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Stuffed Salmon with Seafood: The Ultimate Guide to a Delicious Meal

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Flaky salmon fillets stuffed with a savory seafood mixture of shrimp and crab, baked to perfection, and drizzled with a bright lemon butter sauce.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets, skin on or off
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 pound cooked shrimp, peeled and deveined, chopped
  • 1/2 pound cooked crabmeat, picked over for shells
  • 1/4 cup chopped celery
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup breadcrumbs (panko or regular)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Seafood Stuffing: In a medium bowl, combine chopped shrimp, crabmeat, celery, red bell pepper, and green onions.
  2. Add mayonnaise, Dijon mustard, and lemon juice. Mix well.
  3. Stir in breadcrumbs, parsley, and Old Bay seasoning.
  4. Season with salt and pepper to taste. Mix until well combined.
  5. Cover and refrigerate for at least 30 minutes.
  6. Prepare the Salmon Fillets: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  7. Pat salmon fillets dry with paper towels. Score the skin if using skin-on fillets.
  8. In a small bowl, combine olive oil, garlic powder, paprika, and cayenne pepper (if using).
  9. Brush the salmon fillets with the olive oil mixture. Season with salt and pepper.
  10. Stuff the Salmon: Remove the seafood stuffing from the refrigerator.
  11. Make a horizontal slit in each salmon fillet to create a pocket.
  12. Spoon the seafood stuffing into the pockets of the salmon fillets.
  13. Secure with toothpicks if desired.
  14. Bake the Stuffed Salmon: Place the stuffed salmon fillets on the prepared baking sheet.
  15. Bake for 15-20 minutes, or until the salmon is cooked through (internal temperature reaches 145°F/63°C).
  16. Tent with foil if browning too quickly.
  17. Make the Lemon Butter Sauce (Optional): While the salmon is baking, melt butter in a small saucepan over medium heat.
  18. Add minced garlic and cook for 30 seconds, or until fragrant.
  19. Pour in white wine and lemon juice. Simmer for 2-3 minutes, or until slightly reduced.
  20. Stir in parsley and season with salt and pepper to taste.
  21. Remove from heat.
  22. Serve: Remove salmon from oven and let rest for a few minutes.
  23. Remove toothpicks (if used).
  24. Drizzle with lemon butter sauce.
  25. Garnish with fresh parsley or lemon wedges.
  26. Serve immediately.

Notes

  • You can prepare the seafood stuffing a day ahead of time.
  • Use pre-cooked shrimp to save time.
  • If you don’t have Old Bay seasoning, substitute with a blend of paprika, celery salt, and a pinch of cayenne pepper.
  • Be careful not to overstuff the salmon fillets.
  • Cooking time will vary depending on the thickness of the salmon fillets.
  • Serve with roasted vegetables, rice, or a simple salad.

Find it online: https://anasrecipes.com/stuffed-salmon-with-seafood/