Crab and Shrimp Stuffed Salmon with Parmesan
Elevate your dinner with this indulgent stuffed salmon recipe, featuring a rich and creamy filling of lump crab, tender shrimp, and savory Parmesan cheese. Impress your guests with this easy-to-make, fancy fish dish.
50 min
easy
2 servings
642kcal
calories
9g
carbohydrates
276mg
cholesterol
34g
fat
1g
fiber
72g
protein
7g
saturated fat
950mg
sodium
2g
sugar
0g
unsaturated fat
Ingredients
cooking spray
2 (200g) salmon fillets, skin removed
1 (170g) can lump crabmeat, drained and flaked
1 (113g) can tiny shrimp, drained
50g chopped mushrooms
60ml mayonnaise
30g shredded Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped green onion
2 tablespoons dry bread crumbs
2.5g seafood seasoning (such as Old Bay®), or more to taste
Directions
Step 1
Preheat the oven to 175 degrees C (350 degrees F). Lightly grease a baking sheet with cooking spray.
Step 2
Using a sharp knife, make a lengthwise cut through the middle of each salmon fillet, leaving about 1/3 inch uncut at each end. Set aside.
Step 3
In a mixing bowl, combine the crabmeat, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs.
Step 4
Divide 2/3 of the stuffing mixture into 2 equal portions and shape into large mounds on the prepared baking sheet. Carefully place a salmon fillet over each mound, pressing down slightly to secure the filling. Spoon the remaining stuffing into the slit of each fillet. Season each fillet with seafood seasoning.
Step 5
Bake in the preheated oven for about 30 minutes, or until the salmon flakes easily with a fork and the stuffing is hot.