Description
A luxurious yet easy-to-make dish featuring buttery salmon stuffed with a tangy, herby crab and shrimp mixture. Finished with lemon herb butter, it offers a blend of flaky fish, creamy filling, and tender shrimp that balances richness and freshness for a restaurant-quality meal.
Ingredients
2 (6-ounce) salmon fillets (center-cut, skin-on)
1 cup lump crab meat (fresh or canned, drained)
1/2 cup cream cheese (softened)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped fresh herbs (dill, parsley, chives)
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
8 grape tomatoes (sliced)
6 large shrimp (peeled and deveined)
1/4 teaspoon garlic (minced)
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
Butterfly the salmon fillets by cutting along one side and opening like a book
Mix crab meat, cream cheese, mayonnaise, Dijon mustard, herbs, lemon juice, and zest in a bowl
Stuff the salmon pocket with the crab mixture, pressing it tightly in
Sear the fillets skin-side down in a hot skillet for 2 minutes with olive oil
Transfer to a baking dish, top with shrimp and tomatoes
Bake for 20 minutes
Meanwhile, melt 1/3 cup butter in a saucepan
Sauté garlic until fragrant, then mix in 2 tablespoons chopped herbs and lemon zest
Drizzle the lemon herb butter over the salmon before serving
Notes
For a lighter option, substitute fat-free mayonnaise and low-fat cream cheese
Cook tomato slices first in the pan if not using cherry tomatoes to avoid sogginess
Store leftovers in the fridge for up to 2 days in an airtight container
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking with searing
- Cuisine: American with Gulf Coast influences
Nutrition
- Serving Size: 1 salmon fillet with stuffing and shrimp
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 250mg