Ingredients
Scale
- 4 salmon fillets, skin removed
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- Lemon wedges for serving
If you’re short on crab or shrimp, feel free to swap in more of the other. This recipe is forgiving, much like the meals I loved growing up—imperfect but full of flavor.
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the crab meat, shrimp, cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, and parsley. Season with salt and pepper to taste.
- Using a sharp knife, carefully make a pocket in the side of each salmon fillet.
- Stuff each pocket generously with the crab and shrimp mixture. Don’t worry if some spills out; that’s just extra flavor for the pan.
- Place the stuffed salmon on the prepared baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve immediately with lemon wedges on the side.
Cooking is as much about instinct as it is about following recipes. Just like those tales my dad would share over steaming pots, let your senses guide you.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crab and Shrimp Stuffed Salmon, recipe, cooking, food
