Description
Enjoy a rich and flavorful Keto-friendly dish with this Crab and Shrimp Stuffed Salmon recipe. This meal features succulent salmon fillets stuffed with a creamy, savory seafood mixture of crab meat, shrimp, cream cheese, and Parmesan, all seasoned with aromatic herbs and spices. Perfectly seared and baked, it’s a delicious low-carb option that serves four and is ideal for a special dinner or a luxurious weeknight meal.
Ingredients
Scale
Salmon Fillets
- 4 Salmon fillets (skin-on or skinless as preferred)
- 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 oven: Preheat your oven to 375°F (190°C) to prepare it for baking the stuffed salmon later.
- Make the stuffing: In a large 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 until everything is evenly incorporated into a creamy filling.
- Prepare the salmon: Using a sharp knife, cut a horizontal slit through the thickest part of each salmon fillet, forming a pocket without cutting all the way through. This pocket will hold the seafood stuffing.
- Season the fillets: Generously season both inside and outside of each salmon fillet with salt and black pepper to enhance the flavor.
- Stuff the fillets: Carefully spoon the prepared seafood mixture evenly into the pocket of each salmon fillet, ensuring all pockets are well filled.
- Sear the salmon: Heat olive oil in an oven-safe skillet over medium heat. Place the stuffed salmon fillets in the skillet and sear each side for 2-3 minutes until golden brown, which helps to lock in flavor and improve texture.
- Bake: Transfer the skillet with the seared stuffed salmon to the preheated oven. Bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
- Garnish and serve: Remove the salmon from the oven and garnish with additional fresh parsley and a squeeze of lemon juice for added brightness before serving.
Notes
- You can substitute plant-based cream cheese and nutritional yeast for a dairy-free version.
- Using fresh seafood will maximize flavor, but thawed frozen crab and shrimp work well too.
- Ensure not to cut the salmon fillet fully through when creating the pocket to keep the stuffing secure during cooking.
- If you don’t have an oven-safe skillet, sear the salmon in a regular pan and transfer the fillets to a baking dish for the oven.
- Adjust Old Bay seasoning amount to taste or substitute with Cajun seasoning for a spicier kick.
