed salmon with shrimp and crab turns a regular fillet into something totally showy, yet it's way simpler to make than you’d guess. That creamy, seafood-packed center just works perfectly with the salmon, and honestly, your friends will think you ordered it from a fancy place.
The first time I whipped this up was when my in-laws came by and I wanted dinner to feel extra special but didn’t want to be stuck cooking forever. It’s been our go-to celebration meal ever since, popping up on holidays and birthdays when we want delicious food without splurging at restaurants.
Enticing Ingredients
- Fresh parsley for bright color and a light, fresh finish
- Lemon juice keeps things lively—it adds that pop of acidity
- Garlic powder boosts the flavor but lets the seafood stand out
- Old Bay seasoning if you love seafood, this classic blend brings the magic
- Dijon mustard a gentle kick that wakes up the flavors
- Mayonnaise for that little bit of extra creamy goodness
- Mozzarella cheese melts in without taking over
- Cream cheese the secret to that smooth, rich base
- Chopped shrimp makes every bite a little more fun and hearty
- Lump crab meat treat yourself if you can, fresh is dreamy
- Fresh salmon fillets go for nice thick pieces for easy stuffing
Easy How-To Steps
- Get the finish just right
- Once the salmon is almost done, switch your oven to broil for a minute or two. Keep your eye on it so it doesn’t burn—the broiler quickly gives the top a lovely golden hint and makes it look extra amazing.
- Bake it up
- Lay those filled fillets out on your foil-lined pan, leaving some room between each. Drizzle a bit of olive oil on top so they brown nicely and stay juicy. Medium pieces need about 18 minutes but if your salmon’s extra thick, bump it up to 20. You’re aiming for fish that’s just cooked through and still moist.
- Pack the salmon
- Load each pocket with plenty of the creamy seafood mix. It’s fine if you pile it high—filling settles as it cooks. Press the sides of the fish together a bit to help hold that goodness inside.
- Slice those pockets
- Grab your sharpest knife and carefully cut a good-sized pocket into each fillet. You want to cut from one side almost all the way across, but not through, so you’ve got a deep spot for all that filling—just keep the edges intact.
- Mix the stuffing
- Toss crab, chopped shrimp, both cheeses, mayo, Dijon, Old Bay, garlic powder, lemon, parsley, and a bit of salt and pepper into a bowl. Gently fold everything until it’s blended but still a bit chunky for texture.
- Get your oven ready
- Pop the oven on to 375°F and put foil on your baking sheet. Swipe or spray lightly with oil so those stuffed fillets slide right off later.
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I throw Old Bay in here because nothing beats that mix when you’re making seafood. My grandma always had a blue tin tucked away for crab nights, and now I grab it for almost any fish dish. The combo of paprika, a bit of celery salt, and all those spices immediately takes things to another level.
Prep Ahead Ideas
This stuffed salmon makes having folks over really easy since you can put it all together up to eight hours early. Just stuff it, cover it up, and keep it in the fridge. Bake it right before you eat. You might need to add a few more minutes if it’s cold. Even better, that sitting time lets all the flavors get even better together.
Tasty Sides
The flavors here are bold, so pair it with simple veggies. Roasted asparagus is great or go with lemon-garlic sautéed spinach. Wild rice or light, buttery potatoes are nice and mellow alongside. Something crisp to sip on like unoaked Chardonnay or Pinot Grigio highlights the seafood and keeps everything fresh.
Awesome Pairings
This meal can be cozy for two or dressy enough for guests. Pair with a crisp veggie and some crusty bread for a date night. Want to go all out? Start your party with shrimp cocktail or scallops. Honestly, it looks just right on both fancy or laid-back plates.
Common Queries
- → What can I do to keep the filling from spilling out?
To keep the filling inside, don’t slice through the entire salmon fillet. Cut deep enough to create a snug pocket, then gently press the fish’s edges over the filling to hold it in place. You can also brush olive oil over the edges to help them stay put while cooking.
- → Is canned crab okay to use?
Absolutely! Canned crab is a great alternative, just make sure to drain it well and check for any tiny shell fragments before adding it to your mix.
- → What side dish tastes great with this salmon?
Pair this with rice pilaf, a fresh green salad, or steamed veggies. Squeezing a bit of lemon on top really enhances the flavors too.
- → Can I assemble this ahead of time?
Sure! Put the stuffed salmon together and refrigerate it for up to 12 hours before baking. Cook it fresh when you’re ready to serve for the best flavor and texture.
- → What can I swap for shrimp or crab if I don’t like them?
You can switch the shrimp with chunks of cooked lobster or scallops. For the crab, canned tuna or imitation crab are good replacements. The taste will be a little different, but still great!