Description
Delight in this elegant Crab and Shrimp Stuffed Salmon recipe, perfectly suited for a keto-friendly meal. Succulent salmon fillets are generously filled with a creamy mixture of crab meat, shrimp, and cream cheese, then seared to golden perfection before finishing in the oven. Bursting with fresh herbs and a hint of lemon, this dish combines rich seafood flavors with a tangy, savory stuffing ideal for a low-carb diet.
Ingredients
Scale
Salmon Fillets
- 4 fillets Salmon Fillets (skin-on or skinless, your choice)
- Salt and Black Pepper, to taste
- 2 tablespoons Olive Oil
Stuffing Mixture
- 1 cup Cooked Crab Meat
- 1 cup Cooked Shrimp, Chopped
- 8 ounces Cream Cheese, Softened
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Chopped Green Onions
- 2 cloves Garlic, Minced
- 1 tablespoon Lemon Juice
- 1 tablespoon Dijon Mustard
- 1 teaspoon Old Bay Seasoning
- 2 tablespoons Fresh Parsley, Chopped
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the stuffed salmon.
- Prepare the stuffing: In a mixing bowl, combine the cooked crab meat, chopped shrimp, softened cream cheese, grated Parmesan, chopped green onions, minced garlic, lemon juice, Dijon mustard, Old Bay seasoning, and fresh parsley. Mix well to create a smooth, even filling.
- Create salmon pockets: Take each salmon fillet and carefully cut a horizontal slit to form a pocket without slicing all the way through, providing space for the stuffing.
- Season the fillets: Generously sprinkle salt and black pepper inside and on the surface of each fillet to enhance flavor throughout.
- Stuff the salmon: Spoon the prepared seafood mixture evenly into the pockets of each salmon fillet, ensuring they’re well loaded with the delicious filling.
- Sear the fillets: Heat olive oil in an oven-safe skillet over medium heat. Place the stuffed salmon fillets gently in the pan and sear them for 2-3 minutes per side until they develop a golden brown crust.
- Bake the salmon: Transfer the skillet with the seared salmon to the preheated oven. Bake for 12-15 minutes until the salmon flakes easily with a fork, indicating it’s fully cooked.
- Garnish and serve: Remove from the oven and garnish with fresh parsley and a squeeze of lemon juice for brightness and freshness before serving.
Notes
- Choose skin-on salmon fillets for a beautiful presentation or skinless for easier stuffing and eating.
- Fresh seafood is ideal, but thawed frozen crab and shrimp work well if needed.
- For a dairy-free option, substitute cream cheese with a plant-based alternative and Parmesan with nutritional yeast.
- If you prefer a spicier twist, replace Old Bay seasoning with Cajun seasoning.
- Ensure the skillet used for searing is oven-safe to avoid transferring the salmon to another dish before baking.
- Cook times may vary slightly based on the thickness of salmon fillets; check doneness by flaking with a fork.
