Ready to dive into a dish that’s as luxurious as it is delicious? This stuffed salmon recipe combines the richness of crabmeat and shrimp with the tender, flaky goodness of salmon. It’s a showstopper that’s surprisingly simple to make.
Why This Recipe Works
- The combination of crabmeat and shrimp adds a luxurious texture and flavor that elevates the salmon.
- Baking the salmon at a precise temperature ensures it’s perfectly cooked, moist, and flaky.
- The stuffing mixture is versatile, allowing for easy customization based on personal taste or what’s in your pantry.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 cup crabmeat, drained and picked for shells
- 1 cup shrimp, cooked and chopped
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lemon, sliced for garnish
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Sharp knife
- Measuring cups and spoons
Instructions
Step 1: Prepare the Stuffing Mixture
In a large mixing bowl, combine the crabmeat, shrimp, breadcrumbs, mayonnaise, Dijon mustard, and Old Bay seasoning. Mix until all ingredients are well incorporated. Season with salt and pepper to taste. Tip: For an extra kick, add a dash of hot sauce to the mixture.
Step 2: Stuff the Salmon
Make a deep incision in the side of each salmon fillet to create a pocket. Be careful not to cut all the way through. Divide the stuffing mixture evenly among the fillets, pressing gently to fill each pocket. Tip: If you have leftover stuffing, it makes a great topping for baked potatoes.
Step 3: Bake to Perfection
Preheat your oven to 375°F. Place the stuffed salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20-25 minutes, or until the salmon flakes easily with a fork. Tip: For a golden top, broil for the last 2 minutes of cooking.
Tips and Tricks
For the best results, use fresh salmon if possible, but frozen (thawed) salmon works well too. Ensure your crabmeat is free of shells for a smoother texture. If you’re short on time, pre-cooked shrimp can be a time-saver. Experiment with different types of breadcrumbs, like panko, for added crunch. Lastly, don’t overstuff the salmon to prevent the filling from spilling out during baking.
Recipe Variations
- Swap out the crabmeat for lobster meat for an even more decadent dish.
- Add chopped vegetables like bell peppers or onions to the stuffing for extra flavor and nutrition.
- Use a different type of fish, such as halibut or cod, if salmon isn’t your favorite.
- For a gluten-free version, substitute almond flour for the breadcrumbs.
- Top the baked salmon with a creamy dill sauce for an additional layer of flavor.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes, you can prepare the stuffing mixture and stuff the salmon up to a day in advance. Keep it covered in the refrigerator until you’re ready to bake.
What’s the best way to serve this dish? This stuffed salmon pairs beautifully with a side of roasted vegetables or a light salad for a complete meal.
Can I freeze the stuffed salmon? It’s best enjoyed fresh, but you can freeze the unbaked stuffed salmon for up to a month. Thaw in the refrigerator overnight before baking.
Summary
This stuffed salmon with crabmeat and shrimp recipe is a luxurious yet approachable dish that’s perfect for special occasions or a fancy weeknight dinner. With its rich flavors and elegant presentation, it’s sure to impress.