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Baked Crab and Shrimp Stuffed Salmon Fillets

A perfectly cooked piece of crab and shrimp stuffed salmon topped with a golden, crispy breadcrumb crust.
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Make an impressive seafood dinner with these baked salmon fillets stuffed with a rich crab and shrimp filling, finished with a bright lemon-herb butter sauce.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon fresh lemon juice
  • 1/4 cup panko breadcrumbs
  • 4 ounces lump crab meat, drained and picked over
  • 4 ounces cooked shrimp, finely chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon fresh dill, minced
  • 1/2 teaspoon lemon zest
  • 1 clove garlic, minced
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh lemon juice (for sauce)
  • 1 tablespoon fresh parsley, minced (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish or line it with parchment paper.
  2. Pat the salmon fillets dry with paper towels. Place them in the prepared baking dish. Brush the tops lightly with olive oil and season with salt and pepper.
  3. Prepare the stuffing: In a medium bowl, gently combine the crab meat, chopped shrimp, mayonnaise, 1 tablespoon minced parsley, dill, lemon zest, and minced garlic. Mix until just combined; do not overmix.
  4. Create a pocket in each salmon fillet by slicing horizontally almost all the way through, leaving about a half-inch border intact. Be careful not to cut all the way through the fillet.
  5. Spoon the crab and shrimp filling evenly into the pocket of each salmon fillet. Press gently to close the opening.
  6. Prepare the lemon-herb butter sauce: In a small bowl, mix the 2 tablespoons of softened butter with 1 tablespoon of lemon juice.
  7. Brush the tops and sides of the stuffed salmon fillets with the melted butter mixture from step 1, then sprinkle the panko breadcrumbs evenly over the top of the stuffing.
  8. Bake for 15 to 18 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145 degrees Fahrenheit.
  9. Remove the salmon from the oven. Drizzle with the remaining lemon-herb butter sauce and garnish with the remaining fresh parsley before serving.

Notes

  • To keep your salmon moist, avoid overcooking. Check the internal temperature precisely.
  • For the best stuffing consistency, make sure the crab meat is well-drained before mixing.
  • If you prefer a crispier topping, place the baking dish under the broiler for the last 1-2 minutes, watching closely to prevent burning the breadcrumbs.

Nutrition

Find it online: https://kingscook.com/crab-and-shrimp-stuffed-salmon-recipe/