Description
A delicious seafood stuffed salmon dish that combines fresh crab and shrimp for a delightful meal.
Ingredients
Scale
- 2 large (16 oz) wild-caught salmon filets
- 1 (8 oz) cup jumbo lump crab
- 1/2 lb shrimp, peeled and deveined
- 4 oz cream cheese, softened
- 2 tbsp fresh lemon juice
- 1/4 cup parsley, chopped
- 2 tbsp green onions, chopped
- 4 cloves garlic, minced
- 1 tbsp Old Bay seasoning
- 1 tsp cardamom
- 1 tsp Badia complete seasoning
- 1 tsp adobo seasoning
- 1 tsp onion powder
- 2 tsp paprika (separated)
- 1/4 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Preheat oven to 350°F (175°C).
- Mince garlic, and chop parsley and green onions. Season shrimp with salt and pepper and set aside.
- Heat 1 tbsp butter in a pan over medium-high heat. Add minced garlic and 1 tsp of paprika, stirring for 30 seconds to avoid burning. Add shrimp and cook for about 3 minutes until lightly browned. Remove from pan and set aside.
- In a large bowl, mix cream cheese, parsley, green onions, and lemon juice until smooth. Gently fold in lump crab, shrimp, mozzarella, Parmesan, and all seasonings (except Old Bay). Do not overmix.
- Season both salmon filets with salt, pepper, and Old Bay. Lay one filet in an oven-safe pan and spread the stuffing evenly over it. Place the second filet on top, sandwiching the stuffing. Reserve extra stuffing for topping later.
- Add 1 tbsp butter on top of the salmon and bake for 20 minutes.
- Remove from oven, spread the remaining stuffing on top, and broil for an additional 5 minutes for a golden finish.
- Garnish with fresh parsley and serve with vegetables, rice, or mashed potatoes. Enjoy!
Notes
- This dish pairs well with a side of vegetables or rice.
- Make sure to use fresh seafood for the best flavor.
- Can substitute other seafood if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filet
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg