Crab & Shrimp Stuffed Salmon (Print Version)
# Ingredients:
→ Stuffed Salmon
01 -
4 salmon fillets (170–225 g each), skin-on or skinless
02 -
120 g lump crabmeat, fresh or high-quality canned
03 -
120 g cooked shrimp, finely chopped
04 -
30 g plain or panko breadcrumbs
05 -
28 g unsalted butter, melted
06 -
1 small shallot, minced
07 -
1 clove garlic, minced
08 -
15 ml fresh lemon juice
09 -
5 g fresh parsley, chopped (plus additional for garnish)
10 -
2.5 g Old Bay seasoning or seafood seasoning of choice
11 -
Salt and black pepper, to taste
→ For Serving
12 -
Lemon wedges
13 -
Steamed vegetables, cooked rice, or roasted potatoes (optional sides)
# Instructions:
01 -
Preheat oven to 190°C. Line a baking tray with parchment paper or lightly grease it. Pat salmon fillets dry with paper towels and season the flesh side with salt and black pepper.
02 -
In a mixing bowl, gently blend crabmeat, chopped shrimp, breadcrumbs, melted butter, shallot, garlic, lemon juice, parsley, Old Bay seasoning, salt and pepper until just combined.
03 -
Arrange salmon fillets skin-side down (if applicable) on the prepared tray. Evenly distribute the seafood mixture atop each fillet, pressing gently to form a cohesive layer.
04 -
Bake the salmon for 12–15 minutes, until opaque and easily flaked with a fork. For a golden crust, broil for an additional 1–2 minutes at the end of baking.
05 -
Top with additional chopped parsley and serve immediately with lemon wedges and optional side dishes.
# Notes:
01 -
Ensure seafood is well-drained and excess moisture is removed before stuffing to prevent sogginess.
02 -
Do not overmix the stuffing to maintain the delicate texture of crabmeat.