Ingredients
Scale
- 4 salmon fillets, skin on
- 1 cup crab meat, cooked and shredded
- 1 cup shrimp, peeled, deveined, and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
- Pat the salmon fillets dry to remove excess moisture.
- In a medium bowl, combine crab meat, chopped shrimp, mayonnaise, Dijon mustard, minced garlic, parsley, lemon zest, paprika, salt, and pepper. Mix gently.
- Slice a horizontal pocket into each salmon fillet without cutting all the way through.
- Spoon the seafood mixture into each pocket, pressing lightly to secure.
- Drizzle olive oil over the fillets and season with a pinch of salt, pepper, and additional paprika if desired.
- Place the fillets on the prepared baking sheet.
- Bake for 20–25 minutes until the salmon flakes easily and the stuffing is warmed through.
- Optional: Broil for 2–3 minutes to achieve a lightly golden top, watching carefully to avoid burning.
- Serve immediately with your choice of sides and garnish with fresh parsley or a squeeze of lemon.
Notes
Ensure seafood is fresh or fully thawed for best texture.
Avoid overmixing the stuffing to maintain chunkiness.
Smaller fillets cook faster and are easier to serve individually.
- Prep Time: 20
- Cook Time: 25